Modeling yerba mate aqueous extraction kinetics: Influence of temperature

Linares, Andrés R.; Hase, Sandra Liliana; Vergara, Marta; Resnik, Silvia L.

doi:10.1016/j.jfoodeng.2009.11.003

Cited by 63 publications

(56 citation statements)

References 37 publications

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“…Similar results were published by terming the extraction stages washing, swelling and diffusion mechanism for yerba mate tea by Linares et al (2010). In the current aqueous extraction study, the time (t) versus concentration (C) plots of TSS, TPC and TFC of the sage samples well fit with reversible first order model (Adj-R 2 > 0.99; RMSD < 0.11) in the same manner as reported previously for green tea (Price and Spitzer1994), black tea (Jaganyi and Price 1999) and yerba mate tea (Linares et al 2010). The model parameters for the present data were estimated by nonlinear regression analyses.…”

Section: Extraction Kinetics and Modelingsupporting

confidence: 84%

“…It may also be related with microstructure of the sage which may radically change after a certain temperature. Linares et al (2010) reported that changing in microstructure of yerba mate tea during the extraction process altered mass transfer rate and mechanism which can be associated with temperature.…”

Section: Effect Of Temperaturementioning

confidence: 99%

“…E a values for the extraction of TSS, TPC and TFC were determined as 46.11±5.61, 36.80±3.12 and 33.52± 2.23 kj/mol, respectively. The results (14-59 kj/mol) are in Table 1 Kinetic parameters for the extraction of TSS, TPC, TFC from sage leaf particles (2-4 mm) in shaking water at 2 % (Mean ± SE, n=2) Linares et al 2010). The differences in activation energy are either related to material utilized or extraction procedure used.…”

Section: Effect Of Temperaturementioning

confidence: 99%

“…The leaf based material extraction kinetics for soluble solids were modeled for yerba mate tea (Linares et al 2010), green tea (Ziaedini et al 2011) and olive (Carcel et al 2010). However, there is no reported study on water extraction behavior of total soluble solids, total phenolics and flavonoids of S. fruticosa leaves.…”

Section: Introductionmentioning

confidence: 99%

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Aqueous extraction kinetics of soluble solids, phenolics and flavonoids from sage (Salvia fruticosa Miller) leaves

et al. 2014

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In the present study, aqueous extraction kinetics of total soluble solids (TSS), total phenolic content (TPC) and total flavonoid content (TFC) from Salvia fruticosa leaves were investigated throughout 150 min. of extraction period against temperature (60-80°C), particle size (2-8 mm) and loading percentage (1-4 %). The extract yielded 25 g/100 g TSS which contained 30 g/100 g TPC and 25 g/100 g TFC. The extraction data in time course fit with reversible first order kinetic model. All tested variables showed significant effect on the estimated kinetic parameters except equilibrium concentration. Increasing the extraction temperature resulted high extraction rate constants and equilibrium concentrations of the tested variables notably above 70°C. By using the Arrhenius relationship, activation energy of the TSS, TPC and TFC were determined as 46.11±5.61, 36.80±3.12 and 33.52±2.23 kj/ mol, respectively. By decreasing the particle size, the extraction rate constants and diffusion coefficients exponentially increased whereas equilibrium concentrations did not change significantly. The equilibrium concentrations of the tested parameters showed linear behavior with increasing the loading percentage of the sage, however; the change in extraction rates did not show linear behavior due to submerging effect of 4 % loading.

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Section: Extraction Kinetics and Modelingsupporting

confidence: 84%

Section: Effect Of Temperaturementioning

confidence: 99%

Section: Effect Of Temperaturementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Aqueous extraction kinetics of soluble solids, phenolics and flavonoids from sage (Salvia fruticosa Miller) leaves

et al. 2014

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“…In other cases, such as in tea, high constant values were found for soluble tea compounds. In this case, Linares et al (2010) conclude that this high initial release is due to the cellular rupture during tea leaf processing.…”

Section: Accumulated Mineral Weightsmentioning

confidence: 66%

The Use of Maltodextrin Matrices to Control the Release of Minerals from Fortified Maté

2012

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The aim of this research was to study the sensorial acceptance of a fortified food containing different minerals (calcium, magnesium and iron) and to determine the actual quantities present (bioaccessibility) when extracted in maté. A sensorial analysis was performed to compare sensorial quality of fortified and non-fortified maté. Although panelists identified differences between the fortified and non-fortified maté, only 3% of them commented on an unpleasant flavor. Sequential extraction assays were performed simulating maté consumption under laboratory conditions. Profile concentration diminished sharply after the second extraction. Magnesium was found to be completely extracted in the first 500 mL. Calcium and Iron were extracted in a very low percentage (29% and 25%, respectively). The outlet rate of the minerals was fitted to two models, and a good fitness (p < 0.001) in all cases was obtained.

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A predictive approach to the antioxidant capacity assessment of green and black tea infusions

2020

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Contemporary consumers drink significant amounts of tea because of its health–benefits mainly associated to the presence of polyphenols with high antioxidant activity. Therefore, the information how to obtain tea infusion of the highest quality, i.e. with high antioxidant capacity is needed. In this study, the various models for the prediction of total polyphenols and antioxidant activity of green and black tea infusions were developed and compared. Three mathematical equations: Spiro’s, Peleg’s and logarithmic, and two data mining techniques: multivariate adaptive regression splines (MARS) and artificial neural networks (ANNs) were used to build the predictive models. The results obtained show that Spiro’s model could be used for the prediction of green tea quality expressed as total phenolic content or the antioxidant activity (determination coefficients above 0.99), whereas Peleg’s model is more suitable for black tea quality prediction (determination coefficients above 0.99). Data mining techniques (MARS and ANNs) enable to create models fast and of simple application with very good acceptability (determination coefficients above 0.99).

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Modeling yerba mate aqueous extraction kinetics: Influence of temperature

Cited by 63 publications

References 37 publications

Aqueous extraction kinetics of soluble solids, phenolics and flavonoids from sage (Salvia fruticosa Miller) leaves

Aqueous extraction kinetics of soluble solids, phenolics and flavonoids from sage (Salvia fruticosa Miller) leaves

The Use of Maltodextrin Matrices to Control the Release of Minerals from Fortified Maté

A predictive approach to the antioxidant capacity assessment of green and black tea infusions

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