Caffeine and theobromine in epicuticular wax of Ilex paraguariensis A. St.-Hil.

Athayde, Margareth Linde; Coelho, Geraldo Ceni; Schenkel, Eloir Paulo

doi:10.1016/s0031-9422(00)00324-1

Cited by 61 publications

(49 citation statements)

References 22 publications

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“…Earlier studies revealed that caffeine content is associated to origin, genetic and environmental variability, harvest time and processing manner of plant material (Athayde et al 2000), and can range from 24% to 40%. The displayed results confirmed that caffeine content depends on the age of tea leaves and processes involved in the production of tea.…”

Section: Resultsmentioning

confidence: 99%

Determination of Caffeine Content in Tea and Maté Tea by using Different Methods

Komes¹,

Horžić²,

Belščak³

et al. 2009

Czech J. Food Sci.

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Caffeine-containing products have been consumed for hundreds of years for their pleasant flavor and stimulating effects. In recent years, caffeine received increasing attention in food and pharmaceutical industries, due to its pharmacological properties which comprise stimulation of the central nervous system, peripheral vasoconstriction, relaxation of the smooth muscle and myocardial stimulation. The aim of this study was to determine the content of caffeine in five types of tea (white, yellow, green, oolong, black) and two types of maté tea (green maté and roasted maté tea). The content of caffeine was determined by using four different methods: extraction with chloroform, micromethod, method with lead-acetate and high performance liquid chromatography method (HPLC-PDA). The antioxidant capacity of teas as well as of the extracted ("raw") caffeine was determined by using two methods: reactions with 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical (ABTS assay) and Ferric reducing antioxidant power (FRAP assay). The content of caffeine has been associated with plant origin and growth conditions, as well as processing conditions. By applying all four methods, the highest content of caffeine was determined in white tea, whereas maté and roasted maté tea were characterised with the lowest content of caffeine. Spectrophotometric micromethod has proven to be the best alternative to the HPLC method. The highest antioxidant capacity was determined in yellow tea, while the lowest was determined in roasted maté tea. In comparison to the antioxidant capacity of teas, the antioxidant capacity of extracted ("raw") caffeine is almost negligible, and does not contribute to the overall antioxidant properties of tea.

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Section: Resultsmentioning

confidence: 99%

Determination of Caffeine Content in Tea and Maté Tea by using Different Methods

Komes¹,

Horžić²,

Belščak³

et al. 2009

Czech J. Food Sci.

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“…Xanthines are a class of purine alkaloids found in many different plants. There are three xanthines found in yerba mate, caffeine, theobromine, and theophyline, and give yerba mate its characteristic bitter flavor and stimulant effects (Filip et al, 1998;Athayde et al, 2000;Gorgen et al, 2005). Of these, caffeine is present in the highest concentrations at 1 to 2% of total dry weight, followed by theobromine at 0.3 to 0.9% of total dry weight (Ito et al, 1997) (Table 1).…”

Section: Primary Chemical Composition Of Yerba Matementioning

confidence: 99%

“…Studies have suggested that yerba mate leaves may have antioxidant (Gugliucci and Stahl, 1995;Carini et al, 1998;Filip et al, 2000;Bastos et al, 2006;Anesini et al, 2006;Bastos et al, 2007;Pagliosa et al, 2010), antiobesity (Andersen and Fogh, 2001), antidiabetic (Lunceford and Gugliucci, 2005), diuretic (Gorgen et al, 2005), chemopreventative, antifungal , and stimulant (Filip et al, 1998;Athayde et al, 2000) properties. It may also aid in digestion (Gorzalczany et al, 2001).…”

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confidence: 99%

Composition and Bioactive Properties of Yerba Mate (llex paraguariensis A. St.-Hil.): A Review

Burris

Harte

Davidson

et al. 2012

Chilean J. Agric. Res.

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Yerba Mate is a popular tea beverage produced and consumed in the South American countries of Argentina, Brazil, Chile, Paraguay, and Uruguay, and is processed from the leaves and stems of Ilex paraguariensis A. St.-Hil., a perennial shrub from the Aquifoliaceae family. Production occurs in six stages: harvesting older leaves and small stems, roasting by direct fire, drying under hot air, milling to specified size, aging to acquire optimal sensory attributes, and final packaging. While grown and consumed for centuries in South America, its popularity is increasing in the United States because of demand by consumers for healthier, more natural foods, its filling a niche for a different type of tea beverage, and for Yerba Mate's potential health benefits-antimicrobial, antioxidant, antiobesity, anti-diabetic, digestive improvement, stimulant, and cardiovascular properties. Cultivation, production and processing may cause a variation in bioactive compounds biosynthesis and degradation. Recent research has been expanded to its potential use as an antimicrobial, protecting crops and foods against foodborne, human and plant pathogens. Promising results for the use of this botanical in human and animal health has prompted this review. This review focuses on the known chemical composition of Yerba Mate, the effect of cultivation, production and processing may have on composition, along with a specific discussion of those compounds found in Yerba Mate that have antimicrobial properties.

