Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 695-699

  Isolabella, Santiago ^a   Cogoi, Laura ^a   López, Paula ^a   Anesini, Claudia ^a   Ferraro, Graciela ^a   Filip, Rosana ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

HPLC; Ilex paraguariensis; Industrial process; Mat ; Methylxanthines; Polyphenols; Yerba mate

Indexed keywords

CAFFEIC ACID; CAFFEINE; CYNARINE; FLAVONOID; HERBACEOUS AGENT; ILEX PARAGUARIENSIS EXTRACT; KAEMPFEROL; METHYLXANTHINE DERIVATIVE; QUERCETIN; RUTOSIDE; THEOBROMINE; UNCLASSIFIED DRUG;

AGING; ARTICLE; CHEMICAL PROCEDURES; COMPARATIVE STUDY; CONTROLLED STUDY; EXTRACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ILEX PARAGUARIENSIS; NONHUMAN; PLANT LEAF; QUANTITATIVE ANALYSIS;

AQUIFOLIACEAE; CROTON OVALIFOLIUS; ILEX PARAGUARIENSIS;

EID: 77951624152     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.039     Document Type: Article

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