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Yerba mate (Ilex paraguariensis St. Hill.)-based beverages: How successive extraction influences the extract composition and its capacity to chelate iron and scavenge free radicals.
Food Chem. 2016 Oct 15; 209:185-95.FC

Abstract

Chimarrão or mate is a popular beverage from South America that is drank with successive infusions. Although yerba mate extracts have been widely studied, few studies have described the extract contents in beverages. Using yerba mate samples from Brazil, Argentina, and Uruguay, we examined the extract chromatographic profiles, total polyphenol content and their capacities to chelate iron. In addition, we analyzed antioxidant activity by examining the ability of the extracts to scavenge DPPH and NO. Our results showed that the amount of extracted compound was highest in yerba mate extract from Uruguay, followed by Argentina, then Brazil. Herbs from all three areas had a significant capacity to inhibit DPPH and NO free radicals. The Brazilian and Uruguayan herbs had an 80% iron chelation capacity (p<0.001), while the iron chelation capacity of the Argentinean herb was lower but still significant (p⩽0.05). We conclude that the compound concentration decreases with successive extractions, while the antioxidant capacity is maintained at significant levels.

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Authors+Show Affiliations

Colpo AC
Laboratório de Bioquímica e Toxicologia de Produtos Naturais e Sintéticos, Universidade Federal do Pampa, Uruguaiana, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa, Uruguaiana, RS, Brazil.
Rosa H
Laboratório de Pesquisa em Desenvolvimento e Controle de Qualidade de Medicamentos, Universidade Federal do Pampa, Uruguaiana, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa, Uruguaiana, RS, Brazil.
Lima ME
Laboratório de Bioquímica e Toxicologia de Produtos Naturais e Sintéticos, Universidade Federal do Pampa, Uruguaiana, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa, Uruguaiana, RS, Brazil.
Pazzini CE
Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa, Uruguaiana, RS, Brazil.
de Camargo VB
Laboratório de Pesquisa em Desenvolvimento e Controle de Qualidade de Medicamentos, Universidade Federal do Pampa, Uruguaiana, RS, Brazil.
Bassante FE
Laboratório de Bioquímica e Toxicologia de Produtos Naturais e Sintéticos, Universidade Federal do Pampa, Uruguaiana, RS, Brazil.
Puntel R
Laboratório de Bioquímica e Toxicologia de Produtos Naturais e Sintéticos, Universidade Federal do Pampa, Uruguaiana, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa, Uruguaiana, RS, Brazil.
Ávila DS
Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa, Uruguaiana, RS, Brazil.
Mendez A
Laboratório de Pesquisa em Desenvolvimento e Controle de Qualidade de Medicamentos, Universidade Federal do Pampa, Uruguaiana, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa, Uruguaiana, RS, Brazil; Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil.
Folmer V
Laboratório de Bioquímica e Toxicologia de Produtos Naturais e Sintéticos, Universidade Federal do Pampa, Uruguaiana, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa, Uruguaiana, RS, Brazil. Electronic address: vanderleifolmer@unipampa.edu.br.

MeSH

ArgentinaBeveragesBrazilChelating AgentsFood HandlingFree Radical ScavengersFree RadicalsIlex paraguariensisIronPlant ExtractsPolyphenols

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

27173551

Citation

Colpo, Ana C., et al. "Yerba Mate (Ilex Paraguariensis St. Hill.)-based Beverages: How Successive Extraction Influences the Extract Composition and Its Capacity to Chelate Iron and Scavenge Free Radicals." Food Chemistry, vol. 209, 2016, pp. 185-95.
Colpo AC, Rosa H, Lima ME, et al. Yerba mate (Ilex paraguariensis St. Hill.)-based beverages: How successive extraction influences the extract composition and its capacity to chelate iron and scavenge free radicals. Food Chem. 2016;209:185-95.
Colpo, A. C., Rosa, H., Lima, M. E., Pazzini, C. E., de Camargo, V. B., Bassante, F. E., Puntel, R., Ávila, D. S., Mendez, A., & Folmer, V. (2016). Yerba mate (Ilex paraguariensis St. Hill.)-based beverages: How successive extraction influences the extract composition and its capacity to chelate iron and scavenge free radicals. Food Chemistry, 209, 185-95. https://doi.org/10.1016/j.foodchem.2016.04.059
Colpo AC, et al. Yerba Mate (Ilex Paraguariensis St. Hill.)-based Beverages: How Successive Extraction Influences the Extract Composition and Its Capacity to Chelate Iron and Scavenge Free Radicals. Food Chem. 2016 Oct 15;209:185-95. PubMed PMID: 27173551.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Yerba mate (Ilex paraguariensis St. Hill.)-based beverages: How successive extraction influences the extract composition and its capacity to chelate iron and scavenge free radicals. AU - Colpo,Ana C, AU - Rosa,Hemerson, AU - Lima,Maria Eduarda, AU - Pazzini,Camila Eliza F, AU - de Camargo,Vanessa B, AU - Bassante,Felipa E M, AU - Puntel,Robson, AU - Ávila,Daiana Silva, AU - Mendez,Andreas, AU - Folmer,Vanderlei, Y1 - 2016/04/19/ PY - 2013/08/06/received PY - 2016/04/08/revised PY - 2016/04/16/accepted PY - 2016/5/14/entrez PY - 2016/5/14/pubmed PY - 2017/1/24/medline KW - HPLC KW - Mate KW - Methylxanthines KW - Phenolic compounds SP - 185 EP - 95 JF - Food chemistry JO - Food Chem VL - 209 N2 - Chimarrão or mate is a popular beverage from South America that is drank with successive infusions. Although yerba mate extracts have been widely studied, few studies have described the extract contents in beverages. Using yerba mate samples from Brazil, Argentina, and Uruguay, we examined the extract chromatographic profiles, total polyphenol content and their capacities to chelate iron. In addition, we analyzed antioxidant activity by examining the ability of the extracts to scavenge DPPH and NO. Our results showed that the amount of extracted compound was highest in yerba mate extract from Uruguay, followed by Argentina, then Brazil. Herbs from all three areas had a significant capacity to inhibit DPPH and NO free radicals. The Brazilian and Uruguayan herbs had an 80% iron chelation capacity (p<0.001), while the iron chelation capacity of the Argentinean herb was lower but still significant (p⩽0.05). We conclude that the compound concentration decreases with successive extractions, while the antioxidant capacity is maintained at significant levels. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27173551/Yerba_mate__Ilex_paraguariensis_St__Hill___based_beverages:_How_successive_extraction_influences_the_extract_composition_and_its_capacity_to_chelate_iron_and_scavenge_free_radicals_ DB - PRIME DP - Unbound Medicine ER -