Quantification of phenolic compounds by capillary zone electrophoresis in extracts of four commercial types of mate herb before and after acid hydrolysis

dc.creatorBizzotto, CS
dc.creatorMeinhart, AD
dc.creatorRybka, ACP
dc.creatorSobrinho, MR
dc.creatorBogusz, S
dc.creatorBallus, CA
dc.creatorGodoy, HT
dc.date2012
dc.dateOCT
dc.date2014-07-30T14:18:58Z
dc.date2015-11-26T16:59:18Z
dc.date2014-07-30T14:18:58Z
dc.date2015-11-26T16:59:18Z
dc.date.accessioned2018-03-28T23:46:59Z
dc.date.available2018-03-28T23:46:59Z
dc.identifierFood Research International. Elsevier Science Bv, v. 48, n. 2, n. 763, n. 768, 2012.
dc.identifier0963-9969
dc.identifierWOS:000311185100054
dc.identifier10.1016/j.foodres.2012.06.020
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/58612
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/58612
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1278157
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionMate herb, Ilex paraguariensis St. Hil., is a plant cultivated in South America. Studies have evidenced the presence of phenolic compounds in mate herb, however, there are no reports on the contents of these compounds in different types of mate herb sold in the South Region of Brazil. In this study, capillary zone electrophoresis was used to quantify phenolic compounds in three lots of each of four types of commercial mate herb (traditional, native, large ground, and suave). Analysis was performed before and after acid hydrolysis. Hydrolysis time, temperature and chloridric acid concentration were optimized by central composite design to maximize the amounts of free phenolic compounds obtained after hydrolysis. Before hydrolysis, high amounts of rutin were detected, while after hydrolysis, high amounts of caffeic acid and 3,4-dihydroxybenzoic acid were obtained, giving evidence that mate herb should be further investigated as a major source of these compounds. (C) 2012 Elsevier Ltd. All rights reserved.
dc.description48
dc.description2
dc.description763
dc.description768
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationFood Research International
dc.relationFood Res. Int.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectMate herb
dc.subjectRutin
dc.subjectCaffeic acid
dc.subject3,4-Dihydroxybenzoic acid
dc.subjectOptimization
dc.subjectHydrolysis
dc.subjectA. St-hil
dc.subjectIlex-paraguariensis
dc.subjectAntioxidant Activity
dc.subjectOnline Preconcentration
dc.subjectBioactive Compounds
dc.subjectYerba-mate
dc.subjectLeaves
dc.subjectChromatography
dc.subjectOptimization
dc.subjectMethylxanthines
dc.titleQuantification of phenolic compounds by capillary zone electrophoresis in extracts of four commercial types of mate herb before and after acid hydrolysis
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución