RESUMO
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.
Assuntos
Antioxidantes/análise , Hidroxibenzoatos/análise , Ilex paraguariensis/química , Resíduos Industriais/análise , Extratos Vegetais/química , Xantinas/análise , Cafeína/análise , Cromatografia Líquida de Alta Pressão , Flavonoides/análise , Indústria de Processamento de Alimentos/economia , Indústria de Processamento de Alimentos/métodos , Fenóis/análise , Extratos Vegetais/isolamento & purificação , Folhas de Planta/química , Caules de Planta/química , Polifenóis , Ácido Quínico/análogos & derivados , Ácido Quínico/análise , Solventes , Taninos/análise , Teobromina/análise , Xantinas/químicaRESUMO
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.
