Nutritional and phytochemical study of Ilex paraguariensis fruits
- Autores
- Cogoi, Laura Carolina; Giacomino, M. Silvia; Pellegrino, Nestor; Anesini, Claudia Alejandra; Filip, Rosana
- Año de publicación
- 2013
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Yerba mate is defined as the product constituted by the dried, slightly roasted, and milled leaves of Ilex paraguariensis. However, the fruits of this species are often found in the commercial product. Nowadays the fruits are considered a byproduct. The objective of this work was to obtain the preliminary data of minerals, lipids, methylxanthines and polyphenols in the ripe fruits of I. paraguariensis. The results showed a considerable amount of total dietary fiber ( g/100 g) and nutritionally valuable minerals: potassium ( mg/100 g), iron ( mg/100 g), magnesium ( mg/100 g), calcium ( mg/100 g), copper ( mg/100 g), zinc ( mg/100 g), and sodium ( mg/100 g). The lipid content was 4.5 g/100 g. Oleic acid was the predominant unsaturated fatty acid ( g/100 g). Linoleic acid ( g/100 g) was also present. Methylxanthines were quantified: caffeine () and theobromine () g/100 g. The total polyphenol content was g/100 g. The results obtained in this work suggest the potential value of the fruits of I. paraguariensis for the development of novel products in the food and pharmaceutical industries. This paper aims to contribute to the scientific knowledge of a natural by-product from industry regarding the need of foods and medicines for the new millennium.
Fil: Cogoi, Laura Carolina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Farmacología. Cátedra de Farmacognosia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Giacomino, M. Silvia. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Pellegrino, Nestor. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Anesini, Claudia Alejandra. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Farmacología. Cátedra de Farmacognosia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Filip, Rosana. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Farmacología. Cátedra de Farmacognosia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina - Materia
-
Ilex paraguariensis
Nutritional
Phytochemical study - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/18512
Ver los metadatos del registro completo
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Nutritional and phytochemical study of Ilex paraguariensis fruitsCogoi, Laura CarolinaGiacomino, M. SilviaPellegrino, NestorAnesini, Claudia AlejandraFilip, RosanaIlex paraguariensisNutritionalPhytochemical studyhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Yerba mate is defined as the product constituted by the dried, slightly roasted, and milled leaves of Ilex paraguariensis. However, the fruits of this species are often found in the commercial product. Nowadays the fruits are considered a byproduct. The objective of this work was to obtain the preliminary data of minerals, lipids, methylxanthines and polyphenols in the ripe fruits of I. paraguariensis. The results showed a considerable amount of total dietary fiber ( g/100 g) and nutritionally valuable minerals: potassium ( mg/100 g), iron ( mg/100 g), magnesium ( mg/100 g), calcium ( mg/100 g), copper ( mg/100 g), zinc ( mg/100 g), and sodium ( mg/100 g). The lipid content was 4.5 g/100 g. Oleic acid was the predominant unsaturated fatty acid ( g/100 g). Linoleic acid ( g/100 g) was also present. Methylxanthines were quantified: caffeine () and theobromine () g/100 g. The total polyphenol content was g/100 g. The results obtained in this work suggest the potential value of the fruits of I. paraguariensis for the development of novel products in the food and pharmaceutical industries. This paper aims to contribute to the scientific knowledge of a natural by-product from industry regarding the need of foods and medicines for the new millennium.Fil: Cogoi, Laura Carolina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Farmacología. Cátedra de Farmacognosia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; ArgentinaFil: Giacomino, M. Silvia. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaFil: Pellegrino, Nestor. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaFil: Anesini, Claudia Alejandra. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Farmacología. Cátedra de Farmacognosia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; ArgentinaFil: Filip, Rosana. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Farmacología. Cátedra de Farmacognosia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; ArgentinaHindawi Publishing Corporation2013-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/18512Cogoi, Laura Carolina; Giacomino, M. Silvia; Pellegrino, Nestor; Anesini, Claudia Alejandra; Filip, Rosana; Nutritional and phytochemical study of Ilex paraguariensis fruits; Hindawi Publishing Corporation; Internet Journal of Chemistry; 2013; 1-2013; 1-6; 7506231099-8292CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.hindawi.com/journals/jchem/2013/750623/info:eu-repo/semantics/altIdentifier/doi/10.1155/2013/750623info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:22Zoai:ri.conicet.gov.ar:11336/18512instacron: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:34982025-09-03 09:52:22.676CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Nutritional and phytochemical study of Ilex paraguariensis fruits |
title |
Nutritional and phytochemical study of Ilex paraguariensis fruits |
spellingShingle |
