ArticleTheScientificWorldJournal2014
Effects of water quality on dissolution of yerba mate extract powders.
Article in TheScientificWorldJournal, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 21 citations in OpenAlex.
- Acute Effects of Commercial Yerba Mate Products on Cardiometabolic Responses during Submaximal Cycling: Brewed to Perform?Current developments in nutrition · 2026Article
- Enhanced antioxidant, tyrosinase inhibition, and anti-inflammatory activities of Praeparatum mungo and three of its derivatives.Scientific reports · 2023Article
- Functionality of Silk Cocoon (Materials (Basel, Switzerland) · 2021Article
- Effects of DifferentMaterials (Basel, Switzerland) · 2021Article
- Evaluating the Antioxidants, Whitening and Antiaging Properties of Rice Protein Hydrolysates.Molecules (Basel, Switzerland) · 2021Article
- Effects of Storage Time and Temperature on Antioxidants in Juice fromMolecules (Basel, Switzerland) · 2020Article
- Kinetics of Tyrosinase Inhibitory Activity UsingBioMed research international · 2017Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Yerba mate tea is known as one of the most popular nonalcoholic beverages favoured by South Americans due to its nutrition facts and medicinal properties. The processing of yerba mate tea is found to affect the properties of its final forms. This study presents an investigation into the effects of water sources on the dissolution of yerba mate extract powders. Comparisons were conducted between yerba mate teas prepared by dissolving yerba mate extract powders into tap water and deionized water. Topics to be explored in this work are the major compositions and antioxidant activities, including total phenol content, reducing power, DPPH scavenging activity, and ABTS(+)• scavenging capacity. It is indicated that there is little difference for antioxidant activities and major constituents of yerba mate teas between both water sources. However, a deeper color is seen in the tap water case, resulting from the reaction between tannic acid and ions. This research finding can be treated as a way to benefit the yerba mate tea processing for applications.
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Registered trials
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