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Content of phenolic compounds transfered from yerba mate for the aqueous extracts ingested during the consumption of chimarrão and tererê

Abstract

Yerba mate is employed for preparing of chimarrão and terere, two traditional beverages greatly consumed in Latin American, which differ each other in two aspects: the first one consists in a parcial infusion in hot water, while terere constitutes a total infusion in cold water. The most widespread manner of consuming these beverages is characterized by repeated additions of water on the yerba mate, up to the loss of taste be noticed. The yerba mate presents high concentrations of phenolic compounds, chlorogenic acids and flavonoids principally, that have been associated, in various studies in vivo and in vitro, with antioxidant and antimutagenic activities. The investigations related to phenolic compounds in yerba mate have focused the plant characterization, employing, for this reason, exhausting extraction with different solvents and methods. In this direction, no dates of studies concentrated in the investigation of the phenolic compound profile of the aqueous extracts obtained according the way how chimarrão and terere are popularly prepared were found, as well as studies that have evaluated the impact of its peculiarities of preparation, such as type of infusion, type of yerba mate, temperature of the water and the way of consume on the concentration of these compounds in these beverages. So, in face of the relevance of phenolic compounds present in mate, this work proposes to investigate the levels of galic acid, syringic acid, caffeic acid, ferulic acid, p-coumaric acid, 5-caffeoyilquinic acid, 3,4-dicaffeoyilquinic acid, 3,5- dicaffeoyilquinic acid, 4,5- dicaffeoyilquinc acid, rutin, quercetin and kaempferol transfered from yerba mate for the aqueous extract ingested by the consumer. Chimarrao and terere will be obtained simulating the homemade prepare. It will be evaluated the influence of the type of yerba mate employed (native, course ground, traditional, added of sugar, and traditional for terere) on the transference of phenolic compounds to the water. Once the temperature of the water used for preparing of infusions represents an important variable in the extraction of the phenolic compounds, the impact of temperature on the level of every phenolic compound studied will be evaluated. For the yerba mate traditional and course ground, the temperature of the water of infusion Will be varied in 65°C, 75°C, 85°C and 95°C. The extracts will be analysed by reverse phase High Performance Liquid Chromatography, at 325 and 280 nm. Through this research instrument, we intend to evaluate the relevance of chimarrão and terere as sources of these bioactive compounds. (AU)

Scientific publications (5)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
MEINHART, ADRIANA DILLENBURG; DAMIN, FERNANDA MATEUS; CALDEIRAO, LUCAS; DE JESUS FILHO, MILTON; DA SILVA, LETICIA CARDOSO; CONSTANT, LIVIA DA SILVA; TEIXEIRA FILHO, JOSE; WAGNER, ROGER; GODOY, HELENA TEIXEIRA. Chlorogenic and caffeic acids in 64 fruits consumed in Brazil. Food Chemistry, v. 286, p. 51-63, JUL 15 2019. Web of Science Citations: 2.
MEINHART, ADRIANA DILLENBURG; CALDEIRAO, LUCAS; DAMIN, FERNANDA MATEUS; TEIXEIRA FILHO, JOSE; GODOY, HELENA TEIXEIRA. Analysis of chlorogenic acids isomers and caffeic acid in 89 herbal infusions (tea). Journal of Food Composition and Analysis, v. 73, p. 76-82, OCT 2018. Web of Science Citations: 2.
MEINHART, ADRIANA DILLENBURG; DAMIN, FERNANDA MATEUS; CALDEIRAO, LUCAS; FERREIRA DA SILVEIRA, TAYSE FERREIRA; TEIXEIRA FILHO, JOSE; GODOY, HELENA TEIXEIRA. Chlorogenic acid isomer contents in 100 plants commercialized in Brazil. Food Research International, v. 99, n. 1, p. 522-530, SEP 2017. Web of Science Citations: 16.
MEINHART, ADRIANA DILLENBURG; FERREIRA DA SILVEIRA, TAYSE FERREIRA; SILVA, ROSICLEIA ARAUJO; DAMIN, FERNANDA MATEUS; BRUNS, ROY EDWARD; GODOY, HELENA TEIXEIRA. Multivariate Optimization of Chlorogenic Acid Extraction From Brazilian Coffee. FOOD ANALYTICAL METHODS, v. 10, n. 9, p. 2943-2951, SEP 2017. Web of Science Citations: 2.
FERREIRA DA SILVEIRA, TAYSE FERREIRA; MEINHART, ADRIANA DILLENBURG; LIMA DE SOUZA, THAIS CRISTINA; EMIDIO CUNHA, ELENICE CARLA; DE MORAES, MARIA ROSA; TEIXEIRA FILHO, JOSE; GODOY, HELENA TEIXEIRA. Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction. PLANT FOODS FOR HUMAN NUTRITION, v. 72, n. 2, p. 219-223, JUN 2017. Web of Science Citations: 5.

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