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Najman K, Rajewski R, Sadowska A, Hallmann E, Buczak K. Changes in the Physicochemical and Bioactive Properties of Yerba Mate Depending on the Brewing Conditions. Molecules 2024; 29:2590. [PMID: 38893465 PMCID: PMC11173391 DOI: 10.3390/molecules29112590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 05/28/2024] [Accepted: 05/30/2024] [Indexed: 06/21/2024] Open
Abstract
Yerba Mate drink made from dried and crushed leaves and twigs of Paraguayan holly (Ilex paraguariensis A. St.-Hil.), which is a valuable source of bioactive substances, in particular antioxidants. The available literature lacks data on changes in the content and profile of bioactive compounds such as tannins, caffeine, the phenolic acid profile of flavonoids and carotenoids, as well as total polyphenol content and antioxidant activity in Yerba Mate infusions depending on different brewing conditions, and how different brewing conditions affect the physicochemical properties of these infusions. Therefore, this study evaluated the physicochemical properties of dried and Yerba Mate infusions prepared via single and double brewing processes at 70 °C and 100 °C. The organoleptic evaluation, as well as the instrumental color measurement, showed significant changes in the total color difference (ΔE) and the L*a*b* chromatic coordinates of dried Yerba Mate samples and their infusions. Moreover, the research showed higher contents of tannins (mean 1.36 ± 0.14 g/100 g d.m.), caffeine (mean 17.79 ± 3.49 mg/g d.m.), carotenoids (mean 12.90 ± 0.44 μg/g d.m.), phenolic acids (mean 69.97 ± 7.10 mg/g d.m.), flavonoids (mean 5.47 ± 1.78 mg/g d.m.), total polyphenols (mean 55.26 ± 8.51 mg GAE/g d.m.), and antioxidant activity (mean 2031.98 ± 146.47 μM TEAC/g d.m.) in single-brewed Yerba Mate infusions compared to double-brewed (0.77 ± 0.12 g/100 g d.m., 14.28 ± 5.80 mg/g d.m., 12.67 ± 0.62 μg/g d.m., 57.75 ± 8.73 mg/g d.m., 3.64 ± 0.76 mg/g d.m., 33.44 ± 6.48 mg GAE/g d.m. and 1683.09 ± 155.34 μM TEAC/g d.m., respectively). In addition, infusions prepared at a lower temperature (70 °C) were characterized by a higher content of total polyphenols and higher antioxidant activity, in contrast to the tannin and carotenoid contents, the levels of which were higher at 100 °C than at 70 °C. Considering the high amount of bioactive ingredients, in particular antioxidants, and a wide range of health benefits, it is worth including Yerba Mate in the daily diet.
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Affiliation(s)
- Katarzyna Najman
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland (A.S.)
| | - Rafał Rajewski
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland (A.S.)
| | - Anna Sadowska
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland (A.S.)
| | - Ewelina Hallmann
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland (A.S.)
- Bioeconomy Research Institute, Agriculture Academy, Vytautas Magnus University, Donelaicio 58, 44248 Kaunas, Lithuania
| | - Krzysztof Buczak
- Department of Surgery, Faculty of Veterinary Medicine, Wroclaw University of Environmental and Life Science, Pl. Grunwadzki 51, 50-366 Wroclaw, Poland
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2
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Dos Santos DF, Alves V, Costa E, Martins A, Vieira AFF, Dos Santos GHF, Francisco CTDP, Pinto VZ. Yerba Mate (Ilex paraguariensis) Processing and Extraction: Retention of Bioactive Compounds. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:526-532. [PMID: 37466823 DOI: 10.1007/s11130-023-01082-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/11/2023] [Indexed: 07/20/2023]
Abstract
Ilex paraguariensis is a native tree from South America known for the presence of bioactive compounds, and its processed leaves are consumed as hot and cold infusions. After harvest (step 1), the leaves are subjected to flame blanching to inactive the enzymes (step 2), followed by drying and milling (step 3). The impacts of I. paraguariensis processing on leaf composition were investigated by extracting the major compounds (chlorogenic and isochlorogenic acids (3-CQA, 4-CQA, 5-CQA, 3,4-DQA, 3,5-DQA and 4,5-DQA), p-coumaric acid, caffeine and rutin) using different ratios of ethanol and water as extraction solvent (EW 25:75, 50:50, and 75:25 (w/w)). The solvent ratio of EW 50:50 was more effective in extracting the chlorogenic acids isomers, with retention of chlorogenic acids of 3463, 9485, and 9516 µg mL- 1 for steps 1, 2, and 3, respectively. Rutin and p-coumaric acid exhibited similar behavior with the increment of processing steps; however, p-coumaric acid was only detected in steps 2 and 3 for the solvent ratios EW 50:50 and 25:50. The caffeine extraction from I. paraguariensis varied from 936 to 1170 µg mL- 1 for all processing steps, with emphasis on its concentration extracted in step 1. The evolution of processing steps led to a higher retention of phenolic compounds from I. paraguariensis, which was not observed when using different solvent ratios, and the solvent ratio EW 50:50 was more effective for the extraction of chlorogenic acids. The successful extraction of chlorogenic acids from I. paraguariensis in this study proved to be a promising alternative for the use of yerba mate beyond the cuia cup.
