Abstract
Optimal conditions for the industrial extraction of total polyphenols from maté (Ilex paraguariensis) were determined using response surface methodology, with two independent variables: ethanol percentage of the extraction solution and liquid to solid ratio. Response variables were total polyphenol content, antioxidant capacity, concentration of total polyphenols and caffeine content.The optimal conditions found were a liquid to solid ratio from 8 - 9 w w-1 and ethanol percentage of the extraction solution from 30 -50 % w w-1. Under these conditions the main predicted values corresponding to leaf extracts were 40 μg chlorogenic acid equivalents mL-1 of original extract, 13 g chlorogenic acid equivalents per 100 g dry matter for total polyphenol content, 22 g Trolox equivalents and 15.5 g ascorbic acid equivalents per 100 g dry matter for antioxidant capacity. The total polyphenol content of twig extracts was 36% lower than that in the leaf extracts.
Highlights
Yerba mate is a widely consumed infusion in some countries of South America
The total polyphenols content (TPC) in twigs was 36 % lower than the TPC in leaves (14.1 ± 1.24 vs 22.2 ± 0.14 g chlorogenic acid equivalents (CAE) % dm respectively); so leaves were chosen as the test material for extractions
The TPC of the methanolic extract (Experiment 1) obtained from the mate leaves was considered as the maximum TPC possible to achieve and this extraction system was considered as the control extraction for the experimental design extractions from mate leaves
Summary
Yerba mate (or mate tea) is a widely consumed infusion in some countries of South America. It is obtained from leaves and twigs of the Ilex paraguariensis tree. Increasing demand is probably due to the presence of xanthines and phenolic compounds. Several studies on mate have reported the presence of xanthines such as caffeine and theobromine, saponines, and several phenolic compounds, like chlorogenic acids and dicaffeoylquinic acid derivatives (Bravo, Goya, & Lecumberri, 2007; Filip, Lotito, Ferraro, & Fraga, 2000; Ramallo, Lovera, & Schmalko, 2010). The presence of caffeine in mate has been known since 1940 and it was widely studied in the last century. In recent years many researchers have studied phenolic compounds in mate. The presence of polyphenolic compounds gives the extract an in vitro antioxidant capacity (AOC)
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