Optimization of the Extraction of Antioxidants and Caffeine from Maté (Ilex paraguariensis) Leaves by Response Surface Methodology

Hartwig, Vanessa Graciela; Schmalko, Miguel E.; Alzamora, Stella M.; Brumovsky, Luis Alberto

doi:10.7455/ijfs/2.1.2013.a6

Cited by 6 publications

(4 citation statements)

References 24 publications

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“…They found a better polyphenol extraction from leaves using water, and from twigs using the methanol/ water mixture. Furthermore, Hartwig et al (2013) studied the extraction of total polyphenols from yerba mate leaves at various ethanol/ water and liquid/solid ratios. According to these authors, the optimal operating conditions for maximum extraction yield (400 g CAEchlorogenic acid equivalents/L) were a liquid/solid ratio of 8.5 w/w and a solvent mixture of 30%-50% w/w ethanol/water.…”

Section: Discussionmentioning

confidence: 99%

Ultrasound‐assisted extraction of yerba mate leaves for the development of active additives in sports nutrition products

Kozono,

Andreone,

Schenk

et al. 2024

J Food Process Engineering

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This study aimed to develop yerba mate extracts (YME, Ilex paraguariensis) as active ingredients for a UVC‐light‐preserved (892 mJ/cm2; 50°C) sports drink (SD) and the sports gel derived from it (SG). Aqueous ultrasound‐assisted extractions (US; 20 KHz, 750 W) of yerba mate leaves were performed at varying temperatures (T: 20, 40, and 50 °C) and acoustic energy densities (AED: 0, .11, and .23 W/mL). Total polyphenol (TPC) extraction kinetics were characterized using the Spiro and Jago, Linares, and Peleg models. The Spiro and Jago model accurately described the extraction kinetic curves. An empirical correlation was found between its rate constant and the variables T and AED, reaching its maximum value at 50°C–.23 W/mL, with no further TPC extraction beyond 4 minutes (4.20 g GAE/L). For comparison purposes, the conditions 20°C/.23 W/mL/7 min (3.33 g GAE/L) and 100°C/0 W/mL/5 min (control) were also structurally and physiochemically compared. During the extraction, intraparticle diffusion was one of the major mechanisms limiting the extraction rate. With AED and T, the intraparticle coefficient increased significantly. The US‐assisted process generated extracts with greater wettability, hygroscopicity, more natural color, and similar content of relevant xanthin alkaloids and polyphenols, compared to the control. SEM micrographs revealed that the US‐assisted extract's porosity increased with AED and T. The UV‐C processing of SD was successfully validated through microbial challenge assays. YME (20°C/.23 W/mL/7 min) addition turned SD and SG greener and raised their flavonoid content (SD: 5.2‐fold and SG: 19.6‐fold) and TPC (SD: 5.5‐fold and SG: 5.3‐fold). The DPPH and ABTS total antioxidant activity for SD and SG increased by 3.1–3.4‐fold and 16.8–57.9‐fold, respectively. SD‐YM and SG‐YM were well‐accepted and described in a consumer field test. The developed YMEs can be a natural source of xanthine alkaloids and polyphenols, thereby replacing the synthetic additives typically employed in sports nutrition products.Practical applicationsThe growing consumer belief in natural extracts' ability to promote health and wellness is driving the global market for botanical extracts. Yerba mate (Ilex paraguariensis St Hill) is a healthier alternative to coffee and tea, with higher antioxidant capacity and proven health benefits. The proposed extraction method eliminates the need for high temperature and prolonged treatments, preserving the nutritional value of yerba mate leaves. Furthermore, it eliminates waste generation, perfectly aligning with sustainable practices. The optimized US‐assisted extraction resulted in high‐quality physicochemical extracts with significant functional activity. Amateur athletes are increasingly looking for products to enhance their performance that are both natural and effective. In this context, the developed extracts can serve as natural additives for sports nutrition products, which typically include synthetic caffeine and other compounds aimed at enhancing alertness, arousal, and energy.

