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Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages.
Food Res Int. 2017 12; 102:348-354.FR

Abstract

This study determined the content of chlorogenic acids (CA) and rutin during successive aqueous extraction of yerba mate for tererê and chimarrão from four yerba mate types (smooth, native, traditional and coarse ground). Aqueous extracts were prepared aiming to simulate homemade procedure by partially (chimarrão) or completely (tererê) immersing the herb into hot (chimarrão) or cold (tererê) water (30 times consecutively). The content of CA and rutin in the aqueous extracts was compared to those in methanolic extracts (exhaustive extraction). Tererê aqueous extracts gave higher amounts of all phenolic compounds (2.5 to 6 times higher than chimarrão). Among chimarrão, course-ground aqueous extracts had on average 15% more PC (phenolic compounds). By comparing the content in aqueous and methanolic extracts, after 30 successive extractions, on average 14% of the total amount of CA in yerba mate leaves and 9% of rutin were transferred to the chimarrão extracts, whereas tererê achieved between 40% and 100% of transference. Thus, this study shows that CA and rutin are continuously extracted during the preparation of aqueous extracts of chimarrão and tererê, favoring a high intake of these antioxidant species by consumers.

Authors+Show Affiliations

Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Rua Monteiro Lobato, 80, Laboratório de Análise de Alimentos - DCA/FEA, Cidade Universitária Zeferino Vaz, 13083-862 Campinas, SP, Brazil. Electronic address: ferreira.tayse@gmail.com.Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Rua Monteiro Lobato, 80, Laboratório de Análise de Alimentos - DCA/FEA, Cidade Universitária Zeferino Vaz, 13083-862 Campinas, SP, Brazil.Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Rua Monteiro Lobato, 80, Laboratório de Análise de Alimentos - DCA/FEA, Cidade Universitária Zeferino Vaz, 13083-862 Campinas, SP, Brazil.Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Rua Monteiro Lobato, 80, Laboratório de Análise de Alimentos - DCA/FEA, Cidade Universitária Zeferino Vaz, 13083-862 Campinas, SP, Brazil.Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Rua Monteiro Lobato, 80, Laboratório de Análise de Alimentos - DCA/FEA, Cidade Universitária Zeferino Vaz, 13083-862 Campinas, SP, Brazil.Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Rua Monteiro Lobato, 80, Laboratório de Análise de Alimentos - DCA/FEA, Cidade Universitária Zeferino Vaz, 13083-862 Campinas, SP, Brazil.

Pub Type(s)

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

Language

eng

PubMed ID

29195958

Citation

da Silveira, Tayse Ferreira Ferreira, et al. "Chlorogenic Acids and Flavonoid Extraction During the Preparation of Yerba Mate Based Beverages." Food Research International (Ottawa, Ont.), vol. 102, 2017, pp. 348-354.
da Silveira TFF, Meinhart AD, de Souza TCL, et al. Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages. Food Res Int. 2017;102:348-354.
da Silveira, T. F. F., Meinhart, A. D., de Souza, T. C. L., Cunha, E. C. E., de Moraes, M. R., & Godoy, H. T. (2017). Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages. Food Research International (Ottawa, Ont.), 102, 348-354. https://doi.org/10.1016/j.foodres.2017.09.098
da Silveira TFF, et al. Chlorogenic Acids and Flavonoid Extraction During the Preparation of Yerba Mate Based Beverages. Food Res Int. 2017;102:348-354. PubMed PMID: 29195958.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages. AU - da Silveira,Tayse Ferreira Ferreira, AU - Meinhart,Adriana Dillenburg, AU - de Souza,Thais Cristina Lima, AU - Cunha,Elenice Carla Emídio, AU - de Moraes,Maria Rosa, AU - Godoy,Helena Teixeira, Y1 - 2017/10/01/ PY - 2017/06/09/received PY - 2017/09/09/revised PY - 2017/09/30/accepted PY - 2017/12/3/entrez PY - 2017/12/3/pubmed PY - 2019/7/19/medline KW - Chimarrão KW - Chlorogenic acids KW - HPLC KW - Rutin KW - Tererê KW - Yerba mate SP - 348 EP - 354 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 102 N2 - This study determined the content of chlorogenic acids (CA) and rutin during successive aqueous extraction of yerba mate for tererê and chimarrão from four yerba mate types (smooth, native, traditional and coarse ground). Aqueous extracts were prepared aiming to simulate homemade procedure by partially (chimarrão) or completely (tererê) immersing the herb into hot (chimarrão) or cold (tererê) water (30 times consecutively). The content of CA and rutin in the aqueous extracts was compared to those in methanolic extracts (exhaustive extraction). Tererê aqueous extracts gave higher amounts of all phenolic compounds (2.5 to 6 times higher than chimarrão). Among chimarrão, course-ground aqueous extracts had on average 15% more PC (phenolic compounds). By comparing the content in aqueous and methanolic extracts, after 30 successive extractions, on average 14% of the total amount of CA in yerba mate leaves and 9% of rutin were transferred to the chimarrão extracts, whereas tererê achieved between 40% and 100% of transference. Thus, this study shows that CA and rutin are continuously extracted during the preparation of aqueous extracts of chimarrão and tererê, favoring a high intake of these antioxidant species by consumers. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29195958/Chlorogenic_acids_and_flavonoid_extraction_during_the_preparation_of_yerba_mate_based_beverages_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(17)30684-1 DB - PRIME DP - Unbound Medicine ER -