Optimal conditions for the industrial extraction of total polyphenols from maté (Ilex paraguariensis) were determined using response surface methodology, with two independent variables: ethanol percentage of the extraction solution and liquid to solid ratio. Response variables were total polyphenol content, antioxidant capacity, concentration of total polyphenols and caffeine content. The optimal conditions found were a liquid to solid ratio from 8 - 9 w w-1 and ethanol percentage of the extraction solution from 30 -50 % w w-1. Under these conditions the main predicted values corresponding to leaf extracts were 40 μg chlorogenic acid equivalents mL-1 of original extract, 13 g chlorogenic acid equivalents per 100 g dry matter for total polyphenol content, 22 g Trolox equivalents and 15.5 g ascorbic acid equivalents per 100 g dry matter for antioxidant capacity. The total polyphenol content of twig extracts was 36% lower than that in the leaf extracts.
References
1.
Astill C, Birch MR, Dacombe C, Humphrey PG, Martin PT. Factors Affecting the Caffeine and Polyphenol Contents of Black and Green Tea Infusions. Journal of Agricultural and Food Chemistry. 2001;49(11):5340–7.
2.
Bravo L, Goya L, Lecumberri E. LC/MS characterization of phenolic constituents of mate (Ilex paraguariensis, St. Hil.) and its antioxidant activity compared to commonly consumed beverages. Food Research International. 2007;40(3):393–405.
3.
Cacace J, Mazza G. Optimization of extraction of anthocyanins from black currants with aqueous ethanol. Journal of IJFS. 2003;69–80.
4.
Cacace JE, Mazza G. Optimization of Extraction of Anthocyanins from Black Currants with Aqueous Ethanol. Journal of Food Science. 2003;68(1):240–8.
5.
Dudonné S, Vitrac X, Coutière P, Woillez M, Mérillon JM. Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays. Journal of Agricultural and Food Chemistry. 2009;57(5):1768–74.
6.
Filip R, Lotito SB, Ferraro G, Fraga CG. Antioxidant activity of Ilex paraguariensis and related species. Nutrition Research. 2000;20(10):1437–46.
7.
Corse CD, Mvuyekure PD. World Eras, Volume 10: West African Kingdoms, 500-1590. The International Journal of African Historical Studies. 2004;37(3):579.
8.
Hartwig VG, Brumovsky LA, Fretes MR. A Total Polyphenol Content of Mate (Ilex paraguariensis) and Other Plants-derived Beverages. Journal of Food Research. 2012;1(3):58.
9.
HAYOUNI E, ABEDRABBA M, BOUIX M, HAMDI M. The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extracts. Food Chemistry. 2007;105(3):1126–34.
10.
Holovatty S, Argüello B, Malee L. Variación del contenido de polifenoles durante el procesamiento de yerba mate (Ilex paraguariensis). Posadas Argentina From. 2006;(8):127–31.
11.
Argentine Institute of Standardization and Certification -Yerba mate: Determination of caffeine content. 2003;
12.
Jokić S, Velić D, Bilić M, Bucić-Kojić A, Planinić M, Tomas S. Modelling of the Process of Solid-Liquid Extraction of Total Polyphenols from Soybeans. Czech Journal of Food Sciences. 2010;(3):206–12.
13.
Khokhar S, Magnusdottir SGM. Total Phenol, Catechin, and Caffeine Contents of Teas Commonly Consumed in the United Kingdom. Journal of Agricultural and Food Chemistry. 2002;50(3):565–70.
14.
Lapornik B, Prošek M, Golc Wondra A. Comparison of extracts prepared from plant by-products using different solvents and extraction time. Journal of Food Engineering. 2005;71(2):214–22.
15.
Pagliosa C, Vieira M, Podesta R, Maraschin M, Bertello Zeni A, Amante E, et al. Methylxanthines, phenolic composition, and antioxidant activity of bark from residues from mate tree harvesting. 2010;
16.
Pagliosa CM, Vieira MA, Podestá R, Maraschin M, Zeni ALB, Amante ER, et al. Methylxanthines, phenolic composition, and antioxidant activity of bark from residues from mate tree harvesting (Ilex paraguariensis A. St. Hil.). Food Chemistry. 2010;122(1):173–8.
17.
Pineda Rivelli D, Da Silva V, V, Ropke D, Varella C, D, et al. Simultaneous determination of chlorogenic acid, caffeic acid and caffeine in hydroalcoholic and aqueous extracts of Ilex paraguariensis by HPLC and correlation with antioxidant capacity of the extracts by DPPH reduction. Brazilian Journal of Pharmaceutical Sciences. 2007;(2):215–22.
18.
Ramallo LA, Lovera NN, Schmalko ME. Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics. Journal of Food Engineering. 2010;97(2):188–93.
19.
Rostagno MA, Palma M, Barroso CG. Pressurized liquid extraction of isoflavones from soybeans. Analytica Chimica Acta. 2004;522(2):169–77.
20.
Saito ST, Gosmann G, Saffi J, Presser M, Richter MF, Bergold AM. Characterization of the Constituents and Antioxidant Activity of Brazilian Green Tea (Camellia sinensis var. assamica IAC-259 Cultivar) Extracts. Journal of Agricultural and Food Chemistry. 2007;55(23):9409–14.
21.
Sambiassi C, Escalada A, Schmalko M. Extraction optimization of soluble compounds of yerba mate. Brazilian Archives of Biology and Technology. 2002;(2):189–93.
22.
Santos D, Veggi P, Meireles M. Optimization and economic evaluation of pressurized liquid extraction of phenolic compounds from jabuticaba skins. Journal of Food Engineering. 2012;(3):444–52.
23.
Spigno G, Tramelli L, De Faveri DM. Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. Journal of Food Engineering. 2007;81(1):200–8.
24.
Turkmen N, Sari F, Velioglu YS. Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin–Ciocalteu methods. Food Chemistry. 2006;99(4):835–41.
25.
Wettasinghe M, Shahidi F. Evening Primrose Meal: A Source of Natural Antioxidants and Scavenger of Hydrogen Peroxide and Oxygen-Derived Free Radicals. Journal of Agricultural and Food Chemistry. 1999;47(5):1801–12.
26.
Wijngaard HH, Brunton N. The optimisation of solid–liquid extraction of antioxidants from apple pomace by response surface methodology. Journal of Food Engineering. 2010;96(1):134–40.
27.
Yao LH, Jiang YM, Caffin N, D’Arcy B, Datta N, Liu X, et al. Phenolic compounds in tea from Australian supermarkets. Food Chemistry. 2006;96(4):614–20.
28.
Zhou K, Yu L. Effects of extraction solvent on wheat bran antioxidant activity estimation. LWT - Food Science and Technology. 2004;37(7):717–21.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.