The aim of this study was to compare the content of polyphenolics in 3 different mate teas (tea from a teabag and two types of scattered tea, ordinary and roasted), prepared in three different ways. Moreover, the aim was also to compare the content of polyphenolics in multiple overflows of a traditionally prepared mate. In addition to polyphenolics, the sugar content was also measured. For the control treatment, methanol was used as an extraction solvent. For the traditional preparation of the beverage, only scattered mate teas were used. The content of polyphenolics and sugars in teas was determined by HPLC analysis. The highest content of polyphenolics and sugars were extracted in tea prepared from a teabag. The lowest content of polyphenolics was extracted at control treatments, regardless of the type of mate teas. In the traditionally prepared beverages, the highest content of compounds was measured in the first overflow, and the content of compounds decreased with each subsequent overflow. No statistically significant differences were found between scattered ordinary and roasted mate teas regarding the content of polyphenolics and sugars. Among all analysed sugars in the tea, we measured the highest content of sucrose and the lowest content of fructose.
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