ABSTRACT
UNLABELLED: Ilex paraguariensis is known to contain compounds with antioxidant properties, such as phenolic acids, and its stimulant properties are attributed to methylxanthines, such as caffeine. The aims of this study were to evaluate the phenolic, methylxanthinic, and tannin composition of a mate residue (mate powder), to compare the quali-quantitative phenolic composition and the antioxidant potential of extracts obtained from distinct solvent systems. Among the extracts prepared with different solvents, the 80% methanol extract showed the highest total polyphenol content (11.51 g/100 g) and antioxidant activity. HPLC analysis showed that 4,5 dicaffeoylquinic acid is the major component of the phenolic fraction of mate powder. The caffeine, theobromine, and tannin contents in mate powder were 1.01, 0.10, and 0.29 g/100 g, respectively. Consumption of mate powder would significantly contribute to antioxidant and stimulant intake, providing high amounts of phenolic acids, tannins, and methylxanthines with biological effects potentially beneficial for human health. PRACTICAL APPLICATION: This article contributes to the minimization of residues in yerba-mate processing.
Subject(s)
Antioxidants/analysis , Hydroxybenzoates/analysis , Ilex paraguariensis/chemistry , Industrial Waste/analysis , Plant Extracts/chemistry , Xanthines/analysis , Caffeine/analysis , Chromatography, High Pressure Liquid , Flavonoids/analysis , Food-Processing Industry/economics , Food-Processing Industry/methods , Phenols/analysis , Plant Extracts/isolation & purification , Plant Leaves/chemistry , Plant Stems/chemistry , Polyphenols , Quinic Acid/analogs & derivatives , Quinic Acid/analysis , Solvents , Tannins/analysis , Theobromine/analysis , Xanthines/chemistryABSTRACT
The objective of this research was to evaluate the chemical composition, microstructure, and antioxidant capacity of king palm flour obtained from residues from organic king palm (Archontophoenix alexandrae) processing. King palm flour exhibited high levels of dietary fibre (70.85%) and total ash (3.27%); low contents of protein (3.51%) and lipid (0.91%). Iron, magnesium, calcium and potassium contents were 7.31, 517.03, 801.33 and 1041.95 mg/100g, respectively. The high concentration of glucose, xylose and arabinose suggests the presence of some polysaccharides, such as cellulose and hemicelluloses (xyloglucans and arabinoxylans). Methanol and aqueous extracts of king palm flour showed 1.27 and 0.95 mg/g (Gallic Acid Equivalents) of total polyphenols, respectively. Methanol extract yielded the best antioxidant activity in the 2,2-diphenyl-1-picrylhydrazyl (DPPH()) and 2,2'-azino-di(3-ethylbenzthiazoline sulphonate) (ABTS()(+)) methods. The micrographs of leaf sheath showed the presence of druses, which are characterized as calcium oxalate deposition, contributing to the calcium content in king palm flour. The presence of primary and secondary cell walls lignified in leaf sheath contributed to high levels of dietary fibre detected in king palm flour.
Subject(s)
Antioxidants/chemistry , Dietary Fiber , Flour , Benzothiazoles/chemistry , Biphenyl Compounds/chemistry , Calcium/chemistry , Cell Wall/chemistry , Cellulose/chemistry , Flavonoids/chemistry , Food , Glucans/chemistry , Methanol/chemistry , Microscopy, Fluorescence/methods , Nutritional Sciences , Phenols/chemistry , Picrates/chemistry , Plant Leaves/metabolism , Polyphenols , Sulfonic Acids/chemistry , Xylans/chemistryABSTRACT
The aim of this work was to evaluate the chemical properties of the residues from erva-mate processing and also to determine the candy-making performance with addition of residues from erva-mate on consumers' acceptance and purchase intent of this new product. The candies containing different amounts of mate powder were evaluated through overall acceptability test and purchase intent. Mate powder showed high contents of dietary fiber, total ash, and total polyphenols. The total dietary fiber content of the mate candies ranged from 5.7 to 6.29% on a dry matter basis. Supplementation with mate powder caused significant increases in polyphenol and mineral contents of mate candies. The incorporation of mate powder increased the hardness of the candies and produced desirable results in their nutritional characteristics. The sensory tests indicated that mate candies were acceptable and approved in relation to purchase intent.
