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Caruso F, Sakib R, Belli S, Caruso A, Rossi M. Antioxidant Scavenging of the Superoxide Radical by Yerba Mate ( Ilex paraguariensis) and Black Tea (Camellia sinensis) Plus Caffeic and Chlorogenic Acids, as Shown via DFT and Hydrodynamic Voltammetry. Int J Mol Sci 2024; 25:9342. [PMID: 39273291 PMCID: PMC11394812 DOI: 10.3390/ijms25179342] [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: 07/22/2024] [Revised: 08/17/2024] [Accepted: 08/26/2024] [Indexed: 09/15/2024] Open
Abstract
We describe the antioxidant capability of scavenging the superoxide radical of several tea and yerba mate samples using rotating ring-disk electrochemistry (RRDE). We directly measured superoxide concentrations and detected their decrease upon the addition of an antioxidant to the electrochemical cell. We studied two varieties of yerba mate, two varieties of black tea from Bangladesh, a sample of Pu-erh tea from China, and two components, caffeic acid and chlorogenic acid. All of these plant infusions and components showed strong antioxidant activities, virtually annihilating the available superoxide concentration. Using density functional theory (DFT) calculations, we describe a mechanism of superoxide scavenging via caffeic and chlorogenic acids. Superoxide can initially interact at two sites in these acids: the H4 catechol hydrogen (a) or the acidic proton of the acid (b). For (a), caffeic acid needs an additional π-π superoxide radical, which transfers electron density to the ring and forms a HO2- anion. A second caffeic acid proton and HO2- anion forms H2O2. Chlorogenic acid acts differently, as the initial approach of superoxide to the catechol moiety (a) is enough to form the HO2- anion. After an additional acidic proton of chlorogenic acid is given to HO2-, three well-separated compounds arise: (1) a carboxylate moiety, (2) H2O2, and a (3) chlorogenic acid semiquinone. The latter can capture a second superoxide in a π-π manner, which remains trapped due to the aromatic ring, as for caffeic acid. With enough of both acids and superoxide radicals, the final products are equivalent: H2O2 plus a complex of the type [X-acid-η-O2], X = caffeic, chlorogenic. Chlorogenic acid (b) is described by the following reaction: 2 O2•- + 2 chlorogenic acid → 2 chlorogenic carboxylate + O2 + H2O2, and so, it acts as a non-enzymatic superoxide dismutase (SOD) mimic, as shown via the product formation of O2 plus H2O2, which is limited due to chlorogenic acid consumption. Caffeic acid (b) differs from chlorogenic acid, as there is no acidic proton capture via superoxide. In this case, approaching a second superoxide to the H4 polyphenol moiety forms a HO2- anion and, later, an H2O2 molecule upon the transfer of a second caffeic acid proton.
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Affiliation(s)
- Francesco Caruso
- Department of Chemistry, Vassar College, Poughkeepsie, NY 12604, USA
| | - Raiyan Sakib
- Department of Chemistry, Vassar College, Poughkeepsie, NY 12604, USA
| | - Stuart Belli
- Department of Chemistry, Vassar College, Poughkeepsie, NY 12604, USA
| | - Alessio Caruso
- Department of Chemistry and Chemical Biology, Harvard University, 12 Oxford St., Cambridge, MA 02138, USA
| | - Miriam Rossi
- Department of Chemistry, Vassar College, Poughkeepsie, NY 12604, USA
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Oncu S, Becit-Kizilkaya M, Bilir A, Saritas A, Arikan-Soylemez ES, Koca HB, Firat F, Ugur-Kaplan AB, Yilmaz MA. Anti-Cataract Effect of the Traditional Aqueous Extract of Yerba Mate ( Ilex paraguariensis A. St.-Hil.): An In Ovo Perspective. Life (Basel) 2024; 14:994. [PMID: 39202736 PMCID: PMC11355064 DOI: 10.3390/life14080994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2024] [Revised: 08/07/2024] [Accepted: 08/08/2024] [Indexed: 09/03/2024] Open
Abstract
INTRODUCTION The therapeutic effect of different doses of the traditional aqueous extract of dried leaves of yerba mate (Ilex paraguariensis A. St.-Hil.) was investigated in an experimental cataract model in chicken embryos. METHODS AND RESULTS LC-MS/MS analysis allowed the identification and quantification of 53 metabolites. In the hydrocortisone-induced cataract model, lenses were examined morphologically after treatment and parameters related to oxidative stress (total antioxidant/oxidant status (TAS/TOS), glutathione (GSH), and malondialdehyde (MDA)) were evaluated. Antiproliferative cell nuclear antigen (PCNA) and caspase-3 H-scores were determined and crystallin alpha A (CRYAA) gene expression in the lenses was measured by RT-PCR. The degree of cataract decreased in all treatment groups. While there was no significant difference in TAS levels compared to the negative control, TOS, GSH, and MDA levels were dose-dependently regulated. Treatment groups other than the high-dose group regulated the decrease in PCNA and the increase in caspase-3. CRYAA gene expression increased significantly only at the lowest dose. CONCLUSION YM, which is becoming increasingly popular as a traditional tea, showed a therapeutic effect on hydrocortisone-induced cataracts in chicken embryos at relatively low doses.
