Polyphenol input to the antioxidant activity of yerba mate (Ilex paraguariensis) extracts

Autores
Valerga, Julia; Reta, Mario Roberto; Lanari Vila, Maria Cecilia
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Industrial processing modified the polyphenol content, composition and antioxidant activity of the yerba mate extracts. Pre-dried leaves were the most appropriate raw material combining maximum activity with high polyphenol content. Chlorogenic acid and its derivatives were the major components of the phenolic fraction but we also identified caffeic, rutin and quercetin.Yerba mate extracts inhibited malonedialdehyde formation in sunflower oil (20 μmol/kg) and conjugated dienes production in oil/water emulsions (60 μmol/kg). Enhancing the dose to 60 μmol/kg reduced 27.8% the extract's activity in oil.The relationship between polyphenol composition and antioxidant activity of a mixture of caffeic, chlorogenic, kaempferol, quercetin and rutin was satisfactorily predicted with a polynomial model. Results showed that quercetin was the highest contributor to the linear term followed by kaempferol and caffeic acid while rutin and chlorogenic acid inputs were the lowest. The model detected five synergistic and six antagonistic effects.
Fil: Valerga, Julia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Reta, Mario Roberto. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Lanari Vila, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Antioxidant Activity
Emulsions
Ilex Paraguariensis
Oil
Polyphenols
Yerba Mate
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/76065
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/76065
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Polyphenol input to the antioxidant activity of yerba mate (Ilex paraguariensis) extractsValerga, JuliaReta, Mario RobertoLanari Vila, Maria CeciliaAntioxidant ActivityEmulsionsIlex ParaguariensisOilPolyphenolsYerba Matehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Industrial processing modified the polyphenol content, composition and antioxidant activity of the yerba mate extracts. Pre-dried leaves were the most appropriate raw material combining maximum activity with high polyphenol content. Chlorogenic acid and its derivatives were the major components of the phenolic fraction but we also identified caffeic, rutin and quercetin.Yerba mate extracts inhibited malonedialdehyde formation in sunflower oil (20 μmol/kg) and conjugated dienes production in oil/water emulsions (60 μmol/kg). Enhancing the dose to 60 μmol/kg reduced 27.8% the extract's activity in oil.The relationship between polyphenol composition and antioxidant activity of a mixture of caffeic, chlorogenic, kaempferol, quercetin and rutin was satisfactorily predicted with a polynomial model. Results showed that quercetin was the highest contributor to the linear term followed by kaempferol and caffeic acid while rutin and chlorogenic acid inputs were the lowest. The model detected five synergistic and six antagonistic effects.Fil: Valerga, Julia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Reta, Mario Roberto. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Lanari Vila, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier Science2012-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/76065Valerga, Julia; Reta, Mario Roberto; Lanari Vila, Maria Cecilia; Polyphenol input to the antioxidant activity of yerba mate (Ilex paraguariensis) extracts; Elsevier Science; LWT - Food Science and Technology; 45; 1; 1-2012; 28-350023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2011.07.022info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643811002234info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:01:20Zoai:ri.conicet.gov.ar:11336/76065instacron: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 10:01:20.709CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Polyphenol input to the antioxidant activity of yerba mate (Ilex paraguariensis) extracts
title Polyphenol input to the antioxidant activity of yerba mate (Ilex paraguariensis) extracts
spellingShingle Polyphenol input to the antioxidant activity of yerba mate (Ilex paraguariensis) extracts
Valerga, Julia
Antioxidant Activity
Emulsions
Ilex Paraguariensis
Oil
Polyphenols
Yerba Mate
title_short Polyphenol input to the antioxidant activity of yerba mate (Ilex paraguariensis) extracts
title_full Polyphenol input to the antioxidant activity of yerba mate (Ilex paraguariensis) extracts
title_fullStr Polyphenol input to the antioxidant activity of yerba mate (Ilex paraguariensis) extracts
title_full_unstemmed Polyphenol input to the antioxidant activity of yerba mate (Ilex paraguariensis) extracts
title_sort Polyphenol input to the antioxidant activity of yerba mate (Ilex paraguariensis) extracts
dc.creator.none.fl_str_mv Valerga, Julia
Reta, Mario Roberto
Lanari Vila, Maria Cecilia
author Valerga, Julia
author_facet Valerga, Julia
Reta, Mario Roberto
Lanari Vila, Maria Cecilia
author_role author
author2 Reta, Mario Roberto
Lanari Vila, Maria Cecilia
author2_role author
author
dc.subject.none.fl_str_mv Antioxidant Activity
Emulsions
Ilex Paraguariensis
Oil
Polyphenols
Yerba Mate
topic Antioxidant Activity
Emulsions
Ilex Paraguariensis
Oil
Polyphenols
Yerba Mate
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Industrial processing modified the polyphenol content, composition and antioxidant activity of the yerba mate extracts. Pre-dried leaves were the most appropriate raw material combining maximum activity with high polyphenol content. Chlorogenic acid and its derivatives were the major components of the phenolic fraction but we also identified caffeic, rutin and quercetin.Yerba mate extracts inhibited malonedialdehyde formation in sunflower oil (20 μmol/kg) and conjugated dienes production in oil/water emulsions (60 μmol/kg). Enhancing the dose to 60 μmol/kg reduced 27.8% the extract's activity in oil.The relationship between polyphenol composition and antioxidant activity of a mixture of caffeic, chlorogenic, kaempferol, quercetin and rutin was satisfactorily predicted with a polynomial model. Results showed that quercetin was the highest contributor to the linear term followed by kaempferol and caffeic acid while rutin and chlorogenic acid inputs were the lowest. The model detected five synergistic and six antagonistic effects.
Fil: Valerga, Julia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Reta, Mario Roberto. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Lanari Vila, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Industrial processing modified the polyphenol content, composition and antioxidant activity of the yerba mate extracts. Pre-dried leaves were the most appropriate raw material combining maximum activity with high polyphenol content. Chlorogenic acid and its derivatives were the major components of the phenolic fraction but we also identified caffeic, rutin and quercetin.Yerba mate extracts inhibited malonedialdehyde formation in sunflower oil (20 μmol/kg) and conjugated dienes production in oil/water emulsions (60 μmol/kg). Enhancing the dose to 60 μmol/kg reduced 27.8% the extract's activity in oil.The relationship between polyphenol composition and antioxidant activity of a mixture of caffeic, chlorogenic, kaempferol, quercetin and rutin was satisfactorily predicted with a polynomial model. Results showed that quercetin was the highest contributor to the linear term followed by kaempferol and caffeic acid while rutin and chlorogenic acid inputs were the lowest. The model detected five synergistic and six antagonistic effects.
publishDate 2012
dc.date.none.fl_str_mv 2012-01
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/11336/76065
Valerga, Julia; Reta, Mario Roberto; Lanari Vila, Maria Cecilia; Polyphenol input to the antioxidant activity of yerba mate (Ilex paraguariensis) extracts; Elsevier Science; LWT - Food Science and Technology; 45; 1; 1-2012; 28-35
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/76065
identifier_str_mv Valerga, Julia; Reta, Mario Roberto; Lanari Vila, Maria Cecilia; Polyphenol input to the antioxidant activity of yerba mate (Ilex paraguariensis) extracts; Elsevier Science; LWT - Food Science and Technology; 45; 1; 1-2012; 28-35
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2011.07.022
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643811002234
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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_ 1844613806333886464
score 13.070432

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