Table 3.
Individual antioxidant capacity of the phenolic compounds of the beverage chimarrão of Ilex paraguariensis.
| Compound | Mean Concentration (µg/mL) | TEAC (ac/aT) |
|---|---|---|
| 3-O-Caffeoylquinic acid | 188 ± 12 | 1.0 ± 0.1 |
| 5-O-Caffeoylquinic acid | 217 ± 13 | 0.8 ± 0.1 |
| 4-O-Caffeoylquinic acid | 148 ± 9 | 0.9 ± 0.1 |
| Quercetin-3-rhamnosylglucoside | 11 ± 1 | 1.0 ± 0.1 |
| Quercetin-3-O-glucoside | 10 ± 2 | 1.0 ± 0.1 |
| Kaempferol-3-O-glucoside | 12 ± 1 | 0.9 ± 0.1 |
| 3,5-Dicaffeoylquinic acid | 147 ± 9 | 0.8 ± 0.1 |
| 4,5-Dicaffeoylquinic acid | 273 ± 13 | 0.8 ± 0.1 |
| Tricaffeoylquinic acid | 140 ± 10 | 0.9 ± 0.1 |
| Trolox | - | 1.0 |
n = 6, for each sample lot, 2 beverage samples were prepared, each of which was injected in triplicate. TEAC, Trolox equivalent antioxidant capacity; ac, slope of compound calibration curve; aT, slope of Trolox calibration curve.