Nutritional and phytochemical study of Ilex paraguariensis fruits Cogoi, Laura Carolina Ilex paraguariensis Nutritional Phytochemical study |
title_short |
Nutritional and phytochemical study of Ilex paraguariensis fruits |
title_full |
Nutritional and phytochemical study of Ilex paraguariensis fruits |
title_fullStr |
Nutritional and phytochemical study of Ilex paraguariensis fruits |
title_full_unstemmed |
Nutritional and phytochemical study of Ilex paraguariensis fruits |
title_sort |
Nutritional and phytochemical study of Ilex paraguariensis fruits |
dc.creator.none.fl_str_mv |
Cogoi, Laura Carolina Giacomino, M. Silvia Pellegrino, Nestor Anesini, Claudia Alejandra Filip, Rosana |
author |
Cogoi, Laura Carolina |
author_facet |
Cogoi, Laura Carolina Giacomino, M. Silvia Pellegrino, Nestor Anesini, Claudia Alejandra Filip, Rosana |
author_role |
author |
author2 |
Giacomino, M. Silvia Pellegrino, Nestor Anesini, Claudia Alejandra Filip, Rosana |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
Ilex paraguariensis Nutritional Phytochemical study |
topic |
Ilex paraguariensis Nutritional Phytochemical study |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.6 https://purl.org/becyt/ford/1 |
dc.description.none.fl_txt_mv |
Yerba mate is defined as the product constituted by the dried, slightly roasted, and milled leaves of Ilex paraguariensis. However, the fruits of this species are often found in the commercial product. Nowadays the fruits are considered a byproduct. The objective of this work was to obtain the preliminary data of minerals, lipids, methylxanthines and polyphenols in the ripe fruits of I. paraguariensis. The results showed a considerable amount of total dietary fiber ( g/100 g) and nutritionally valuable minerals: potassium ( mg/100 g), iron ( mg/100 g), magnesium ( mg/100 g), calcium ( mg/100 g), copper ( mg/100 g), zinc ( mg/100 g), and sodium ( mg/100 g). The lipid content was 4.5 g/100 g. Oleic acid was the predominant unsaturated fatty acid ( g/100 g). Linoleic acid ( g/100 g) was also present. Methylxanthines were quantified: caffeine () and theobromine () g/100 g. The total polyphenol content was g/100 g. The results obtained in this work suggest the potential value of the fruits of I. paraguariensis for the development of novel products in the food and pharmaceutical industries. This paper aims to contribute to the scientific knowledge of a natural by-product from industry regarding the need of foods and medicines for the new millennium. Fil: Cogoi, Laura Carolina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Farmacología. Cátedra de Farmacognosia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina Fil: Giacomino, M. Silvia. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina Fil: Pellegrino, Nestor. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina Fil: Anesini, Claudia Alejandra. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Farmacología. Cátedra de Farmacognosia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina Fil: Filip, Rosana. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Farmacología. Cátedra de Farmacognosia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina |
description |
Yerba mate is defined as the product constituted by the dried, slightly roasted, and milled leaves of Ilex paraguariensis. However, the fruits of this species are often found in the commercial product. Nowadays the fruits are considered a byproduct. The objective of this work was to obtain the preliminary data of minerals, lipids, methylxanthines and polyphenols in the ripe fruits of I. paraguariensis. The results showed a considerable amount of total dietary fiber ( g/100 g) and nutritionally valuable minerals: potassium ( mg/100 g), iron ( mg/100 g), magnesium ( mg/100 g), calcium ( mg/100 g), copper ( mg/100 g), zinc ( mg/100 g), and sodium ( mg/100 g). The lipid content was 4.5 g/100 g. Oleic acid was the predominant unsaturated fatty acid ( g/100 g). Linoleic acid ( g/100 g) was also present. Methylxanthines were quantified: caffeine () and theobromine () g/100 g. The total polyphenol content was g/100 g. The results obtained in this work suggest the potential value of the fruits of I. paraguariensis for the development of novel products in the food and pharmaceutical industries. This paper aims to contribute to the scientific knowledge of a natural by-product from industry regarding the need of foods and medicines for the new millennium. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-01 |
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/11336/18512 Cogoi, Laura Carolina; Giacomino, M. Silvia; Pellegrino, Nestor; Anesini, Claudia Alejandra; Filip, Rosana; Nutritional and phytochemical study of Ilex paraguariensis fruits; Hindawi Publishing Corporation; Internet Journal of Chemistry; 2013; 1-2013; 1-6; 750623 1099-8292 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/18512 |
identifier_str_mv |
Cogoi, Laura Carolina; Giacomino, M. Silvia; Pellegrino, Nestor; Anesini, Claudia Alejandra; Filip, Rosana; Nutritional and phytochemical study of Ilex paraguariensis fruits; Hindawi Publishing Corporation; Internet Journal of Chemistry; 2013; 1-2013; 1-6; 750623 1099-8292 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.hindawi.com/journals/jchem/2013/750623/ info:eu-repo/semantics/altIdentifier/doi/10.1155/2013/750623 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Hindawi Publishing Corporation |
publisher.none.fl_str_mv |
Hindawi Publishing Corporation |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842269154374057984 |
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13.13397 |