Determination of Flavonoids, Phenolic Acids, and Xanthines inMateTea (Ilex paraguariensisSt.-Hil.)

Bojić, Mirza; Haas, Vicente Simon; Šarić, Darija; Maleš, Željan

doi:10.1155/2013/658596

Cited by 46 publications

(30 citation statements)

References 11 publications

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“…Mean values by the same letter within a row do not differ significantly according to Tukey's post hoc test at α <0.05 reported in the literature concerning studies of phenolics in erva-mate (Bojic et al 2013) and herbal teas (da Silva Port's et al 2013). Veljković et al (2013) determined individual phenols in black and green tea infusions and found that green teas are richer in phenolic compounds than black teas.…”

Section: Phenolic Compounds and Alkaloidsmentioning

confidence: 82%

“…After Paraguay, Brazil is the second producer of erva-mate in the world (Neto et al 2007). Methylxanthines, represented by caffeine, are among the compounds present in erva-mate (Bojic et al 2013). Moreover, infusions prepared from erva-mate can influence human well-being; for instance, they can stimulate antirheumatic and anti-inflammatory and diuretic activities (Jacques et al 2007).…”

Section: Introductionmentioning

confidence: 99%

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Comparison of Infusions from Black and Green Teas (Camellia sinensis L. Kuntze) and Erva-mate (Ilex paraguariensis A. St.-Hil.) Based on the Content of Essential Elements, Secondary Metabolites, and Antioxidant Activity

2017

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The aim of the research was to compare chemical composition and antioxidant activity of black and green teas with those of erva-mate. Therefore, essential elements (P, Mg, Fe, Zn, Mn, and Cu), phenolic acids (gallic, caffeic, pcoumaric, and ferulic), flavonoids (catechin, rutin, myricetin, apigenin, and quercetin), and alkaloids (caffeine, theobromine, and theophylline) were determined. Phenolics and alkaloids were quantified by HPLC, metallic elements by atomic absorption spectrometry, and antioxidant activity by a 2,2′-azino-bis(3-ethylbenzthiazoline)-6-sulfonic acid method. Total P, inorganic P, and Mg expressed in milligrams per gram dry weight (d.w.) and other metals expressed in milligrams per kilogram d.w.) in the order Mn > Zn > Fe > Cu were assayed. Caffeine was found above 25 mg/g d.w. in all samples. Among the phenolic compounds, caffeic acid and quercetin were on the highest level, whilst apigenin and p-coumaric acid were on the lowest. Correlation analysis revealed frequently occurring relations between P and several metals and phenolics and also between Zn and other metabolites from flavonoids, phenolic acids, and alkaloids. Within organic compounds, correlations were often found among gallic and caffeic acids and other analytes, like p-coumaric, ferulic acids, and myricetin. Antioxidant activity of studied infusions from different types of teas was very similar. Cluster analysis grouped the studied materials into clear clusters, generally separating erva-mate samples from Camellia sinensis. Principal component analysis indicated total P, Mg, Cu, caffeic acid, myricetin, and p-coumaric acid as factors influencing mostly the diversity among analyzed samples.

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Section: Phenolic Compounds and Alkaloidsmentioning

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Comparison of Infusions from Black and Green Teas (Camellia sinensis L. Kuntze) and Erva-mate (Ilex paraguariensis A. St.-Hil.) Based on the Content of Essential Elements, Secondary Metabolites, and Antioxidant Activity

2017

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“…15,23 Therefore, we designed a clinical study to investigate the effects of Maté, whose weight and body fat loss effects have been verified in previous studies, on human subjects. Adults, who were obese but otherwise healthy, were made to ingest 3,000 mg of Maté extract over a 6-week period, and reductions in their body weight and WC were compared to the control group to assess the effectiveness of Maté.…”

Section: Discussionmentioning

confidence: 99%

The Effect of Maté Extract on Body Weight and Fat Reduction in Obese Women: A Randomized Placebo-controlled Clinical Trial

Jung

Hur

2016

KJO

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Background: This study was performed to investigate the effects of Maté extract on body weight and fat content in obese women [25.0 kg/m 2 ≤ body mass index (BMI) < 30 kg/m 2 ] aged 20-65 years after 6 weeks of its administration. Methods: The randomized, double-blind, placebo-controlled study was conducted in 33 women. Participants took the supplement, either 2 Maté tablets or 2 placebo tablets, twice daily before meals for 6 weeks. Body weight, body mass index (BMI), waist circumference (WC), and various safety parameters were monitored. Body composition was measured by dual-energy X-ray absorptiometry at baseline and after 6 weeks. Results: Average body weight and BMI did not show any significant changes; however, trunk fat percentage significantly decreased in the Maté group compared to that in the placebo group (-1.24% vs -0.16%, P= 0.03). In the Maté group, the body fat percentages showed a tendency to decrease. All safety parameters were within normal ranges in both groups. Two participants, one from each group, reported nausea during the study. Conclusion: Maté extract significantly reduced trunk fat in obese women after 6 weeks, which indicates that it could improve abdominal fat mass. Furthermore, the supplement is safe and well tolerated.

