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Helena Teixeira Godoy - One of the best experts on this subject based on the ideXlab platform.
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Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages
Food research international (Ottawa Ont.), 2017Co-Authors: Tayse Ferreira Ferreira Da Silveira, Adriana Dillenburg Meinhart, Thais Cristina Lima De Souza, Elenice Carla Emídio Cunha, Maria Rosa De Moraes, Helena Teixeira GodoyAbstract:This study determined the content of chlorogenic acids (CA) and rutin during successive aqueous extraction of yerba mate for terere and chimarrao from four yerba mate types (smooth, native, traditional and coarse ground). Aqueous extracts were prepared aiming to simulate homemade procedure by partially (chimarrao) or completely (terere) immersing the herb into hot (chimarrao) or cold (terere) water (30 times consecutively). The content of CA and rutin in the aqueous extracts was compared to those in methanolic extracts (exhaustive extraction). Terere aqueous extracts gave higher amounts of all phenolic compounds (2.5 to 6 times higher than chimarrao). Among chimarrao, course-ground aqueous extracts had on average 15% more PC (phenolic compounds). By comparing the content in aqueous and methanolic extracts, after 30 successive extractions, on average 14% of the total amount of CA in yerba mate leaves and 9% of rutin were transferred to the chimarrao extracts, whereas terere achieved between 40% and 100% of transference. Thus, this study shows that CA and rutin are continuously extracted during the preparation of aqueous extracts of chimarrao and terere, favoring a high intake of these antioxidant species by consumers.
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methylxanthines and phenolics content extracted during the consumption of mate ilex paraguariensis st hil beverages
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Adriana Dillenburg Meinhart, Carolina Schaper Bizzotto, Cristiano Augusto Ballus, A C P Rybka, Merenice Roberto Sobrinho, Romina Sofia Cerroquintana, Jose Teixeirafilho, Helena Teixeira GodoyAbstract:“Chimarrao” and “terere” are popular beverages consumed in South America prepared using mate (Ilex paraguariensis St. Hil.). “Chimarrao” consists of a partial infusion where hot water is added, while “terere” is a total infusion, with addition of cold water. This study was designed to simulate preparation of these beverages for consumption, in order to estimate the total amount of xanthines and phenolic compounds in aqueous extracts that would be ingested by the consumer. Different commercial types of mate were employed for “chimarrao” preparation (native, smooth, traditional, and course-ground), and these were compared to “terere”. In “chimarrao”, beverages from coarse-ground mate showed the highest levels of xanthines. However, “terere” presented quantities 2.5 times higher than the beverage of the coarse-ground mate. Considering the total phenolics in “chimarrao”, there was no difference between the types of herbs, but in “terere”, the extraction of almost all of the phenolics was observed.
Adriana Dillenburg Meinhart - One of the best experts on this subject based on the ideXlab platform.
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Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages
Food research international (Ottawa Ont.), 2017Co-Authors: Tayse Ferreira Ferreira Da Silveira, Adriana Dillenburg Meinhart, Thais Cristina Lima De Souza, Elenice Carla Emídio Cunha, Maria Rosa De Moraes, Helena Teixeira GodoyAbstract:This study determined the content of chlorogenic acids (CA) and rutin during successive aqueous extraction of yerba mate for terere and chimarrao from four yerba mate types (smooth, native, traditional and coarse ground). Aqueous extracts were prepared aiming to simulate homemade procedure by partially (chimarrao) or completely (terere) immersing the herb into hot (chimarrao) or cold (terere) water (30 times consecutively). The content of CA and rutin in the aqueous extracts was compared to those in methanolic extracts (exhaustive extraction). Terere aqueous extracts gave higher amounts of all phenolic compounds (2.5 to 6 times higher than chimarrao). Among chimarrao, course-ground aqueous extracts had on average 15% more PC (phenolic compounds). By comparing the content in aqueous and methanolic extracts, after 30 successive extractions, on average 14% of the total amount of CA in yerba mate leaves and 9% of rutin were transferred to the chimarrao extracts, whereas terere achieved between 40% and 100% of transference. Thus, this study shows that CA and rutin are continuously extracted during the preparation of aqueous extracts of chimarrao and terere, favoring a high intake of these antioxidant species by consumers.
