Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2010-10-01 DOI:10.1016/j.foodchem.2010.03.039

Santiago Isolabella, Laura Cogoi, Paula López, Claudia Anesini, Graciela Ferraro, Rosana Filip

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引用次数: 104

Abstract

Ilex paraguariensis St. Hil. (Aquifoliaceae) (yerba mate) is one of the most used plant species in South America due to its nutritional and medicinal properties. The industrial processing involves different stages (green leaves, zapecado, drying, forced or natural aging) which can modify the qualitative and quantitative composition and the pharmacological activities. In this work, the main compounds, caffeoyl derivatives (caffeic acid, mono- and dicaffeoylquinic acids), methylxanthines (caffeine and theobromine) and flavonoids (rutin, quercetin and kaempferol) were studied by HPLC in extracts obtained by decoction of samples of a large amount of I. paraguariensis during its industrial process stages. The comparative quantitative analysis of all the samples indicated that those obtained after the zapecado, drying and aging stages possess higher content of biologically active principles when compared with green leaves. No differences were found between the natural and forced aging processes. This is the first complete report on the quantitative variation of the bioactive compounds of I. paraguariensis during each step of the industrial processing. The results obtained in this work provide a guideline for the obtention of extracts enriched in biological principles for the pharmaceutical, food and cosmeceutical industry.

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马黛茶加工过程中生物活性成分变化的研究

巴拉圭冬青由于其营养和药用特性，马黛茶是南美洲最常用的植物物种之一。工业加工涉及不同的阶段(绿叶、干燥、干燥、强制或自然老化)，可以改变定性和定量组成和药理活性。本研究采用高效液相色谱法，对巴拉圭枇杷在工业生产过程中大量提取的提取物中的主要化合物、咖啡因基衍生物(咖啡酸、单和二咖啡基奎宁酸)、甲基黄嘌呤(咖啡因和可可碱)和黄酮类化合物(芦丁、槲皮素和山奈酚)进行了研究。所有样品的比较定量分析表明，经过zapecado、干燥和老化阶段获得的样品与绿叶相比具有更高的生物活性成分含量。在自然和强迫老化过程中没有发现差异。这是第一次完整地报道了巴拉圭刺槐在工业加工各步骤中生物活性化合物的数量变化。本研究结果为制药、食品和药妆行业寻找富含生物学原理的提取物提供了指导。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.