Physicochemical characterization of different trademarks of compound Yerba Maté and their herbs
The objectives of this study were to evaluate the physicochemical characteristics of the main herbs used in the mixture of yerba maté with other aromatic herbs and the characterization of the trademarks of compound yerba maté. Moisture, water extract, total ash, acid-insoluble ash and caffeine conce...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2007-07-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400020 |
| _version_ | 1819071024636887040 |
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| author | Griselda Patricia Scipioni Darío Jorge Ferreyra Miguel Eduardo Schmalko |
| author_facet | Griselda Patricia Scipioni Darío Jorge Ferreyra Miguel Eduardo Schmalko |
| author_sort | Griselda Patricia Scipioni |
| collection | DOAJ |
| description | The objectives of this study were to evaluate the physicochemical characteristics of the main herbs used in the mixture of yerba maté with other aromatic herbs and the characterization of the trademarks of compound yerba maté. Moisture, water extract, total ash, acid-insoluble ash and caffeine concentration were determined. Results showed higher values of moisture content, total and aci-insoluble ash and lower water extracts in the herbs. Determinations were carried out in nine trademarks of compound yerba maté. In most cases they complied with the standards of the country with the exception of one trademark from Argentina.<br>A erva-mate composta é um produto que se consome amplamente na região do MERCOSUL. Obtém-se misturando erva-mate com outras ervas aromáticas. O objetivo desta pesquisa foi o estudo das características físico-químicas das principais ervas usadas na mistura e a caracterização das marcas de erva-mate composta. Determinou-se a umidade, extração de água, cinzas totais, cinzas insolúveis ácidas e a concentração de cafeína. Encontraram-se nas ervas, valores padrões diferentes aos da erva-mate tais como valores maiores de conteúdo de umidade, cinzas totais, cinzas insolúveis ácidas e menores extratos de água. Fizeram-se determinações em nove marcas de erva-mate composta. Na maioria dos casos, cumpriam com as normas do país, exceto uma marca da Argentina |
| first_indexed | 2024-12-21T17:15:15Z |
| format | Article |
| id | doaj.art-f81a92ac35e24f8ab7236dde8665a08f |
| institution | Directory Open Access Journal |
| issn | 1516-8913 1678-4324 |
| language | English |
| last_indexed | 2024-12-21T17:15:15Z |
| publishDate | 2007-07-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-f81a92ac35e24f8ab7236dde8665a08f2022-12-21T18:56:19ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1516-89131678-43242007-07-0150473574110.1590/S1516-89132007000400020Physicochemical characterization of different trademarks of compound Yerba Maté and their herbsGriselda Patricia ScipioniDarío Jorge FerreyraMiguel Eduardo SchmalkoThe objectives of this study were to evaluate the physicochemical characteristics of the main herbs used in the mixture of yerba maté with other aromatic herbs and the characterization of the trademarks of compound yerba maté. Moisture, water extract, total ash, acid-insoluble ash and caffeine concentration were determined. Results showed higher values of moisture content, total and aci-insoluble ash and lower water extracts in the herbs. Determinations were carried out in nine trademarks of compound yerba maté. In most cases they complied with the standards of the country with the exception of one trademark from Argentina.<br>A erva-mate composta é um produto que se consome amplamente na região do MERCOSUL. Obtém-se misturando erva-mate com outras ervas aromáticas. O objetivo desta pesquisa foi o estudo das características físico-químicas das principais ervas usadas na mistura e a caracterização das marcas de erva-mate composta. Determinou-se a umidade, extração de água, cinzas totais, cinzas insolúveis ácidas e a concentração de cafeína. Encontraram-se nas ervas, valores padrões diferentes aos da erva-mate tais como valores maiores de conteúdo de umidade, cinzas totais, cinzas insolúveis ácidas e menores extratos de água. Fizeram-se determinações em nove marcas de erva-mate composta. Na maioria dos casos, cumpriam com as normas do país, exceto uma marca da Argentinahttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400020Yerba MatéherbscompoundregulationsMERCOSUR |
| spellingShingle | Griselda Patricia Scipioni Darío Jorge Ferreyra Miguel Eduardo Schmalko Physicochemical characterization of different trademarks of compound Yerba Maté and their herbs Brazilian Archives of Biology and Technology Yerba Maté herbs compound regulations MERCOSUR |
| title | Physicochemical characterization of different trademarks of compound Yerba Maté and their herbs |
| title_full | Physicochemical characterization of different trademarks of compound Yerba Maté and their herbs |
| title_fullStr | Physicochemical characterization of different trademarks of compound Yerba Maté and their herbs |
| title_full_unstemmed | Physicochemical characterization of different trademarks of compound Yerba Maté and their herbs |
| title_short | Physicochemical characterization of different trademarks of compound Yerba Maté and their herbs |
| title_sort | physicochemical characterization of different trademarks of compound yerba mate and their herbs |
| topic | Yerba Maté herbs compound regulations MERCOSUR |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400020 |
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