Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction

Autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: PLANT FOODS FOR HUMAN NUTRITION; v. 72, n. 2, p. 219-223, JUN 2017.
• Citações Web of Science: 5

Resumo

The beverage obtained from the yerba mate tea, besides being the most consumed in Brazil, has high concentrations of chlorogenic acids. In this study, a central composite design was employed to establish the best infusion time, temperature and water volume to maximize the extraction of chlorogenic acids 5-caffeoylquinic (5CQ), 3.4-dicaffeoylquinic (3.4 DQ), 3.5-dicaffeoylquinic (3.5 DQ) and 4.5-dicaffeoylquinic (4.5 DQ), from the leaves and stems of yerba mate tea (beverage ready for consumption). Analyses were performed by high-performance liquid chromatography and the optimum conditions were obtained through the use of the desirability function of Derringer and Suich. The maximum chlorogenic acids content in the beverage was obtained when the infusion was prepared with 2 g of mate tea, in 300 mL of water at 95 A degrees C, under infusion for 16 min. The optimal conditions were applied for the preparation of beverages from 15 commercial samples of yerba mate tea, and it was observed that the sum of the concentration of the four compounds showed variation of up to 79 times between the average of the samples, which can be attributed to climatic conditions of cultivation of the plant and/or of processing. (AU)

• Processo FAPESP: 12/12565-0 - Quantificação dos compostos fenólicos transferidos da erva-mate para os extratos aquosos ingeridos durante o consumo de chimarrão e tererê
• Beneficiário: Helena Teixeira Godoy
• Modalidade de apoio: Auxílio à Pesquisa - Regular