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Phenolic acids and methylxanthines composition and antioxidant properties of mate (Ilex paraguariensis) residue.
J Food Sci. 2010 Apr; 75(3):C280-5.JF

Abstract

Ilex paraguariensis is known to contain compounds with antioxidant properties, such as phenolic acids, and its stimulant properties are attributed to methylxanthines, such as caffeine. The aims of this study were to evaluate the phenolic, methylxanthinic, and tannin composition of a mate residue (mate powder), to compare the quali-quantitative phenolic composition and the antioxidant potential of extracts obtained from distinct solvent systems. Among the extracts prepared with different solvents, the 80% methanol extract showed the highest total polyphenol content (11.51 g/100 g) and antioxidant activity. HPLC analysis showed that 4,5 dicaffeoylquinic acid is the major component of the phenolic fraction of mate powder. The caffeine, theobromine, and tannin contents in mate powder were 1.01, 0.10, and 0.29 g/100 g, respectively. Consumption of mate powder would significantly contribute to antioxidant and stimulant intake, providing high amounts of phenolic acids, tannins, and methylxanthines with biological effects potentially beneficial for human health.

PRACTICAL APPLICATION

This article contributes to the minimization of residues in yerba-mate processing.

Authors+Show Affiliations

Dept. de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Univ. Federal de Santa Catarina, Rodovia Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianopolis, SC, Brazil.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20492280

Citation

Vieira, Manoela A., et al. "Phenolic Acids and Methylxanthines Composition and Antioxidant Properties of Mate (Ilex Paraguariensis) Residue." Journal of Food Science, vol. 75, no. 3, 2010, pp. C280-5.
Vieira MA, Maraschin M, Pagliosa CM, et al. Phenolic acids and methylxanthines composition and antioxidant properties of mate (Ilex paraguariensis) residue. J Food Sci. 2010;75(3):C280-5.
Vieira, M. A., Maraschin, M., Pagliosa, C. M., Podestá, R., de Simas, K. N., Rockenbach, I. I., Amboni, R. D., & Amante, E. R. (2010). Phenolic acids and methylxanthines composition and antioxidant properties of mate (Ilex paraguariensis) residue. Journal of Food Science, 75(3), C280-5. https://doi.org/10.1111/j.1750-3841.2010.01548.x
Vieira MA, et al. Phenolic Acids and Methylxanthines Composition and Antioxidant Properties of Mate (Ilex Paraguariensis) Residue. J Food Sci. 2010;75(3):C280-5. PubMed PMID: 20492280.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic acids and methylxanthines composition and antioxidant properties of mate (Ilex paraguariensis) residue. AU - Vieira,Manoela A, AU - Maraschin,Marcelo, AU - Pagliosa,Cristiane M, AU - Podestá,Rossana, AU - de Simas,Karina N, AU - Rockenbach,Ismael Ivan, AU - Amboni,Renata D de M C, AU - Amante,Edna R, PY - 2010/5/25/entrez PY - 2010/5/25/pubmed PY - 2010/10/28/medline SP - C280 EP - 5 JF - Journal of food science JO - J Food Sci VL - 75 IS - 3 N2 - UNLABELLED: Ilex paraguariensis is known to contain compounds with antioxidant properties, such as phenolic acids, and its stimulant properties are attributed to methylxanthines, such as caffeine. The aims of this study were to evaluate the phenolic, methylxanthinic, and tannin composition of a mate residue (mate powder), to compare the quali-quantitative phenolic composition and the antioxidant potential of extracts obtained from distinct solvent systems. Among the extracts prepared with different solvents, the 80% methanol extract showed the highest total polyphenol content (11.51 g/100 g) and antioxidant activity. HPLC analysis showed that 4,5 dicaffeoylquinic acid is the major component of the phenolic fraction of mate powder. The caffeine, theobromine, and tannin contents in mate powder were 1.01, 0.10, and 0.29 g/100 g, respectively. Consumption of mate powder would significantly contribute to antioxidant and stimulant intake, providing high amounts of phenolic acids, tannins, and methylxanthines with biological effects potentially beneficial for human health. PRACTICAL APPLICATION: This article contributes to the minimization of residues in yerba-mate processing. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/20492280/Phenolic_acids_and_methylxanthines_composition_and_antioxidant_properties_of_mate__Ilex_paraguariensis__residue_ L2 - https://doi.org/10.1111/j.1750-3841.2010.01548.x DB - PRIME DP - Unbound Medicine ER -