Impact of water temperature of chimarrão on phenolic compounds extraction

Abstract

This study evaluated the effect of water temperature (65 °C, 75 °C, 85 °C, 95 °C) on the concentration of caffeic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinc acid and rutin in chimarrão aqueous extracts prepared from two commercial types of yerba mate: traditional and coarse ground. The chimarrão preparation simulated the homemade process. Regardless of the temperature, aqueous extracts from the coarse ground had 60% more phenolic compounds than the traditional ones. In the extracts of coarse ground yerba mate the temperature of 95 °C favored the extraction of the compounds in relation to the other temperatures. For the traditional yerba mate extracts there was no difference regarding the temperature. The chlorogenic acids content in the chimarrão extracts is significantly higher than in other foods and beverages and represent an excellent contribution for chlorogenic acids intake.

Changes in the Physicochemical and Bioactive Properties of Yerba Mate Depending on the Brewing Conditions

“…Deladino et al (2013) [ 75 ] found a correlation between chlorogenic acid vs. DPPH (R 2 = 0.8429) and gallic acid vs. DPPH (R 2 = 0.9807). Other authors have also confirmed that Yerba Mate has strong antioxidant properties, resulting, among others, from the high content of phenolic components [ 4 , 8 , 9 , 15 , 16 , 17 , 20 , 21 , 22 , 23 , 48 , 77 ].…”

“…30% lower at 65 °C, approx. 33% lower at 85 °C, and the lowest at 75 °C [ 22 ]. The authors explained this relationship with probably better solubility of these components in water at high (close to boiling) temperature [ 74 ].…”

“…), lower in YM-C-1-70, YM-A-1-100, YM-C-1-100 and YM-B-1-70 and significantly ( p ≤ 0.05) lowest in YM-B-1-100 (42.38 ± 0.94 mg GAE/g d.m.). Da Silveira et al (2021) [ 22 ] showed a higher content of selected bioactive ingredients in coarse-grained Yerba Mate, compared to traditional Yerba Mate, which in turn was confirmed in this study, because the sample with the highest degree of fragmentation (YM-A) ( Figure 1 a) was characterized by the highest content of total polyphenols, in contrast to the YM-B sample, with the lowest degree of fragmentation and the highest share in the mixture of finely cut twigs and sticks ( Figure 1 b), showing the lowest content of these phytonutrients.…”

“…Yerba Mate has strong antioxidant properties, resulting from a high content of carotenoid and phenolic components [ 4 , 8 , 9 , 15 , 16 , 17 , 20 , 21 , 22 , 23 ]. Common antioxidants in Yerba Mate are phenolic acids such as chlorogenic, caffeic, feluric, and gallic acids [ 24 ].…”

Phenolic compunds and antioxidant capacity of açaí pulp ("Euterpe oleracea" Mart.)

“…The assays were performed using an extract containing the non-phenolic fraction of açaí added to the standards of phenolic compounds at a concentration of 5 mg L-¹. The purpose of this procedure was to verify that the optimum experimental condition obtained for the separation of the compounds would not be affected by the matrix effect, which could hinder the application of the method in real samples (Silveira et al, 2016). Four repetitions were performed at the central point, totalizing 18 experiments.…”