Quantification of phenolic compounds by capillary zone electrophoresis in extracts of four commercial types of mate herb before and after acid hydrolysis

Abstract

Mate herb, Ilex paraguariensis St. Hil., is a plant cultivated in South America. Studies have evidenced the presence of phenolic compounds in mate herb, however, there are no reports on the contents of these compounds in different types of mate herb sold in the South Region of Brazil. In this study, capillary zone electrophoresis was used to quantify phenolic compounds in three lots of each of four types of commercial mate herb (traditional, native, large ground, and suave). Analysis was performed before and after acid hydrolysis. Hydrolysis time, temperature and chloridric acid concentration were optimized by central composite design to maximize the amounts of free phenolic compounds obtained after hydrolysis. Before hydrolysis, high amounts of rutin were detected, while after hydrolysis, high amounts of caffeic acid and 3,4-dihydroxybenzoic acid were obtained, giving evidence that mate herb should be further investigated as a major source of these compounds.

Impact of water temperature of chimarrão on phenolic compounds extraction

“…Table 1 shows the content of rutin and chlorogenic acids in the methanolic extracts relative to 85 g of yerba mate (amount used in the experiments). The results indicated the predominance of 3,5-DQA (1750.2 mg for traditional and 1704.4 mg for coarse ground) and 5-CQA (1379.5 mg for traditional and 1360.8 mg for coarse ground), which is in agreement with the previously mentioned literature (Bizzotto et al, 2012;Marques & Farah, 2009). Table 1 also shows the percentage of the compounds that was transferred to the 30 aqueous extracts of chimarrão, in the different temperatures studied.…”

“…The traditional and coarse ground yerba are the most consumed types of yerba mate for chimarrão preparation. Both are made from mixing native and cultivated yerba mate, however, the coarse ground has a larger particle size (about 200 mesh) in comparison with the traditional one (about 500 mesh) (Bizzotto et al, 2012).…”

“…The plant has been pointed out as a source of phenolic compounds, particularly the derivative esters of caffeic acid and quinic acid and their mono and dicaffeoylquinic acid isomers, such as 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid. Also, yerba mate has a high content of flavonoids, being rutin the predominant flavonoid compound in the plant (Bizzotto et al, 2012).…”

Phenolic compounds from yerba mate based beverages – A multivariate optimisation

“…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). These compounds are associated to the health benefits that are possibly promoted by their frequent consumption, including the protection of cell membranes, lipoproteins and DNA (Bracesco, Sanchez, Contreras, Menini, & Gugliucci, 2011;Filip, Lolito, & Ferraro, 2000;Gugliucci, 1996;Heck & Mejia, 2007).…”

“…For instance, Pomilio, Trajtemberg, and Vitale (2002) and Bizzoto et al (2012) employed capillary electrophoresis (CE) to determinate 1 (5-caffeoylquinic acid) and 3 (rutin, caffeic acid and 3,4-dihydroxybenzoic) phenolic compounds, respectively, in yerba mate aqueous extracts. However, an overview on the related literature indicates that high-performance liquid chromatography (HPLC) is still the most employed technique to determine phenolic compounds in yerba mate extracts, as well as in other food matrix, probably due to some advantages of HPLC over CE.…”