Study of the chlorogenic acid content in yerba mate (Ilex paraguariensis St. Hil.): Effect of plant fraction, processing step and harvesting season

Butiuk, Ana Paula; Martos, María Alicia; Adachi, Osao; Hours, Roque Alberto

doi:10.1016/j.jarmap.2015.12.003

Cited by 36 publications

(27 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Although Eq. 1 will never equal zero, experimental works have reported a high solubility of CGA in water [35,51]. Therefore, water was used as base solvent, and Ra values of water below this parameter will be a good numeric indicator of the solvent's capacity to solubilize CGA.…”

Section: Physical-chemical Characterization Of Cgamentioning

confidence: 99%

“…As a result, studies into antioxidants have been conducted to prevent and treat such diseases and meet the increasing demand for natural antioxidants and food preservatives [1,2]. For example, chlorogenic acid (CGA, CAS: 327-97-9), an ester formed by caffeic and L-quinic acids, is a widely distributed polyphenol in upper plants [3,4] and a high value-added phytochemical used by the pharmaceutical and food industry due to its biological activity and functionality as antioxidant, antiviral, and hepatoprotective, among others [3], [5].In addition, studies have determined that it possesses antiinflammatory, bactericidal, and antitumor properties [6,7] A major source of CGA is green coffee beans. However, some of the byproducts of the coffee industry also have an interesting CGA content, in a range between 1.3 and 3.5%P/P, such as coffee husk, silver skin, spent coffee, and coffee pulp [5].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Numerical determination of the correct solvents to extract a phytochemical from coffee pulp using Hansen solubility parameters, risk assessment, sustainability evaluation, and economic analysis

Aristizabal¹,

Alvarado²,

Vargas³

2019

DYNA

View full text Add to dashboard Cite

Chlorogenic acid (CGA), a high value-added phytochemical used by the pharmaceutical and food industries, is found in residues and byproducts of the coffee industry. This paper presents a methodology to identify the adequate solvents to extract CGA from coffee pulp based on Hansen solubility parameters (HSPs), risk assessment, sustainability evaluation, and an economic analysis. In total, 16 solvents with different physicochemical properties, which are commonly used in the industry for extraction processes, were evaluated. According to the results, the most appropriate solvents are water, methanol, ethanol, n-propanol, acetone, t-Butyl alcohol, ethyl acetate, acetic acid, benzyl alcohol, and phenol. However, water, ethanol, and a mix of them are the most advisable solvents because they have the lowest Ra, their HSPs are near those of CGA, they are easy to handle according to CHEM21’s Risk Assessment guide, they have a lower carbon footprint, and they are less expensive solvents.

show abstract

Section: Physical-chemical Characterization Of Cgamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Numerical determination of the correct solvents to extract a phytochemical from coffee pulp using Hansen solubility parameters, risk assessment, sustainability evaluation, and economic analysis

Aristizabal¹,

Alvarado²,

Vargas³

2019

DYNA

View full text Add to dashboard Cite

show abstract

“…In fact, studies show that yerba-mate may vary in chemical composition as a result of climatic conditions, type and conditions of soil, plant variety, seasonality, age of leaves, harvest time [19], industrial processing [20], and extraction methods [21]. Furthermore, the papers currently available in the literature on yerba-mate regard the secondary compounds rather than the chemical composition of the leaves [22,23]. Each drink showed different chemical composition and physicochemical parameters.…”

Section: Chemical Composition and Physico-chemical Characteristics Ofmentioning

confidence: 99%

Novel Beverages of Yerba-Mate and Soy: Bioactive Compounds and Functional Properties

