Content of lutein in aqueous extracts of yerba mate (Ilex paraguariensis St. Hil)

Author(s)

Ferreira da Silveira, Tayse Ferreira ^[1] ; Meinhart, Adriana Dillenburg ^[1] ; Coutinho, Janclei Pereira ^[1] ; Lima de Souza, Thais Cristina ^[1] ; Emidio Cunha, Elenice Carla ^[1] ; de Moraes, Maria Rosa ^[1] ; Godoy, Helena Teixeira ^[1]

Affiliation

^[1] Univ Campinas UNICAMP, Dept Food Sci, Sch Food Engn, BR-13083862 Campinas, SP - Brazil

• Document type: Journal article
• Source: Food Research International; v. 82, p. 165-171, APR 2016.
• Web of Science Citations: 3

Abstract

Lutein is the main carotenoid in green leafy vegetables. It has been associated to reduction of risks of progression of macular degeneration, therefore, the consumption of lutein through diet is essential to help prevention of blindness and cataract. In this study, we investigated lutein in aqueous extracts of yerba mate by ultra high performance liquid chromatoraphy and mass spectrometry. Different commercial types of yerba mate for chimarrao (smooth, traditional and coarse-ground) and terere were analyzed. The effect of temperature on the amount of lutein extracted was also investigated. We observed that terere extracts presented lutein content higher (17 mu g) than chimarrao extracts, and among chimarrao commercial types, coarse-ground presented the highest lutein content (in average 9.5 mu g). We also verified that water temperature incremental favored the lutein migration to aqueous extract. The levels of lutein found in the yerba mate infusions investigated in this study were superior to others tea drinks, showing that aqueous extracts of yerba mate can contribute significantly to the ingestion of lutein. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 10/19863-0 - Carotenoids, capsaicinoids and evaluation of biological activity (in vivo and in vitro) of species of Capsicum chinense
• Grantee: Helena Teixeira Godoy
• Support Opportunities: Regular Research Grants