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What is Mateos 2018 about?

This study analyzes the polyphenolic and methylxanthine content in four commercial brands of yerba mate (Ilex paraguariensis) using LC/MSn and HPLC-DAD techniques. A total of 58 polyphenols were identified, with hydroxycinnamic acid derivatives and flavonols being the primary components, while caffeine was the main methylxanthine. The high antioxidant capacity of yerba mate is attributed mainly to its polyphenolic composition.

Author

renzobarbieri1

Language

EN