Profiling and Characterization by LC-MSn of the Chlorogenic Acids and Hydroxycinnamoylshikimate Esters in Maté (Ilex paraguariensis)

Jaiswal, Rakesh; Sovdat, Tina; Vivan, Francesco; Kuhnert, Nikolai

doi:10.1021/jf904537z

Cited by 201 publications

(255 citation statements)

References 32 publications

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“…Polyphenolic compounds found in mate differ significantly from green tea because mate leaves contain high concentrations of chlorogenic acid and no catechins [23]. Literature shows that I. paraguariensis is especially rich in chlorogenic acids [12,24], and in our work we proved that the selected plant belonging to the genus Ilex, possess a similar antioxidant pattern with high amounts of chlorogenic acid as well as its isomers and similar in chemical character diesters. It is worth noting that similar results were obtained by other researchers who studied yerba mate [17].…”

Section: Discussionsupporting

confidence: 62%

Qualitative and quantitative analysis of polyphenolic compounds in Ilex Sp.

Zwyrzykowska

Kupczyński

Jarosz³

et al. 2015

Open Chemistry

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Qualitative and quantitative analysis of polyphenolic compounds in Ilex Sp. DOI: 10.1515/chem-2015-0142 received February 15, 2015 accepted October 1, 2015. Abstract: Natural compounds are an important source of desired biological activity which help to improve nutritional status, enhance productivity and bring many health benefits. The leaves of the Ilex paraguariensis (Aquifoliaceae) are used for preparing a beverage known as yerba mate and represent a proven source of natural polyphenols which are known to foster biological activity with the emphasis on antioxidant properties. In present work we focused on the polyphenolic content of air-dried leaves of Ilex aquifolium L., Ilex aquifolium 'Argentea Mariginata', Ilex meserveae 'Blue Angel', and a commercially available mate as the reference product. Liquid chromatography combined with mass spectrometry (HPLC and LC-MS) and thin layer chromatography (TLC), were used to establish polyphenolic substances content in aqueous methanolic extracts obtained from the biological matter. Up to 20 polyphenolic compounds were identified in the extracts, including rutin, quinic acid and its caffeoyl esters, i.e. chlorogenic acid and its isomers as well as dicaffeoyl derivatives. We took chlorogenic acid and rutin as reference compounds to quantify their levels in the extracts. It was determined that in all tested plants, high levels of these antioxidants were present. This led us to the conclusion that their leaves might serve as valuable food additives.

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Section: Discussionsupporting

confidence: 62%

Qualitative and quantitative analysis of polyphenolic compounds in Ilex Sp.

Zwyrzykowska

Kupczyński

Jarosz³

et al. 2015

Open Chemistry

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“…The phenolic acid composition of I. paraguariensis extract is similar to that of coffee, with chlorogenic acids being the most abundant compounds. 38) In vitro studies have provided evidence suggesting that the phenolic acids present in I. paraguariensis extract modulate the inflammatory response. 39) Our results demonstrated that chlorogenic acid, a major phenolic acid in I. paraguariensis extract, significantly attenuated hyperalgesia in SNI-induced neuropathic pain in the rats.…”

Section: Discussionmentioning

confidence: 99%

Analgesic Effect of Ilex paraguariensis Extract on Postoperative and Neuropathic Pain in Rats

Lim

Kim

Han

et al. 2015

Biological & Pharmaceutical Bulletin

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Ilex paraguariensis, known as "Yerba Mate," is an herb used in a beverage that is widely consumed in southern Latin American countries. Furthermore, it has been traditionally used to treat depression, and as an analgesic to manage both nerve pain and headache. The pain-related experimental evidence regarding the analgesic effects of Mate is unclear. Therefore, this study was designed to investigate whether Mate extract exhibits analgesic effects in both the plantar incision and spared nerve injury (SNI) models in rats. We tested the mechanical withdrawal threshold (MWT) using von Frey filaments. We also tested pain-related behavior using ultrasonic vocalization (USV). Neuropeptide Y (NPY) and pain-related cytokines were also determined in the dorsal root ganglia in a rat model of SNI. Our results showed that oral administration of Mate extract significantly increased MWT values, and reduced the number of 22-27 kHz USVs 24 h after the plantar incision operation. Moreover, after 15 d of continuous treatment with Mate extract, the SNI-induced hypersensitivity, cytokine levels, and NPY expression were significantly reduced compared to the corresponding findings in the control group. These results suggest that the intake of Mate extract has potential as a treatment for both postoperative pain and neuropathic pain.

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“…According to (Dall'Orto et al, 2005), on average, approximately 92 mg equivalent chlorogenic acid was extracted from each gram of yerba mate leaves. Jaiswal et al (2010) detected and characterized 42 chlorogenic acids isomers based from yerba mate using LC-MS-eight caffeoylquinic acids, five dicaffeoylquinic acids, six feruloylquinic acids, two diferuloyl quinic acids, five p-coumaroylquinic acids, four caffeoyl-p-coumaroylquinic acids, seven caffeoylferuloylquinic acids, three caffeoyl-sinapoylquinic acids, one tricaffeoylquinic acid, and one dicaffeoylferuloylquinic acid.…”

Section: Primary Chemical Composition Of Yerba Matementioning

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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Profiling and Characterization by LC-MSⁿ of the Chlorogenic Acids and Hydroxycinnamoylshikimate Esters in Maté (Ilex paraguariensis)

Cited by 201 publications

References 32 publications

Qualitative and quantitative analysis of polyphenolic compounds in Ilex Sp.

Qualitative and quantitative analysis of polyphenolic compounds in Ilex Sp.

Analgesic Effect of <i>Ilex paraguariensis</i> Extract on Postoperative and Neuropathic Pain in Rats

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

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