et al. 2018

View full text Add to dashboard Cite

In this paper, two high-nutrition commodities that are produced in great amounts in Brazil were joined in a single functional product. Yerba mate (Ilex paraguariensis) is rich in bioactive compounds, while soybean is a high-quality protein source. The objective of this paper was to assess the psychochemical characteristics of two yerba-mate progenies (planted-PL and native-NT leaves) and then confirm whether the functional and nutritional properties of the main ingredients were conveyed to the beverage produced. The main raw material, yerba-mate leaves, and the drinks were assessed for bioactive compounds, antioxidant capacity, physicochemical properties, and nutritional value. Planted leaves showed higher concentration of 5-CQA, caffeic acid and rutin than the native plant, whereas caffeine and theobromine were detected in larger amounts in native leaves. The nutritional profile of the drinks was compared to commercial beverages-either yerba-mate-based or soy-based. They indeed provide more protein, fiber, and fats than traditional yerba-mate beverages (chimarrão, tererê, and mate tea). Soy drinks currently marketed, for their turn, have similar caloric value and higher contents of lipid and protein as compared to our product, but are poor in fibers. NT drink (DPPH-IC 50 92.83 and ABTS-8.18 µM Trolox/mL) had higher antioxidant activity than PL (IC 50 147.06 and 5.63 µM Trolox/mL) due to the greater volume fraction of yerba-mate extract. NT beverage has more 5-CQA and caffeine in the same intake of tererê and traditional mate tea. This healthy beverage contributes to an increasing income to the food industry and yerba-mate producers, and environmental gains that are related to the exploration of natural resources.

show abstract

“…The interest in yerba mate‐based products is ascribed to their stimulating, energizing, and health‐promoting effects including antioxidant, antimicrobial, anti‐inflammation, anticancer, antidiabetic, antiobesity, and diuretic activity (Heck & De Mejia, ; Orjuela‐Palacio, Zamora & Lanari, ). These benefits are attributed to secondary metabolites present in yerba mate leaves, such as methylxanthines (caffeine and theobromine) and phenolic compounds (chlorogenic acid, caffeic acid, and rutin) considered to be bioactive (Valerga, Shorthose & Lanari, ; Souza et al, ; Butiuk, Martos, Adachi & Hours, ) . …”

Section: Introductionmentioning

confidence: 99%

Solid–liquid extraction of bioactive compounds from yerba mate (Ilex paraguariensis) leaves: Experimental study, kinetics and modeling

Gerke

Hamerski

Scheer

et al. 2018

J Food Process Engineering

View full text Add to dashboard Cite

The aqueous batch extraction of bioactive compounds from yerba mate leaves was evaluated in view of their potential application in the food industry. The influence of temperature (20–80 °C) and stirring (0–400 rpm) was investigated by central composite design. The concentrations of the bioactive compounds over time were investigated using three mathematical models (equilibrium‐dependent, Peleg and intra‐particle diffusion). The results indicated that higher temperatures resulted in increased extraction of the bioactive compounds, while stirring showed only a minor influence. According to the kinetics data, the extraction process approached equilibrium after around 120–180 min. The conditions that maximized the extraction were 80 °C and 400 rpm, which resulted in 591.81, 48.31, 814.90, and 122.56 mg L−1 of chlorogenic acid, rutin, caffeine, and theobromine, respectively, after a 30 min process. The Peleg model was found to be the most suitable to describe the extraction process due the best fit with the experimental data. Practical applications Yerba mate contains bioactive compounds that have the potential to prevent degenerative diseases. Caffeine, theobromine, chlorogenic acid, and rutin are the main compounds found in yerba mate and they have properties which are beneficial to health, such as antioxidant capacity and diuretic action. These compounds can be removed from the leaves by solid–liquid extraction and added to food products to increase their nutraceutical value. The extraction is influenced by several parameters that need to be adjusted to ensure maximum extract yield and quality. Thus, due to the significant potential of yerba mate as a source of bioactive compounds, the aim of this study was to evaluate the extraction of individual bioactive compounds from the leaves.

show abstract

Study of the chlorogenic acid content in yerba mate (Ilex paraguariensis St. Hil.): Effect of plant fraction, processing step and harvesting season

Cited by 36 publications

References 31 publications

Numerical determination of the correct solvents to extract a phytochemical from coffee pulp using Hansen solubility parameters, risk assessment, sustainability evaluation, and economic analysis

Numerical determination of the correct solvents to extract a phytochemical from coffee pulp using Hansen solubility parameters, risk assessment, sustainability evaluation, and economic analysis

Novel Beverages of Yerba-Mate and Soy: Bioactive Compounds and Functional Properties

Solid–liquid extraction of bioactive compounds from yerba mate (Ilex paraguariensis) leaves: Experimental study, kinetics and modeling

Contact Info

Product

Resources

About