Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages

Detalhes bibliográficos
Autor(a) principal: Correa, Vanesa G.
Data de Publicação: 2017
Outros Autores: Gonçalves, Geferson A., Sá-Nakanishi, Anacharis B. de, Ferreira, Isabel C.F.R., Barros, Lillian, Dias, Maria Inês, Koehnlein, Eloá A., Souza, Cristina G.M. de, Bracht, Adelar, Peralta, Rosane M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/15060
Resumo: Yerba mate (Ilex paraguariensis) is a plant that grows naturally in South America. From its leaves and thin stems different kinds of beverages are prepared (chimarrão, tererê and tea mate), all of them rich in bioactive substances. The aim of this study was to evaluate the influence of in vitro gastrointestinal digestion and colonic fermentation on the stability of the polyphenols and on the antioxidant, antimicrobial and antitumoral activities of the yerba mate beverages. The phenolic chromatographic profile revealed that both the in vitro digestion and the colonic fermentation caused a pronounced decrease in 3,5-O-dicaffeoylquinic acid and 5-O-caffeoylquinic acid in the preparations. However, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid and salvianolic acid I were only barely affected in all preparations. Despite the decrease in the phytochemicals content, yerba mate beverages maintain their functional properties such as antioxidant, antibacterial and antitumoral activities.
id RCAP_3f3ae28e39531108bafe0aa3a2a93dc1
oai_identifier_str oai:bibliotecadigital.ipb.pt:10198/15060
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beveragesYerba mate (Ilex paraguariensis) is a plant that grows naturally in South America. From its leaves and thin stems different kinds of beverages are prepared (chimarrão, tererê and tea mate), all of them rich in bioactive substances. The aim of this study was to evaluate the influence of in vitro gastrointestinal digestion and colonic fermentation on the stability of the polyphenols and on the antioxidant, antimicrobial and antitumoral activities of the yerba mate beverages. The phenolic chromatographic profile revealed that both the in vitro digestion and the colonic fermentation caused a pronounced decrease in 3,5-O-dicaffeoylquinic acid and 5-O-caffeoylquinic acid in the preparations. However, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid and salvianolic acid I were only barely affected in all preparations. Despite the decrease in the phytochemicals content, yerba mate beverages maintain their functional properties such as antioxidant, antibacterial and antitumoral activities.The authors thank the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Proc. 3079/2015-8) and Fundação Araucária (Proc.24/2012) for funding this study. Authors V.G. Correa and G.A. Gonçalves thanks Coordenação de Aperfeiçoamento do Pessoal do Ensino Superior (CAPES) for the financial support provided for their post-graduate studies in Universidade Estadual de Maringá. A. Bracht, and R.M. Peralta research grant recipients of CNPq. The authors are also thankful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Program PT2020 for financial support to CIMO (UID/AGR/00690/2013), L. Barros (SFRH/BPD/107855/2015) and M.I. Dias (SFRH/BD/84485/2012) grant. To POCI-01-0145-FEDER-006984 (LA LSRE-LCM), funded by ERDF, through POCI-COMPETE2020 and FCT.Biblioteca Digital do IPBCorrea, Vanesa G.Gonçalves, Geferson A.Sá-Nakanishi, Anacharis B. deFerreira, Isabel C.F.R.Barros, LillianDias, Maria InêsKoehnlein, Eloá A.Souza, Cristina G.M. deBracht, AdelarPeralta, Rosane M.2018-01-25T10:00:00Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/15060engCorrea, Vanesa G.; Gonçalves, Geferson A.; Sá-Nakanishi, Anacharis B. De; Ferreira, Isabel C.F.R.; Barros, Lillian; Dias, Maria I.; Koehnlein, Eloá A.; Souza, Cristina G.M. de; Bracht, Adelar; Peralta, Rosane M. (2017). Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages. Food Chemistry. ISSN 0308-8146. 237, p. 453-4600308814610.1016/j.foodchem.2017.05.125info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:35:34Zoai:bibliotecadigital.ipb.pt:10198/15060Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:04:51.542031Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages
title Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages
spellingShingle Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages
Correa, Vanesa G.
title_short Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages
title_full Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages
title_fullStr Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages
title_full_unstemmed Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages
title_sort Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages
author Correa, Vanesa G.
author_facet Correa, Vanesa G.
Gonçalves, Geferson A.
Sá-Nakanishi, Anacharis B. de
Ferreira, Isabel C.F.R.
Barros, Lillian
Dias, Maria Inês
Koehnlein, Eloá A.
Souza, Cristina G.M. de
Bracht, Adelar
Peralta, Rosane M.
author_role author
author2 Gonçalves, Geferson A.
Sá-Nakanishi, Anacharis B. de
Ferreira, Isabel C.F.R.
Barros, Lillian
Dias, Maria Inês
Koehnlein, Eloá A.
Souza, Cristina G.M. de
Bracht, Adelar
Peralta, Rosane M.
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Correa, Vanesa G.
Gonçalves, Geferson A.
Sá-Nakanishi, Anacharis B. de
Ferreira, Isabel C.F.R.
Barros, Lillian
Dias, Maria Inês
Koehnlein, Eloá A.
Souza, Cristina G.M. de
Bracht, Adelar
Peralta, Rosane M.
description Yerba mate (Ilex paraguariensis) is a plant that grows naturally in South America. From its leaves and thin stems different kinds of beverages are prepared (chimarrão, tererê and tea mate), all of them rich in bioactive substances. The aim of this study was to evaluate the influence of in vitro gastrointestinal digestion and colonic fermentation on the stability of the polyphenols and on the antioxidant, antimicrobial and antitumoral activities of the yerba mate beverages. The phenolic chromatographic profile revealed that both the in vitro digestion and the colonic fermentation caused a pronounced decrease in 3,5-O-dicaffeoylquinic acid and 5-O-caffeoylquinic acid in the preparations. However, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid and salvianolic acid I were only barely affected in all preparations. Despite the decrease in the phytochemicals content, yerba mate beverages maintain their functional properties such as antioxidant, antibacterial and antitumoral activities.
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-01T00:00:00Z
2018-01-25T10:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/15060
url http://hdl.handle.net/10198/15060
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Correa, Vanesa G.; Gonçalves, Geferson A.; Sá-Nakanishi, Anacharis B. De; Ferreira, Isabel C.F.R.; Barros, Lillian; Dias, Maria I.; Koehnlein, Eloá A.; Souza, Cristina G.M. de; Bracht, Adelar; Peralta, Rosane M. (2017). Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages. Food Chemistry. ISSN 0308-8146. 237, p. 453-460
03088146
10.1016/j.foodchem.2017.05.125
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799135296704479232