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Affiliation(s)
- Seyma Oncu
- Department of Medical Pharmacology, Faculty of Medicine, Afyonkarahisar Health Sciences University, Afyonkarahisar 03030, Turkey
| | - Merve Becit-Kizilkaya
- Department of Pharmaceutical Toxicology, Faculty of Pharmacy, Afyonkarahisar Health Sciences University, Afyonkarahisar 03030, Turkey
| | - Abdulkadir Bilir
- Department of Anatomy, Faculty of Medicine, Afyonkarahisar Health Sciences University, Afyonkarahisar 03030, Turkey
| | - Alperen Saritas
- Department of Anatomy, Faculty of Medicine, Afyonkarahisar Health Sciences University, Afyonkarahisar 03030, Turkey
| | - Evrim Suna Arikan-Soylemez
- Department of Medical Biology, Faculty of Medicine, Afyonkarahisar Health Sciences University, Afyonkarahisar 03030, Turkey
| | - Halit Bugra Koca
- Department of Biochemistry, Faculty of Medicine, Afyonkarahisar Health Sciences University, Afyonkarahisar 03030, Turkey
| | - Fatma Firat
- Department of Histology and Embryology, Medicine Faculty, Afyonkarahisar Health Sciences University, Afyonkarahisar 03030, Turkey
| | - Afife Busra Ugur-Kaplan
- Department of Pharmaceutical Technology, Faculty of Pharmacy, Ataturk University, Erzurum 25240, Turkey
| | - Mustafa Abdullah Yilmaz
- Department of Analytical Chemistry, Faculty of Pharmacy, Dicle University, Diyarbakir 21280, Turkey
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Pachura N, Włodarczyk M, Bażanów B, Pogorzelska A, Gębarowski T, Kupczyński R, Szumny A. Antiviral and Cytotoxic Activities of Ilex aquifolium Silver Queen in the Context of Chemical Profiling of Two Ilex Species. Molecules 2024; 29:3231. [PMID: 38999188 PMCID: PMC11243556 DOI: 10.3390/molecules29133231] [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: 05/21/2024] [Revised: 07/03/2024] [Accepted: 07/03/2024] [Indexed: 07/14/2024] Open
Abstract
The leaves of Ilex paraguariensis (known as Yerba mate), used as a popular beverage, are a very well-recognized plant material with various biological activities, including analeptic (because of caffeine), anti-obesity (phenolics, saponins), antimicrobial, and antiviral (phenolics, saponins). Here, the chemical compositions of the leaves of two European Ilex species (× meserveae and aquifolium) with three varieties each were investigated. The terpenoid, saponin, and polyphenolic fractions were submitted for LC-MS or GC-MS analysis against a standard Mate leaf. In addition, the aroma profiles of all the species were analysed using HS-SPME-Arrow prior to GC-MS analysis. All fractions were subjected to antiviral and cytotoxic assays. We found 86 compounds in all accessions, with limonene, linalool, and p-cymene being predominant. There were minor similarities between the volatile compositions of the European and South American species. We found ursolic and oleanolic acid to be the main compounds in the terpenoid fraction. Mono-caffeoylquinic acids and di-caffeoylquinic acids were the main constituents of the polar fractions. About 180 compounds from the saponin group were tentatively identified, of which 9 and 3 were selected as distinctive markers for I. meserveae and I. aquifolium, respectively. Based on chemical screening, I. aquifolium Silver Queen was chosen as the source of terpenoid and saponin fractions and polyphenol extracts. The most substantial inhibition of cancer cell growth was observed with saponin in the case of the MCF7 (human breast cancer) cell line, while for LoVo and L929 cell lines (human colorectal cancer and reference mouse fibroblasts), it was slightly weaker. These results should be analysed further as a promising chemoprevention of colorectal and gastrointestinal cancers. Saponin and polyphenolic extracts exhibited similar activities against HSV-1 and HAdV-5, with 4-log reduction in virus titres. This study focuses our attention on a field of potential antiviral formulations derived from European holly.
