Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage

Autores
Schenk, Marcela Liliana; Ferrario, Mariana Inés; Schmalko Radichowski, Miguel Eduardo; Rivero, Roy Cristian; Taravini, Irene Rita Eloisa; Guerrero, Sandra N.
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study was aimed at developing a yerba mate extract (YME) intended to be used as food additive with antioxidant and antimicrobial capacity. For the extraction, yerba mate (Ilex paraguariensis, St Hill) leaves collected from three industrial processing steps (green, unaged-canchada, and aged-canchada) were used. The aged-canchada YME exhibited higher theobromine, chlorogenic acid, caffeic acid, caffeine, and kaempferol than green YME. It was selected for further analyses as it showed the highest polyphenol content (PC = 3.7 ± 0.3 mg GAE/ml) and total antioxidant activity (TAA) by DDPH (573 ± 4 mg Trolox Eq/ml) while possessed the lowest minimum inhibitory (MIC) and minimum bactericidal (MBC) concentrations in culture media against E. coli and S. Enteritidis. Additionally, its MBC value was validated in a green juice. Moreover, aged-canchada YME addition (0.04%wt/vol) doubled PC, TAADPPH, and TAAABTS in the juice blend. Transmission electron microscopy images of E. coli cells exposed to the aged-canchada extract revealed severe cell damage encompassing direct rupture of outer structures with efflux of inner cell content, formation of vacuoles, vesicles, and swollen cell walls. In conclusion, the aged-canchada YME may be used as a food additive with the main purpose of increasing the concentration of bioactive compounds and contributing to the overall antimicrobial activity in the food product. Practical applications: There is an increasing demand for the use of plant-based antimicrobials and/or antioxidant properties as a total or partial replacement of synthetic preservatives which are usually related to the appearance of allergies and other health issues. The present work investigated the potential use of an aged-canchada yerba mate extract, obtained by ultrasound, as a food additive. This extract exhibited the highest antimicrobial activity against relevant bacteria compared to other extracts obtained from different industrial stages. The extract added to a green juice doubled its concentration of antioxidants, thus positively contributing to the daily intake of these health-promoting compounds.
Fil: Schenk, Marcela Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Ferrario, Mariana Inés. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Schmalko Radichowski, Miguel Eduardo. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Rivero, Roy Cristian. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Taravini, Irene Rita Eloisa. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Materia
YERBA MATE
ANTIOXIDANTS
ANTIMICROBIAL ACTIVITY
POLYPHENOLS
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:11336/164770
Acceder
id CONICETDig_e39c05e6de766aaf6c2f808f12bf2b1f
oai_identifier_str oai:ri.conicet.gov.ar:11336/164770
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damageSchenk, Marcela LilianaFerrario, Mariana InésSchmalko Radichowski, Miguel EduardoRivero, Roy CristianTaravini, Irene Rita EloisaGuerrero, Sandra N.YERBA MATEANTIOXIDANTSANTIMICROBIAL ACTIVITYPOLYPHENOLShttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1This study was aimed at developing a yerba mate extract (YME) intended to be used as food additive with antioxidant and antimicrobial capacity. For the extraction, yerba mate (Ilex paraguariensis, St Hill) leaves collected from three industrial processing steps (green, unaged-canchada, and aged-canchada) were used. The aged-canchada YME exhibited higher theobromine, chlorogenic acid, caffeic acid, caffeine, and kaempferol than green YME. It was selected for further analyses as it showed the highest polyphenol content (PC = 3.7 ± 0.3 mg GAE/ml) and total antioxidant activity (TAA) by DDPH (573 ± 4 mg Trolox Eq/ml) while possessed the lowest minimum inhibitory (MIC) and minimum bactericidal (MBC) concentrations in culture media against E. coli and S. Enteritidis. Additionally, its MBC value was validated in a green juice. Moreover, aged-canchada YME addition (0.04%wt/vol) doubled PC, TAADPPH, and TAAABTS in the juice blend. Transmission electron microscopy images of E. coli cells exposed to the aged-canchada extract revealed severe cell damage encompassing direct rupture of outer structures with efflux of inner cell content, formation of vacuoles, vesicles, and swollen cell walls. In conclusion, the aged-canchada YME may be used as a food additive with the main purpose of increasing the concentration of bioactive compounds and contributing to the overall antimicrobial activity in the food product. Practical applications: There is an increasing demand for the use of plant-based antimicrobials and/or antioxidant properties as a total or partial replacement of synthetic preservatives which are usually related to the appearance of allergies and other health issues. The present work investigated the potential use of an aged-canchada yerba mate extract, obtained by ultrasound, as a food additive. This extract exhibited the highest antimicrobial activity against relevant bacteria compared to other extracts obtained from different industrial stages. The extract added to a green juice doubled its concentration of antioxidants, thus positively contributing to the daily intake of these health-promoting compounds.Fil: Schenk, Marcela Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaFil: Ferrario, Mariana Inés. