Determinação de compostos fenólicos por cromatografia líquida de alta eficiência isocrática durante estacionamento da erva-mate

Dutra, Fabiana Lemos Goularte; Ribani, Rosemary Hoffmann; Ribani, Marcelo

doi:10.1590/s0100-40422010000100022

Cited by 21 publications

(18 citation statements)

References 14 publications

(23 reference statements)

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“…24 More detailed characterization of iron nanoparticles synthesized using green tea revealed the progressive reduction of Fe 3+ to Fe 2+ during the preparation to form nanoparticles of amorphous nature, while the nanoparticles prepared by the borohydride reduction method were identified as crystalline zero-valent iron nanoparticles. 25 Comparison between the degradation of methylene blue and methyl orange (MO) dyes showed that green iron nanoparticles are more effective as Fenton-like catalyst This work reports the green synthesis of iron nanoparticles by tea extracts of the South America polyphenol-rich plant yerba mate (Ilex paraguariensis); 27 supported in silica gel, a non-expensive, non-toxic, readily available and acid support. The effect of synthesis conditions in the organic and iron content of the catalysts was investigated.…”

Section: Introductionmentioning

confidence: 99%

Yerba Mate Tea Extract: a Green Approach for the Synthesis of Silica Supported Iron Nanoparticles for Dye Degradation

Trotte¹,

Aben-Athar²,

Carvalho³

2016

Journal of the Brazilian Chemical Society

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This work describes a green approach to the synthesis of iron nanoparticles supported in silica using tea extract of the South American plant yerba mate (Ilex paraguariensis). Catalysts with different iron contents were obtained according to the reaction conditions employed. Characterization by X-ray powder diffraction (XRD) and scanning electron microscopy (SEM) revealed the amorphous nature of the nanoparticles, tentatively ascribed to iron(II)/iron(III) oxide composites, as Fourier transform infrared (FTIR) and thermogravimetric analyses confirmed their functionalization by the tea polyphenolic compounds. For the sake of comparison, crystalline zero-valent iron nanoparticles were prepared by the classical method using NaBH 4 . Both materials were tested in the degradation of methyl orange and led to complete decolourization; the green nanoparticles were very active as heterogeneous Fenton-like catalysts in presence of hydrogen peroxide, while the nanoparticles prepared with NaBH 4 were efficient in the reductive degradation of the dye.

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Section: Introductionmentioning

confidence: 99%

Yerba Mate Tea Extract: a Green Approach for the Synthesis of Silica Supported Iron Nanoparticles for Dye Degradation

Trotte¹,

Aben-Athar²,

Carvalho³

2016

Journal of the Brazilian Chemical Society

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“…Saponins, phenolic compounds such as chlorogenic acid and flavonoids, methylxanthines, amino acids, sugars, and vitamins are found in yerba-mate (Jacques et al, 2007;Heck;De Mejia, 2007;Burris et al, 2012). High-performance liquid chromatography has been used to analyze phenolic compounds and methylxanthine in yerba-mate, using mainly a mobile phase gradient (Dutra;Ribani, 2010;Isolabella et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Phytochemical profile of morphologically selected yerba-mate progenies

