Tags

Type your tag names separated by a space and hit enter

Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction.
Plant Foods Hum Nutr. 2017 Jun; 72(2):219-223.PF

Abstract

The beverage obtained from the yerba mate tea, besides being the most consumed in Brazil, has high concentrations of chlorogenic acids. In this study, a central composite design was employed to establish the best infusion time, temperature and water volume to maximize the extraction of chlorogenic acids 5-caffeoylquinic (5CQ), 3.4-dicaffeoylquinic (3.4 DQ), 3.5-dicaffeoylquinic (3.5 DQ) and 4.5-dicaffeoylquinic (4.5 DQ), from the leaves and stems of yerba mate tea (beverage ready for consumption). Analyses were performed by high-performance liquid chromatography and the optimum conditions were obtained through the use of the desirability function of Derringer and Suich. The maximum chlorogenic acids content in the beverage was obtained when the infusion was prepared with 2 g of mate tea, in 300 mL of water at 95 °C, under infusion for 16 min. The optimal conditions were applied for the preparation of beverages from 15 commercial samples of yerba mate tea, and it was observed that the sum of the concentration of the four compounds showed variation of up to 79 times between the average of the samples, which can be attributed to climatic conditions of cultivation of the plant and/or of processing.

Authors+Show Affiliations

School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil. ferreira.tayse@gmail.com.School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil.School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil.School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil.School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil.School of Agricultural Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil.School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28466135

Citation

da Silveira, Tayse Ferreira Ferreira, et al. "Optimization of the Preparation Conditions of Yerba Mate Tea Beverage to Maximize Chlorogenic Acids Extraction." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 72, no. 2, 2017, pp. 219-223.
da Silveira TFF, Meinhart AD, de Souza TCL, et al. Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction. Plant Foods Hum Nutr. 2017;72(2):219-223.
da Silveira, T. F. F., Meinhart, A. D., de Souza, T. C. L., Cunha, E. C. E., de Moraes, M. R., Filho, J. T., & Godoy, H. T. (2017). Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 72(2), 219-223. https://doi.org/10.1007/s11130-017-0613-6
da Silveira TFF, et al. Optimization of the Preparation Conditions of Yerba Mate Tea Beverage to Maximize Chlorogenic Acids Extraction. Plant Foods Hum Nutr. 2017;72(2):219-223. PubMed PMID: 28466135.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction. AU - da Silveira,Tayse Ferreira Ferreira, AU - Meinhart,Adriana Dillenburg, AU - de Souza,Thaís Cristina Lima, AU - Cunha,Elenice Carla Emídio, AU - de Moraes,Maria Rosa, AU - Filho,José Teixeira, AU - Godoy,Helena Teixeira, PY - 2017/5/4/pubmed PY - 2017/11/29/medline PY - 2017/5/4/entrez KW - Chlorogenic acids KW - Derringer and Suich KW - Ilex paraguariensis KW - Multivariate optimization SP - 219 EP - 223 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 72 IS - 2 N2 - The beverage obtained from the yerba mate tea, besides being the most consumed in Brazil, has high concentrations of chlorogenic acids. In this study, a central composite design was employed to establish the best infusion time, temperature and water volume to maximize the extraction of chlorogenic acids 5-caffeoylquinic (5CQ), 3.4-dicaffeoylquinic (3.4 DQ), 3.5-dicaffeoylquinic (3.5 DQ) and 4.5-dicaffeoylquinic (4.5 DQ), from the leaves and stems of yerba mate tea (beverage ready for consumption). Analyses were performed by high-performance liquid chromatography and the optimum conditions were obtained through the use of the desirability function of Derringer and Suich. The maximum chlorogenic acids content in the beverage was obtained when the infusion was prepared with 2 g of mate tea, in 300 mL of water at 95 °C, under infusion for 16 min. The optimal conditions were applied for the preparation of beverages from 15 commercial samples of yerba mate tea, and it was observed that the sum of the concentration of the four compounds showed variation of up to 79 times between the average of the samples, which can be attributed to climatic conditions of cultivation of the plant and/or of processing. SN - 1573-9104 UR - https://www.unboundmedicine.com/medline/citation/28466135/Optimization_of_the_Preparation_Conditions_of_Yerba_Mate_tea_Beverage_to_Maximize_Chlorogenic_Acids_Extraction_ L2 - https://doi.org/10.1007/s11130-017-0613-6 DB - PRIME DP - Unbound Medicine ER -