Effect of light intensity and processing conditions on bioactive compounds in maté extracted from yerba mate (Ilex paraguariensis A. St.-Hil.)
•Light intensity had no effect on phenolics and shading condition raised caffeine.•220 °C is a cut off temperature for yerba mate roasting.•Phenolics were more preserved when roasting time was shorter.•There was a strong correlation between phenolics and antioxidant capacity. This is the first repor...
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| Veröffentlicht in: | Food chemistry 2018-11, Vol.266, p.317-322 |
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| creator | Riachi, Liza Ghassan Simas, Daniel Luiz Reis Coelho, Geraldo Ceni Marcellini, Paulo Sérgio Ribeiro da Silva, Antônio Jorge Bastos de Maria, Carlos Alberto |
| description | •Light intensity had no effect on phenolics and shading condition raised caffeine.•220 °C is a cut off temperature for yerba mate roasting.•Phenolics were more preserved when roasting time was shorter.•There was a strong correlation between phenolics and antioxidant capacity.
This is the first report investigating the effects of cultivation, growth under full sunlight (MSL) or shade (MS), and processing (drying, sapeco and roasting) on the composition and antioxidant potential of maté. Samples were roasted (180 °C, 200 °C, 220 °C or 240 °C) for a fixed time (10 min) or roasted (10, 20, 30 or 40 min) at a fixed temperature (200 °C). HPLC/UV/MS analysis and measures of total phenolic content (TPC) and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition and soybean oil oxidation) were used to analyse phytochemicals. There were significant differences (p |
| doi_str_mv | 10.1016/j.foodchem.2018.06.028 |
| format | Article |
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This is the first report investigating the effects of cultivation, growth under full sunlight (MSL) or shade (MS), and processing (drying, sapeco and roasting) on the composition and antioxidant potential of maté. Samples were roasted (180 °C, 200 °C, 220 °C or 240 °C) for a fixed time (10 min) or roasted (10, 20, 30 or 40 min) at a fixed temperature (200 °C). HPLC/UV/MS analysis and measures of total phenolic content (TPC) and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition and soybean oil oxidation) were used to analyse phytochemicals. There were significant differences (p < 0.05, ANOVA/Tukey) in phenolics between MS and MSL samples following certain processing steps, but Principal Component Analysis (PCA) indicated no distinction between MS and MSL samples, suggesting that light intensity had no effect on phenolics. Caffeine increased significantly (p < 0.05) in MS samples. Temperature was more important than time, since pyrolysis of phenolics was more intense at 240 °C.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2018.06.028</identifier><identifier>PMID: 30381192</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Antioxidant capacity ; Antioxidants - analysis ; Antioxidants - chemistry ; Caffeine ; Caffeine - analysis ; Chromatography, High Pressure Liquid ; Cultivation ; Ilex paraguariensis ; Ilex paraguariensis - chemistry ; Ilex paraguariensis - growth & development ; Ilex paraguariensis - metabolism ; Mass Spectrometry ; Phenolics ; Phenols - analysis ; Phytochemicals - analysis ; Plant Extracts - chemistry ; Plant Leaves - chemistry ; Plant Leaves - metabolism ; Principal Component Analysis ; Processing condition ; Roasting ; Spectrophotometry, Ultraviolet ; Sunlight</subject><ispartof>Food chemistry, 2018-11, Vol.266, p.317-322</ispartof><rights>2018 Elsevier Ltd</rights><rights>Copyright © 2018 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c405t-cd693cdea15c45c48ac2601082477e7be8b6545ad69db6c28a854fed95ce20d43</citedby><cites>FETCH-LOGICAL-c405t-cd693cdea15c45c48ac2601082477e7be8b6545ad69db6c28a854fed95ce20d43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2018.06.028$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3548,27923,27924,45994</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30381192$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Riachi, Liza Ghassan</creatorcontrib><creatorcontrib>Simas, Daniel Luiz Reis</creatorcontrib><creatorcontrib>Coelho, Geraldo Ceni</creatorcontrib><creatorcontrib>Marcellini, Paulo Sérgio</creatorcontrib><creatorcontrib>Ribeiro da Silva, Antônio Jorge</creatorcontrib><creatorcontrib>Bastos de Maria, Carlos Alberto</creatorcontrib><title>Effect of light intensity and processing conditions on bioactive compounds in maté extracted from yerba mate (Ilex paraguariensis A. St.-Hil.)</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Light intensity had no effect on phenolics and shading condition raised caffeine.•220 °C is a cut off temperature for yerba mate roasting.•Phenolics were more preserved when roasting time was shorter.•There was a strong correlation between phenolics and antioxidant capacity.
