• Food Science and Preservation
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• v.18 no.3
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• pp.319-327
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• 2011

This study was conducted to monitor the quality characteristics of mate (Ilex paraguarensis) ethanolic extracts via the response surface methodology. In the extraction conditions that were based on the central composite design with variations in the ethanol concentration (0-100%), extraction temperature($35-95^{\circ}C$), and the ratio of the solvent to the sample (10~30 mL/g). The extraction yield and total polyphenol content improved with the increase in the ethanol concentration than in the extraction temperature. The caffeic acid content increased with the decrease in the solvent ratio. The coefficients of determinations ($R^2$) were 0.8842 (p<0.05), 0.8729 (p<0.05), and 0.9205 (p<0.05) in terms of the electron donating ability, nitrite scavenging effect (pH 3.0), and SOD-like ability, respectively. The estimated conditions for the maximized extraction, including in terms of the yield, total polyphenol content, caffeic acid content, and electron donating ability, were a 21-48% ethanol concentration, a $76.4^{\circ}C$ extraction temperature, and 10-14mL/g solvent-to-sample ratio.

• Food Science and Preservation
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• v.17 no.4
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• pp.500-506
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• 2010

This study was conducted to compare and analyze the active and general components in mate leaf tea according to degree of fermentation conditions. The contents of tannic acid of hot water extracts from #1 (mate leaf), #2 (Mate leaf after fermentation and roasting), #3 (Mate leaf after Pan-firing), and #4 (Mate leaf after final drying) were decreased according to degree of fermentation conditions. Polyphenol contents of hot water extracts were approximate in #1 and #3, with measurements of 43.45 mg/g and 38.20 mg/g, respectively. Caffeine contents were 6.78 mg/g in #1, 4.30 mg/g in #3, and 3.65 mg/g in #4. In addition, the level of total free amino acid of #1 was higher than that of #2, #3, and #4. Lightness (L) and Redness (a) values increased and yellowness (b) values decreased after fermentation. When sensory tests were conducted, mate leaf tea after fermentation had pleasant taste.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.7
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• pp.945-949
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• 2012

Yerba Mate (Ilex paraguariensis), a tea known for its high antioxidant content, was supplemented to 30 of 60 ewes for 13 wks to assess its effect on their productive performance. A 2.5% inclusion rate of Yerba Mate (YM) in a pelleted concentrate diet decreased feed intake and live weight (LW) during the first few weeks post partum (p<0.001). Overall, the YM group ate less ($2,092{\pm}78g/d$) pellet than the control (CTRL) one ($2,434{\pm}83g/d$); similarly, LW was lower in the YM group compared to the CTRL one, $64.9{\pm}1.6kg$ and $67.3{\pm}1.4kg$, respectively. Lambs' birth weight and growth rates were not affected. At birth, lambs' LW were similar between the Yerba Mate and control groups ($4.2{\pm}0.5kg$ and $4.1{\pm}0.4kg$, respectively. At the end of the trial, Yerba Mate lambs weighed $15.7{\pm}0.4kg$ while CTRL lambs weighed $16.1{\pm}0.4kg$. Average daily growth rate was similar between the two groups and ranged from $176{\pm}19$ to $234{\pm}24g/d$. The inclusion of Yerba Mate in a pelleted diet increased milk fat, protein and total solids content while it decreased milk lactose content. Further work is required to investigate the mechanisms by which Yerba Mate supplementation affects feed intake and milk composition.