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Affiliation(s)
- David Fernando Dos Santos
- Engenharia de Alimentos, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul (UFFS), Laranjeiras do Sul, Paraná, 85301970, Brazil
| | - Vandressa Alves
- Programa de Pós-Graduação em Química Aplicada, Universidade Estadual do Centro-Oeste (Unicentro), Guarapuava, Paraná, 85.040-080, Brazil
| | - Edlaine Costa
- Engenharia de Alimentos, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul (UFFS), Laranjeiras do Sul, Paraná, 85301970, Brazil
| | - André Martins
- Engenharia de Alimentos, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul (UFFS), Laranjeiras do Sul, Paraná, 85301970, Brazil
| | - Alexia Flavia França Vieira
- Engenharia de Alimentos, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul (UFFS), Laranjeiras do Sul, Paraná, 85301970, Brazil
| | - Gustavo Henrique Fidelis Dos Santos
- Engenharia de Alimentos, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul (UFFS), Laranjeiras do Sul, Paraná, 85301970, Brazil
| | - Cátia Tavares Dos Passos Francisco
- Engenharia de Alimentos, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul (UFFS), Laranjeiras do Sul, Paraná, 85301970, Brazil
| | - Vânia Zanella Pinto
- Engenharia de Alimentos, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul (UFFS), Laranjeiras do Sul, Paraná, 85301970, Brazil.
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3
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A multivariate approach to dithiocarbamate fungicides determination in yerba mate (Ilex paraguariensis): A faster, cheaper, robust, and environmentally friendly method. Food Chem 2023; 404:134268. [PMID: 36444030 DOI: 10.1016/j.foodchem.2022.134268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 09/08/2022] [Accepted: 09/12/2022] [Indexed: 01/18/2023]
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4
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Neves MM, Dos Santos Espinelli Junior JB, de Souza MM, Carapelli R. Application of Hot Water Extraction Techniques and the Principal Component Analysis to Study the Influence of Cultivation of Commercial Yerba Mate Samples on Their Mineral Profiles. FOOD ANAL METHOD 2022; 15:2940-2950. [PMID: 35730036 PMCID: PMC9200374 DOI: 10.1007/s12161-022-02340-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Accepted: 06/01/2022] [Indexed: 11/24/2022]
Abstract
Consumption of organic food has grown much around the world in the last 20 years. Change in the profile of consumers who have increasingly sought a healthy diet is the major contributor to this phenomenon. In scientific literature, some studies have already shown the nutritional superiority of organic food in the individual evaluation of metabolites. However, few studies have assessed interaction among metabolites, especially the one between minerals and the food matrix. This information may have great relevance in determining the extractability of minerals, especially in food consumed through infusion, such as yerba mate, since this interaction can directly influence their solubility. Thus, this study aimed to use hot water extraction techniques (infusion and decoction) and the principal component analysis (PCA) to evaluate the differences between organic and conventional cultivation systems in absorption and availability of Ca, Mg, Fe, Mn, and Zn in yerba mate leaves and stems. The PCA showed that cultivation influences total mineral contents found in both leaves and stems. Results of extractability only showed differences in conventional leaf samples, from which all minerals under study were better extracted. Results point out a different interaction between minerals and the matrix, depending on the cultivation, and to the stronger interaction between the matrix and minerals in organic samples, a fact which leads to low availability of minerals for consumption.
