title: Antioxidant activity of polyphenols from green and toasted mate tea.
abstract: The production and distribution of toasted mate tea in Brazil has increased, which has resulted in its greater consumption. Mate tea is obtained by roasting non-fermented erva-mate in order to produce toasted erva-mate or toasted mate tea. However, although the product is much appreciated, studies of its chemical composition and the concentration of polyphenols, particularly flavonols present in toasted mate tea, are few and often controversial. This paper elucidates some misunderstandings involving the nomenclature of erva-mate and toasted mate, and mainly provides an overview of the composition of polyphenols and antioxidant capacity of toasted mate tea and its raw material, erva-mate, in comparison with other teas, the compositions of which were found in the literature.
authors: Programa de Pós-Graduaçäo em Química, Instituto de Quimica, Universidade Federal Fluminense, Outeiro São João Batista, s/n0, 24020-141, Centro, Niterói, RJ, Brazil.
authors: Patricia de Abreu Marques
authors: Pde A
authors: Coentrão
authors: Valéria Laneuville
authors: VL
authors: Teixeira
authors: Annibal Duarte Pereira
authors: AD
authors: Netto