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Distribution of Major Chlorogenic Acids and Related Compounds in Brazilian Green and Toasted Ilex paraguariensis (Maté) Leaves.
J Agric Food Chem. 2016 Mar 23; 64(11):2361-70.JA

Abstract

Ilex paraguariensis (maté) is one of the best sources of chlorogenic acids (CGA) in nature. When leaves are toasted, some isomers are partly transformed into 1,5-γ-quinolactones (CGL). Both CGA and CGL are important contributors to the brew's flavor and are thought to contribute to human health. In this study, we quantified 9 CGA, 2 CGL, and caffeic acid in 20 samples of dried green and toasted maté that are commercially available in Brazil. Total CGA content in green maté varied from 8.7 to 13.2 g/100 g, dry weight (dw). Caffeic acid content varied from 10.8 to 13.5 mg/100 g dw, respectively. Content in toasted maté varied from 1.5 to 4.6 g/100 g and from 1.5 to 7.2 mg/100 g dw, respectively. Overall, caffeoylquinic acid isomers (CQA) were the most abundant CGA in both green and toasted maté, followed by dicaffeoylquinic acids (diCQA) and feruloylquinic acids (FQA). These classes accounted for 58.5%, 40.0%, and 1.5% of CGA, respectively, in green maté and 76.3%, 20.7%, and 3.0%, respectively, in toasted maté. Average contents of 3-caffeoylquinolactone (3-CQL) and 4-caffeoylquinolactone (4-CQL) in commercial toasted samples were 101.5 mg/100 g and 61.8 mg/100 g dw, respectively. These results show that, despite overall losses during the toasting process, CGA concentrations are still substantial in toasted leaves, compared to other food sources of CGA and phenolic compounds in general. In addition to evaluating commercial samples, investigation of changes in CGA profile and formation of 1,5-γ-quinolactones was performed in experimental maté toasting.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Lima Jde P
Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro , Ilha do Fundão, CCS bloco J, 21941-902, Rio de Janeiro, Rio de Janeiro, Brazil.
Farah A
Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro , Ilha do Fundão, CCS bloco J, 21941-902, Rio de Janeiro, Rio de Janeiro, Brazil.
King B
Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro , Ilha do Fundão, CCS bloco J, 21941-902, Rio de Janeiro, Rio de Janeiro, Brazil.
de Paulis T
Psychiatry Department, Vanderbilt University School of Medicine , Vanderbilt Psychiatric Hospital, Suite 3068, 1601 23rd Avenue South, Nashville, Tennessee 37212-8645, United States.
Martin PR
Psychiatry Department, Vanderbilt University School of Medicine , Vanderbilt Psychiatric Hospital, Suite 3068, 1601 23rd Avenue South, Nashville, Tennessee 37212-8645, United States.

MeSH

BrazilCaffeic AcidsChlorogenic AcidFood HandlingHealth PromotionHot TemperatureHumansIlex paraguariensisPlant LeavesQuinic Acid

Pub Type(s)

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

Language

eng

PubMed ID

26924157

Citation

Lima, Juliana de Paula, et al. "Distribution of Major Chlorogenic Acids and Related Compounds in Brazilian Green and Toasted Ilex Paraguariensis (Maté) Leaves." Journal of Agricultural and Food Chemistry, vol. 64, no. 11, 2016, pp. 2361-70.
Lima Jde P, Farah A, King B, et al. Distribution of Major Chlorogenic Acids and Related Compounds in Brazilian Green and Toasted Ilex paraguariensis (Maté) Leaves. J Agric Food Chem. 2016;64(11):2361-70.
Lima, J. d. e. . P., Farah, A., King, B., de Paulis, T., & Martin, P. R. (2016). Distribution of Major Chlorogenic Acids and Related Compounds in Brazilian Green and Toasted Ilex paraguariensis (Maté) Leaves. Journal of Agricultural and Food Chemistry, 64(11), 2361-70. https://doi.org/10.1021/acs.jafc.6b00276
Lima Jde P, et al. Distribution of Major Chlorogenic Acids and Related Compounds in Brazilian Green and Toasted Ilex Paraguariensis (Maté) Leaves. J Agric Food Chem. 2016 Mar 23;64(11):2361-70. PubMed PMID: 26924157.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Distribution of Major Chlorogenic Acids and Related Compounds in Brazilian Green and Toasted Ilex paraguariensis (Maté) Leaves. AU - Lima,Juliana de Paula, AU - Farah,Adriana, AU - King,Benjamin, AU - de Paulis,Tomas, AU - Martin,Peter R, Y1 - 2016/03/11/ PY - 2016/3/1/entrez PY - 2016/3/1/pubmed PY - 2016/12/15/medline KW - 1,5-γ-quinolactones KW - Ilex paraguariensis KW - chlorogenic acids KW - maté KW - phenolic compounds KW - quinides KW - yerba mate SP - 2361 EP - 70 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 64 IS - 11 N2 - Ilex paraguariensis (maté) is one of the best sources of chlorogenic acids (CGA) in nature. When leaves are toasted, some isomers are partly transformed into 1,5-γ-quinolactones (CGL). Both CGA and CGL are important contributors to the brew's flavor and are thought to contribute to human health. In this study, we quantified 9 CGA, 2 CGL, and caffeic acid in 20 samples of dried green and toasted maté that are commercially available in Brazil. Total CGA content in green maté varied from 8.7 to 13.2 g/100 g, dry weight (dw). Caffeic acid content varied from 10.8 to 13.5 mg/100 g dw, respectively. Content in toasted maté varied from 1.5 to 4.6 g/100 g and from 1.5 to 7.2 mg/100 g dw, respectively. Overall, caffeoylquinic acid isomers (CQA) were the most abundant CGA in both green and toasted maté, followed by dicaffeoylquinic acids (diCQA) and feruloylquinic acids (FQA). These classes accounted for 58.5%, 40.0%, and 1.5% of CGA, respectively, in green maté and 76.3%, 20.7%, and 3.0%, respectively, in toasted maté. Average contents of 3-caffeoylquinolactone (3-CQL) and 4-caffeoylquinolactone (4-CQL) in commercial toasted samples were 101.5 mg/100 g and 61.8 mg/100 g dw, respectively. These results show that, despite overall losses during the toasting process, CGA concentrations are still substantial in toasted leaves, compared to other food sources of CGA and phenolic compounds in general. In addition to evaluating commercial samples, investigation of changes in CGA profile and formation of 1,5-γ-quinolactones was performed in experimental maté toasting. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/26924157/Distribution_of_Major_Chlorogenic_Acids_and_Related_Compounds_in_Brazilian_Green_and_Toasted_Ilex_paraguariensis__Maté__Leaves_ DB - PRIME DP - Unbound Medicine ER -