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“…A presença de teofilina 3 na erva-mate é controversa. Mazzafera 4 observou a ocorrência desta substância em pequenas quantidades, enquanto que outros pesquisadores não detectaram sua presença [5][6][7][8] .De acordo com a literatura, o teor de metilxantinas na ervamate é extremamente variável, sendo apontado teores de cafeína desde 0,16 até 1,4% 7 . A legislação em Vigilância Sanitária estabeleceu, em determinado momento (Brasil, 1998) 9 , a exigência de um teor mínimo de cafeína de 0,5%, exigência essa revogada em 2002, quando foi estabelecido apenas um valor máximo para os produtos declarados como descafeinados (Brasil, 2002) 10 .…”

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Influência do método de extração nos teores de metilxantinas em erva-mate (Ilex paraguariensis a. St.-Hil., aquifoliaceae)

et al. 2007

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Recebido em 4/11/05; aceito em 23/6/06; publicado na web em 28/11/06 INFLUENCE OF THE EXTRACTION METHODOLOGY ON THE METHYLXANTHINES CONTENT OF MATÉ (Ilex paraguariensis A. ST.-HIL., AQUIFOLIACEAE). Ilex paraguariensis A. St. -Hil. is a native species of southern South America. The caffeine content in Ilex paraguariensis leaves has been considered an important quality parameter for maté-derived products. In this work different extraction methods for the determination of these methylxantines are compared. The influence of the extraction conditions on the methylxanthine yields was evaluated. Extraction by decoction with acidic aqueous solution (H 2 SO 4 4N) presented the higher efficiency in the theobromine extraction. The extraction in a Soxhlet with acidic aqueous solution and decoction with acidic aqueous solution showed the highest caffeine yield. For the concomitant theobromine and caffeine quantification, the decoction with acidic aqueous solution is suggested.Keywords: mate; Ilex paraguariensis; methylxanthines. INTRODUÇÃOIlex paraguariensis A. St. -Hil. é uma espécie nativa das regiões subtropicais e temperadas da América do Sul, onde é popularmente conhecida como erva-mate. Utilizada no preparo do chimarrão, faz parte dos hábitos culturais da Argentina, do Uruguai, Paraguai e Brasil. Neste contexto, a erva-mate assume um papel sócioeconômico importante, na medida em que é, basicamente, produzida em pequenas propriedades rurais, alcançando uma produção anual de 500.000 t 1 . A propriedade estimulante da erva-mate, relacionada com a presença de metilxantinas, é conhecida e explorada há séculos 2 . A cafeína 1 foi isolada de folhas de Ilex paraguariensis em 1843 por Stenhouse 2 . Já Oehrli 3 relatou, pela primeira vez, em 1927, a presença de teobromina 2. A presença de teofilina 3 na erva-mate é controversa. Mazzafera 4 observou a ocorrência desta substância em pequenas quantidades, enquanto que outros pesquisadores não detectaram sua presença [5][6][7][8] .De acordo com a literatura, o teor de metilxantinas na ervamate é extremamente variável, sendo apontado teores de cafeína desde 0,16 até 1,4% 7 . A legislação em Vigilância Sanitária estabeleceu, em determinado momento (Brasil, 1998) 9 , a exigência de um teor mínimo de cafeína de 0,5%, exigência essa revogada em 2002, quando foi estabelecido apenas um valor máximo para os produtos declarados como descafeinados (Brasil, 2002) 10 . A controversia em relação à exigência quanto ao teor mínimo de cafeína pode estar relacionada com a variabilidade das populações e plantas de Ilex paraguariensis, mas também ao método de extração aplicado na sua determinação. Até o presente, nenhum estudo comparativo sistemático entre os métodos foi relatado. Neste contexto, no presente trabalho foi delineado um estudo comparativo da eficiência de extração de cafeína e teobromina em sete métodos extrativos. Foi avaliada a influência de alguns parâmetros, dentre eles: o pré-tratamento com base, o tipo de solvente e a temperatura sobre a extração das metilxantinas. PARTE EXPERI...

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Caffeine and theobromine in epicuticular wax of Ilex paraguariensis A. St.-Hil.

Cited by 61 publications

References 22 publications

Determination of Caffeine Content in Tea and Maté Tea by using Different Methods

Determination of Caffeine Content in Tea and Maté Tea by using Different Methods

Composition and Bioactive Properties of Yerba Mate (llex paraguariensis A. St.-Hil.): A Review

Influência do método de extração nos teores de metilxantinas em erva-mate (Ilex paraguariensis a. St.-Hil., aquifoliaceae)

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