This is the first report investigating the effects of cultivation, growth under full sunlight (MSL) or shade (MS), and processing (drying, sapeco and roasting) on the composition and antioxidant potential of maté. Samples were roasted (180 °C, 200 °C, 220 °C or 240 °C) for a fixed time (10 min) or roasted (10, 20, 30 or 40 min) at a fixed temperature (200 °C). HPLC/UV/MS analysis and measures of total phenolic content (TPC) and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition and soybean oil oxidation) were used to analyse phytochemicals. There were significant differences (p < 0.05, ANOVA/Tukey) in phenolics between MS and MSL samples following certain processing steps, but Principal Component Analysis (PCA) indicated no distinction between MS and MSL samples, suggesting that light intensity had no effect on phenolics. Caffeine increased significantly (p < 0.05) in MS samples. Temperature was more important than time, since pyrolysis of phenolics was more intense at 240 °C.</description><subject>Antioxidant capacity</subject><subject>Antioxidants - analysis</subject><subject>Antioxidants - chemistry</subject><subject>Caffeine</subject><subject>Caffeine - analysis</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Cultivation</subject><subject>Ilex paraguariensis</subject><subject>Ilex paraguariensis - chemistry</subject><subject>Ilex paraguariensis - growth & development</subject><subject>Ilex paraguariensis - metabolism</subject><subject>Mass Spectrometry</subject><subject>Phenolics</subject><subject>Phenols - analysis</subject><subject>Phytochemicals - analysis</subject><subject>Plant Extracts - chemistry</subject><subject>Plant Leaves - chemistry</subject><subject>Plant Leaves - metabolism</subject><subject>Principal Component Analysis</subject><subject>Processing condition</subject><subject>Roasting</subject><subject>Spectrophotometry, Ultraviolet</subject><subject>Sunlight</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkcFO3DAURa2qqAy0v4C8pIukz07ieHZFiAISUhe0a8uxXwaPknhqO4j5Cr6j38GP4Wig20qWLPmd66t3LyFnDEoGTHzblr331jzgWHJgsgRRApcfyIrJtipaaPlHsoIKZCFZLY7JSYxbAFjYT-S4gkoytuYr8nzV92gS9T0d3OYhUTclnKJLe6onS3fBG4zRTRtq_GRdcn6K1E-0c16b5B4xv487P082ZikddXr5S_EphTxFS_vgR7rH0OllhPT8dsAnutNBb2Yd3OIU6UVJ71NZ3Lih_PqZHPV6iPjl7T4lv39c_bq8Ke5-Xt9eXtwVpoYmFcaKdWUsataYOh-pDRfAQPK6bbHtUHaiqRudMdsJw6WWTd2jXTcGOdi6OiXnh3_zhn9mjEmNLhocBj2hn6PijLfruhUMMioOqAk-xoC92gU36rBXDNRShtqq9zLUErACoXIZWXj25jF3I9p_svf0M_D9AGDe9NFhUNHkTAxaF3Ipynr3P49XYMihIA</recordid><startdate>20181115</startdate><enddate>20181115</enddate><creator>Riachi, Liza Ghassan</creator><creator>Simas, Daniel Luiz Reis</creator><creator>Coelho, Geraldo Ceni</creator><creator>Marcellini, Paulo Sérgio</creator><creator>Ribeiro da Silva, Antônio Jorge</creator><creator>Bastos de Maria, Carlos Alberto</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20181115</creationdate><title>Effect of light intensity and processing conditions on bioactive compounds in maté extracted from yerba mate (Ilex paraguariensis A. St.-Hil.)