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Improved LC-MSn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate (Ilex paraguariensis) brands. Quantification of polyphenols, methylxanthines, and antioxidant activity.
Food Chem. 2018 Feb 15; 241:232-241.FC

Abstract

Yerba mate is a beverage rich in bioactive compounds popular in South America. Polyphenols and methylxanthines were qualitatively and quantitatively analyzed in four commercial brands of yerba mate, as well as the antioxidant capacity of the beverages. Using LC/MSn analysis, 58 polyphenols were observed of which 4-sinapoylquinic acid, di- and tri-methoxycinnamoylquinic acids, two isomers of trimethoxycinnamoylshikimic acid and four isomers of caffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid were identified for the first time in mate. Additionally, 46 polyphenols and 2 methylxanthines were quantified by HPLC-DAD. Hydroxycinnamic acid derivatives and flavonols comprised 90% and 10% of mate phenols, respectively, 3-caffeoylquinic (26.8-28.8%), 5-caffeoylquinic (21.1-22.4%), 4-caffeoylquinic (12.6-14.2%) and 3,5-dicaffeoylquinic acids (9.5-11.3%) along with rutin (7.1-7.8%) were the most abundant polyphenols, whereas caffeine was the main methylxanthine (90%). Ilex paraguariensis is an important source of polyphenols with moderate methylxanthines content; therefore its high antioxidant capacity was mainly associated to its polyphenolic composition.

Authors+Show Affiliations

Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council, Madrid, Spain. Electronic address: raquel.mateos@ictan.csic.es.Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council, Madrid, Spain.Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council, Madrid, Spain.Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council, Madrid, Spain. Electronic address: lbravo@ictan.csic.es.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28958524

Citation

Mateos, Raquel, et al. "Improved LC-MSn Characterization of Hydroxycinnamic Acid Derivatives and Flavonols in Different Commercial Mate (Ilex Paraguariensis) Brands. Quantification of Polyphenols, Methylxanthines, and Antioxidant Activity." Food Chemistry, vol. 241, 2018, pp. 232-241.
Mateos R, Baeza G, Sarriá B, et al. Improved LC-MSn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate (Ilex paraguariensis) brands. Quantification of polyphenols, methylxanthines, and antioxidant activity. Food Chem. 2018;241:232-241.
Mateos, R., Baeza, G., Sarriá, B., & Bravo, L. (2018). Improved LC-MSn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate (Ilex paraguariensis) brands. Quantification of polyphenols, methylxanthines, and antioxidant activity. Food Chemistry, 241, 232-241. https://doi.org/10.1016/j.foodchem.2017.08.085
Mateos R, et al. Improved LC-MSn Characterization of Hydroxycinnamic Acid Derivatives and Flavonols in Different Commercial Mate (Ilex Paraguariensis) Brands. Quantification of Polyphenols, Methylxanthines, and Antioxidant Activity. Food Chem. 2018 Feb 15;241:232-241. PubMed PMID: 28958524.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Improved LC-MSn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate (Ilex paraguariensis) brands. Quantification of polyphenols, methylxanthines, and antioxidant activity. AU - Mateos,Raquel, AU - Baeza,Gema, AU - Sarriá,Beatriz, AU - Bravo,Laura, Y1 - 2017/08/26/ PY - 2016/10/12/received PY - 2017/07/13/revised PY - 2017/08/26/accepted PY - 2017/9/30/entrez PY - 2017/9/30/pubmed PY - 2017/11/9/medline KW - Antioxidant capacity KW - Hydroxycinnamic acid derivatives KW - LC-MS(n) analysis KW - Methylxanthines KW - Yerba mate SP - 232 EP - 241 JF - Food chemistry JO - Food Chem VL - 241 N2 - Yerba mate is a beverage rich in bioactive compounds popular in South America. Polyphenols and methylxanthines were qualitatively and quantitatively analyzed in four commercial brands of yerba mate, as well as the antioxidant capacity of the beverages. Using LC/MSn analysis, 58 polyphenols were observed of which 4-sinapoylquinic acid, di- and tri-methoxycinnamoylquinic acids, two isomers of trimethoxycinnamoylshikimic acid and four isomers of caffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid were identified for the first time in mate. Additionally, 46 polyphenols and 2 methylxanthines were quantified by HPLC-DAD. Hydroxycinnamic acid derivatives and flavonols comprised 90% and 10% of mate phenols, respectively, 3-caffeoylquinic (26.8-28.8%), 5-caffeoylquinic (21.1-22.4%), 4-caffeoylquinic (12.6-14.2%) and 3,5-dicaffeoylquinic acids (9.5-11.3%) along with rutin (7.1-7.8%) were the most abundant polyphenols, whereas caffeine was the main methylxanthine (90%). Ilex paraguariensis is an important source of polyphenols with moderate methylxanthines content; therefore its high antioxidant capacity was mainly associated to its polyphenolic composition. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/28958524/Improved_LC_MSn_characterization_of_hydroxycinnamic_acid_derivatives_and_flavonols_in_different_commercial_mate__Ilex_paraguariensis__brands__Quantification_of_polyphenols_methylxanthines_and_antioxidant_activity_ DB - PRIME DP - Unbound Medicine ER -