HIGHLIGHTS
- What: The aim of this study was to show the differences in the content of between and cold-prepared beverages. The aim of the study was to optimize the extraction process to reflect the greatest antioxidant activity of the yerba mate beverage and the highest level of total phenolic compound content, including phenolic compounds with bioactive activities. In the present study, it was found that the dominating compounds in both hot and cold yerba mate beverages made from roasted material were caffeoylquinic and dicaffeoylquinic acids.
- Who: Julia Płatkiewicz and collaborators from the Institute of . . .
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