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Affiliation(s)
- Natalia Pachura
- Department of Biocatalysis and Food Chemistry, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wroclaw, Poland
| | - Maciej Włodarczyk
- Department of Pharmacognosy and Herbal Medicines, Faculty of Pharmacy, Wroclaw Medical University, Borowska 211a, 50-556 Wroclaw, Poland
| | - Barbara Bażanów
- Department of Pathology, Division of Microbiology, Faculty of Veterinary Medicine, Wroclaw University of Environmental and Life Sciences, 31 C. K. Norwida Street, 50-573 Wroclaw, Poland
| | - Aleksandra Pogorzelska
- Department of Pathology, Division of Microbiology, Faculty of Veterinary Medicine, Wroclaw University of Environmental and Life Sciences, 31 C. K. Norwida Street, 50-573 Wroclaw, Poland
| | - Tomasz Gębarowski
- Department of Biostructure and Animal Physiology, Faculty of Veterinary Medicine, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland
| | - Robert Kupczyński
- Department of Environment, Animal Hygiene and Welfare, Faculty of Biology and Animal Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wroclaw, Poland
| | - Antoni Szumny
- Department of Biocatalysis and Food Chemistry, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wroclaw, Poland
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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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Kautzmann C, Castanha E, Aloísio Johann Dammann C, Andersen Pereira de Jesus B, Felippe da Silva G, de Lourdes Borba Magalhães M, Turnes Pasini Deolindo C, Pinto Kempka A. Roasted yerba mate (Ilex paraguariensis) infusions in bovine milk model before and after in vitro digestion: Bioaccessibility of phenolic compounds, antioxidant activity, protein-polyphenol interactions and bioactive peptides. Food Res Int 2024; 183:114206. [PMID: 38760137 DOI: 10.1016/j.foodres.2024.114206] [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: 01/23/2024] [Revised: 03/05/2024] [Accepted: 03/08/2024] [Indexed: 05/19/2024]
Abstract
Yerba mate is increasingly acknowledged for its bioactive properties and is currently being incorporated into various food and pharmaceutical products. When roasted, yerba mate transforms into mate tea, consumed as a hot aqueous infusion, and has gained popularity. This study investigated the bioaccessibility of phenolic compounds, protein-polyphenol interactions, antioxidant activity, and bioactive peptides in roasted yerba mate infusions, utilizing whole, semi-skimmed, and skimmed bovine milk models. The phytochemical profile of roasted yerba mate was analyzed in infusions with water and milk (whole, semi-skimmed, and skimmed), before and after in vitro digestion, identifying 18 compounds that exhibited variations in composition and presence among the samples. Bioavailability varied across different milk matrices, with milk being four times more efficient as a solvent for extraction. Gastric digestion significantly impacted (p < 0.05) the release of phenolic compounds, such as chlorogenic acid and rutin, with only chlorogenic acid remaining 100 % bioavailable in the infusion prepared with skimmed milk. Protein-polyphenol interaction did not influence protein digestion in different infusions, as there was a similarity in the hydrolysis pattern during the digestive process. Changes in antioxidant activity during digestion phases, especially after intestinal digestion in milk infusions, were related to alterations in protein structures and digestive interactions. The evaluation of total phenolic compounds highlighted that skimmed milk infusion notably preserved these compounds during digestion. Peptidomic analysis identified 253, 221, and 191 potentially bioactive peptides for whole, semi-skimmed, and skimmed milk-digested infusions, respectively, with a focus on anti-inflammatory and anticancer activities, presenting a synergistic approach to promote health benefits. The selection of milk type is crucial for comprehending the effects of digestion and interactions in bioactive compound-rich foods, highlighting the advantages of consuming plant infusions prepared with milk.
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Affiliation(s)
- Charles Kautzmann
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
| | - Eliezer Castanha
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
| | | | | | | | | | - Carolina Turnes Pasini Deolindo
- MinistryofAgriculture, Livestock, and FoodSupply, Federal Agricultural Defense Laboratory, São José, SC, Brazil; Federal University of Santa Catarina, Department of Food Science and Technology, Florianópolis, SC, Brazil.
| | - Aniela Pinto Kempka
- Santa Catarina State University. Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC, Brazil.
