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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/18512
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-09-29T09:50:00Zoai: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:34982025-09-29 09:50:00.744CONICET 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
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
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score 13.070432

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