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Section: Discussionmentioning

confidence: 99%

Ultrasound‐assisted extraction of yerba mate leaves for the development of active additives in sports nutrition products

Kozono,

Andreone,

Schenk

et al. 2024

J Food Process Engineering

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“…To determine the concentration of components with potential activity bone-active YM components, the following procedures were followed: Caffeine : the content was determined by reversed-phase high-performance liquid chromatography on a C18 column (Ultrasphere, Beckman, USA; 250 mm×4.6 mm) with mobile phase 0.1% acetonitrile-water (20:80 v/v) and read at 273 nm. [ 27 ] Polyphenol : total polyphenol content (TPC) was determined spectrophotometrically at 765 nm using the Folin-Ciocalteu method (ISO 14502-1, 2005). [ 28 ] A standard curve for different concentrations of gallic acid (0, 10, 20, 30, 40, and 50 mg/L) (R 2 =0.9995) was plotted.…”

Section: Methodsmentioning

confidence: 99%

“…The mineralization assay was performed by fixing the cells with 4% formaldehyde for 10 min and staining them with a 2% alizarin red (Sigma-Aldrich) solution for 30 min at room temperature, allowing the visualization of calcified nodules under a microscope. [ 27 ]…”

Section: Methodsmentioning

confidence: 99%

Increased Osteoblastic and Osteocytic in Vitro Cell Viability by Yerba Mate (Ilex paraguariensis)

Villarreal,

Sanz,

Fagalde

et al. 2024

J Bone Metab

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Background: Yerba mate (YM, Ilex paraguariensis) consumption beneficially affects the bones. However, whether YM components exert their effect on bone cells directly remains elusive.Methods: We evaluated how main YM components affect osteoblastic (MC3T3-E1) and osteocytic (MLO-Y4) cells in vitro when administered separately or in an aqueous extract. MC3T3-E1 and MLO-Y4 cells were exposed to three different experimental conditions: (1) Caffeine, chlorogenic acid, and their combinations; (2) Caffeine, rutin, and their combinations; (3) Aqueous YM extract.Results: All polyphenol and caffeine concentrations as well as that of their tested combinations significantly increased MC3T3-E1 cell viability from 16.6% to 34.8% compared to the control. In MLO-Y4 cells, the lowest rutin and the two highest caffeine concentrations significantly increased cell viability by 11.9, 14.9, and 13.7%, respectively. While rutin and caffeine combinations tended to increase MLO-Y4 cell viability, different chlorogenic acid and caffeine combinations did not affect it. Finally, the aqueous YM extract significantly increased MLO-Y4, MC3T3-E1, and differentiated MC3T3-E1 cell viability compared to the control without treatment.Conclusions: YM components (rutin, chlorogenic acid, and caffeine) positively affected bone cells, mainly pre-osteoblast cells. Moreover, the aqueous YM extract significantly increased MLO-Y4, MC3T3-E1, and differentiated MC3T3-E1 cell viabilities indicating an additional relevant nutritional property of YM infusion. Further studies would be required to elucidate the underlying effector mechanism of YM on the bones and its relationship with previously described in vivo positive effects.

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“…Accordingly, X i and X j represent the levels of the independent variables, respectively [11,12]. The response variable and three independent variables are related by secondorder polynomial equation (Eq 4).…”

Section: Resultsmentioning

confidence: 99%

Response Surface Optimized Extraction of Total Triterpene Acids from Eriobotrya japonica (Thunb) Lindl (Loquat) Leaf and Evaluation of their In vitro Antioxidant Activities

Ke¹,

Zhu²,

Xu³

et al. 2014

Trop. J. Pharm Res

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Optimization of the Extraction of Antioxidants and Caffeine from Maté (Ilex paraguariensis) Leaves by Response Surface Methodology

Cited by 6 publications

References 24 publications

Ultrasound‐assisted extraction of yerba mate leaves for the development of active additives in sports nutrition products

Ultrasound‐assisted extraction of yerba mate leaves for the development of active additives in sports nutrition products

Increased Osteoblastic and Osteocytic in Vitro Cell Viability by Yerba Mate (Ilex paraguariensis)

Response Surface Optimized Extraction of Total Triterpene Acids from <i>Eriobotrya japonica</i> (Thunb) <i>Lindl</i> (Loquat) Leaf and Evaluation of their In vitro Antioxidant Activities

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