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Leoncio MS, Garcia EE. Assessment on Solubility and Solid Phase Chemical Fractionation of Manganese in Hot Infusions of Green and Roasted Mate. Biol Trace Elem Res 2023; 201:5825-5838. [PMID: 36929114 DOI: 10.1007/s12011-023-03627-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Accepted: 03/09/2023] [Indexed: 03/18/2023]
Abstract
A solid phase chemical fractionation (SPCF) of the Mn in hot infusions prepared from commercial samples of roasted (RM) and green mate (GM) using a chelating resin Chelex 100 (NH4+ form) was performed to assess the relative lability of this essential trace element (ETE). In addition, total Mn contents in the RM and GM samples and their infusions were determined by flame atomic absorption spectrometry. Total polyphenol (TP) contents and the presence of soluble melanoidins (SM) were correlated with the Mn solubility in the RM and GM infusions. From the SPCF study, it was possible to observe that the soluble Mn forms in the mate infusions were essentially associated with relatively noninert chemical species (98.4-99.7%), suggesting that they may be potentially bioavailable. In addition, the soluble Mn contents in the GM infusions were 20.5% higher than those found in the RM. Mn solubility in the (RM) infusions was highly and directly correlated (r = 0.99) with the soluble TP, while in the GM infusions, it was high and inversely correlated with soluble TP (r = -0.87). On the other hand, Mn solubility in the RM and GM infusions was weakly correlated with the SM. It should be stressed that GM infusions can contribute with 57 and 44% more than the RM infusions to the recommended adequate intake of Mn established for females and males, respectively. Moreover, this work is the first to evaluate and compare the relative lability of Mn and its solubility in the RM and GM infusions.
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Affiliation(s)
- Mariana Silva Leoncio
- Departamento de Química, Universidade Estadual de Maringá, Avenida Colombo, 5790, Maringá , Paraná, 87020-900, Brazil
| | - Edivaldo Egea Garcia
- Departamento de Química, Universidade Estadual de Maringá, Avenida Colombo, 5790, Maringá , Paraná, 87020-900, Brazil.
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Hamrouni H, Othman KB, Benmoussa H, Idoudi S, Najjaa H, Neffati M, Elfalleh W. Phenolic Profiling, Antioxidant, and Antibacterial Activities of Selected Medicinal Plants from Tunisia. Chem Biodivers 2023; 20:e202300265. [PMID: 37369625 DOI: 10.1002/cbdv.202300265] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 06/27/2023] [Accepted: 06/27/2023] [Indexed: 06/29/2023]
Abstract
Phytochemical screening of aqueous extract from six medicinal wild plants grown in South-eastern of Tunisia: Atriplex halimus, Teucrium polium, Moricandia arvensis, Deverra tortuoa, Haplophyllum tuberculatum and Polygonum equisetiforme were evaluated. Both decoction and ultrasound assisted extraction were used. Antioxidant, antibacterial proprieties, and phenolic profiling, using LC-ESI-MS method, were assessed. Total polyphenols, flavonoids, and condensed tannins contents ranged from 7.47±0.19 to 22.25±0.49 mg GAE/g Dw, 5.47±0.06 to 7.55±0.07 mg RE/g Dw, and 0.33±0.02 to 19.43±0.64 mg TAE/g Dw, respectively. Moreover, the reducing power and DPPH tests showed that P. equisetiforme (EC50 : 12.50±0.50 μg/ml; DPPH⋅+ : 213.49±4.24 mg TEAC/g DW), T. polium (EC50 : 25.00±1.00 μg/ml; DPPH⋅+ : 181.39±9.47 mg TEAC/g DW) as well as H. tuberculatum (EC50 : 56.25±0.25 μg/ml; DPPH⋅+ : 177.83±5.85 mg TEAC/g DW) extracts were the most effective natural antioxidants. For anti-bacterial activity, the ultrasonic extract of H. tuberculatum showed the highest activity against both P. aeruginosa (13.50±0.71 mm) and S. aureus (13.00±0.00 mm) at 10 mg/ml. Furthermore 24 phenolic compounds were identified, with predominance of quinic acid, gallic acid, protocatechuic acid, syringic acid, p-coumaric acid, trans-ferulic acid, catechin (+), trans-cinnamic and silymarin. These results were further consolidated by to heatmap clustering with P. equisetiforme, H. tuberculatum, T. polium as the main antioxidant and antibacterial sources which supports their domestication and industrial use.
