Mate drinking: Caffeine and phenolic acid intake

dc.creatorMazzafera, P
dc.date1997
dc.dateSEP
dc.date2014-12-16T11:36:39Z
dc.date2015-11-26T17:26:01Z
dc.date2014-12-16T11:36:39Z
dc.date2015-11-26T17:26:01Z
dc.date.accessioned2018-03-29T00:13:13Z
dc.date.available2018-03-29T00:13:13Z
dc.identifierFood Chemistry. Elsevier Sci Ltd, v. 60, n. 1, n. 67, n. 71, 1997.
dc.identifier0308-8146
dc.identifierWOS:A1997XA37400011
dc.identifier10.1016/S0308-8146(96)00311-1
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/53296
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/53296
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/53296
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1284456
dc.descriptionHerbal mate tea, known locally as 'chimarrao', is a stimulating beverage traditionally consumed by the Gauchos of South America. Infusions were prepared according to the method used by the Gauchos, and caffeine, chlorogenic acids and caffeic acid were determined in unhydrolysed and hydrolysed samples. An intake of 260 mg of caffeine, 240 mg of chlorogenic acids and 170 mg of caffeic acid was estimated, exceeding by far the intake recorded in the literature for other beverages containing these compounds. The factors influencing the concentrations of these compounds in the infusions indicate that higher amounts could be ingested. (C) 1997 Elsevier Science Ltd.
dc.description60
dc.description1
dc.description67
dc.description71
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Chemistry
dc.relationFood Chem.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectChlorogenic Acids
dc.subjectIlex
dc.titleMate drinking: Caffeine and phenolic acid intake
dc.typeArtículos de revistas


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