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Affiliation(s)
- Monize Morgado Neves
- Laboratório de Eletro Espectro Analítica, Escola de Química E Alimentos, Universidade Federal Do Rio Grande, Campus CarreirosAvenida Itália, Km 8, Rio Grande, RS Zip Code 96203-900 Brazil
| | - João Batista Dos Santos Espinelli Junior
- Laboratório de Eletro Espectro Analítica, Escola de Química E Alimentos, Universidade Federal Do Rio Grande, Campus CarreirosAvenida Itália, Km 8, Rio Grande, RS Zip Code 96203-900 Brazil
| | - Michele Moraes de Souza
- Laboratório de Eletro Espectro Analítica, Escola de Química E Alimentos, Universidade Federal Do Rio Grande, Campus CarreirosAvenida Itália, Km 8, Rio Grande, RS Zip Code 96203-900 Brazil
| | - Rodolfo Carapelli
- Laboratório de Eletro Espectro Analítica, Escola de Química E Alimentos, Universidade Federal Do Rio Grande, Campus CarreirosAvenida Itália, Km 8, Rio Grande, RS Zip Code 96203-900 Brazil
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5
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Holowinski P, Dawidowicz AL, Typek R. Chlorogenic acid-water complexes in chlorogenic acid containing food products. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104509] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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6
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Erken İ, Şahin S, Karkar B, Akça B, Özakın C. Chitosan Based Edible Film Incorporating Different
Prunella
L. Extracts, Characterization and Their Antioxidant Properties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16658] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- İlker Erken
- University of Bursa Uludag Faculty of Science and Arts, Department of Chemistry Bursa Turkey
| | - Saliha Şahin
- University of Bursa Uludag Faculty of Science and Arts, Department of Chemistry Bursa Turkey
| | - Büşra Karkar
- University of Bursa Uludag Faculty of Science and Arts, Department of Chemistry Bursa Turkey
| | - Bekir Akça
- University of Bursa Uludag Medical School, Department of Medical Microbiology Bursa Turkey
| | - Cüneyt Özakın
- University of Bursa Uludag Medical School, Department of Medical Microbiology Bursa Turkey
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Rebocho S, Mano F, Cassel E, Anacleto B, Bronze MDR, Paiva A, Duarte ARC. Fractionated extraction of polyphenols from mate tea leaves using a combination of hydrophobic/ hydrophilic NADES. Curr Res Food Sci 2022; 5:571-580. [PMID: 35330867 PMCID: PMC8938280 DOI: 10.1016/j.crfs.2022.03.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 01/28/2022] [Accepted: 03/06/2022] [Indexed: 01/16/2023] Open
Abstract
A new methodology for the selective extraction of antioxidants from mate tea leaves (and decaffeinated mate tea leaves), using different natural deep eutectic systems (NADES), is reported in this paper. A fractionated extraction was carried out and the optimization of the extraction conditions such as solid/liquid ratio, temperature, time, stirring and the use of ultrasound assisted extraction (UAE) technology was performed. The results demonstrate that a sequential extraction using, in a first step, an hydrophobic system Men:Lau (2:1) and, in a second step, an hydrophilic lactic acid-based NADES, leads to two distinct extracts: the first one rich in pigments and the second one rich in polyphenols. NADES systems were able to extract 30% more of the polyphenolic components of the mate tea leaves matrices, when compared with traditional solvents/techniques. Moreover, it has been shown that the incorporation of the extract in the NADES, compared to the same extract in aqueous medium was beneficial for the stabilization of the antioxidants. It maintains their functionality at least for three months, reaching 41% more versus the extracts obtained by traditional solvents/techniques. The absence of caffeine in the extracts did not shown to have any effects on the stability results. NADES proved to be more effective extraction solvent compared to conventional techniques. Fractionated extraction method using different classes of NADES as extraction medium. Novel technique to extract the major compounds of mate tea leaves. The extract incorporated in the NADES is beneficial for the stabilization of the antioxidants. Final product is 100% natural.
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Affiliation(s)
- Sílvia Rebocho
- LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516, Caparica, Portugal
| | - Francisca Mano
- LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516, Caparica, Portugal
| | - Eduardo Cassel
- Laboratório de Operações Unitárias, Escola Politécnica, PUCRS, Porto Alegre, Brazil
| | - Beatriz Anacleto
- Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781 - 901, Oeiras, Portugal
| | - Maria do Rosário Bronze
- Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781 - 901, Oeiras, Portugal
- Faculty of Pharmacy (FFULisboa) and Research Institute for Medicines and Pharmaceutical Sciences (iMed.ULisboa), University of Lisbon, Lisboa, Portugal
| | - Alexandre Paiva
- LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516, Caparica, Portugal
| | - Ana Rita C. Duarte
- LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516, Caparica, Portugal
- Corresponding author.