et al. 2016

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Yerba-mate (Ilex paraguariensis St. Hil) is a native South American species. Plant progenies are populations that differ in terms of their productivity, morphology and phytochemical profile. This study aimed to determine the concentration of primary and secondary metabolites, such as antioxidants, in leaves, of yerba-mate progenies selected based on morphological characteristics. We evaluated the centesimal composition of secondary metabolites in the leaves of five yerba-mate plants. Methylxanthines and phenolic compounds were determined by UPLC-PDA, and antioxidant activity by measuring DPPH scavenging. Significant differences were found in centesimal composition and the contents of caffeine, theobromine, rutin and chlorogenic acid, as well as antioxidant activities, in selected progenies. The IC 50 values were correlated with the chlorogenic acid levels (r 2 = 0.5242) and soluble content (r 2 = 0.7686). The morphological characteristics observed in yerba-mate leaves can be used as a tool for plant selection, to obtain matrices with different phytochemical profiles as a genetic material source.Index terms: Ilex paraguariensis St. Hil.; plant selection; secondary metabolites. RESUMOA erva-mate (Ilex paraguariensis St. Hil) é uma espécie nativa da América do Sul. Progênies vegetais são grupos de plantas que apresentam diferenças em relação a sua produtividade, morfologia e possivelmente perfil fitoquímico. Neste trabalho, objetivou-se determinar os teores de metabólitos primários e secundários, assim como atividade antioxidante em folhas de progênies de erva-mate, morfologicamente caracterizadas. Foi avaliada a composição centesimal e níveis de metabólitos secundários em cinco plantas. Metilxantinas e compostos fenólicos foram determinados por UPLC-PDA, e a atividade antioxidante, por meio da medição da capacidade de sequestro do radical DPPH. Foram encontradas diferenças significativas na composição centesimal, e no conteúdo de cafeína, teobromina, rutina e ácido clorogênico, assim como atividade antioxidante nas progênies selecionas. Os valores de IC 50 estiveram correlacionados com os níveis de ácido clorogênico (r 2 = 0,5242) e conteúdo de solúveis (r 2 = 0,7686). Os caracteres morfológicos observados nas folhas de erva-mate podem ser utilizados como uma ferramenta visando a obter matrizes com perfil fitoquímico diferenciado como fonte de material genético.Termos para indexação: Ilex paraguariensis St. Hil.; seleção de plantas; metabólitos secundários.

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“…The maté is recognized worldwide for its nutritional and medicinal value being included in several nationals food codes such as the Argentine Food Code, Latin-American Food Code and Pharmacopoeias such as Martindale, British Herbal Pharmacopoeia and German Commission E Monographs (Anesini et al, 2006). Several studies on maté have reported the presence of xanthines such as caffeine and theobromine, saponines, and several phenolic compounds, mainly chlorogenic acids and dicaffeoylquinic acid derivatives (Bravo et al, 2007;Dutra et al, 2010;González de Mejia et al, 2005;Heck et al, 2008;Jaiswal et al, 2010;Markowicz Bastos et al, 2007). It has also been reported that maté extracts have an in vitro antioxidant capacity (AOC) which is due to the presence of chlorogenic acids and dicaffeoylquinic acid derivatives that have an antioxidant capacity equal to or higher than that of ascorbic acid and vitamin E (Bravo et al, 2007;Chandra & Gonzalez de Mejia, 2004).…”

Section: Introductionmentioning

confidence: 99%

A Total Polyphenol Content of Mate (Ilex paraguariensis) and Other Plants-derived Beverages

Hartwig¹,

Brumovsky²,

Fretes³

2012

JFR

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The total polyphenol content (TPC) of three maté (Ilex paraguariensis St. Hil.) beverages under typical consumer conditions in Argentina: Hot Maté, Cold Maté and Maté tea-bag, were determined.TPC was measured by the Folin-Ciocalteu method and expressed as gallic and chlorogenic acid equivalents (GAE and CAE, respectively). In Hot Maté, the intake would be 5.15 ± 0.55 g CAE /500 mL and 2.9 ±0.4 g GAE/500 mL; in Cold Maté, the intake would be 1.9 ± 0.4 g CAE /500 mL and 1.1 ± 0.2 g GAE/500 mL; one cup of Maté Tea-bag infusion (200 mL) contains between 0.55 ± 0.05 g CAE and 0.295 ± 0.015 g GAE. Comparison of the TPC of several beverages provided evidence that beverages of maté are rich sources of antioxidant phenolics. Among several ways of consumption of maté, the Hot Maté provides the highest intake of total polyphenols.

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Determinação de compostos fenólicos por cromatografia líquida de alta eficiência isocrática durante estacionamento da erva-mate

Cited by 21 publications

References 14 publications

Yerba Mate Tea Extract: a Green Approach for the Synthesis of Silica Supported Iron Nanoparticles for Dye Degradation

Yerba Mate Tea Extract: a Green Approach for the Synthesis of Silica Supported Iron Nanoparticles for Dye Degradation

Phytochemical profile of morphologically selected yerba-mate progenies

A Total Polyphenol Content of Mate (Ilex paraguariensis) and Other Plants-derived Beverages

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