Phenolic antioxidants identifled by ESI-MS from yerba mate (Ilex paraguariensis) and green tea (Camelia sinensis) extracts

dc.creatorBastos, DHM
dc.creatorSaldanha, LA
dc.creatorCatharino, RR
dc.creatorSawaya, ACHF
dc.creatorCunha, IBS
dc.creatorCarvalho, PO
dc.creatorEberlin, MN
dc.date2007
dc.dateMAR
dc.date2014-11-16T08:57:57Z
dc.date2015-11-26T17:24:11Z
dc.date2014-11-16T08:57:57Z
dc.date2015-11-26T17:24:11Z
dc.date.accessioned2018-03-29T00:11:29Z
dc.date.available2018-03-29T00:11:29Z
dc.identifierMolecules. Molecular Diversity Preservation International, v. 12, n. 3, n. 423, n. 432, 2007.
dc.identifier1420-3049
dc.identifierWOS:000245437400016
dc.identifier10.3390/12030423
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/59478
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/59478
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/59478
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1284014
dc.descriptionAqueous extracts of green yerba mate (flex paraguariensis) and green tea (Camellia sinensis) are good sources of phenolic antioxidants, as already described in the literature. The subject of this study were organic extracts from yerba mate, both green and roasted, and from green tea. Their phenolic profiles were characterized by direct infusion electrospray insertion mass spectrometry (ESI-MS) and their free radical scavenging activity was determined by the DPPH assay. Organic extracts containing phenolic antioxidants might be used as natural antioxidants by the food industry, replacing the synthetic phenolic additives used nowadays. Ethanolic and aqueous extracts from green yerba mate, roasted yerba mate and green tea showed excellent DPPH scavenging activity (> 89%). The ether extracts from green and roasted yerba mate displayed a weak scavenging activity, different from the behavior observed for the green tea ether extract. The main phenolic compounds identified in green yerba mate water and ethanolic extracts were: caffeic acid, quinic acid, caffeoyl glucose, caffeoylquinic acid, feruloylquinic acid, dicaffeoylquinic acid and rutin. After the roasting process two new compounds were formed: caffeoylshikimic acid and dicaffeoylshikimic acid. The ethanolic extracts from yerba mate, both roasted and green, with lower content of phenolic compounds (3.80 and 2.83 mg/mL) presented high antioxidant activity and even at very low phenolic concentrations, ether extract from GT (0.07 mg/mL) inhibited DPPH over 90%.
dc.description12
dc.description3
dc.description423
dc.description432
dc.languageen
dc.publisherMolecular Diversity Preservation International
dc.publisherBasel
dc.publisherSuíça
dc.relationMolecules
dc.relationMolecules
dc.rightsaberto
dc.sourceWeb of Science
dc.subjectyerba mate (Ilex paraguariensis)
dc.subjectgreen tea (Camellia sinensis)
dc.subjectphenolic compounds
dc.subjectESI-MS
dc.subjectnatural antioxidant
dc.subjectfree radical scavenging activity
dc.subjectDensity-lipoprotein Oxidation
dc.subjectRadical-scavenging Activity
dc.subjectTandem Mass-spectrometry
dc.subjectIn-vitro
dc.subjectArdisia-compressa
dc.subjectCoffee
dc.subjectCatechins
dc.subjectVivo
dc.subject1,1-diphenyl-2-picrylhydrazyl
dc.subjectMelanoidins
dc.titlePhenolic antioxidants identifled by ESI-MS from yerba mate (Ilex paraguariensis) and green tea (Camelia sinensis) extracts
dc.typeArtículos de revistas


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