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¿Qué tomamos cuando tomamos mate? Caracterización fisicoquímica de variedades comerciales de yerba mate (Ilex paraguariensis)
What do we drink when we drink mate? Physicochemical characterization of commercial brands of yerba mate (Ilex paraguariensis)
O que bebemos quando tomamos mate? Caracterização físico-química de variedades comerciais de erva-mate (Ilex paraguariensis)
DOI:
https://doi.org/10.15446/rev.colomb.quim.v54n2.121480Palabras clave:
Análisis de alimentos, Didáctica CURE, Yerba mate (es)Food analysis, CURE teaching methods, Yerba mate (en)
Análise de alimentos, Métodos de ensino CURE, Erva-mate (pt)
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En este trabajo se realizó una caracterización fisicoquímica básica del producto y de las infusiones derivadas de tres marcas comerciales y populares de yerba mate de Argentina y Brasil (Chamigo®, Amanda® y Rei Verde®). Se determinó que la yerba mate Amanda® presentó la mayor concentración de cafeína y los menores contenidos de humedad y cenizas, mientras que la yerba mate Rei Verde® es la que presentó mayores índices de hierro (II), sólidos totales (TS), sólidos totales disueltos (TDS), sólidos totales suspendidos (TSS) y polvillo. El análisis de polifenoles empleando el método de Folin-Ciocalteu mostró que todas las marcas cumplen con los contenidos exigidos por la legislación vigente. Finalmente, se realizó una prueba de aceptación en una muestra de 50 personas, donde la marca más elegida fue la yerba mate Amanda®.
This paper presents the results of the basic physicochemical characterization of the product and infusions derived from three popular commercial brands of yerba mate from Argentina and Brazil (Chamigo®, Amanda®, and Rei Verde®). From analysis it was observed that yerba mate Amanda® was found to have the highest caffeine concentration and the lowest moisture and ash contents, while yerba mate Rei Verde® had the highest levels of iron (II), total solids (TS), total dissolved solids (TDS), total suspended solids (TSS), and dust. Polyphenol analysis using the Folin-Ciocalteu method showed that all brands met the levels required by current legislation. Finally, an acceptance test was conducted on a sample of 50 people, with yerba mate Amanda® being the most frequently chosen brand.
Este artigo apresenta os resultados da caracterização físico-química básica do produto e das infusões derivadas de três marcas comerciais populares de erva-mate da Argentina e do Brasil (Chamigo®, Amanda® e Rei Verde®). A erva-mate Amanda® apresentou a maior concentração de cafeína e os menores teores de umidade e cinzas, enquanto a erva-mate Rei Verde® apresentou os maiores níveis de ferro (II), sólidos totais (ST), sólidos totais dissolvidos (STD), sólidos totais em suspensão (STS) e matéria particulada. A análise de polifenóis pelo método de Folin-Ciocalteu mostrou que todas as marcas atendem aos níveis exigidos pela legislação vigente. Por fim, um teste de aceitação foi realizado com uma amostra de 50 pessoas, e a erva-mate Amanda® foi considerada a marca mais popular.
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Derechos de autor 2026 Theo González, Rodrigo Noel Moreno, Bautista Notararigo , Kevin Schneider Colombi, Jaime Enrique Bayona Solano , Pablo De Genaro, Andrés Eduardo Ciolino
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