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Evaluación De La Calidad Botánica Y Química De Polifenoles De Los Productos Comercializados Como ¨Yerba Mate Aromatizada¨ En La Ciudad De Buenos Aires
Tesis de Maestría Evaluación de la calidad botánica y química de polifenoles de los productos comercializados como ¨Yerba mate aromatizada¨ en la ciudad de Buenos Aires Shigler Siles, Wendelin Karem 2016-08-11 Este documento forma parte de la colección de tesis doctorales y de maestría de la Biblioteca Central Dr. Luis Federico Leloir, disponible en digital.bl.fcen.uba.ar. Su utilización debe ser acompañada por la cita bibliográfica con reconocimiento de la fuente. This document is part of the doctoral theses collection of the Central Library Dr. Luis Federico Leloir, available in digital.bl.fcen.uba.ar. It should be used accompanied by the corresponding citation acknowledging the source. Cita tipo APA: Shigler Siles, Wendelin Karem. (2016-08-11). Evaluación de la calidad botánica y química de polifenoles de los productos comercializados como ¨Yerba mate aromatizada¨ en la ciudad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Cita tipo Chicago: Shigler Siles, Wendelin Karem. "Evaluación de la calidad botánica y química de polifenoles de los productos comercializados como ¨Yerba mate aromatizada¨ en la ciudad de Buenos Aires". Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. 2016-08-11. Dirección: Biblioteca Central Dr. Luis F. Leloir, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires. Contacto: [email protected] Intendente Güiraldes 2160 - C1428EGA - Tel. (++54 +11) 4789-9293 COMPONENTES SEPARADOS EN 25 g D UNIVERSIDAD DE BUENOS AIRES Facultad de Ciencias -
Herb Other Names Re Co Rde D Me Dicinal Us E Re
RECORDED USE RECORDED USE MEDICINAL US AROMATHERA IN COSMETICS IN RECORDED RECORDED FOOD USE FOOD IN Y E P HERB OTHER NAMES COMMENTS Parts Used Medicinally Abelmoschus moschatus Hibiscus abelmoschus, Ambrette, Musk mallow, Muskseed No No Yes Yes Abies alba European silver fir, silver fir, Abies pectinata Yes No Yes Yes Leaves & resin Abies balsamea Balm of Gilead, balsam fir Yes No Yes Yes Leaves, bark resin & oil Abies canadensis Hemlock spruce, Tsuga, Pinus bark Yes No No No Bark Abies sibirica Fir needle, Siberian fir Yes No Yes Yes Young shoots This species not used in aromatherapy but Abies Sibirica, Abies alba Miller, Siberian Silver Fir Abies spectabilis Abies webbiana, Himalayan silver fir Yes No No No Essential Oil are. Leaves Aqueous bark extract which is often concentrated and dried to produce a flavouring. Distilled with Extract, bark, wood, Acacia catechu Black wattle, Black catechu Yes Yes No No vodka to make Blavod (black vodka). flowering tops and gum Acacia farnesiana Cassie, Prickly Moses Yes Yes Yes Yes Ripe seeds pressed for cooking oil Bark, flowers Source of Gum Arabic (E414) and Guar Gum (E412), controlled miscellaneous food additive. Used Acacia senegal Guar gum, Gum arabic No Yes No Yes in foods as suspending and emulsifying agent. Acanthopanax senticosus Kan jang Yes No No No Kan Jang is a combination of Andrographis Paniculata and Acanthopanax Senticosus. Flavouring source including essential oil. Contains natural toxin thujone/thuyone whose levels in flavourings are limited by EU (Council Directive 88/388/EEC) and GB (SI 1992 No.1971) legislation. There are several chemotypes of Yarrow Essential Oil, which is steam distilled from the dried herb. -
Italian and Argentinian Yerba Mate Consumer Behavior and Health Perception
