HPLC-DAD-ESI/MS Identification and Quantification of Phenolic Compounds in Ilex paraguariensis Beverages and On-Line Evaluation of Individual Antioxidant Activity

Abstract

“Chimarrão” and “tererê” are maté (dried, toasted and milled Ilex paraguariensis leaves and stemlets) beverages widely consumed in South America. This paper describes the application of HPLC-DAD-ESI/MS method for the identification and quantification of caffeoylquinic acids (CQA), flavonol glycosides and purine alkaloids in these beverages. The beverage samples were prepared from commercial lots of maté from Southern Brazil. The caffeoylquinic acids, 4,5-diCQA, 3-CQA, 5-CQA, and 4-CQA were the major compounds, having 238–289, 153–242, 183–263, and 123–188 μg/mL, respectively, for chimarrão and 206–265, 122–218, 164–209, 103–169 μg/mL, respectively, for tererê. Caffeine also had high amounts while glycosides of quercetin and kaempferol were found at much lower levels. The individual antioxidant activity was also determined by an on-line system that measured their ABTS•+ radical scavenging activity, showing that the antioxidant capacity was not proportional to the concentrations of the phenolic compounds. 3-CQA, quercetina-3-O-ramnosylglucoside, and quercetina-3-O-glucoside were the major contributors to the antioxidant capacity, although the quercetin glycosides had concentrations less than 10 times that of 3-CQA.

Phytochemical profile, antioxidant and antimicrobial activity of extracts obtained from erva-mate (Ilex paraguariensis) fruit using compressed propane and supercritical CO2

“…Peres et al (2013) found caffeine concentrations up to 268 mg/mL in mate samples, but the compounds found in higher concentrations were caffeoylquinic acids with concentrations up to 289 mg/mL. Table 3 shows the concentration of the eight compounds quantitatively identified by GC/MS, with caffeine as the major compound.…”

Phenolic compounds from yerba mate based beverages – A multivariate optimisation

“…Yerba mate (Ilex paraguariensis St. Hilaire) is a food that has been highlighted as a dietary source of phenolic compounds, especially chlorogenic acids, a family of compounds formed by isomers of esters of caffeic acid with quinic acid (Marques & Farah, 2009;Peres, Tonin, Tavares, & Rodriguez-Amaya, 2013). The literature also reports the presence of gallic acid, caffeic acid, syringic acid, ferulic acid, p-coumaric acid and rutin (Bizzoto et al, 2012;Frizon, Perusselli, Sturion, Fracasso, & Hoffman-Ribani, 2015;Nunes et al, 2015;Pagliosa et al, 2010).…”

“…For this type of experiment, the concentration used for the organic solvent (methanol or acetonitrile) in the mobile phase ranged between 40% and 85% (Anesini, Turner, Cogoi, & Filip, 2012;Dugo et al, 2009;Dutra & Ribani, 2010;Filip, Lopéz, Giberti, Coussio, & Ferraro, 2001;Heck, Schmalko, & Meija, 2008;Isolabella et al, 2010;Pagliosa et al, 2010;Peres et al, 2013;Valerga, Reta, & Lanari, 2012;Nunes et al, 2015).…”

Optimization of pancreatic lipase inhibitory and antioxidant activities of Ilex paraguariensis by using response surface methodology

“…The effects of different extraction conditions on the phenolic components of I. paraguariensis including their quantities have been previously reported (Grujic et al 2012;Peres et al 2013;Bae et al 2015). However, there are very few literature reports on the optimization of both the antioxidant and PL inhibitory activity of I. paraguariensis extracts using RSM.…”

“…Typical maté beverages consumed in Brazil are ''chimarrão'' and ''tererê'' (prepared with hot and cold water, respectively) (Peres et al 2013). Recently, maté has been studied for its potential beneficial effects in the treatment of obesity (Bracesco et al 2011).…”