Optimization of the extraction of antioxidants and caffeine from maté (Ilex paraguariensis) leaves by response surface methodology

Autores
Hartwig, Vanessa Graciela; Schmalko Radichowski, Miguel Eduardo; Alzamora, Stella Maris; Brumovsky, Luis Alberto
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Optimal conditions for the industrial extraction of total polyphenols from maté (Ilex paraguarien- sis) were determined using response surface methodology, with two independent variables: ethanol percentage of the extraction solution and liquid to solid ratio. Response variables were total polyphe- nol content, antioxidant capacity, concentration of total polyphenols and caffeine content. The optimal conditions found were a liquid to solid ratio from 8 - 9 w w−1 and ethanol percentage of the extraction solution from 30 - 50 % w w−1. Under these conditions the main predicted values corresponding to leaf extracts were 40 μg chlorogenic acid equivalents mL−1 of original extract, 13 g chlorogenic acid equivalents per 100 g dry matter for total polyphenol content, 22 g Trolox equivalents and 15.5 g ascorbic acid equivalents per 100 g dry matter for antioxidant capacity. The total polyphenol content of twig extracts was 36 % lower than that in the leaf extracts.
Fil: Hartwig, Vanessa Graciela. Universidad Nacional de Misiones. Facultad de Cs.exactas Quimicas y Naturales. Departamento de Ingenieria Quimica. Laboratorio de Yerba Mate; Argentina;
Fil: Schmalko Radichowski, Miguel Eduardo. Universidad Nacional de Misiones. Facultad de Cs.exactas Quimicas y Naturales. Departamento de Ingenieria Quimica. Laboratorio de Yerba Mate; Argentina;
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Cs.exactas y Naturales. Departamento de Industrias; Argentina;
Fil: Brumovsky, Luis Alberto. Universidad Nacional de Misiones; Argentina;
Materia
EXTRACTION
OPTIMIZATION
ILEX-PARAGUARIENSIS
POLYPHENOLS
ANTIOXIDANT-CAPACITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/771
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Optimization of the extraction of antioxidants and caffeine from maté (Ilex paraguariensis) leaves by response surface methodologyHartwig, Vanessa GracielaSchmalko Radichowski, Miguel EduardoAlzamora, Stella MarisBrumovsky, Luis AlbertoEXTRACTIONOPTIMIZATIONILEX-PARAGUARIENSISPOLYPHENOLSANTIOXIDANT-CAPACITYhttps://purl.org/becyt/ford/2https://purl.org/becyt/ford/2.11Optimal conditions for the industrial extraction of total polyphenols from maté (Ilex paraguarien- sis) were determined using response surface methodology, with two independent variables: ethanol percentage of the extraction solution and liquid to solid ratio. Response variables were total polyphe- nol content, antioxidant capacity, concentration of total polyphenols and caffeine content. The optimal conditions found were a liquid to solid ratio from 8 - 9 w w−1 and ethanol percentage of the extraction solution from 30 - 50 % w w−1. Under these conditions the main predicted values corresponding to leaf extracts were 40 μg chlorogenic acid equivalents mL−1 of original extract, 13 g chlorogenic acid equivalents per 100 g dry matter for total polyphenol content, 22 g Trolox equivalents and 15.5 g ascorbic acid equivalents per 100 g dry matter for antioxidant capacity. The total polyphenol content of twig extracts was 36 % lower than that in the leaf extracts.Fil: Hartwig, Vanessa Graciela. Universidad Nacional de Misiones. Facultad de Cs.exactas Quimicas y Naturales. Departamento de Ingenieria Quimica. Laboratorio de Yerba Mate; Argentina;Fil: Schmalko Radichowski, Miguel Eduardo. Universidad Nacional de Misiones. Facultad de Cs.exactas Quimicas y Naturales. Departamento de Ingenieria Quimica. Laboratorio de Yerba Mate; Argentina;Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Cs.exactas y Naturales. Departamento de Industrias; Argentina;Fil: Brumovsky, Luis Alberto. Universidad Nacional de Misiones; Argentina;ISEKI2013-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/771Hartwig, Vanessa Graciela; Schmalko Radichowski, Miguel Eduardo; Alzamora, Stella Maris; Brumovsky, Luis Alberto; Optimization of the extraction of antioxidants and caffeine from maté (Ilex paraguariensis) leaves by response surface methodology; ISEKI; International Journal of Food Studies; 2; 3-2013; 69-802182-1054engCopyright ©2013 ISEKI-Food Association (IFA)info:eu-repo/semantics/altIdentifier/url/http://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/132/83info:eu-repo/semantics/altIdentifier/doi/10.7455/ijfs/2.1.2013.a6info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:20:17Zoai:ri.conicet.gov.ar:11336/771instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:20:17.3CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimization of the extraction of antioxidants and caffeine from maté (Ilex paraguariensis) leaves by response surface methodology
title Optimization of the extraction of antioxidants and caffeine from maté (Ilex paraguariensis) leaves by response surface methodology
spellingShingle Optimization of the extraction of antioxidants and caffeine from maté (Ilex paraguariensis) leaves by response surface methodology
Hartwig, Vanessa Graciela
EXTRACTION
OPTIMIZATION
ILEX-PARAGUARIENSIS
POLYPHENOLS