International Journal of Environmental Research and Public Health Article Market Expansion of Caffeine-Containing Products: Italian and Argentinian Yerba Mate Consumer Behavior and Health Perception Antonella Samoggia 1,* , Pietro Landuzzi 1 and Carmen Enriqueta Vicién 2 1 Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; [email protected] 2 Departamento de Economía, Desarrollo y Planeamiento Agrícola, Universidad de Buenos Aires, Buenos Aires C1417DSE, Argentina; [email protected] * Correspondence: [email protected]; Tel.: +39-051-209-6130 Abstract: Mate is the most consumed beverage in South America. There is interest in expanding yerba mate sales into the old and new markets by promoting its health properties and energizing effects. The research study aims to explore Argentinian and Italian purchasing and consumption behavior and perception of yerba mate. The exploration includes agro-food chain stakeholders’ views, and consumers’ habits, perception, knowledge of yerba mate in relation to other market positioning caffeine-containing products. Data collection includes qualitative method, such as interviews with agro-food chain stakeholders, that is producers, processors, consumers, and quantitative consumer survey. Data collection was carried out in Argentina and in Italy. Results show that in Argentina yerba mate consumption is driven by habit and tradition, and in Italy yerba mate is mostly unknown. Consumers tend to drink yerba mate in Argentina and other caffeine-containing beverages in Italy Citation: Samoggia, A.; Landuzzi, P.; to socialize, and as source of energy. Consumers have little awareness of yerba mate antioxidant Vicién, C.E. Market Expansion of properties. Yerba mate provides the energy of coffee drinking, and the taste and pleasure of tea Caffeine-Containing Products: Italian drinking. -
Hollies for Year-Round Beauty November Is the Month When
Hollies for Year-round Beauty November is the month when hollies are recognized for the treasures they are. Even on days when grey branches against grey skies predominate, the rich green of the native hollies brighten the scene. And when the sun reflects off holly leaves, the picture sparkles. Appreciated for being essential for holiday greenery, their distinctive beauty has been marked through centuries of folklore and legend. The Ilex genus is found world wide except for Antarctica (and let’s pray that never happens) and more than twenty are native to North America. Among the legends, leaves from one of the native hollies, Ilex vomitoria was used by the Indians to brew a stimulating drink. The name might suggest it was also used as an emetic. Another tea made from I. paraguariensis, native to Argentina, Brazil, and Paraguay, is widely available as Yerba mate, a tonic supposed to fend off nausea I am told. It is also considered one of the “caffeine hollies” so may be a stimulant as well. Rather than to make tea, most hollies are cherished because they are evergreen, providing garden structure when other shrubs loose their leaves. Because of their widely differing characteristics, species from America, England, China and Japan have been interbred to produce hundreds of cultivars. The ornamental value of these hybrids is indisputable, but for important wildlife food and habitat the natives are best. The American Holly, I. opaca, has the spiny leaves that make both gloves and kneepads essential when you work near them. Other natives are kinder. The Inkberry (Gallberry) Holly, I. -
I Satuan Gramatikal Dan Dasar Penamaan Kue Jajanan Pasar Di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta
PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI SATUAN GRAMATIKAL DAN DASAR PENAMAAN KUE JAJANAN PASAR DI KIOS SNACK BERKAH BU HARJONO PASAR LEMPUYANGAN KOTA YOGYAKARTA Skripsi Diajukan untuk Memenuhi Salah Satu Syarat Memperoleh Gelar Sarjana Sastra Indonesia Program Studi Sastra Indonesia Oleh Anindita Ayu Gita Coelestia NIM: 174114039 PROGRAM STUDI SASTRA INDONESIA FAKULTAS SASTRA UNIVERSITAS SANATA DHARMA YOGYAKARTA 2021 i PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI ABSTRAK Coelestia, Anindita Ayu Gita. 2021. “Satuan Gramatikal dan Dasar Penamaan Kue Jajanan Pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta”. Skripsi Strata Satu (S1). Program Studi Sastra Indonesia, Fakultas Sastra, Universitas Sanata Dharma. Skripsi ini mengkaji satuan gramatikal dan dasar penamaan kue jajanan pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta. Rumusan masalah yang dibahas dalam penelitian ini, yakni (i) satuan gramatikal nama kue jajanan pasar dan (ii) dasar penamaan nama kue jajanan pasar. Tujuan penelitian ini adalah mendeskripsikan satuan gramatikal dan dasar penamaan nama kue jajanan pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta. Objek penelitian ini berupa nama kue jajanan pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta. Metode pengumpulan data dilakukan dengan menggunakan metode simak (pengamatan atau observasi), yaitu metode yang digunakan dengan cara peneliti melakukan penyimakan penggunaan bahasa (Mahsun, 2005: 242). Selanjutnya digunakan teknik catat dan teknik simak bebas libat cakap. Teknik simak bebas libat cakap adalah peneliti berperan sebagai pengamat penggunaan bahasa oleh informannya (Mahsun, 2005: 92). Serta digunakan pula teknik wawancara. Selanjutnya data yang sudah diklasifikasi dianalisis menggunakan metode agih dengan teknik sisip, bagi unsur langsung (BUL), dan teknik baca markah. -
The Chlorogenic Acid and Caffeine Content of Yerba Maté (Ilex Paraguariensis) Beverages Deborah H
Acta Farm. Bonaerense 24 (1): 91-5 (2005) Comunicaciones breves Recibido el 20 de noviembre de 2004 Aceptado el 20 de diciembre de 2004 The Chlorogenic Acid and Caffeine Content of Yerba Maté (Ilex paraguariensis) Beverages Deborah H. Markowicz BASTOS *, Ana Claudia FORNARI, Yara S. de QUEIROZ, Rosana Aparecida Manolio SOARES & Elizabeth A.F.S. TORRES Nutrition Department, School of Public Health, University of São Paulo, Av. Dr. Arnaldo, 715. CEP 01246-904 São Paulo, Brasil SUMMARY. The contents of caffeine and 5-caffeoylquinic acid (5 cqa) in three yerba maté beverages (chi- marrão, tererê and maté tea) were determined in this study. Analyses were performed by HPLC. Yerba maté (Ilex paraguariensis) is widely consumed in South America. It is rich in phenolic acids, which are ab- sorbed by the body and may act as antioxidants or as free radical scavengers. One “cuia” (the apparatus used to drink chimarrão and tererê, comprising 500 mL) of chimarrão contains 135 mg of caffeine and 226 mg of 5-cqa. One “cuia” of tererê contains 85 mg of caffeine and 163 mg of 5-cqa. One cup (182 mL) of maté tea contains 13 mg of caffeine and 16 mg of 5-cqa. These data can be used to establish the dietary in- take of bioactive compounds in these beverages. RESUMEN. “Contenido de Ácido 5-Cafepoilquínico y Cafeína en Bebidas de Yerba Mate (Ilex paraguarien- sis)”. El objetivo de este trabajo fue el de analizar el contenido de cafeína y ácido 5-cafeoilquínico (5-cqa) en be- bidas tales como chimarrão, tererê y maté té. -
Winter 2018 Newsletter
The Inside Scope Winter| 2018 On behalf of the Care Extender Program, In this Issue: 1 Pros and Cons of 1 Drinking Yerba Mate 2 Care Extender Committees 4 The Top 10 Medical Advancements of 2017 6 UCLA Health page 7 Creative Arts Program 7 5 Healthy Morning Habits 9 Outstanding Care Extenders for this Rotation 11 Important dates to keep in mind Pros and Cons of Drinking Yerba Mate Yerba Mate has become the next in a calabasa gourd with a metal straw, popular beverage. The herbal tea comes otherwise known as a bombilla. in various forms, and has gained its popularity by claiming to provide What are some of the benefits of consumers with a jitter free energy Yerba Mate? boost. Drinkers of Yerba Mate claim that the How is Yerba Mate made? drink has increased their mental awareness without causing the “jittery” Yerba Mate is prepared by steeping the side effect associated with caffeinated leaves of the yerba mate tree, which is beverage. The drink enhances mood, the descent of the Holly tree and is memory, and alertness. It is known to Photo courtesy: Thebarlow.net found in the rainforests of South stimulate the production of dopamine, America. Once the leaves are steeped in a neurotransmitter that is thought to hot water, the tea is traditionally served more on 2 1 The Inside Scope: Care Extender Internship Program Winter| 2018 drink contains a variety of vitamins, minerals, and antioxidants. Each serving of Yerba “If Yerba Mate contains high concentrations of vitamins A, B1, B2, B3, B5, C, E, calcium, iron, magnesium, Mate is your phosphorus potassium, selenium, sulfur and zinc. -
Research Article Yerba Mate (Ilex Paraguariensis)
Hindawi Evidence-Based Complementary and Alternative Medicine Volume 2018, Article ID 6849317, 17 pages https://doi.org/10.1155/2018/6849317 Research Article Yerba Mate (Ilex paraguariensis) Beverage: Nutraceutical Ingredient or Conveyor for the Intake of Medicinal Plants? Evidence from Paraguayan Folk Medicine Monika Kujawska Institute of Ethnology and Cultural Anthropology, University of Lodz, ul. Lindleya 3/5, 90-131 Lodz, Poland Correspondence should be addressed to Monika Kujawska; [email protected] Received 29 November 2017; Accepted 7 February 2018; Published 14 March 2018 AcademicEditor:RainerW.Bussmann Copyright © 2018 Monika Kujawska. Tis 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. Te use of medicinal plants mixed with yerba mate (Ilex paraguariensis) has been poorly studied in the ethnopharmacological literature so far. Te Paraguayan Mestizo people have the longest tradition of using the yerba mate beverage, apart from the indigenous Guarani people. Tis study analyses the role of yerba mate and medicinal plants in the treatment of illnesses within Paraguayan folk medicine. Te research was conducted among 100 Paraguayan migrants living in Misiones, Argentina, in 2014 and 2015. Yerbamate is not considered to be a medicinal plant by its own virtues but is culturally a very important type of medicinal plant intake. Ninety-seven species are employed in hot and cold versions of the yerba mate beverage. Te most important species are as follows: Allophylus edulis (highest number of citations), Aristolochia triangularis (highest relative importance value), and Achyrocline faccida and Achyrocline tomentosa (highest score by Index of Agreement on Species). -
Buen Provecho!
www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit! -
Methylxanthines in 100 Brazilian Herbs and Infusions: Determination and Consumption
Emirates Journal of Food and Agriculture. 2019. 31(2): 125-133 doi: 10.9755/ejfa.2019.v31.i2.1916 http://www.ejfa.me/ RESEARCH ARTICLE Methylxanthines in 100 Brazilian herbs and infusions: determination and consumption Adriana Dillenburg Meinhart1,2*, Fernanda Mateus Damin2, Lucas Caldeirão2, Helena Teixeira Godoy2 1Federal University of Pelotas, Gomes Carneiro Street, number 01, Pelotas, RS, 96010-610, Brazil, 2University of Campinas, Monteiro Lobato Street, number 80, University City Zeferino Vaz, Campinas, SP, 13083-862, Brazil ABSTRACT The contents of caffeine, theophylline and theobromine were studied in 100 plants commercialized in Brazil to investigate new sources of these compounds, and evaluate the consumption of these compounds when these plants are used as infusions (teas). Therefore, two extraction methods were performed, one used an ethanol solution and one used an aqueous infusion process. The extracts were analyzed by ultra-high-performance liquid chromatography. White, green, and black tea (Camellia sinensis) and yerba mate (Ilex paraguariensis) can be considered as potential sources of