Abstract
A simple and rapid HPLC method for determination of chlorogenic acid (5-O-caffeoylquinic acid) in mate tea extracts was developed and validated. The chromatography used isocratic elution with a mobile phase of aqueous 1.5% acetic acid-methanol (85:15, v/v). The flow rate was 0.8 mL/min and detection by UV at 325 nm. The method showed good selectivity, accuracy, repeatability and robustness, with detection limit of 0.26 mg/L and recovery of 97.76%. The developed method was applied for the determination of chlorogenic acid in mate tea extracts obtained by ethanol extraction and liquid carbon dioxide extraction with ethanol as co-solvent. Different ethanol concentrations were used (40, 50 and 60%, v/v) and liquid CO2 extraction was performed at different pressures (50 and 100 bar) and constant temperature (27 ± 1 °C). Significant influence of extraction methods, conditions and solvent polarity on chlorogenic acid content, antioxidant activity and total phenolic and flavonoid content of mate tea extracts was established. The most efficient extraction solvent was liquid CO2 with aqueous ethanol (40%) as co-solvent using an extraction pressure of 100 bar.
Highlights
Introduction(Aquifoliaceae) is a native plant of South America used for the preparation of tea-like beverage known as mate
The procedures used for validation of High-performance Liquid Chromatography (HPLC) methods for determination of 5-O-caffeoylquinic acid (5-CQA) in mate tea extracts are described in USP 24 [12]
Addition of acetic acid in a mobile phase composed of methanol and water is found to be good for sharpening peak shapes and improving analytical sensitivity and resolution for the High-performance liquid chromatography (HPLC) analysis of phenolic compounds [8]
Summary
(Aquifoliaceae) is a native plant of South America used for the preparation of tea-like beverage known as mate. During the recent years interest in mate is growing in many countries, mostly due to its antioxidant, stimulating, anti-obesity and anti-rheumatic pharmacological effects. A number of the phytochemical components have been identified in mate: phenols and phenol acids, flavonoids, triterpenoid saponins, minerals and purine alkaloids [1]. Aqueous and ethanol extracts of green and roasted yerba mate have shown excellent DPPH free radical scavenging activity. Significant content of chlorogenic, 3,5-dicaffeoylquinic, 4,5-dicaffeoylquinic, and
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