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8
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Kaltbach P, Ballert S, Gillmeister M, Kabrodt K, Schellenberg I. Mate (Ilex paraguariensis) tea preparations: Understanding the extraction of volatile and non-volatile compounds upon variations of the traditional consecutive infusions. Food Chem 2021; 374:131756. [PMID: 34875441 DOI: 10.1016/j.foodchem.2021.131756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 10/16/2021] [Accepted: 11/29/2021] [Indexed: 11/04/2022]
Abstract
Common variations of traditional consecutive infusions of mate (Ilex paraguariensis) tea were studied. Effects of tea grinding type and water temperature on the extraction of volatile and non-volatile compounds were elucidated. Extraction behavior was determined mainly by grinding type and to a minor extent by water temperature. The extraction behavior along the series of infusions is mostly driven by the way the water can access and flow through the tea mass. This processes are impaired by the formation of clogging layers which are more intense upon the increasing abundance of tea particles of sufficiently small size and high water temperatures.
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Affiliation(s)
- Pedro Kaltbach
- Anhalt University of Applied Sciences, Centre of Life Sciences, Institute of Bioanalytical Sciences (IBAS), Strenzfelder Allee 28, 06406 Bernburg, Germany.
| | - Silvia Ballert
- Anhalt University of Applied Sciences, Centre of Life Sciences, Institute of Bioanalytical Sciences (IBAS), Strenzfelder Allee 28, 06406 Bernburg, Germany.
| | - Marit Gillmeister
- Anhalt University of Applied Sciences, Centre of Life Sciences, Institute of Bioanalytical Sciences (IBAS), Strenzfelder Allee 28, 06406 Bernburg, Germany.
| | - Kathrin Kabrodt
- Anhalt University of Applied Sciences, Centre of Life Sciences, Institute of Bioanalytical Sciences (IBAS), Strenzfelder Allee 28, 06406 Bernburg, Germany.
| | - Ingo Schellenberg
- Anhalt University of Applied Sciences, Centre of Life Sciences, Institute of Bioanalytical Sciences (IBAS), Strenzfelder Allee 28, 06406 Bernburg, Germany.
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SILVEIRA TFFD, MEINHART AD, SOUZA TCLD, CUNHA ECE, MORAES MRD, LORINI A, TEIXEIRA FILHO J, GODOY HT. Impact of water temperature of chimarrão on phenolic compounds extraction. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.23720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Giraldo Pineda C, Yamul DK, Navarro AS. Effect of flaxseed ( Linum usitatissimum L.) flour and yerba mate ( Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3890-3901. [PMID: 34471313 PMCID: PMC8357932 DOI: 10.1007/s13197-020-04850-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/27/2020] [Accepted: 10/08/2020] [Indexed: 06/06/2023]
Abstract
Flaxseed (Linum usitatissimum L.) and yerba mate (Ilex paraguariensis) are particularly interesting as functional ingredients due to their high content of essential omega 3-fatty acids and antioxidant properties, respectively. The objective of this work was to formulate a corn snack enriched with flaxseed flour and yerba mate extract and evaluate its physicochemical and sensory properties. Flaxseed flour, added at three levels 1, 3 and 5%, increased the water activity, moisture content and cohesiveness, and decreased the hardness and plastic deformation of the samples. The flour also changed the superficial colour and made the microstructure more compact. On the contrary, yerba mate extract (1 and 3%) decreased the water activity, moisture content and cohesiveness, counteracting the effect of flaxseed flour. Yerba mate increased the plastic deformation and the antioxidant activity of the snacks. The colour was not modified and the microstructure was more fragmented in the presence of yerba mate. Sensory evaluation suggested that flaxseed flour and yerba mate affected the flavour but did not modify the colour and crunchiness of the product.
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Affiliation(s)
- Carolina Giraldo Pineda
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP - CCT La Plata - CONICET, 47 y 116, 1900, La Plata, Argentina
| | - Diego K. Yamul
- Departamento de Tecnología y Calidad de Los Alimentos, Facultad de Ciencias Veterinarias, UNICEN, CCT Tandil-CONICET, Campus universitario, 7000, Tandil, Argentina
| | - Alba S. Navarro
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP - CCT La Plata - CONICET, 47 y 116, 1900, La Plata, Argentina
- Facultad de Ingeniería, UNLP, 1 y 47, 1900, La Plata, Argentina
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11
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Yerba mate (Ilex paraguariensis) microparticles modulate antioxidant markers in the plasma and brains of rats. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100999] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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12
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Ge Z, Zhang Y, Jin X, Wang W, Wang X, Liu M, Zhang L, Zong W. Effects of dynamic high-pressure microfluidization on the physicochemical, structural and functional characteristics of Eucommia ulmoides Oliv. seed meal proteins. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110766] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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13
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Kaltbach P, Ballert S, Kabrodt K, Schellenberg I. New HPTLC methods for analysis of major bioactive compounds in mate (Ilex paraguariensis) tea. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103568] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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14
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Hu H, Luo F, Wang M, Fu Z, Shu X. New Method for Extracting and Purifying Dihydromyricetin from Ampelopsis grossedentata. ACS OMEGA 2020; 5:13955-13962. [PMID: 32566862 PMCID: PMC7301542 DOI: 10.1021/acsomega.0c01222] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Accepted: 05/19/2020] [Indexed: 05/15/2023]
Abstract
Dihydromyricetin (DMY) is a kind of flavone. It has a variety of physiological effects, and its content in Ampelopsis grossedentata is as high as 35%. There are two shortcomings in the traditional batch extraction process commonly used in a laboratory: long extraction time and low extraction rate. In this study, a new chelating extraction method was proposed, that is, Zn2+ was introduced into the extraction and purification process to chelate with DMY, and the yield and purity were taken as evaluation indices for a comparative study with the traditional batch extraction method. In addition, 1H NMR, single-crystal X-ray diffraction, IR, and UV were used to analyze the product structure; thermogravimetry and differential thermal analysis was utilized to examine the thermal stability of DMY. The results were shown as follows. Compared with the batch extraction method, the chelation extraction method could effectively avoid the oxidation of DMY by air during the extraction and purification process, and the yield of the DMY also increased. Furthermore, this method was time-saving. Through investigating the extraction process and characterizing the structure and thermal stability of DMY, the chelating extraction method could be considered to provide a reference for commercial applications of DMY.
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Affiliation(s)
- Hongchao Hu
- School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, PRC
| | - Fan Luo
- School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, PRC
| | - Mingjie Wang
- School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, PRC
| | - Zhihuan Fu
- School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, PRC
| | - Xugang Shu
- School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, PRC
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15
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Ilex paraguariensis extracts and its polyphenols prevent oxidative damage and senescence of human retinal pigment epithelium cells. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103833] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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16
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Determination of the various extraction solvent effects on polyphenolic profile and antioxidant activities of selected tea samples by chemometric approach. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00376-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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Liu Q, Yao L, Xu Y, Cheng H, Wang W, Liu Z, Liu J, Cui X, Zhou Y, Ning W. In vitro evaluation of hydroxycinnamoyl CoA:quinate hydroxycinnamoyl transferase expression and regulation in Taraxacum antungense in relation to 5-caffeoylquinic acid production. PHYTOCHEMISTRY 2019; 162:148-156. [PMID: 30897352 DOI: 10.1016/j.phytochem.2019.02.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 02/16/2019] [Accepted: 02/27/2019] [Indexed: 05/27/2023]
Abstract
Chlorogenic acids (CGA; including 5-caffeoylquinic acid and its regio-isomers) in Taraxacum antungense Kitag. have antioxidant and anti-inflammatory properties and exert other pharmacological effects. T. antungense hydroxycinnamoyl-CoA quinate hydroxycinnamoyl transferase (TaHQT)1 and TaHQT2, which belong to the BAHD acyltransferase family, are candidates for synthesizing 5-caffeoylquinic acid and that have not been extensively characterized. In this study, we cloned the TaHQT1 and TaHQT2 genes and analysed the properties of the expressed enzymes both in vitro and in vivo. Quantitative reverse transcription PCR analysis revealed that TaHQT1 was highly expressed in the root, whereas the strongest TaHQT2 expression was observed in T. antungense leaves. In Nicotiana benthamiana leaf cells, TaHQT1 and TaHQT2 were localized at the cell periphery as well as in the cytoplasm and nucleus. The 5-caffeoylquinic acid concentrations in T. antungense calli were reduced by TaHQT1 and TaHQT2 knockdown relative to the control. Conversely, inoculation of T. antungense plants tissues with recombinant TaHQT1 and TaHQT2 increased 5-caffeoylquinic acid levels in situ. These in vitro and in vivo findings demonstrate that both HQTs are involved in regulating 5-caffeoylquinic acid biosynthesis in T. antungense, which can be exploited to increase 5-caffeoylquinic acid production in plants for medicinal or other beneficial purposes.
