Abstract
“Chimarrão” and “tererê” are maté (dried, toasted and milled Ilex paraguariensis leaves and stemlets) beverages widely consumed in South America. This paper describes the application of HPLC-DAD-ESI/MS method for the identification and quantification of caffeoylquinic acids (CQA), flavonol glycosides and purine alkaloids in these beverages. The beverage samples were prepared from commercial lots of maté from Southern Brazil. The caffeoylquinic acids, 4,5-diCQA, 3-CQA, 5-CQA, and 4-CQA were the major compounds, having 238–289, 153–242, 183–263, and 123–188 μg/mL, respectively, for chimarrão and 206–265, 122–218, 164–209, 103–169 μg/mL, respectively, for tererê. Caffeine also had high amounts while glycosides of quercetin and kaempferol were found at much lower levels. The individual antioxidant activity was also determined by an on-line system that measured their ABTS•+ radical scavenging activity, showing that the antioxidant capacity was not proportional to the concentrations of the phenolic compounds. 3-CQA, quercetina-3-O-ramnosylglucoside, and quercetina-3-O-glucoside were the major contributors to the antioxidant capacity, although the quercetin glycosides had concentrations less than 10 times that of 3-CQA.
Highlights
Maté or yerba maté refers to the dried, roasted and ground leaves and stemlets of Ilex paraguarienses St
Some quantification of the phenolic compounds in Ilex paraguariensis were reported in other articles [6,8,9], confirming the predominance of chlorogenic acid derivatives, but the data were expressed as total contents or relative percentages
Water extracts of maté were evaluated with healthy volunteers and the results suggested that Ilex paraguariensis antioxidants reached the plasma, increased the aqueous phase antioxidant capacity of the plasma and inhibited copper-induced autoxidation of LDL [13]
Summary
Maté or yerba maté refers to the dried, roasted and ground leaves and stemlets of Ilex paraguarienses St. Some therapeutic properties have been claimed for mate infusions, such as antirheumatic, hypocholesterolemic, anti-thrombotic, anti-inflammatory, anti-obesity, anti-aging, hepatoprotective and diuretic effects [1,2,3,4] Some of these properties have been attributed to the high content of phenolic compounds, especially caffeoyl derivatives [5,6,7,8,9]. Some quantification of the phenolic compounds in Ilex paraguariensis were reported in other articles [6,8,9], confirming the predominance of chlorogenic acid derivatives, but the data were expressed as total contents or relative percentages. The objectives of this work were to identify and determine the concentrations of the principal phenolic compounds in the Brazilian beverages chimarrão and tererê by HPLC-ESI/MS and HPLC-DAD and evaluate their individual contribution to the total antioxidant capacity through an on-line HPLC system
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
