Phenolic Acids and Methylxanthines Composition and Antioxidant Properties of Mate (Ilex paraguariensis) Residue
Article first published online: 16 MAR 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 75, Issue 3, pages C280–C285, April 2010
How to Cite
Vieira, M. A., Maraschin, M., Pagliosa, C. M., Podestá, R., De Simas, K. N., Rockenbach, I. I., Amboni, R. D. d. M. C. and Amante, E. R. (2010), Phenolic Acids and Methylxanthines Composition and Antioxidant Properties of Mate (Ilex paraguariensis) Residue. Journal of Food Science, 75: C280–C285. doi: 10.1111/j.1750-3841.2010.01548.x
- Issue published online: 5 APR 2010
- Article first published online: 16 MAR 2010
- MS 20091103 Submitted 11/4/2009, Accepted 1/2/2010.
- antioxidant capacity;
- bioactive compounds;
- Ilex paraguariensis residue
ABSTRACT: Ilex paraguariensis is known to contain compounds with antioxidant properties, such as phenolic acids, and its stimulant properties are attributed to methylxanthines, such as caffeine. The aims of this study were to evaluate the phenolic, methylxanthinic, and tannin composition of a mate residue (mate powder), to compare the quali-quantitative phenolic composition and the antioxidant potential of extracts obtained from distinct solvent systems. Among the extracts prepared with different solvents, the 80% methanol extract showed the highest total polyphenol content (11.51 g/100 g) and antioxidant activity. HPLC analysis showed that 4,5 dicaffeoylquinic acid is the major component of the phenolic fraction of mate powder. The caffeine, theobromine, and tannin contents in mate powder were 1.01, 0.10, and 0.29 g/100 g, respectively. Consumption of mate powder would significantly contribute to antioxidant and stimulant intake, providing high amounts of phenolic acids, tannins, and methylxanthines with biological effects potentially beneficial for human health.
Practical Application: This article contributes to the minimization of residues in yerba-mate processing.