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Affiliation(s)
- Qun Liu
- College of Horticulture, Shenyang Agricultural University, Shen Yang, 110866, China; Exsitu Conservation Garden Evaluation Centre of Wild Vegetable Germplasm in Northeast China under Ministry of Agriculture, Shen Yang, 110866, China
| | - Lixiang Yao
- College of Horticulture, Shenyang Agricultural University, Shen Yang, 110866, China; Exsitu Conservation Garden Evaluation Centre of Wild Vegetable Germplasm in Northeast China under Ministry of Agriculture, Shen Yang, 110866, China
| | - Yachen Xu
- College of Horticulture, Shenyang Agricultural University, Shen Yang, 110866, China; Exsitu Conservation Garden Evaluation Centre of Wild Vegetable Germplasm in Northeast China under Ministry of Agriculture, Shen Yang, 110866, China
| | - Haitao Cheng
- College of Horticulture, Shenyang Agricultural University, Shen Yang, 110866, China; School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, 110016, China
| | - Weiting Wang
- College of Horticulture, Shenyang Agricultural University, Shen Yang, 110866, China; Exsitu Conservation Garden Evaluation Centre of Wild Vegetable Germplasm in Northeast China under Ministry of Agriculture, Shen Yang, 110866, China
| | - Zijia Liu
- College of Horticulture, Shenyang Agricultural University, Shen Yang, 110866, China; Exsitu Conservation Garden Evaluation Centre of Wild Vegetable Germplasm in Northeast China under Ministry of Agriculture, Shen Yang, 110866, China
| | - Jia Liu
- College of Horticulture, Shenyang Agricultural University, Shen Yang, 110866, China; Exsitu Conservation Garden Evaluation Centre of Wild Vegetable Germplasm in Northeast China under Ministry of Agriculture, Shen Yang, 110866, China
| | - Xin Cui
- College of Horticulture, Shenyang Agricultural University, Shen Yang, 110866, China; Exsitu Conservation Garden Evaluation Centre of Wild Vegetable Germplasm in Northeast China under Ministry of Agriculture, Shen Yang, 110866, China
| | - Yujie Zhou
- College of Horticulture, Shenyang Agricultural University, Shen Yang, 110866, China; Exsitu Conservation Garden Evaluation Centre of Wild Vegetable Germplasm in Northeast China under Ministry of Agriculture, Shen Yang, 110866, China
| | - Wei Ning
- College of Horticulture, Shenyang Agricultural University, Shen Yang, 110866, China; Exsitu Conservation Garden Evaluation Centre of Wild Vegetable Germplasm in Northeast China under Ministry of Agriculture, Shen Yang, 110866, China.
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18
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Reyes CM, Cornelis MC. Caffeine in the Diet: Country-Level Consumption and Guidelines. Nutrients 2018; 10:nu10111772. [PMID: 30445721 PMCID: PMC6266969 DOI: 10.3390/nu10111772] [Citation(s) in RCA: 137] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 11/10/2018] [Accepted: 11/13/2018] [Indexed: 12/11/2022] Open
Abstract
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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Affiliation(s)
- Celine Marie Reyes
- Department of Preventive Medicine, Northwestern University Feinberg School of Medicine, Chicago, IL 60611, USA.
| | - Marilyn C Cornelis
- Department of Preventive Medicine, Northwestern University Feinberg School of Medicine, Chicago, IL 60611, USA.
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19
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Gerke IBB, Hamerski F, de Paula Scheer A, da Silva VR. Solid–liquid extraction of bioactive compounds from yerba mate (
Ilex paraguariensis
) leaves: Experimental study, kinetics and modeling. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12892] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
| | - Fabiane Hamerski
- Department of Chemical EngineeringFederal University of Paraná Curitiba Paraná Brazil
| | - Agnes de Paula Scheer
- Department of Chemical EngineeringFederal University of Paraná Curitiba Paraná Brazil
| | - Vitor Renan da Silva
- Department of Chemical EngineeringFederal University of Paraná Curitiba Paraná Brazil
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