both caffeine and theobromine. Boldo (Peumus boldus) was a source of theobromine, and small- leaved lime (Tilia cordata), stonebreaker (Phylantus niruri), cow’s foot (Bauhinia forficata) and calendula (Calendula officinalis) presented the highest contents of theophylline. This study highlighted herbs not yet investigated for these compounds. The results obtained may be useful in future studies to evaluate the use of these plants as sources of methylxanthines in foods or drugs. Keywords: Caffeine; Plants; Tea; Theophylline; Theobromine INTRODUCTION glioblastoma (Cheng et al., 2016), and protection against neurodegeneration caused by Parkinson’s disease (Xu Methylxanthines are heterocyclic compounds derived from et al., 2016). -
Savory Latin- American Turnovers
he idea of folding pastry over a filling to make T a little pie seems to have occurred to cooks in almost every part of the world. Walking through my neighborhood in New York City, I can find many ver- sions of what I grew up calling an empanada. At the local pizzeria, calzones are stacked in the window. There’s an Eastern European deli where I sometimes buy pierogi, and when I order appetizers at an Indian restaurant, I always have samosas. My own restau- rant, Patria, features food from Latin America, and empanadas are always on my menu. Empanadas are an invitation to improvise. Only two things are necessary to make an em- panada—a dough and a filling. What the dough is made of and how you fill it are all up for grabs. At every step along the way, you can add an ingredient or change the shape, size, or cooking method. CHANGE THE FAT AND YOU CHANGE THE FLAVOR AND TEXTURE OF THE DOUGH Doughs can be made with cornmeal or different types of flours, but the one ingredient that will most Put the filling slightly determine the flavor and texture of your pastry is off-center when you’re the fat you choose. Throughout Latin America, lard using just one piece is the fat of choice for making tender pastry with a of folded dough for rich, distinctive flavor. Vegetable shortening makes the pastry. a tender, flaky dough without adding much flavor. Doughs made with butter have a wonderful flavor and are firm rather than flaky. -
Empanada Factory 3.75
EMPANADA FACTORY 3.75 59 BEEF ITALIANO 65 SPICY JERK CHICKEN 66 HOT AND SPICY BEEF 60 CHICKEN FAJITA STYLE CAYENNE 61 CHICKEN 67 SPINACH AND CHEESE 62 CHICKEN AND CHEESE quesadillas 68 BROCCOLI AND CHEESE TAKE OUT * DELIVERY * EAT IN 63 BEEF MADE WITH 12' TORTILLAS - SOUR CREAM AND CHIPS AND SALSA OR RICE 69 CHICKEN TERIYAKI 11 Porky BEANS ON THE SIDE 64 BEEF AND CHEESE slow-cooked pork, sauteed onions and 70 CHEESE STEAK peppers and melted Mexican cheese 10.9911 Porky 15 Chicken Teriyaki slow-cooked pork, sauteed onions and tender chicken breast sauteed in 12 Speipcpye Brs eanedf melted Mexican sweet teriyaki sauce with Mexican savory grouncdh ebeeseef s1o0a.k9e9d in spicy cheeses 10.99 chipotle salsa and layered with ask about Mexican ch1e2e sSeps aicnyd Beef 16 Sweet Chili Pork jalsaapveonroy sgr1o0u.n9d9 beef soaked in spicy in-house slow-cooked pork bathed in Empanada chipotle salsa and layered with Mexican sweet chili salsa and cheeses 10.99 13 Cchheiceskees nan Cd ajanlacpeunnos 10.99 tender chicken, freshly sliced 17 Chicken and Cheese trays mushro13om Csh aincdk seaunt eCeda nonciounns with That's it! Just tender chicken breast mfreesltheldy sMliceexidc amnu cshhereosoems s1 a0n.d9 s9auteed and melted cheese. 10.99 onions with melted Mexican 14 Megan'chse eVsesggi10.e99 18 Chicken Fajita ADD - ONS tender chicken breast shares space seasoned black beans, corn-pineapple Guacamole 2oz. 1.50 4oz. 2.50 salsa 1a4nd M caeragansmelize Vd eonggiionse - and with sauteed onions and peppers 10.99 csheeaesosen eodf cboluacrske b! e1a0n.s9, c9orn-pineapple Queso Blanco 2oz.