</title><author>Riachi, Liza Ghassan ; Simas, Daniel Luiz Reis ; Coelho, Geraldo Ceni ; Marcellini, Paulo Sérgio ; Ribeiro da Silva, Antônio Jorge ; Bastos de Maria, Carlos Alberto</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c405t-cd693cdea15c45c48ac2601082477e7be8b6545ad69db6c28a854fed95ce20d43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Antioxidant capacity</topic><topic>Antioxidants - analysis</topic><topic>Antioxidants - chemistry</topic><topic>Caffeine</topic><topic>Caffeine - analysis</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Cultivation</topic><topic>Ilex paraguariensis</topic><topic>Ilex paraguariensis - chemistry</topic><topic>Ilex paraguariensis - growth & development</topic><topic>Ilex paraguariensis - metabolism</topic><topic>Mass Spectrometry</topic><topic>Phenolics</topic><topic>Phenols - analysis</topic><topic>Phytochemicals - analysis</topic><topic>Plant Extracts - chemistry</topic><topic>Plant Leaves - chemistry</topic><topic>Plant Leaves - metabolism</topic><topic>Principal Component Analysis</topic><topic>Processing condition</topic><topic>Roasting</topic><topic>Spectrophotometry, Ultraviolet</topic><topic>Sunlight</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Riachi, Liza Ghassan</creatorcontrib><creatorcontrib>Simas, Daniel Luiz Reis</creatorcontrib><creatorcontrib>Coelho, Geraldo Ceni</creatorcontrib><creatorcontrib>Marcellini, Paulo Sérgio</creatorcontrib><creatorcontrib>Ribeiro da Silva, Antônio Jorge</creatorcontrib><creatorcontrib>Bastos de Maria, Carlos Alberto</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Riachi, Liza Ghassan</au><au>Simas, Daniel Luiz Reis</au><au>Coelho, Geraldo Ceni</au><au>Marcellini, Paulo Sérgio</au><au>Ribeiro da Silva, Antônio Jorge</au><au>Bastos de Maria, Carlos Alberto</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of light intensity and processing conditions on bioactive compounds in maté extracted from yerba mate (Ilex paraguariensis A. 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This is the first report investigating the effects of cultivation, growth under full sunlight (MSL) or shade (MS), and processing (drying, sapeco and roasting) on the composition and antioxidant potential of maté. Samples were roasted (180 °C, 200 °C, 220 °C or 240 °C) for a fixed time (10 min) or roasted (10, 20, 30 or 40 min) at a fixed temperature (200 °C). HPLC/UV/MS analysis and measures of total phenolic content (TPC) and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition and soybean oil oxidation) were used to analyse phytochemicals. There were significant differences (p < 0.05, ANOVA/Tukey) in phenolics between MS and MSL samples following certain processing steps, but Principal Component Analysis (PCA) indicated no distinction between MS and MSL samples, suggesting that light intensity had no effect on phenolics. Caffeine increased significantly (p < 0.05) in MS samples. Temperature was more important than time, since pyrolysis of phenolics was more intense at 240 °C.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>30381192</pmid><doi>10.1016/j.foodchem.2018.06.028</doi><tpages>6</tpages></addata></record> |
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| subjects | Antioxidant capacity Antioxidants - analysis Antioxidants - chemistry Caffeine Caffeine - analysis Chromatography, High Pressure Liquid Cultivation Ilex paraguariensis Ilex paraguariensis - chemistry Ilex paraguariensis - growth & development Ilex paraguariensis - metabolism Mass Spectrometry Phenolics Phenols - analysis Phytochemicals - analysis Plant Extracts - chemistry Plant Leaves - chemistry Plant Leaves - metabolism Principal Component Analysis Processing condition Roasting Spectrophotometry, Ultraviolet Sunlight |
| title | Effect of light intensity and processing conditions on bioactive compounds in maté extracted from yerba mate (Ilex paraguariensis A. St.-Hil.) |
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