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaFil: Schmalko Radichowski, Miguel Eduardo. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; ArgentinaFil: Rivero, Roy Cristian. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Taravini, Irene Rita Eloisa. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaWiley Blackwell Publishing, Inc2021-03-28info: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/11336/164770Schenk, Marcela Liliana; Ferrario, Mariana Inés; Schmalko Radichowski, Miguel Eduardo; Rivero, Roy Cristian; Taravini, Irene Rita Eloisa; et al.; Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 45; 6; 28-3-2021; 1-130145-88921745-4549CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.15482info:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.15482info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:11:13Zoai:ri.conicet.gov.ar:11336/164770instacron: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 10:11:13.888CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage
title Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage
spellingShingle Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage
Schenk, Marcela Liliana
YERBA MATE
ANTIOXIDANTS
ANTIMICROBIAL ACTIVITY
POLYPHENOLS
title_short Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage
title_full Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage
title_fullStr Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage
title_full_unstemmed Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage
title_sort Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage
dc.creator.none.fl_str_mv Schenk, Marcela Liliana
Ferrario, Mariana Inés
Schmalko Radichowski, Miguel Eduardo
Rivero, Roy Cristian
Taravini, Irene Rita Eloisa
Guerrero, Sandra N.
author Schenk, Marcela Liliana
author_facet Schenk, Marcela Liliana
Ferrario, Mariana Inés
Schmalko Radichowski, Miguel Eduardo
Rivero, Roy Cristian
Taravini, Irene Rita Eloisa
Guerrero, Sandra N.
author_role author
author2 Ferrario, Mariana Inés
Schmalko Radichowski, Miguel Eduardo
Rivero, Roy Cristian
Taravini, Irene Rita Eloisa
Guerrero, Sandra N.
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv YERBA MATE
ANTIOXIDANTS
ANTIMICROBIAL ACTIVITY
POLYPHENOLS
topic YERBA MATE
ANTIOXIDANTS
ANTIMICROBIAL ACTIVITY
POLYPHENOLS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.7
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv This study was aimed at developing a yerba mate extract (YME) intended to be used as food additive with antioxidant and antimicrobial capacity. For the extraction, yerba mate (Ilex paraguariensis, St Hill) leaves collected from three industrial processing steps (green, unaged-canchada, and aged-canchada) were used. The aged-canchada YME exhibited higher theobromine, chlorogenic acid, caffeic acid, caffeine, and kaempferol than green YME. It was selected for further analyses as it showed the highest polyphenol content (PC = 3.7 ± 0.3 mg GAE/ml) and total antioxidant activity (TAA) by DDPH (573 ± 4 mg Trolox Eq/ml) while possessed the lowest minimum inhibitory (MIC) and minimum bactericidal (MBC) concentrations in culture media against E. coli and S. Enteritidis. Additionally, its MBC value was validated in a green juice. Moreover, aged-canchada YME addition (0.04%wt/vol) doubled PC, TAADPPH, and TAAABTS in the juice blend. Transmission electron microscopy images of E. coli cells exposed to the aged-canchada extract revealed severe cell damage encompassing direct rupture of outer structures with efflux of inner cell content, formation of vacuoles, vesicles, and swollen cell walls. In conclusion, the aged-canchada YME may be used as a food additive with the main purpose of increasing the concentration of bioactive compounds and contributing to the overall antimicrobial activity in the food product. Practical applications: There is an increasing demand for the use of plant-based antimicrobials and/or antioxidant properties as a total or partial replacement of synthetic preservatives which are usually related to the appearance of allergies and other health issues. The present work investigated the potential use of an aged-canchada yerba mate extract, obtained by ultrasound, as a food additive. This extract exhibited the highest antimicrobial activity against relevant bacteria compared to other extracts obtained from different industrial stages. The extract added to a green juice doubled its concentration of antioxidants, thus positively contributing to the daily intake of these health-promoting compounds.