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methylxanthines and phenolics content extracted during the consumption of mate ilex paraguariensis st hil beverages
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Adriana Dillenburg Meinhart, Carolina Schaper Bizzotto, Cristiano Augusto Ballus, A C P Rybka, Merenice Roberto Sobrinho, Romina Sofia Cerroquintana, Jose Teixeirafilho, Helena Teixeira GodoyAbstract:“Chimarrao” and “terere” are popular beverages consumed in South America prepared using mate (Ilex paraguariensis St. Hil.). “Chimarrao” consists of a partial infusion where hot water is added, while “terere” is a total infusion, with addition of cold water. This study was designed to simulate preparation of these beverages for consumption, in order to estimate the total amount of xanthines and phenolic compounds in aqueous extracts that would be ingested by the consumer. Different commercial types of mate were employed for “chimarrao” preparation (native, smooth, traditional, and course-ground), and these were compared to “terere”. In “chimarrao”, beverages from coarse-ground mate showed the highest levels of xanthines. However, “terere” presented quantities 2.5 times higher than the beverage of the coarse-ground mate. Considering the total phenolics in “chimarrao”, there was no difference between the types of herbs, but in “terere”, the extraction of almost all of the phenolics was observed.
Cristiano Augusto Ballus - One of the best experts on this subject based on the ideXlab platform.
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Methylxanthines and Phenolics Content Extracted during the Consumption of Mate (Ilex paraguariensis St. Hil) Beverages
EUA, 2015Co-Authors: Ad Meinhart, Carolina Schaper Bizzotto, Cristiano Augusto Ballus, Rybka Acp, Sobrinho Mr, Rs Cerro-quintana, Teixeira J, Ht GodoyAbstract:Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Chimarrao and "terere" are popular beverages consumed in South America prepared using mate (Ilex paraguariensis St. Hil.). "Chimarrao" consists of a partial infusion where hot water is added, while "terere" is a total infusion, with addition of cold water. This study was designed to simulate preparation of these beverages for consumption, in order to estimate the total amount of xanthines and phenolic compounds in aqueous extracts that would be ingested by the consumer. Different commercial types of mate were employed for "chimarrao" preparation (native, smooth, traditional, and course-ground), and these were compared to "terere". In "chimarrao", beverages from coarse-ground mate showed the highest levels of xanthines. However, "terere" presented quantities 2.5 times higher than the beverage of the coarse-ground mate. Considering the total phenolics in "chimarrao", there was no difference between the types of herbs, but in "terere", the extraction of almost all of the phenolics was observed.58421882193Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq
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methylxanthines and phenolics content extracted during the consumption of mate ilex paraguariensis st hil beverages
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Adriana Dillenburg Meinhart, Carolina Schaper Bizzotto, Cristiano Augusto Ballus, A C P Rybka, Merenice Roberto Sobrinho, Romina Sofia Cerroquintana, Jose Teixeirafilho, Helena Teixeira GodoyAbstract:“Chimarrao” and “terere” are popular beverages consumed in South America prepared using mate (Ilex paraguariensis St. Hil.). “Chimarrao” consists of a partial infusion where hot water is added, while “terere” is a total infusion, with addition of cold water. This study was designed to simulate preparation of these beverages for consumption, in order to estimate the total amount of xanthines and phenolic compounds in aqueous extracts that would be ingested by the consumer. Different commercial types of mate were employed for “chimarrao” preparation (native, smooth, traditional, and course-ground), and these were compared to “terere”. In “chimarrao”, beverages from coarse-ground mate showed the highest levels of xanthines. However, “terere” presented quantities 2.5 times higher than the beverage of the coarse-ground mate. Considering the total phenolics in “chimarrao”, there was no difference between the types of herbs, but in “terere”, the extraction of almost all of the phenolics was observed.
