Antioxidant activity of yerba mate extracts: interactions between the individual polyphenols

Autores
Valerga, Julia; Shorthose, Robin; Lanari Vila, Maria Cecilia
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Yerba mate extracts contain strong antioxidants like chlorogenic (CL) and its derivatives, caffeic (C), quercetin (Q), rutin (R), and kaempferol (K) that may improve food products nutritional quality and rancidity. To obtain products with consistent activity and composition, we analyzed the effect of yerba’s industrial processing on extracts composition, radical scavenging capacity (AA), inhibition of b-carotene/ linoleic acid oxidation (AI), and ferric reducing/antioxidant power (RP). We also determined the relationship between the composition of a mixture of C, CL, K, Q, and R and their AA, RP, and AI values. Industrial processing modified polyphenol composition and antioxidant activity of the yerba extracts. Pre-dried and dried/canchada leaves were the most appropriate raw materials combining optimum AA, RP, and AI levels. Extract’s capacity to improve ground beef’s lipid stability was better than similar levels of a-tocopherol. Relationships between AA, RP, or AI and polyphenol composition were satisfactorily predicted by a quadratic, a full or a reduced cubic models, respectively. Simultaneous optimization of all models allowed determining the best and worst performing blends. Extracts contents of caffeic, chlorogenic and its derivatives, quercetin, and rutin were within or under the limits of the least active region predicted and may account for the low activity levels observed. Practical applications: Due to its antioxidant and therapeutic properties; polyphenolic extracts from yerba mate leaves can improve the sensorial quality and shelf life of ground beef and sunflower oil as well as enhance the organism defense system. Commercial application of these extracts by the food and pharmaceutical industry requires products of consistent composition and activity. In this study we also determined the best raw material across the different processing steps and developed mathematical models that can be used to calculate the antioxidant activity of yerba extracts based on their polyphenol composition.
Fil: Valerga, Julia. Universidad Nacional de la Plata. Facultad de Ciencias Exactas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Shorthose, Robin. CSIRO Food and Nutritional Sciences; Australia
Fil: Lanari Vila, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Materia
Yerba Mate
Ilex Paragueriensis
Polyphenols
Antioxidant
Modelling
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:11336/10609
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/10609
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antioxidant activity of yerba mate extracts: interactions between the individual polyphenolsValerga, JuliaShorthose, RobinLanari Vila, Maria CeciliaYerba MateIlex ParagueriensisPolyphenolsAntioxidantModellinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Yerba mate extracts contain strong antioxidants like chlorogenic (CL) and its derivatives, caffeic (C), quercetin (Q), rutin (R), and kaempferol (K) that may improve food products nutritional quality and rancidity. To obtain products with consistent activity and composition, we analyzed the effect of yerba’s industrial processing on extracts composition, radical scavenging capacity (AA), inhibition of b-carotene/ linoleic acid oxidation (AI), and ferric reducing/antioxidant power (RP). We also determined the relationship between the composition of a mixture of C, CL, K, Q, and R and their AA, RP, and AI values. Industrial processing modified polyphenol composition and antioxidant activity of the yerba extracts. Pre-dried and dried/canchada leaves were the most appropriate raw materials combining optimum AA, RP, and AI levels. Extract’s capacity to improve ground beef’s lipid stability was better than similar levels of a-tocopherol. Relationships between AA, RP, or AI and polyphenol composition were satisfactorily predicted by a quadratic, a full or a reduced cubic models, respectively. Simultaneous optimization of all models allowed determining the best and worst performing blends. Extracts contents of caffeic, chlorogenic and its derivatives, quercetin, and rutin were within or under the limits of the least active region predicted and may account for the low activity levels observed. Practical applications: Due to its antioxidant and therapeutic properties; polyphenolic extracts from yerba mate leaves can improve the sensorial quality and shelf life of ground beef and sunflower oil as well as enhance the organism defense system. Commercial application of these extracts by the food and pharmaceutical industry requires products of consistent composition and activity. In this study we also determined the best raw material across the different processing steps and developed mathematical models that can be used to calculate the antioxidant activity of yerba extracts based on their polyphenol composition.Fil: Valerga, Julia. Universidad Nacional de la Plata. Facultad de Ciencias Exactas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); ArgentinaFil: Shorthose, Robin. CSIRO Food and Nutritional Sciences; AustraliaFil: Lanari Vila, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaWiley Vch Verlag2013-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10609Valerga, Julia; Shorthose, Robin; Lanari Vila, Maria Cecilia; Antioxidant activity of yerba mate extracts: interactions between the individual polyphenols; Wiley Vch Verlag; European Journal Of Lipid Science And Technology; 115; 5; 5-2013; 513-5251438-76971438-9312enginfo:eu-repo/semantics/altIdentifier/doi/10.1002/ejlt.201200304info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201200304/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:31:37Zoai:ri.conicet.gov.ar:11336/10609instacron: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 10:31:37.719CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antioxidant activity of yerba mate extracts: interactions between the individual polyphenols
title Antioxidant activity of yerba mate extracts: interactions between the individual polyphenols
spellingShingle Antioxidant activity of yerba mate extracts: interactions between the individual polyphenols
Valerga, Julia
Yerba Mate
Ilex Paragueriensis
Polyphenols
Antioxidant
Modelling
