Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/346565
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampSilveira, Tayse Ferreira Ferreira da-
dc.contributor.authorunicampMeinhart, Adriana Dillenburg-
dc.contributor.authorunicampSouza, Thaís Cristina Lima de-
dc.contributor.authorunicampCunha, Elenice Carla Emídio-
dc.contributor.authorunicampMoraes, Maria Rosa de-
dc.contributor.authorunicampTeixeira Filho, José-
dc.contributor.authorunicampGodoy, Helena Teixeira-
dc.typeArtigopt_BR
dc.titleOptimization of the preparation conditions of yerba mate tea beverage to maximize chlorogenic acids extractionpt_BR
dc.contributor.authorSilveira, Tayse Ferreira Ferreira da-
dc.contributor.authorMeinhart, Adriana Dillenburg-
dc.contributor.authorSouza, Thaís Cristina Lima de-
dc.contributor.authorCunha, Elenice Carla Emídio-
dc.contributor.authorMoraes, Maria Rosa de-
dc.contributor.authorTeixeira Filho, José-
dc.contributor.authorGodoy, Helena Teixeira-
dc.subjectErva-matept_BR
dc.subjectÁcidos clorogênicospt_BR
dc.subject.otherlanguageIlex paraguariensispt_BR
dc.subject.otherlanguageChlorogenic acidpt_BR
dc.description.abstractThe 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.pt_BR
dc.relation.ispartofPlant foods for human nutritionpt_BR
dc.relation.ispartofabbreviationPlant foods hum. nutr.pt_BR
dc.publisher.cityNew York, NYpt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherSpringerpt_BR
dc.date.issued2017-
dc.date.monthofcirculationJunept_BR
dc.language.isoengpt_BR
dc.description.volume72pt_BR
dc.description.issuenumber2pt_BR
dc.description.firstpage219pt_BR
dc.description.lastpage223pt_BR
dc.rightsFechadopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn0921-9668pt_BR
dc.identifier.eissn1573-9104pt_BR
dc.identifier.doi10.1007/s11130-017-0613-6pt_BR
dc.identifier.urlhttps://link.springer.com/article/10.1007/s11130-017-0613-6pt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber2012/12565-0pt_BR
dc.date.available2020-08-02T13:50:38Z-
dc.date.accessioned2020-08-02T13:50:38Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-08-02T13:50:38Z No. of bitstreams: 0. Added 1 bitstream(s) on 2021-01-11T13:05:56Z : No. of bitstreams: 1 2-s2.0-85018428907.pdf: 369627 bytes, checksum: 996a877e9e76d44d5c6b21d886e8c4d8 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-08-02T13:50:38Z (GMT). No. of bitstreams: 0 Previous issue date: 2017en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/346565-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia Agrícolapt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordDerringer and suichpt_BR
dc.subject.keywordMultivariate optimizationpt_BR
dc.identifier.source2-s2.0-85018428907pt_BR
dc.creator.orcid0000-0003-3913-5386pt_BR
dc.creator.orcid0000-0003-1691-4192pt_BR
dc.creator.orcid0000-0002-3815-6890pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0001-7668-0979pt_BR
dc.creator.orcid0000-0003-4339-5463pt_BR
dc.type.formArtigo originalpt_BR
Appears in Collections:FEAGRI - Artigos e Outros Documentos
FEA - Artigos e Outros Documentos

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