Carolina Schaper Bizzotto - One of the best experts on this subject based on the ideXlab platform.
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Methylxanthines and Phenolics Content Extracted during the Consumption of Mate (Ilex paraguariensis St. Hil) Beverages
EUA, 2015Co-Authors: Ad Meinhart, Carolina Schaper Bizzotto, Cristiano Augusto Ballus, Rybka Acp, Sobrinho Mr, Rs Cerro-quintana, Teixeira J, Ht GodoyAbstract:Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Chimarrao and "terere" are popular beverages consumed in South America prepared using mate (Ilex paraguariensis St. Hil.). "Chimarrao" consists of a partial infusion where hot water is added, while "terere" is a total infusion, with addition of cold water. This study was designed to simulate preparation of these beverages for consumption, in order to estimate the total amount of xanthines and phenolic compounds in aqueous extracts that would be ingested by the consumer. Different commercial types of mate were employed for "chimarrao" preparation (native, smooth, traditional, and course-ground), and these were compared to "terere". In "chimarrao", beverages from coarse-ground mate showed the highest levels of xanthines. However, "terere" presented quantities 2.5 times higher than the beverage of the coarse-ground mate. Considering the total phenolics in "chimarrao", there was no difference between the types of herbs, but in "terere", the extraction of almost all of the phenolics was observed.58421882193Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq
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methylxanthines and phenolics content extracted during the consumption of mate ilex paraguariensis st hil beverages
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Adriana Dillenburg Meinhart, Carolina Schaper Bizzotto, Cristiano Augusto Ballus, A C P Rybka, Merenice Roberto Sobrinho, Romina Sofia Cerroquintana, Jose Teixeirafilho, Helena Teixeira GodoyAbstract:“Chimarrao” and “terere” are popular beverages consumed in South America prepared using mate (Ilex paraguariensis St. Hil.). “Chimarrao” consists of a partial infusion where hot water is added, while “terere” is a total infusion, with addition of cold water. This study was designed to simulate preparation of these beverages for consumption, in order to estimate the total amount of xanthines and phenolic compounds in aqueous extracts that would be ingested by the consumer. Different commercial types of mate were employed for “chimarrao” preparation (native, smooth, traditional, and course-ground), and these were compared to “terere”. In “chimarrao”, beverages from coarse-ground mate showed the highest levels of xanthines. However, “terere” presented quantities 2.5 times higher than the beverage of the coarse-ground mate. Considering the total phenolics in “chimarrao”, there was no difference between the types of herbs, but in “terere”, the extraction of almost all of the phenolics was observed.
Jose Teixeirafilho - One of the best experts on this subject based on the ideXlab platform.
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methylxanthines and phenolics content extracted during the consumption of mate ilex paraguariensis st hil beverages
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Adriana Dillenburg Meinhart, Carolina Schaper Bizzotto, Cristiano Augusto Ballus, A C P Rybka, Merenice Roberto Sobrinho, Romina Sofia Cerroquintana, Jose Teixeirafilho, Helena Teixeira GodoyAbstract:“Chimarrao” and “terere” are popular beverages consumed in South America prepared using mate (Ilex paraguariensis St. Hil.). “Chimarrao” consists of a partial infusion where hot water is added, while “terere” is a total infusion, with addition of cold water. This study was designed to simulate preparation of these beverages for consumption, in order to estimate the total amount of xanthines and phenolic compounds in aqueous extracts that would be ingested by the consumer. Different commercial types of mate were employed for “chimarrao” preparation (native, smooth, traditional, and course-ground), and these were compared to “terere”. In “chimarrao”, beverages from coarse-ground mate showed the highest levels of xanthines. However, “terere” presented quantities 2.5 times higher than the beverage of the coarse-ground mate. Considering the total phenolics in “chimarrao”, there was no difference between the types of herbs, but in “terere”, the extraction of almost all of the phenolics was observed.