Fil: Schenk, Marcela Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Ferrario, Mariana Inés. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Schmalko Radichowski, Miguel Eduardo. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
Fil: Rivero, Roy Cristian. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Taravini, Irene Rita Eloisa. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
description This study was aimed at developing a yerba mate extract (YME) intended to be used as food additive with antioxidant and antimicrobial capacity. For the extraction, yerba mate (Ilex paraguariensis, St Hill) leaves collected from three industrial processing steps (green, unaged-canchada, and aged-canchada) were used. The aged-canchada YME exhibited higher theobromine, chlorogenic acid, caffeic acid, caffeine, and kaempferol than green YME. It was selected for further analyses as it showed the highest polyphenol content (PC = 3.7 ± 0.3 mg GAE/ml) and total antioxidant activity (TAA) by DDPH (573 ± 4 mg Trolox Eq/ml) while possessed the lowest minimum inhibitory (MIC) and minimum bactericidal (MBC) concentrations in culture media against E. coli and S. Enteritidis. Additionally, its MBC value was validated in a green juice. Moreover, aged-canchada YME addition (0.04%wt/vol) doubled PC, TAADPPH, and TAAABTS in the juice blend. Transmission electron microscopy images of E. coli cells exposed to the aged-canchada extract revealed severe cell damage encompassing direct rupture of outer structures with efflux of inner cell content, formation of vacuoles, vesicles, and swollen cell walls. In conclusion, the aged-canchada YME may be used as a food additive with the main purpose of increasing the concentration of bioactive compounds and contributing to the overall antimicrobial activity in the food product. Practical applications: There is an increasing demand for the use of plant-based antimicrobials and/or antioxidant properties as a total or partial replacement of synthetic preservatives which are usually related to the appearance of allergies and other health issues. The present work investigated the potential use of an aged-canchada yerba mate extract, obtained by ultrasound, as a food additive. This extract exhibited the highest antimicrobial activity against relevant bacteria compared to other extracts obtained from different industrial stages. The extract added to a green juice doubled its concentration of antioxidants, thus positively contributing to the daily intake of these health-promoting compounds.
publishDate 2021
dc.date.none.fl_str_mv 2021-03-28
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/11336/164770
Schenk, Marcela Liliana; Ferrario, Mariana Inés; Schmalko Radichowski, Miguel Eduardo; Rivero, Roy Cristian; Taravini, Irene Rita Eloisa; et al.; Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 45; 6; 28-3-2021; 1-13
0145-8892
1745-4549
CONICET Digital
CONICET
url http://hdl.handle.net/11336/164770
identifier_str_mv Schenk, Marcela Liliana; Ferrario, Mariana Inés; Schmalko Radichowski, Miguel Eduardo; Rivero, Roy Cristian; Taravini, Irene Rita Eloisa; et al.; Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 45; 6; 28-3-2021; 1-13
0145-8892
1745-4549
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://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.15482
info:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.15482
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
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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_ 1844614008709054464
score 13.070432

Publicaciones similares