Impact of water temperature of chimarrão on phenolic compounds extraction
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400856 |
Resumo: | Abstract This study evaluated the effect of water temperature (65 °C, 75 °C, 85 °C, 95 °C) on the concentration of caffeic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinc acid and rutin in chimarrão aqueous extracts prepared from two commercial types of yerba mate: traditional and coarse ground. The chimarrão preparation simulated the homemade process. Regardless of the temperature, aqueous extracts from the coarse ground had 60% more phenolic compounds than the traditional ones. In the extracts of coarse ground yerba mate the temperature of 95 °C favored the extraction of the compounds in relation to the other temperatures. For the traditional yerba mate extracts there was no difference regarding the temperature. The chlorogenic acids content in the chimarrão extracts is significantly higher than in other foods and beverages and represent an excellent contribution for chlorogenic acids intake. |
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Food Science and Technology (Campinas) |
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Impact of water temperature of chimarrão on phenolic compounds extractionchlorogenic acidsIlex paraguariensisinfusionyerba mateAbstract This study evaluated the effect of water temperature (65 °C, 75 °C, 85 °C, 95 °C) on the concentration of caffeic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinc acid and rutin in chimarrão aqueous extracts prepared from two commercial types of yerba mate: traditional and coarse ground. The chimarrão preparation simulated the homemade process. Regardless of the temperature, aqueous extracts from the coarse ground had 60% more phenolic compounds than the traditional ones. In the extracts of coarse ground yerba mate the temperature of 95 °C favored the extraction of the compounds in relation to the other temperatures. For the traditional yerba mate extracts there was no difference regarding the temperature. The chlorogenic acids content in the chimarrão extracts is significantly higher than in other foods and beverages and represent an excellent contribution for chlorogenic acids intake.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400856Food Science and Technology v.41 n.4 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.23720info:eu-repo/semantics/openAccessSILVEIRA,Tayse Ferreira Ferreira daMEINHART,Adriana DillenburgSOUZA,Thaís Cristina Lima deCUNHA,Elenice Carla EmídioMORAES,Maria Rosa deLORINI,AlexandreTEIXEIRA FILHO,JoséGODOY,Helena Teixeiraeng2021-12-10T00:00:00Zoai:scielo:S0101-20612021000400856Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-12-10T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Impact of water temperature of chimarrão on phenolic compounds extraction |
title |
Impact of water temperature of chimarrão on phenolic compounds extraction |
spellingShingle |
Impact of water temperature of chimarrão on phenolic compounds extraction SILVEIRA,Tayse Ferreira Ferreira da chlorogenic acids Ilex paraguariensis infusion yerba mate |
title_short |
Impact of water temperature of chimarrão on phenolic compounds extraction |
title_full |
Impact of water temperature of chimarrão on phenolic compounds extraction |
title_fullStr |
Impact of water temperature of chimarrão on phenolic compounds extraction |
title_full_unstemmed |
Impact of water temperature of chimarrão on phenolic compounds extraction |
title_sort |
Impact of water temperature of chimarrão on phenolic compounds extraction |
author |
SILVEIRA,Tayse Ferreira Ferreira da |
author_facet |
SILVEIRA,Tayse Ferreira Ferreira da MEINHART,Adriana Dillenburg SOUZA,Thaís Cristina Lima de CUNHA,Elenice Carla Emídio MORAES,Maria Rosa de LORINI,Alexandre TEIXEIRA FILHO,José GODOY,Helena Teixeira |
author_role |
author |
author2 |
MEINHART,Adriana Dillenburg SOUZA,Thaís Cristina Lima de CUNHA,Elenice Carla Emídio MORAES,Maria Rosa de LORINI,Alexandre TEIXEIRA FILHO,José GODOY,Helena Teixeira |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
SILVEIRA,Tayse Ferreira Ferreira da MEINHART,Adriana Dillenburg SOUZA,Thaís Cristina Lima de CUNHA,Elenice Carla Emídio MORAES,Maria Rosa de LORINI,Alexandre TEIXEIRA FILHO,José GODOY,Helena Teixeira |
dc.subject.por.fl_str_mv |
chlorogenic acids Ilex paraguariensis infusion yerba mate |
topic |
chlorogenic acids Ilex paraguariensis infusion yerba mate |
description |
Abstract This study evaluated the effect of water temperature (65 °C, 75 °C, 85 °C, 95 °C) on the concentration of caffeic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinc acid and rutin in chimarrão aqueous extracts prepared from two commercial types of yerba mate: traditional and coarse ground. The chimarrão preparation simulated the homemade process. Regardless of the temperature, aqueous extracts from the coarse ground had 60% more phenolic compounds than the traditional ones. In the extracts of coarse ground yerba mate the temperature of 95 °C favored the extraction of the compounds in relation to the other temperatures. For the traditional yerba mate extracts there was no difference regarding the temperature. The chlorogenic acids content in the chimarrão extracts is significantly higher than in other foods and beverages and represent an excellent contribution for chlorogenic acids intake. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400856 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400856 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.23720 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.41 n.4 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126328509825024 |