Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages

Silveira, Tayse Ferreira Ferreira da; Meinhart, Adriana Dillenburg; Souza, Thaís Cristina Lima de; Cunha, Elenice Carla Emídio; Moraes, Maria Rosa de; Godoy, Helena Teixeira

doi:10.1016/j.foodres.2017.09.098

Cited by 33 publications

(24 citation statements)

References 32 publications

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“…Yerba mate is consumed in several South American countries, where it originated, but is less common to other parts of the world [ 12 , 22 ]. Grounded and dried yerba mate leaves and stems are widely consumed in the form of infusions, such as chimarrão and tererê, prepared with hot and cold water, respectively [ 15 ]. Differences in brewing methods as well as the type and processing of beans/leaves/stems used are relevant since all affect the sensorial quality and the amount and type of compounds in a “cup” of coffee, tea, or mate [ 12 , 15 , 41 ].…”

Section: Discussionmentioning

confidence: 99%

“…Grounded and dried yerba mate leaves and stems are widely consumed in the form of infusions, such as chimarrão and tererê, prepared with hot and cold water, respectively [ 15 ]. Differences in brewing methods as well as the type and processing of beans/leaves/stems used are relevant since all affect the sensorial quality and the amount and type of compounds in a “cup” of coffee, tea, or mate [ 12 , 15 , 41 ]. For example, one needs to consume about three Turkish and five Espresso coffee cups to acquire the same amount of caffeine in one American cup [ 41 ]; details to consider when comparing country guidelines.…”

Section: Discussionmentioning

confidence: 99%

“…CCB also contribute a wealth of other compounds to the diet that have potential benefits or risks to health and thus it is imperative to consider the context (i.e., beverage type) in which caffeine is consumed [ 12 , 13 , 14 , 15 , 16 ]. Food-based dietary guidelines (FBDG) provide context-specific advice on healthy diets that are evidence-based and respond to a country’s public health and nutrition priorities, sociocultural influences, and food production and consumption patterns, among other factors [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

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Caffeine in the Diet: Country-Level Consumption and Guidelines

2018

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Coffee, tea, caffeinated soda, and energy drinks are important sources of caffeine in the diet but each present with other unique nutritional properties. We review how our increased knowledge and concern with regard to caffeine in the diet and its impact on human health has been translated into food-based dietary guidelines (FBDG). Using the Food and Agriculture Organization list of 90 countries with FBDG as a starting point, we found reference to caffeine or caffeine-containing beverages (CCB) in 81 FBDG and CCB consumption data (volume sales) for 56 of these countries. Tea and soda are the leading CCB sold in African and Asian/Pacific countries while coffee and soda are preferred in Europe, North America, Latin America, and the Caribbean. Key themes observed across FBDG include (i) caffeine-intake upper limits to avoid risks, (ii) CCB as replacements for plain water, (iii) CCB as added-sugar sources, and (iv) health benefits of CCB consumption. In summary, FBDG provide an unfavorable view of CCB by noting their potential adverse/unknown effects on special populations and their high sugar content, as well as their diuretic, psycho-stimulating, and nutrient inhibitory properties. Few FBDG balanced these messages with recent data supporting potential benefits of specific beverage types.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Caffeine in the Diet: Country-Level Consumption and Guidelines

2018

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“…However, this requires additional costs to modernize the experimental base, which many scientists are unable to afford. This fact explains why most researchers, in their experiments on the extraction of chlorogenic acid, still prefer to use organic solvents and aqueous-alcoholic solutions [17]. With respect to the latter, their low toxicity and moderate cost should be noted.…”

Section: Research Of Existing Solutions To the Problemmentioning

confidence: 99%

Analysis of the influence of technological parameters of the chlorogenic acid extraction process from sunflower meal on the degree of its extraction

Labeiko

Gladkiy

Bochkarev

et al. 2020

TAPR

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Об'єктом дослідження є ефективність вилучення хлорогенової кислоти-природного антиоксиданту, в залежності від умов її екстрагування зі соняшникового шроту. Основною проблемою данного питання є той факт, що на ступінь екстрагування вказаної фенольної сполуки впливає багато факторів, таких як ступінь подрібнення продукту, вид сировини, спосіб екстрагування, природа розчинника-екстрагента, температура та тривалість процесу екстрагування, гідромодуль в системі «сировина-екстрагент» тощо. Вплив кожного з цих параметрів потребує детального розгляду та відповідних досліджень. Це дасть змогу визначити оптимальні значення вказаних параметрів процесу екстрагування та підвищити ефективність вилучення хлорогенової кислоти. В даній роботі сировиною для отримання хлорогенової кислоти обрано шрот з насіння соняшникудешеву вторину сировину олієжирових виробництв. У попередніх дослідженнях визначено, що високоефективним екстрагентом вказаного антиоксиданту виступає розчин етилового спирту з концентрацією 60 %, а оптимальною температурою процесу екстрагування хлорогенової кислоти зі соняшникового шроту є температура кипіння екстрагенту. В результаті даного дослідження вивчено закономірність впливу на ступінь вилучення хлорогенової кислоти таких технологічних параметрів, як гідромодуль в системі «шрот-розчин етилового спирту 60 %» (далі за текстом-«шрот-екстрагент») та тривалість процесу екстрагування. Експерименти по визначенню залежності ступеня вилучення хлорогенової кислоти від гідромодулю в системі «шрот-екстрагент» та тривалості екстрагування проведено відповідно до плану повного факторного експерименту. Для планування експерименту та обробки даних застосовані математичні методи з використанням програмних пакетів Місrosoft Оffice Ехсеl 2003 (USA) та Stat Soft Statistica v6.0 (USA). Вказана в роботі залежність являє собою квадратичну функцію, яка прогнозує збільшення вмісту хлорогенової кислоти під час екстрагування за умови збільшення гідромодуля в системі «шрот-екстра

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“…The main parameters considered are the total soluble and total phenolic compounds concentration. Other papers have reported the quantification of specific yerba mate compounds in the leaves or in extracts (da Silveira et al, 2017;da Silveira, Meinhart, De Souza, Teixeira Filho, & Godoy, 2016;Frizon, Perussello, Sturion, & Hoffmann-Ribani, 2018). However, no studies could be found on the optimization and modeling of the extraction process based on the concentrations of these compounds.…”

mentioning

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

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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.

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Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages

Cited by 33 publications

References 32 publications

Caffeine in the Diet: Country-Level Consumption and Guidelines

Caffeine in the Diet: Country-Level Consumption and Guidelines

Analysis of the influence of technological parameters of the chlorogenic acid extraction process from sunflower meal on the degree of its extraction

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

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