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Affiliation(s)
- Hania Hamrouni
- Energy, Water, Environment and Process Laboratory, LR18ES35), National Engineering School of Gabes, University of Gabes, Zrig Eddakhlania, 6072, Gabes, Tunisia
| | - Khadija Ben Othman
- Energy, Water, Environment and Process Laboratory, LR18ES35), National Engineering School of Gabes, University of Gabes, Zrig Eddakhlania, 6072, Gabes, Tunisia
- Research Unit Advanced Materials, Applied Mechanics, Innovative Processes and Environment, UR22ES04), Higher Institute of Applied Sciences and Technology of Gabes (ISSATG), University of Gabes, 6072, Gabes, Tunisia
| | - Hasnia Benmoussa
- Laboratory of Environmental Process Engineering, Faculty of Chemistry, BP1505, Oran-Mohamed Boudiaf University of Science and Technology, El M'naouer, 31000, Oran, Algeria
| | - Sourour Idoudi
- Energy, Water, Environment and Process Laboratory, LR18ES35), National Engineering School of Gabes, University of Gabes, Zrig Eddakhlania, 6072, Gabes, Tunisia
| | - Hanen Najjaa
- Laboratory of pastoral ecosystem and valorization of spontaneous plants and associated microorganisms, Institute of Arid Lands of Medenine, Route Eljorf, 4119 Medenine, University of Gabes, Tunisia
| | - Mohamed Neffati
- Laboratory of pastoral ecosystem and valorization of spontaneous plants and associated microorganisms, Institute of Arid Lands of Medenine, Route Eljorf, 4119 Medenine, University of Gabes, Tunisia
| | - Walid Elfalleh
- Energy, Water, Environment and Process Laboratory, LR18ES35), National Engineering School of Gabes, University of Gabes, Zrig Eddakhlania, 6072, Gabes, Tunisia
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Akbarmehr A, Peighambardoust SH, Soltanzadeh M, Jafari SM, Sarabandi K. Microencapsulation of Yerba mate extract: The efficacy of polysaccharide/protein hydrocolloids on physical, microstructural, functional, and antioxidant properties. Int J Biol Macromol 2023; 234:123678. [PMID: 36796563 DOI: 10.1016/j.ijbiomac.2023.123678] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 01/01/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023]
Abstract
Effects of hydrolyzed whey protein concentrate (WPC) and its combination with polysaccharides as wall material in spray-drying microencapsulation of Yerba mate extract (YME) have not been investigated yet. Therefore, it is hypothesized that the surface-active properties of WPC or WPC-hydrolysate may improve different properties of spray-dried microcapsules (such as physicochemical, structural, functional and morphological properties) compared to neat MD and GA. Thus, the objective of current study was to produce microcapsules loaded with YME by different carrier combinations. Effect of maltodextrin (MD), maltodextrin-gum Arabic (MD-GA), maltodextrin-whey protein concentrate (MD-WPC), and maltodextrin-hydrolyzed WPC (MD-HWPC) as encapsulating hydrocolloids was studied on physicochemical, functional, structural, antioxidant and morphological characteristics of the spray-dried YME. The type of carrier significantly affected spray dying yield. Enzymatic hydrolysis by improving the surface activity of WPC increased its efficiency as a carrier and produced particles with high production yield (about 68 %) and excellent physical, functional, hygroscopicity and flowability indices. Chemical structure characterization by FTIR indicated the placement of phenolic compounds of the extract in the carrier matrix. FE-SEM study showed that the microcapsules produced with polysaccharide-based carriers were completely wrinkled, whereas, the surface morphology of particles was improved when protein-based carriers were applied. Among the produced samples, the highest amount of TPC (3.26 mg GAE/mL), inhibition of DPPH (76.4 %), ABTS (88.1 %) and hydroxyl (78.1 %) free radicals were related to microencapsulated extract with MD-HWPC. The results of this research can be used to stabilize plant extracts and produce powders with appropriate physicochemical properties and biological activity.
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Affiliation(s)
- Amir Akbarmehr
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | | | - Maral Soltanzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Khashayar Sarabandi
- Department of Food Science & Technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran.
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Mateus ARS, Crisafulli C, Vilhena M, Barros SC, Pena A, Sanches Silva A. The Bright and Dark Sides of Herbal Infusions: Assessment of Antioxidant Capacity and Determination of Tropane Alkaloids. Toxins (Basel) 2023; 15:toxins15040245. [PMID: 37104183 PMCID: PMC10144634 DOI: 10.3390/toxins15040245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 03/10/2023] [Accepted: 03/21/2023] [Indexed: 03/29/2023] Open
Abstract
Herbal infusions are highly popular beverages consumed daily due to their health benefits and antioxidant properties. However, the presence of plant toxins, such as tropane alkaloids, constitutes a recent health concern for herbal infusions. This work presents an optimized and validated methodology based on the QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) extraction procedure followed by Ultra-High Performance Liquid Chromatography combined with Time-of-Flight Mass Spectrometry (UHPLC-ToF-MS) for the determination of tropane alkaloids (atropine, scopolamine, anisodamine, and homatropine) in herbal infusions, in accordance with criteria established by Commission Recommendation EU No. 2015/976. One of the seventeen samples was contaminated with atropine, exceeding the current European regulation regarding tropane alkaloids. In addition, this study evaluated the antioxidant capacity of common herbal infusions available on Portuguese markets, indicating the high antioxidant capacity of yerba mate (Ilex paraguariensis), lemon balm (Melissa officinalis), and peppermint (Mentha x piperita).
