Effect of light intensity and processing conditions on bioactive compounds in maté extracted from yerba mate (Ilex paraguariensis A. St.-Hil.).

This is the first report investigating the effects of cultivation, growth under full sunlight (MSL) or shade (MS), and processing (drying, sapeco and roasting) on the composition and antioxidant potential of maté. Samples were roasted (180 °C, 200 °C, 220 °C or 240 °C) for a fixed time (10 min) or roasted (10, 20, 30 or 40 min) at a fixed temperature (200 °C). HPLC/UV/MS analysis and measures of total phenolic content (TPC) and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition and soybean oil oxidation) were used to analyse phytochemicals.

Peppermint antioxidants revisited.

This review discusses the relationship between the chemical composition and antioxidant property of peppermint tisane and essential oil. Phenolic acids (e.g.