Studying some quality parameters of some kinds of Yerba mate in Syrian market

Abstract

This study was carried out in Department of Food Science in Agricultural College, Damascus University, in 2016 season, which included four different yerba mate types sold in local Damascus market (Kharta, Cabajero, Cordoba, Pipore), in order to study the effect of types on some chemical indicators (total sugars, ash and moisture), some antioxidants (Vitamin C, total phenols), and antioxidant activity according as DPPH for different types of yerba mate.

The results showed that the samples of Pipore yerba mate type had more moisture content, which was (6.4 %), while Cordoba samples revealed elevated total sugars content (6.62 g /100g dry weight). Moreover Kharta samples exhibited a noticeable increase in vitamin C (1.46 mg/100g dry weight) and in their antioxidant activity (79.37%), while Cordoba showed a makeable increase in their total phenol content, which was (23.52 mg /100g dry weight) compared with the other studied samples.

The study showed that the total count of bacteria in all studied species of yerba mate was not less than 4 × 10² cells/g. E. coli bacteria also observed in some studied samples (pipore), in addition Cordoba, Cabajero and Kharta samples were found to be contaminated with yeast.

Key words: Yerba mate, Vitamin C, Total phenols, Antioxidant activity, Microbiology.