Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing
- Autores
- Isolabella, Santiago; Cogoi, Laura Carolina; López, Paula Gladys; Anesini, Claudia Alejandra; Ferraro, Graciela Ester; Filip, Rosana
- Año de publicación
- 2010
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Ilex paraguariensis St. Hil. (Aquifoliaceae) (yerba mate) is one of the most used plant species in South America due to its nutritional and medicinal properties. The industrial processing involves different stages (green leaves, zapecado, drying, forced or natural aging) which can modify the qualitative and quantitative composition and the pharmacological activities. In this work, the main compounds, caffeoyl derivatives (caffeic acid, mono- and dicaffeoylquinic acids), methylxanthines (caffeine and theobromine) and flavonoids (rutin, quercetin and kaempferol) were studied by HPLC in extracts obtained by decoction of samples of a large amount of I. paraguariensis during its industrial process stages. The comparative quantitative analysis of all the samples indicated that those obtained after the zapecado, drying and aging stages possess higher content of biologically active principles when compared with green leaves. No differences were found between the natural and forced aging processes. This is the first complete report on the quantitative variation of the bioactive compounds of I. paraguariensis during each step of the industrial processing. The results obtained in this work provide a guideline for the obtention of extracts enriched in biological principles for the pharmaceutical, food and cosmeceutical industry.
Fil: Isolabella, Santiago. 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: Cogoi, Laura Carolina. 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: López, Paula Gladys. 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: Anesini, Claudia Alejandra. 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: Ferraro, Graciela Ester. 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. 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
-
HPLC
ILEX PARAGUARIENSIS
INDUSTRIAL PROCESS
MATÉ
METHYLXANTHINES
POLYPHENOLS
YERBA MATE - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/198509
Ver los metadatos del registro completo
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Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processingIsolabella, SantiagoCogoi, Laura CarolinaLópez, Paula GladysAnesini, Claudia AlejandraFerraro, Graciela EsterFilip, RosanaHPLCILEX PARAGUARIENSISINDUSTRIAL PROCESSMATÉMETHYLXANTHINESPOLYPHENOLSYERBA MATEhttps://purl.org/becyt/ford/3.5https://purl.org/becyt/ford/3Ilex paraguariensis St. Hil. (Aquifoliaceae) (yerba mate) is one of the most used plant species in South America due to its nutritional and medicinal properties. The industrial processing involves different stages (green leaves, zapecado, drying, forced or natural aging) which can modify the qualitative and quantitative composition and the pharmacological activities. In this work, the main compounds, caffeoyl derivatives (caffeic acid, mono- and dicaffeoylquinic acids), methylxanthines (caffeine and theobromine) and flavonoids (rutin, quercetin and kaempferol) were studied by HPLC in extracts obtained by decoction of samples of a large amount of I. paraguariensis during its industrial process stages. The comparative quantitative analysis of all the samples indicated that those obtained after the zapecado, drying and aging stages possess higher content of biologically active principles when compared with green leaves. No differences were found between the natural and forced aging processes. This is the first complete report on the quantitative variation of the bioactive compounds of I. paraguariensis during each step of the industrial processing. The results obtained in this work provide a guideline for the obtention of extracts enriched in biological principles for the pharmaceutical, food and cosmeceutical industry.Fil: Isolabella, Santiago. 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: Cogoi, Laura Carolina. 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: López, Paula Gladys. 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: Anesini, Claudia Alejandra. 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: Ferraro, Graciela Ester. 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. 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; ArgentinaElsevier2010-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/198509Isolabella, Santiago; Cogoi, Laura Carolina; López, Paula Gladys; Anesini, Claudia Alejandra; Ferraro, Graciela Ester; et al.; Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing; Elsevier; Food Chemistry; 122; 3; 10-2010; 695-6990308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0308814610003134info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2010.03.039info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:02:02Zoai:ri.conicet.gov.ar:11336/198509instacron: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 10:02:02.232CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing |
title |
Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing |
spellingShingle |
Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing Isolabella, Santiago HPLC ILEX PARAGUARIENSIS INDUSTRIAL PROCESS MATÉ METHYLXANTHINES POLYPHENOLS YERBA MATE |
title_short |
Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing |
title_full |
Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing |
title_fullStr |
Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing |
title_full_unstemmed |
Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing |
title_sort |
Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing |
dc.creator.none.fl_str_mv |
Isolabella, Santiago Cogoi, Laura Carolina López, Paula Gladys Anesini, Claudia Alejandra Ferraro, Graciela Ester Filip, Rosana |
author |
Isolabella, Santiago |
author_facet |
Isolabella, Santiago Cogoi, Laura Carolina López, Paula Gladys Anesini, Claudia Alejandra Ferraro, Graciela Ester Filip, Rosana |
author_role |
author |
author2 |
Cogoi, Laura Carolina López, Paula Gladys Anesini, Claudia Alejandra Ferraro, Graciela Ester Filip, Rosana |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
HPLC ILEX PARAGUARIENSIS INDUSTRIAL PROCESS MATÉ METHYLXANTHINES POLYPHENOLS YERBA MATE |
topic |
HPLC ILEX PARAGUARIENSIS INDUSTRIAL PROCESS MATÉ METHYLXANTHINES POLYPHENOLS YERBA MATE |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/3.5 https://purl.org/becyt/ford/3 |
dc.description.none.fl_txt_mv |
Ilex paraguariensis St. Hil. (Aquifoliaceae) (yerba mate) is one of the most used plant species in South America due to its nutritional and medicinal properties. The industrial processing involves different stages (green leaves, zapecado, drying, forced or natural aging) which can modify the qualitative and quantitative composition and the pharmacological activities. In this work, the main compounds, caffeoyl derivatives (caffeic acid, mono- and dicaffeoylquinic acids), methylxanthines (caffeine and theobromine) and flavonoids (rutin, quercetin and kaempferol) were studied by HPLC in extracts obtained by decoction of samples of a large amount of I. paraguariensis during its industrial process stages. The comparative quantitative analysis of all the samples indicated that those obtained after the zapecado, drying and aging stages possess higher content of biologically active principles when compared with green leaves. No differences were found between the natural and forced aging processes. This is the first complete report on the quantitative variation of the bioactive compounds of I. paraguariensis during each step of the industrial processing. The results obtained in this work provide a guideline for the obtention of extracts enriched in biological principles for the pharmaceutical, food and cosmeceutical industry. Fil: Isolabella, Santiago. 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: Cogoi, Laura Carolina. 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: López, Paula Gladys. 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: Anesini, Claudia Alejandra. 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: Ferraro, Graciela Ester. 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. 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 |
Ilex paraguariensis St. Hil. (Aquifoliaceae) (yerba mate) is one of the most used plant species in South America due to its nutritional and medicinal properties. The industrial processing involves different stages (green leaves, zapecado, drying, forced or natural aging) which can modify the qualitative and quantitative composition and the pharmacological activities. In this work, the main compounds, caffeoyl derivatives (caffeic acid, mono- and dicaffeoylquinic acids), methylxanthines (caffeine and theobromine) and flavonoids (rutin, quercetin and kaempferol) were studied by HPLC in extracts obtained by decoction of samples of a large amount of I. paraguariensis during its industrial process stages. The comparative quantitative analysis of all the samples indicated that those obtained after the zapecado, drying and aging stages possess higher content of biologically active principles when compared with green leaves. No differences were found between the natural and forced aging processes. This is the first complete report on the quantitative variation of the bioactive compounds of I. paraguariensis during each step of the industrial processing. The results obtained in this work provide a guideline for the obtention of extracts enriched in biological principles for the pharmaceutical, food and cosmeceutical industry. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-10 |
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/11336/198509 Isolabella, Santiago; Cogoi, Laura Carolina; López, Paula Gladys; Anesini, Claudia Alejandra; Ferraro, Graciela Ester; et al.; Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing; Elsevier; Food Chemistry; 122; 3; 10-2010; 695-699 0308-8146 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/198509 |
identifier_str_mv |
Isolabella, Santiago; Cogoi, Laura Carolina; López, Paula Gladys; Anesini, Claudia Alejandra; Ferraro, Graciela Ester; et al.; Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing; Elsevier; Food Chemistry; 122; 3; 10-2010; 695-699 0308-8146 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.sciencedirect.com/science/article/abs/pii/S0308814610003134 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2010.03.039 |
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 application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
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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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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13.13397 |