Figure 5. Effect of steeping temperature on the antioxidant activity, total phenolic content, and total CQA content of yerba mate infusions.

Effect of steeping temperature (90 °C and 27 °C) on the (A) antioxidant activity, (B) total phenolic content, and (C) total CQA content of yerba mate infusions. Error bars represent mean ± standard deviation (n = 3). For each parameter, comparisons are made between infusions prepared using hot and cold water; bars with different letters differ significantly (p < 0.05).