Abstract
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Article Information:
Evaluation of the Antioxidant Activity and Polyphenols Content of Ilex paraguariensis (Mate) During Industrialization
S. Turner, L. Cogoi, S. Isolabella, R. Filip and C. Anesini
Corresponding Author: Rosana Filip
Submitted: 2010 December, 01
Accepted: 2010 December, 25
Published: 2011 February, 15 |
Abstract:
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The fresh leaves and stems of Ilex paraguariensis (Aquifoliaceae) (green maté) are industrialized
to prepare the commercial product named “yerba mate” used in South America as a tea-like beverage. It is
exported to the US, Europe and Asia as vegetal drug or extracts used in complementary and alternative
medicine and in formulations for functional foods. The aims of this study were: a) to evaluate if the antioxidant
activity (DPPH free radical scavenging activity and the prevention of lipid peroxidation) of I. paraguariensis
is affected by the industrial processing and if so, b) to determine which stages of the industrial process could
provide the most useful material with antioxidant properties to be used in food and pharmaceutical industries.
Leaves at different stages of the industrial process (green, zapecado, dried and forced aging) were used to
prepare aqueous extracts. The total polyphenols content was determined by spectrophotometry (Folin
Ciocalteu's method). The main bioactive compounds were identified and quantified by HPLC-DAD. The results
obtained in this work demonstrated that maté green leaves could provide the most useful material with
antioxidant properties to be used in formulations for food and pharmaceutical industries.
Key words: Antioxidant activity, Ilex paraguariensis, mate, polyphenols, , ,
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Cite this Reference:
S. Turner, L. Cogoi, S. Isolabella, R. Filip and C. Anesini, . Evaluation of the Antioxidant Activity and Polyphenols Content of Ilex paraguariensis (Mate) During Industrialization. Advance Journal of Food Science and Technology, (1): 23-30.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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