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Influence of Brewing Method on the Content of Selected Elements in Yerba Mate (Ilex paraguarensis) Infusions
In this paper, the effect of the extraction method on the concentrations of selected elements in yerba mate (Ilex paraguariensis) infusions is presented. Seven pure yerba mate samples (without additives) were selected, representing various types and countries of origin. An extensive sample preparati...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001064/ https://www.ncbi.nlm.nih.gov/pubmed/36900585 http://dx.doi.org/10.3390/foods12051072 |
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author | Proch, Jędrzej Różewska, Anna Orłowska, Aleksandra Niedzielski, Przemysław |
author_facet | Proch, Jędrzej Różewska, Anna Orłowska, Aleksandra Niedzielski, Przemysław |
author_sort | Proch, Jędrzej |
collection | PubMed |
description | In this paper, the effect of the extraction method on the concentrations of selected elements in yerba mate (Ilex paraguariensis) infusions is presented. Seven pure yerba mate samples (without additives) were selected, representing various types and countries of origin. An extensive sample preparation procedure was proposed: ultrasound-assisted extraction using two types of extractants (deionized and tap water) at two different temperatures (room and 80 °C). In parallel, the above extractants and temperatures were carried out for all samples by the classical brewing method (without ultrasound). In addition, microwave-assisted acid mineralization was carried out to determine the total content. All the proposed procedures were thoroughly investigated with certified reference material (tea leaves, INCT–TL–1). For the total content of all the determined elements, acceptable recoveries (80–116%) were obtained. All digests and extracts were analyzed by simultaneous ICP OES. For the first time, it was assessed how tap water extraction affects the percentage of extracted element concentrations. |
format | Online Article Text |
id | pubmed-10001064 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-100010642023-03-11 Influence of Brewing Method on the Content of Selected Elements in Yerba Mate (Ilex paraguarensis) Infusions Proch, Jędrzej Różewska, Anna Orłowska, Aleksandra Niedzielski, Przemysław Foods Article In this paper, the effect of the extraction method on the concentrations of selected elements in yerba mate (Ilex paraguariensis) infusions is presented. Seven pure yerba mate samples (without additives) were selected, representing various types and countries of origin. An extensive sample preparation procedure was proposed: ultrasound-assisted extraction using two types of extractants (deionized and tap water) at two different temperatures (room and 80 °C). In parallel, the above extractants and temperatures were carried out for all samples by the classical brewing method (without ultrasound). In addition, microwave-assisted acid mineralization was carried out to determine the total content. All the proposed procedures were thoroughly investigated with certified reference material (tea leaves, INCT–TL–1). For the total content of all the determined elements, acceptable recoveries (80–116%) were obtained. All digests and extracts were analyzed by simultaneous ICP OES. For the first time, it was assessed how tap water extraction affects the percentage of extracted element concentrations. MDPI 2023-03-02 /pmc/articles/PMC10001064/ /pubmed/36900585 http://dx.doi.org/10.3390/foods12051072 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Proch, Jędrzej Różewska, Anna Orłowska, Aleksandra Niedzielski, Przemysław Influence of Brewing Method on the Content of Selected Elements in Yerba Mate (Ilex paraguarensis) Infusions |
title | Influence of Brewing Method on the Content of Selected Elements in Yerba Mate (Ilex paraguarensis) Infusions |
title_full | Influence of Brewing Method on the Content of Selected Elements in Yerba Mate (Ilex paraguarensis) Infusions |
title_fullStr | Influence of Brewing Method on the Content of Selected Elements in Yerba Mate (Ilex paraguarensis) Infusions |
title_full_unstemmed | Influence of Brewing Method on the Content of Selected Elements in Yerba Mate (Ilex paraguarensis) Infusions |
title_short | Influence of Brewing Method on the Content of Selected Elements in Yerba Mate (Ilex paraguarensis) Infusions |
title_sort | influence of brewing method on the content of selected elements in yerba mate (ilex paraguarensis) infusions |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001064/ https://www.ncbi.nlm.nih.gov/pubmed/36900585 http://dx.doi.org/10.3390/foods12051072 |
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