ANTIOXIDANT-CAPACITY
title_short Optimization of the extraction of antioxidants and caffeine from maté (Ilex paraguariensis) leaves by response surface methodology
title_full Optimization of the extraction of antioxidants and caffeine from maté (Ilex paraguariensis) leaves by response surface methodology
title_fullStr Optimization of the extraction of antioxidants and caffeine from maté (Ilex paraguariensis) leaves by response surface methodology
title_full_unstemmed Optimization of the extraction of antioxidants and caffeine from maté (Ilex paraguariensis) leaves by response surface methodology
title_sort Optimization of the extraction of antioxidants and caffeine from maté (Ilex paraguariensis) leaves by response surface methodology
dc.creator.none.fl_str_mv Hartwig, Vanessa Graciela
Schmalko Radichowski, Miguel Eduardo
Alzamora, Stella Maris
Brumovsky, Luis Alberto
author Hartwig, Vanessa Graciela
author_facet Hartwig, Vanessa Graciela
Schmalko Radichowski, Miguel Eduardo
Alzamora, Stella Maris
Brumovsky, Luis Alberto
author_role author
author2 Schmalko Radichowski, Miguel Eduardo
Alzamora, Stella Maris
Brumovsky, Luis Alberto
author2_role author
author
author
dc.subject.none.fl_str_mv EXTRACTION
OPTIMIZATION
ILEX-PARAGUARIENSIS
POLYPHENOLS
ANTIOXIDANT-CAPACITY
topic EXTRACTION
OPTIMIZATION
ILEX-PARAGUARIENSIS
POLYPHENOLS
ANTIOXIDANT-CAPACITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/2.11
dc.description.none.fl_txt_mv Optimal conditions for the industrial extraction of total polyphenols from maté (Ilex paraguarien- sis) were determined using response surface methodology, with two independent variables: ethanol percentage of the extraction solution and liquid to solid ratio. Response variables were total polyphe- nol content, antioxidant capacity, concentration of total polyphenols and caffeine content. The optimal conditions found were a liquid to solid ratio from 8 - 9 w w−1 and ethanol percentage of the extraction solution from 30 - 50 % w w−1. Under these conditions the main predicted values corresponding to leaf extracts were 40 μg chlorogenic acid equivalents mL−1 of original extract, 13 g chlorogenic acid equivalents per 100 g dry matter for total polyphenol content, 22 g Trolox equivalents and 15.5 g ascorbic acid equivalents per 100 g dry matter for antioxidant capacity. The total polyphenol content of twig extracts was 36 % lower than that in the leaf extracts.
Fil: Hartwig, Vanessa Graciela. Universidad Nacional de Misiones. Facultad de Cs.exactas Quimicas y Naturales. Departamento de Ingenieria Quimica. Laboratorio de Yerba Mate; Argentina;
Fil: Schmalko Radichowski, Miguel Eduardo. Universidad Nacional de Misiones. Facultad de Cs.exactas Quimicas y Naturales. Departamento de Ingenieria Quimica. Laboratorio de Yerba Mate; Argentina;
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Cs.exactas y Naturales. Departamento de Industrias; Argentina;
Fil: Brumovsky, Luis Alberto. Universidad Nacional de Misiones; Argentina;
description Optimal conditions for the industrial extraction of total polyphenols from maté (Ilex paraguarien- sis) were determined using response surface methodology, with two independent variables: ethanol percentage of the extraction solution and liquid to solid ratio. Response variables were total polyphe- nol content, antioxidant capacity, concentration of total polyphenols and caffeine content. The optimal conditions found were a liquid to solid ratio from 8 - 9 w w−1 and ethanol percentage of the extraction solution from 30 - 50 % w w−1. Under these conditions the main predicted values corresponding to leaf extracts were 40 μg chlorogenic acid equivalents mL−1 of original extract, 13 g chlorogenic acid equivalents per 100 g dry matter for total polyphenol content, 22 g Trolox equivalents and 15.5 g ascorbic acid equivalents per 100 g dry matter for antioxidant capacity. The total polyphenol content of twig extracts was 36 % lower than that in the leaf extracts.
publishDate 2013
dc.date.none.fl_str_mv 2013-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/771
Hartwig, Vanessa Graciela; Schmalko Radichowski, Miguel Eduardo; Alzamora, Stella Maris; Brumovsky, Luis Alberto; Optimization of the extraction of antioxidants and caffeine from maté (Ilex paraguariensis) leaves by response surface methodology; ISEKI; International Journal of Food Studies; 2; 3-2013; 69-80
2182-1054
url http://hdl.handle.net/11336/771
identifier_str_mv Hartwig, Vanessa Graciela; Schmalko Radichowski, Miguel Eduardo; Alzamora, Stella Maris; Brumovsky, Luis Alberto; Optimization of the extraction of antioxidants and caffeine from maté (Ilex paraguariensis) leaves by response surface methodology; ISEKI; International Journal of Food Studies; 2; 3-2013; 69-80
2182-1054
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Copyright ©2013 ISEKI-Food Association (IFA)
info:eu-repo/semantics/altIdentifier/url/http://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/132/83
info:eu-repo/semantics/altIdentifier/doi/10.7455/ijfs/2.1.2013.a6
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv ISEKI
publisher.none.fl_str_mv ISEKI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082575967191040
score 13.22299

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