title_short Antioxidant activity of yerba mate extracts: interactions between the individual polyphenols
title_full Antioxidant activity of yerba mate extracts: interactions between the individual polyphenols
title_fullStr Antioxidant activity of yerba mate extracts: interactions between the individual polyphenols
title_full_unstemmed Antioxidant activity of yerba mate extracts: interactions between the individual polyphenols
title_sort Antioxidant activity of yerba mate extracts: interactions between the individual polyphenols
dc.creator.none.fl_str_mv Valerga, Julia
Shorthose, Robin
Lanari Vila, Maria Cecilia
author Valerga, Julia
author_facet Valerga, Julia
Shorthose, Robin
Lanari Vila, Maria Cecilia
author_role author
author2 Shorthose, Robin
Lanari Vila, Maria Cecilia
author2_role author
author
dc.subject.none.fl_str_mv Yerba Mate
Ilex Paragueriensis
Polyphenols
Antioxidant
Modelling
topic Yerba Mate
Ilex Paragueriensis
Polyphenols
Antioxidant
Modelling
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Yerba mate extracts contain strong antioxidants like chlorogenic (CL) and its derivatives, caffeic (C), quercetin (Q), rutin (R), and kaempferol (K) that may improve food products nutritional quality and rancidity. To obtain products with consistent activity and composition, we analyzed the effect of yerba’s industrial processing on extracts composition, radical scavenging capacity (AA), inhibition of b-carotene/ linoleic acid oxidation (AI), and ferric reducing/antioxidant power (RP). We also determined the relationship between the composition of a mixture of C, CL, K, Q, and R and their AA, RP, and AI values. Industrial processing modified polyphenol composition and antioxidant activity of the yerba extracts. Pre-dried and dried/canchada leaves were the most appropriate raw materials combining optimum AA, RP, and AI levels. Extract’s capacity to improve ground beef’s lipid stability was better than similar levels of a-tocopherol. Relationships between AA, RP, or AI and polyphenol composition were satisfactorily predicted by a quadratic, a full or a reduced cubic models, respectively. Simultaneous optimization of all models allowed determining the best and worst performing blends. Extracts contents of caffeic, chlorogenic and its derivatives, quercetin, and rutin were within or under the limits of the least active region predicted and may account for the low activity levels observed. Practical applications: Due to its antioxidant and therapeutic properties; polyphenolic extracts from yerba mate leaves can improve the sensorial quality and shelf life of ground beef and sunflower oil as well as enhance the organism defense system. Commercial application of these extracts by the food and pharmaceutical industry requires products of consistent composition and activity. In this study we also determined the best raw material across the different processing steps and developed mathematical models that can be used to calculate the antioxidant activity of yerba extracts based on their polyphenol composition.
Fil: Valerga, Julia. Universidad Nacional de la Plata. Facultad de Ciencias Exactas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Shorthose, Robin. CSIRO Food and Nutritional Sciences; Australia
Fil: Lanari Vila, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
description Yerba mate extracts contain strong antioxidants like chlorogenic (CL) and its derivatives, caffeic (C), quercetin (Q), rutin (R), and kaempferol (K) that may improve food products nutritional quality and rancidity. To obtain products with consistent activity and composition, we analyzed the effect of yerba’s industrial processing on extracts composition, radical scavenging capacity (AA), inhibition of b-carotene/ linoleic acid oxidation (AI), and ferric reducing/antioxidant power (RP). We also determined the relationship between the composition of a mixture of C, CL, K, Q, and R and their AA, RP, and AI values. Industrial processing modified polyphenol composition and antioxidant activity of the yerba extracts. Pre-dried and dried/canchada leaves were the most appropriate raw materials combining optimum AA, RP, and AI levels. Extract’s capacity to improve ground beef’s lipid stability was better than similar levels of a-tocopherol. Relationships between AA, RP, or AI and polyphenol composition were satisfactorily predicted by a quadratic, a full or a reduced cubic models, respectively. Simultaneous optimization of all models allowed determining the best and worst performing blends. Extracts contents of caffeic, chlorogenic and its derivatives, quercetin, and rutin were within or under the limits of the least active region predicted and may account for the low activity levels observed. Practical applications: Due to its antioxidant and therapeutic properties; polyphenolic extracts from yerba mate leaves can improve the sensorial quality and shelf life of ground beef and sunflower oil as well as enhance the organism defense system. Commercial application of these extracts by the food and pharmaceutical industry requires products of consistent composition and activity. In this study we also determined the best raw material across the different processing steps and developed mathematical models that can be used to calculate the antioxidant activity of yerba extracts based on their polyphenol composition.
publishDate 2013
dc.date.none.fl_str_mv 2013-05
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/11336/10609
Valerga, Julia; Shorthose, Robin; Lanari Vila, Maria Cecilia; Antioxidant activity of yerba mate extracts: interactions between the individual polyphenols; Wiley Vch Verlag; European Journal Of Lipid Science And Technology; 115; 5; 5-2013; 513-525
1438-7697
1438-9312
url http://hdl.handle.net/11336/10609
identifier_str_mv Valerga, Julia; Shorthose, Robin; Lanari Vila, Maria Cecilia; Antioxidant activity of yerba mate extracts: interactions between the individual polyphenols; Wiley Vch Verlag; European Journal Of Lipid Science And Technology; 115; 5; 5-2013; 513-525
1438-7697
1438-9312
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/ejlt.201200304
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201200304/abstract
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 Wiley Vch Verlag
publisher.none.fl_str_mv Wiley Vch Verlag
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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