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Proch J, Różewska A, Orłowska A, Niedzielski P. Influence of Brewing Method on the Content of Selected Elements in Yerba Mate ( Ilex paraguarensis) Infusions. Foods 2023; 12:foods12051072. [PMID: 36900585 PMCID: PMC10001064 DOI: 10.3390/foods12051072] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 02/24/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
In this paper, the effect of the extraction method on the concentrations of selected elements in yerba mate (Ilex paraguariensis) infusions is presented. Seven pure yerba mate samples (without additives) were selected, representing various types and countries of origin. An extensive sample preparation procedure was proposed: ultrasound-assisted extraction using two types of extractants (deionized and tap water) at two different temperatures (room and 80 °C). In parallel, the above extractants and temperatures were carried out for all samples by the classical brewing method (without ultrasound). In addition, microwave-assisted acid mineralization was carried out to determine the total content. All the proposed procedures were thoroughly investigated with certified reference material (tea leaves, INCT-TL-1). For the total content of all the determined elements, acceptable recoveries (80-116%) were obtained. All digests and extracts were analyzed by simultaneous ICP OES. For the first time, it was assessed how tap water extraction affects the percentage of extracted element concentrations.
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Gerber T, Nunes A, Moreira BR, Maraschin M. Yerba mate (Ilex paraguariensis A. St.-Hil.) for new therapeutic and nutraceutical interventions: A review of patents issued in the last 20 years (2000-2020). Phytother Res 2023; 37:527-548. [PMID: 36180970 DOI: 10.1002/ptr.7632] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 07/28/2022] [Accepted: 09/15/2022] [Indexed: 11/06/2022]
Abstract
It has been estimated that more than 70% of all drugs approved worldwide between 1981 and 2006 for human health are derived from or structurally similar to natural compounds. The identification of biological matrices containing bioactive compounds with therapeutic and nutraceutical potential is necessary to supply the global market demands. Researches have indicated that the consumption of dry and aqueous extracts of Ilex paraguariensis A. St.-Hil. is safe, providing that plant biomass does not be exposed to smoke over the drying process, avoiding contamination (e.g., ) with polycyclic aromatic hydrocarbon compounds, and can might help avoiding many diseases, with important potential applications in the pharma and nutraceutical industries. A survey was carried out covering the main therapeutic and nutraceutical studies performed on I. paraguariensis extracts and their relationship with the global patents granted in the last 20 years for the products using this specie in their composition. In the PubMed database, by searching for the term "Ilex paraguariensis," an output with 497 scientific publications was found. Each paper was analyzed individually and 26 publications encompassing exclusively therapeutical and nutraceutical approaches of that plant species were selected. For the patent screening regarding Ilex-derived products, the survey considered three patent databases: European Patent Office (EPO) (Espacenet), World Intellectual Property Organization, WIPO), and National Institute of Industrial Property (NIIP-Brazil). The criterion chosen to select the patents in the databases was the inclusion of the terms "Ilex paraguariensis" and "yerba mate" in the title and/or in the abstract, considering the patents issued from 2000 to 2020. Additionally, only patents with therapeutic and nutraceutical potential were considered on the survey. The screening and selection of the documents were performed independently by two researchers and the information cross-checked at the end. This review contributes to show the state of the art over the last 20 years on the knowledge about the therapeutical and nutraceutical usages of the yerba mate, associated to a certain number of issued patents. The patent survey afforded 62 relevant documents covering products based on Ilex paraguariensis biomass. Considering the number of patents issued, most of them are related to the pharmaceutical area (30), followed by food supplements and beverages (17), cosmetics (10) and, finally, nutraceuticals (5). A detailed analysis of the patents issued showed that most are related to pharmaceutical grade products, generally, marketed as oral and injectable compositions for treatments of obesity, insulin resistance, hyperlipemia and diabetes mellitus, arteriosclerosis, neurological diseases, and SARS-Cov-2, for example. In this work, a curious fact is that there are few patents for food, cosmetics, and nutraceuticals products containing yerba mate. Therefore, it seems to be relevant to take into account the potential of that species as source of bioactive compounds for the development of new products not only intended to the pharma sector. In this sense, 26 reports were identified showing possibilities and trendiness in developing new yerba mate based products, such as packaging, biopesticides, antiseptics, and food supply, expanding the possibilities of technological applications of this plant species.
