دورية أكاديمية
Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction.
| العنوان: | Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction. |
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| المؤلفون: | Silveira, Tayse, Meinhart, Adriana, Souza, Thaís, Cunha, Elenice, Moraes, Maria, Filho, José, Godoy, Helena, da Silveira, Tayse Ferreira Ferreira, Meinhart, Adriana Dillenburg, de Souza, Thaís Cristina Lima, Cunha, Elenice Carla Emídio, de Moraes, Maria Rosa, Filho, José Teixeira, Godoy, Helena Teixeira |
| المصدر: | Plant Foods for Human Nutrition; Jun2017, Vol. 72 Issue 2, p219-223, 5p |
| مصطلحات موضوعية: | MATE (Tea), CHLOROGENIC acid, BEVERAGE consumption, HIGH performance liquid chromatography, MATHEMATICAL optimization, LEAVES, METHANOL, PLANTS, PLANT stems, CARBOCYCLIC acids, QUINIDINE gluconate |
| مصطلحات جغرافية: | BRAZIL |
| مستخلص: | 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. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: | Complementary Index |
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