Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/346565
Type: Artigo
Title: Optimization of the preparation conditions of yerba mate tea beverage to maximize chlorogenic acids extraction
Author: Silveira, Tayse Ferreira Ferreira da
Meinhart, Adriana Dillenburg
Souza, Thaís Cristina Lima de
Cunha, Elenice Carla Emídio
Moraes, Maria Rosa de
Teixeira Filho, José
Godoy, Helena Teixeira
Abstract: The beverage obtained from the yerba mate tea, besides being the most consumed in Brazil, has high concentrations of chlorogenic acids. In this study, a central composite design was employed to establish the best infusion time, temperature and water volume to maximize the extraction of chlorogenic acids 5-caffeoylquinic (5CQ), 3.4-dicaffeoylquinic (3.4 DQ), 3.5-dicaffeoylquinic (3.5 DQ) and 4.5-dicaffeoylquinic (4.5 DQ), from the leaves and stems of yerba mate tea (beverage ready for consumption). Analyses were performed by high-performance liquid chromatography and the optimum conditions were obtained through the use of the desirability function of Derringer and Suich. The maximum chlorogenic acids content in the beverage was obtained when the infusion was prepared with 2 g of mate tea, in 300 mL of water at 95 °C, under infusion for 16 min. The optimal conditions were applied for the preparation of beverages from 15 commercial samples of yerba mate tea, and it was observed that the sum of the concentration of the four compounds showed variation of up to 79 times between the average of the samples, which can be attributed to climatic conditions of cultivation of the plant and/or of processing.
Subject: Erva-mate
Ácidos clorogênicos
Country: Estados Unidos
Editor: Springer
Rights: Fechado
Identifier DOI: 10.1007/s11130-017-0613-6
Address: https://link.springer.com/article/10.1007/s11130-017-0613-6
Date Issue: 2017
Appears in Collections:FEAGRI - Artigos e Outros Documentos
FEA - Artigos e Outros Documentos

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