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Affiliation(s)
- Thaise Gerber
- Plant Morphogenesis and Biochemistry Laboratory, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Aline Nunes
- Plant Morphogenesis and Biochemistry Laboratory, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Bruna R Moreira
- Plant Morphogenesis and Biochemistry Laboratory, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Marcelo Maraschin
- Plant Morphogenesis and Biochemistry Laboratory, Federal University of Santa Catarina, Florianópolis, Brazil
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de Vasconcellos AC, Frazzon J, Zapata Noreña CP. Phenolic Compounds Present in Yerba Mate Potentially Increase Human Health: A Critical Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:495-503. [PMID: 36169873 PMCID: PMC9516501 DOI: 10.1007/s11130-022-01008-8] [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: 08/22/2022] [Indexed: 06/16/2023]
Abstract
Yerba Mate (YM) is a food product derived from Ilex paraguariensis whose constituents obtained from its extract, mainly the phenolic fraction, have been linked to numerous health benefits, such as cardiovascular protection, weight reduction, glucose control, and gene modulation. However, evidences linking phenolic compounds (PC) intake and human health are still limited and often contentious. Several researches have shown that key PC elements are poorly absorbed in humans and exist predominantly as conjugates, which may not be bioactive but may play a crucial role when interacting with the gut microbiota (GM). As the intestine is the largest microorganism-populated organ in the human body, GM has been regarded as a "microbial organ", acting as a second genome for modulating the host's health phenotype. For this reason, the study of intestinal microbiota has received considerable attention in recent years. Its impact on the development of nutrition-related diseases must motivate broader researches on the interaction between YM's PC and GM regarding the production of metabolites that may influence human health. This review aimed to gather and assess the available information about how PC from YM may impact host metabolism and the immune system and GM.
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Affiliation(s)
- Andreia Candal de Vasconcellos
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970, Porto Alegre, RS, Brazil
| | - Jeverson Frazzon
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970, Porto Alegre, RS, Brazil.
| | - Caciano Pelayo Zapata Noreña
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970, Porto Alegre, RS, Brazil
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Arnold M, Gramza-Michałowska A. Enzymatic browning in apple products and its inhibition treatments: A comprehensive review. Compr Rev Food Sci Food Saf 2022; 21:5038-5076. [PMID: 36301625 DOI: 10.1111/1541-4337.13059] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 08/17/2022] [Accepted: 09/18/2022] [Indexed: 01/28/2023]
Abstract
Apple (Malus domestica) is widely consumed by consumers from various regions. It contains a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, dihydrochalcones, and anthocyanins) and antioxidant activity, which are beneficial for human health. The trends on healthy and fresh food have driven the food industry to produce minimally processed apple, such as fresh-cut, puree, juice, and so on without degrading the quality of products. Enzymatic browning is one of the problems found in minimally processed apple as it causes the undesirable dark color as well as the degradation of phenolics and antioxidant activity, which then reduces the health benefits of apple. Proper inhibition is needed to maintain the quality of minimally processed apple with minimal changes in sensory properties. This review summarizes the inhibition of enzymatic browning of apple products based on recent studies using the conventional and nonconventional processing, as well as using synthetic and natural antibrowning agents. Nonconventional processing and the use of natural antibrowning agents can be used as promising treatments to prevent enzymatic browning in minimally processed apple products. Combination of 2-3 treatments can improve the effective inhibition of enzymatic browning. Further studies, such on as other potential natural antibrowning agents and their mechanisms of action, should be conducted.