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“…Yerba-mate extracts show a high level of phenolic acids and flavonoids. Rutin, followed by kaempferol, is the most abundant flavonoid in yerba-mate (Bojić, Simon Haas, Šarić, & Maleš, 2013). The role of these metabolites in health has been extensively studied during the last years.…”

Section: Discussionmentioning

confidence: 99%

Cytotoxic / antioxidant activity and sensorial acceptance of yerba-mate development by oxidation process

et al. 2016

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ABSTRACT. Yerba-mate (Ilex paraguariensis St. Hil.) is a native species of South America, and its dried leaves are consumed mainly as a beverage. Its phytochemical profile includes phenolic compounds consisting of secondary metabolites with antioxidant activities. Current research optimizes conditions of yerba-mate leaves oxidation, evaluates the sensory acceptance and assesses the in vivo antioxidant activity of the oxidized product. The variables incubation chamber humidity and age of leaves were optimized within the yerba-mate leaves oxidative process by a 2 2 factorial design. The sensory acceptance and the antioxidant activity of yerba-mate extracts, oxidized by the yeast Saccharomyces cerevisiae exposed to hydrogen peroxide, were assessed. The variables chamber humidity and age of leaves affected the colorimetric coordinates L* and b* during the oxidative process, and validated empirical models. The minimum concentration of beverage-type yerba-mate extract which was able to enhance the cell survival of S. cerevisiae was 150 μg⋅mL . Extracts from the two processing forms increased the cell survival in S. cerevisiae exposed to 5 mM hydrogen peroxide. The sensory acceptance of oxidized product did not differ significantly when compared to control. The antioxidant activity of yerba-mate extracts should be exploited for the development of new products.Keywords: oxidized yerba-mate, antioxidant activity, organoleptic proprieties.Atividade citotóxica / antioxidante e aceitação sensorial de erva-mate desenvolvida por processo de oxidação RESUMO. A erva-mate (Ilex paraguariensis St. Hil.) é uma espécie nativa da América do Sul, que tem como principal forma de consumo o chimarrão. Apresenta em seu perfil fitoquímico compostos fenólicos, metabólitos secundários com atividade antioxidante, o que representa uma condição capaz de estimular o potencial a ser explorado com sua utilização no desenvolvimento de novos produtos. Este trabalho teve por objetivo otimizar as condições de oxidação de folhas de erva-mate, avaliar a aceitação sensorial e a atividade antioxidante in vivo do produto oxidado. Foram otimizadas as variáveis umidade da câmara de incubação e idade da folha no processo oxidativo de folhas de erva-mate, através de um planejamento fatorial 2 2 . A aceitação sensorial, e a ação antioxidante de extratos de erva-mate tipo chimarrão e oxidada na levedura Saccharomyces cerevisae exposta ao peróxido de hidrogênio foram avaliados. As variáveis idade da folha e umidade da câmara exerceram efeito sobre as coordenadas colorimétricas L* e b* durante o processo oxidativo, validando modelos empíricos. A concentração mínima do extrato de erva-mate tipo chimarrão capaz de melhorar a sobrevivência celular em S. cerevisiae foi 150 μg⋅mL . Extratos obtidos a partir das duas formas de processamento foram capazes produzir aumento de sobrevivência de S. cerevisiae exposta ao peróxido de hidrogênio 5 mM. A aceitação do produto oxidado não se diferiu significativamente em relação ao controle. A atividade antioxidante dos extratos ...

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Determination of Flavonoids, Phenolic Acids, and Xanthines inMateTea (Ilex paraguariensisSt.-Hil.)

Cited by 46 publications

References 11 publications

Comparison of Infusions from Black and Green Teas (Camellia sinensis L. Kuntze) and Erva-mate (Ilex paraguariensis A. St.-Hil.) Based on the Content of Essential Elements, Secondary Metabolites, and Antioxidant Activity

Comparison of Infusions from Black and Green Teas (Camellia sinensis L. Kuntze) and Erva-mate (Ilex paraguariensis A. St.-Hil.) Based on the Content of Essential Elements, Secondary Metabolites, and Antioxidant Activity

The Effect of Maté Extract on Body Weight and Fat Reduction in Obese Women: A Randomized Placebo-controlled Clinical Trial

<b>Cytotoxic / antioxidant activity and sensorial acceptance of yerba-mate development by oxidation process

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