Desenvolvimento de gelatina funcional de erva-mate

Berté, Kleber Alves Santos; Izidoro, Dayane Rosalyn; Dutra, Fabiana Lemos Goularte; Ribani, Rosemary Hoffmann

doi:10.1590/s0103-84782011000200029

Cited by 15 publications

(8 citation statements)

References 10 publications

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“…Recently, yerba-mate extracts have been used in yogurt formulations (Preci et al, 2011), in gelatin (Berté et al, 2011) and cereal bars (Chiesa;Souza, 2012), and in relation to beverage development, efforts are being invested into producing black tea from yerba-mate leaves (Molin et al, 2014). The progeny of Plant D possessed leaves that were more elongate and thin, and were darker green and less serrated than the leaves of other yerba-mate plants assessed in this study.…”

Section: In Vitro Antioxidant Activitymentioning

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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Section: In Vitro Antioxidant Activitymentioning

confidence: 99%

Phytochemical profile of morphologically selected yerba-mate progenies

et al. 2016

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“…Berté et al (2011) obtiveram um extrato aquoso de erva-mate na proporção de 10:100 (m/v) sob aquecimento a 85 ºC durante 30 minutos, e após submetido à secagem em spray dryer para obtenção do extrato de erva-mate em pó com maior concentração de compostos bioativos em relação às folhas. Este extrato foi utilizado para formulações de sete gelatinas funcionais com diferentes tipos e proporções de fibra alimentar e para analisar o teor dos compostos fenólicos (ácido cafeíco, 5-CQA e rutina) em sistema de cromatografia a líquido de alta eficiência (CLAE).…”

Section: Resultsunclassified

Avaliação Dos Compostos Fenólicos E Da Capacidade Antioxidante De Ingredientes Para Elaboração De Geleias De Erva-Mate (Illex Paraguariensis St-Hil) Com Gengibre (Zingiber Officinale)

Fortes¹,

Santos²,

Silveira³

et al. 2015

Anais Do XX Congresso Brasileiro De Engenharia Química

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“…Such components have become known as functional ingredients, and the foods that contain them, functional foods (Hasler, 1998). Functional foods are defined as foods that not only fulfill their basic nutritional functions, but also benefit the body by improving health and reducing the risk of diseases (Berté et al, 2011). Hence, these foods are being sought by consumers who wish to improve their quality of life through diet.…”

Section: Introductionmentioning

confidence: 99%

Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder

Santos¹,

Steel²,

Aguiar³

et al. 2017

Afr. J. Food Sci.

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This research work aimed to study the sensory characteristics of corn-based breakfast cereal with whole peach palm fruit (Bactris gasipaes, Kunth) powder. Sensory analysis was performed after approval of the local ethics committee (26884014.9.0000.5020) and written consent of the panelists. The samples were offered to 70 untrained panelists in disposable bowls codified with three random digits. The panelists reported how much they liked the product in terms of taste and crispness, their purchase intention, preference, and attitude or intention to consume. The scores given to the product with 25% whole peach palm fruit powder were significantly higher than the scores given to the other two study products, making it commercially viable.

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Desenvolvimento de gelatina funcional de erva-mate

Cited by 15 publications

References 10 publications

Phytochemical profile of morphologically selected yerba-mate progenies

Phytochemical profile of morphologically selected yerba-mate progenies

Avaliação Dos Compostos Fenólicos E Da Capacidade Antioxidante De Ingredientes Para Elaboração De Geleias De Erva-Mate (Illex Paraguariensis St-Hil) Com Gengibre (Zingiber Officinale)

Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder

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