| This study focused on maximizing the extraction of total phenolics and flavonoids as well as the antioxidant activity measured by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay from roasted yerba mate (Ilex paraguariensis) as a function of time (5, 7.5 and 10 min) and temperature of extraction (60, 75 and 90°C). The data were subjected to Response Surface Methodology and the results showed that polynomial equations were significant, did not present lack of fit, and presented adjusted determination coefficients above 98%, proving their suitability for prediction purposes. Using the desirability function, the optimum operating conditions to obtain a higher extraction of antioxidants was found to be 10 min of extraction at 90°C, and the tea prepared under... |
