Impact of water temperature of chimarrão on phenolic compounds extraction

Detalhes bibliográficos
Autor(a) principal: SILVEIRA,Tayse Ferreira Ferreira da
Data de Publicação: 2021
Outros Autores: MEINHART,Adriana Dillenburg, SOUZA,Thaís Cristina Lima de, CUNHA,Elenice Carla Emídio, MORAES,Maria Rosa de, LORINI,Alexandre, TEIXEIRA FILHO,José, GODOY,Helena Teixeira
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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spelling 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
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