Physicochemical characterization of different trademarks of compound Yerba Maté and their herbs

Detalhes bibliográficos
Autor(a) principal: Scipioni,Griselda Patricia
Data de Publicação: 2007
Outros Autores: Ferreyra,Darío Jorge, Schmalko,Miguel Eduardo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400020
Resumo: 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.
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spelling Physicochemical characterization of different trademarks of compound Yerba Maté and their herbsYerba MatéherbscompoundregulationsMERCOSURThe 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.Instituto de Tecnologia do Paraná - Tecpar2007-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400020Brazilian Archives of Biology and Technology v.50 n.4 2007reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132007000400020info:eu-repo/semantics/openAccessScipioni,Griselda PatriciaFerreyra,Darío JorgeSchmalko,Miguel Eduardoeng2007-10-05T00:00:00Zoai:scielo:S1516-89132007000400020Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2007-10-05T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Physicochemical characterization of different trademarks of compound Yerba Maté and their herbs
title Physicochemical characterization of different trademarks of compound Yerba Maté and their herbs
spellingShingle Physicochemical characterization of different trademarks of compound Yerba Maté and their herbs
Scipioni,Griselda Patricia
Yerba Maté
herbs
compound
regulations
MERCOSUR
title_short 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_sort Physicochemical characterization of different trademarks of compound Yerba Maté and their herbs
author Scipioni,Griselda Patricia
author_facet Scipioni,Griselda Patricia
Ferreyra,Darío Jorge
Schmalko,Miguel Eduardo
author_role author
author2 Ferreyra,Darío Jorge
Schmalko,Miguel Eduardo
author2_role author
author
dc.contributor.author.fl_str_mv Scipioni,Griselda Patricia
Ferreyra,Darío Jorge
Schmalko,Miguel Eduardo
dc.subject.por.fl_str_mv Yerba Maté
herbs
compound
regulations
MERCOSUR
topic Yerba Maté
herbs
compound
regulations
MERCOSUR
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.
publishDate 2007
dc.date.none.fl_str_mv 2007-07-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400020
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400020
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132007000400020
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.50 n.4 2007
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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