European Food Research and Technology

, Volume 227, Issue 1, pp 255–260 | Cite as

Mate (Ilex paraguariensis) as a source of water extractable antioxidant for use in chicken meat

  • Aline M. C. Racanicci
  • Bente Danielsen
  • Leif H. SkibstedEmail author
Original Paper


Aqueous extract of mate, made from dried leaves of Ilex paraguariensis, St. Hilaire, was shown to be effective during chilled storage for up to 10 days in protecting lipids and vitamin E against oxidation in pre-cooked meat balls made from chicken breast added 0.5% salt and packed in atmospheric air. Extracts made with water, methanol, ethanol or 70% aqueous acetone were evaluated by comparing (1) total phenolic content, (2) radical scavenging capacity, (3) effect on lipid oxidation in a food emulsion model, and in liposomes. Based on the three-step evaluation, aqueous mate extract was preferred for food use. Dried leaves were further compared to dried rosemary leaves in chicken meat balls, and mate (0.05 and 0.10%) found to yield equal or better protection than rosemary at the same concentration against formation of secondary lipid oxidation products.


Mate Antioxidant capacity ESR TBARS Chicken meat stability 



This research was sponsored by the ÖFORSK Committee, as part of the research program “FOODANTIOX-New Antioxidant Strategies for Food Quality and Consumer Health.” The authors thank FAPESP (The State of São Paulo Research Foundation) for financial support such as travel and housing grant.


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Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  • Aline M. C. Racanicci
    • 1
  • Bente Danielsen
    • 2
  • Leif H. Skibsted
    • 2
    Email author
  1. 1.Department of Animal Science, Escola Superior de Agricultura “Luiz de Queiroz”—ESALQUniversity of São PauloPiracicabaBrazil
  2. 2.Department of Food Science, Food ChemistryUniversity of CopenhagenFrederiksberg CDenmark

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