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Affiliation(s)
- Marcellus Arnold
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Anna Gramza-Michałowska
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
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Gomes MA, Manzano C, Alves TM, Fiais GA, Freitas RN, Coutinho Mattera MSDL, Dornelles RCM, Matsushita DH, Stevanato Nakamune ACDM, Chaves-Neto AH. Assessment of redox state and biochemical parameters of salivary glands in streptozotocin-induced diabetic male rats treated with mate tea (Ilex paraguariensis). Arch Oral Biol 2022; 143:105551. [PMID: 36167015 DOI: 10.1016/j.archoralbio.2022.105551] [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: 06/17/2022] [Revised: 09/14/2022] [Accepted: 09/19/2022] [Indexed: 11/02/2022]
Abstract
OBJECTIVE The study aimed to assess the effects of mate tea [Ilex paraguariensis] on the redox state and biochemical parameters of salivary glands in diabetic male rats. DESIGN Twenty-four male Wistar rats (3 months old) were randomly divided into groups (n = 8 per group): control rats that received water (C); diabetic rats that received water (D); diabetic rats treated with mate tea (DMT). The treated streptozotocin-induced diabetic rats were given mate tea powder by intragastric gavage at a dose of 20 mg/kg daily for 28 days. Content of total protein, amylase, oxidative lipid damage, measured as thiobarbituric acid reactive substances (TBARs), oxidative protein damage, measured as protein carbonyl, total antioxidant capacity, uric acid, reduced glutathione (GSH), superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) were examined by the spectrophotometric method in the parotid and submandibular glands. RESULTS The D group showed lower total protein, amylase, TBARs, protein carbonyl, total antioxidant capacity, GSH, uric acid, and GPx than the C group in both salivary glands, as well as higher SOD and CAT activities. The DMT group showed higher total protein, amylase, total antioxidant capacity, GSH, uric acid, and GPx than the D group in both salivary glands. Moreover, mate tea increased SOD in the parotid gland and CAT in the submandibular gland of diabetic rats but did not influence TBARs and protein carbonyl in either salivary gland compared to D group. CONCLUSION Mate tea increased tissue protein synthesis and improved antioxidant defenses in the salivary glands of streptozotocin-induced diabetic male rats.
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Affiliation(s)
- Marco Aurélio Gomes
- Departamento de Ciências Básicas, Universidade Estadual Paulista (Unesp), Faculdade de Odontologia, Araçatuba, São Paulo, Brazil
| | - Carolina Manzano
- Departamento de Ciências Básicas, Universidade Estadual Paulista (Unesp), Faculdade de Odontologia, Araçatuba, São Paulo, Brazil
| | - Thayane Miranda Alves
- Departamento de Ciências Básicas, Universidade Estadual Paulista (Unesp), Faculdade de Odontologia, Araçatuba, São Paulo, Brazil
| | - Gabriela Alice Fiais
- Programa de Pós-Graduação Multicêntrico em Ciências Fisiológicas - SBFis, Universidade Estadual Paulista (Unesp), Faculdade de Odontologia, Araçatuba, São Paulo, Brazil
| | - Rayara Nogueira Freitas
- Programa de Pós-Graduação em Ciência Odontológica- Saúde Bucal da Criança, Universidade Estadual Paulista (Unesp), Faculdade de Odontologia, Araçatuba, São Paulo, Brazil
| | - Maria Sara de Lima Coutinho Mattera
- Programa de Pós-Graduação Multicêntrico em Ciências Fisiológicas - SBFis, Universidade Estadual Paulista (Unesp), Faculdade de Odontologia, Araçatuba, São Paulo, Brazil
| | - Rita Cássia Menegati Dornelles
- Departamento de Ciências Básicas, Universidade Estadual Paulista (Unesp), Faculdade de Odontologia, Araçatuba, São Paulo, Brazil; Programa de Pós-Graduação Multicêntrico em Ciências Fisiológicas - SBFis, Universidade Estadual Paulista (Unesp), Faculdade de Odontologia, Araçatuba, São Paulo, Brazil
| | - Doris Hissako Matsushita
- Departamento de Ciências Básicas, Universidade Estadual Paulista (Unesp), Faculdade de Odontologia, Araçatuba, São Paulo, Brazil; Programa de Pós-Graduação Multicêntrico em Ciências Fisiológicas - SBFis, Universidade Estadual Paulista (Unesp), Faculdade de Odontologia, Araçatuba, São Paulo, Brazil
| | - Ana Cláudia de Melo Stevanato Nakamune
- Departamento de Ciências Básicas, Universidade Estadual Paulista (Unesp), Faculdade de Odontologia, Araçatuba, São Paulo, Brazil; Programa de Pós-Graduação Multicêntrico em Ciências Fisiológicas - SBFis, Universidade Estadual Paulista (Unesp), Faculdade de Odontologia, Araçatuba, São Paulo, Brazil
| | - Antonio Hernandes Chaves-Neto
- Departamento de Ciências Básicas, Universidade Estadual Paulista (Unesp), Faculdade de Odontologia, Araçatuba, São Paulo, Brazil; Programa de Pós-Graduação Multicêntrico em Ciências Fisiológicas - SBFis, Universidade Estadual Paulista (Unesp), Faculdade de Odontologia, Araçatuba, São Paulo, Brazil.
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