Optimization and modeling of the chlorogenic acid extraction from a residue of yerba mate processing

Butiuk, Ana Paula; Maidana, Silvana Andrea; Adachi, Osao; Akakabe, Yoshihiko; Martos, María Alicia; Hours, Roque Alberto

doi:10.1016/j.jarmap.2021.100329

Cited by 10 publications

(8 citation statements)

References 34 publications

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“…Thus, the recovery of 5-CQA in the first stage was 95.3%; in the second, 3.4%; and in the third, 1.2%, respectively. The results presented for the extraction stages were similar to those reported by Butiuk et al (2021) [ 39 ] and Liu et al (2010) [ 42 ], who recovered more than 90% of chlorogenic acid in the first extraction stage.…”

Section: Resultssupporting

confidence: 89%

“…The extraction kinetics showed that from minute 25, the asymptotic region was reached, recovering between 97–99% of 5-CQA during this time. A pattern that was observed in other studies of the same type shows that the increase in temperature increases the diffusivity coefficient and the mass transfer rate [ 36 , 38 , 39 ]. In this study, a 53.8% increase in the yield of 5-CQA was observed when the temperature was increased from 45 °C to 75 °C.…”

Section: Resultssupporting

confidence: 72%

“…This increase indicates that 5-CQA is a thermo-resistant phenolic compound and could be extracted at a higher temperature range [ 40 ]. However, it must be taken into account that some biologically active important substances can be degraded at high temperatures [ 39 ].…”

Section: Resultsmentioning

confidence: 99%

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Optimization of 5-CQA Extraction Conditions from Green Coffee By-Product (Coffea arabica) Using a Response-Surface Design and the Study of Its Extraction Kinetics

et al. 2022

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To take advantage of the residues generated in the production of products from green coffee and due to the special interest in the compounds contained in the bean, a by-product obtained after the extraction of the oil was studied. The physical characterization of the green-coffee-bean by-product was carried out. Subsequently, the extraction of compound 5-CQA was carried out via leaching using central composition design 24 and evaluating factors such as temperature, time, solid/solvent ratio, and ethanol percentage, and its yield was quantified using HPLC. In addition, the response-surface methodology was used to maximize the efficiency of 5-CQA extraction and to perform the kinetic study. Yields of 59 ± 2 mg of 5-CQA/g from the by-product were obtained, and by selecting the best leaching conditions, the kinetic study was performed at 45, 60, and 75 °C, increasing the yield to a total of 61.8 ± 3 mg of 5-CQA/g. By applying the kinetic model of mass transfer, a fit of R2 > 0.97 was obtained, with KLa values between 0.266 and 0.320 min−1. This study showed an approach to optimize the 5-CQA extraction conditions, resulting in a simple, fast, reproducible, accurate, and low-cost method.

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Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 72%

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Optimization of 5-CQA Extraction Conditions from Green Coffee By-Product (Coffea arabica) Using a Response-Surface Design and the Study of Its Extraction Kinetics

et al. 2022

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Section: Methodsmentioning

confidence: 99%

“…Where X 0 is the value of the central point (average of the highest and the lowest actual value) and ΔX e ΔZ are the differences between the highest and the lowest values of the actual and coded numbers, respectively. [41] To optimize the extraction process, we used samples of the BRS408 clone. The extracts were prepared using 100 mg of dried yerba mate leaves, adding 10 mL of solvent at room temperature, resulting in a solvent-solute ratio of 100 (mL g À 1 ) (solvent-solute ratio based on saponins extraction studies [42,43] ).…”

Section: Extractionmentioning

confidence: 99%

Optimizing the Vanillin‐Acid Sulfuric Method to Total Saponin Content in Leaves of Yerba Mate Clones

de Aguiar,

Hansel,

Reis

et al. 2024

Chemistry & Biodiversity

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Yerba mate (Ilex paraguariensis) is a forest species consumed in the form of non‐alcoholic beverages in South America, with applications in foods, cosmetics, and pharmaceutical industries. The species leaves are globally recognized for their important bioactive compounds, including, saponins. We adjusted the vanillin‐acid sulfuric method for determining spectrophotometrically the total saponin in yerba mate leaves. Seeking to maximize the extraction of saponins from leaves, a Doehlert design combined with Response Surface Methodology (RSM) was used, considering ethanol:water ratios and ultrasound times. In addition, the same methodology was used for the analysis of times and temperatures in the vanillin‐sulfuric acid reaction heating. The contents of total saponin in mature leaves were compared in four yerba mate clones. The extraction was maximized using 40% ethanol:60% water and 60 minutes of ultrasound assisted extraction (UAE) without heating. For the reaction conditions, 70ºC for 10 minutes heating is recommended, and UV/Vis reading from 460 to 680 nm. Using the optimized methodology, total saponin contents ranged from 28.43 to 53.09 mg g‐1 in the four yerba mate clones. The significant difference in saponin contents between clones indicate great genetic diversity and potential for clones’ selection and extraction of these compounds from yerba mate leaves.

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Hydroxycinnamic Acids

Hădărugă

2022

Handbook of Food Bioactive Ingredients

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Optimization and modeling of the chlorogenic acid extraction from a residue of yerba mate processing

Cited by 10 publications

References 34 publications

Optimization of 5-CQA Extraction Conditions from Green Coffee By-Product (Coffea arabica) Using a Response-Surface Design and the Study of Its Extraction Kinetics

Optimization of 5-CQA Extraction Conditions from Green Coffee By-Product (Coffea arabica) Using a Response-Surface Design and the Study of Its Extraction Kinetics

Optimizing the Vanillin‐Acid Sulfuric Method to Total Saponin Content in Leaves of Yerba Mate Clones

Hydroxycinnamic Acids

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