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The Scientific World Journal
Volume 2014, Article ID 768742, 6 pages
Research Article

Effects of Water Quality on Dissolution of Yerba Mate Extract Powders

1Department of Applied Cosmetology and Master Program of Cosmetic Science, Hungkuang University, Taiwan Boulevard, Shalu District, Taichung 43302, Taiwan
2Department of Cosmetic Science, National Tainan Junior College of Nursing, West Central, Tainan 70043, Taiwan

Received 28 November 2013; Accepted 7 January 2014; Published 24 February 2014

Academic Editors: A. Berthod and A. Sabarudin

Copyright © 2014 Wen-Ying Huang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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.