Mate (Ilex paraguariensis) tea preparations: understanding the extraction of volatile and non-volatile compounds upon variations of the traditional consecutive infusions

The use of compressed carbon towards extracting semi-volatile compounds present in maté leaves (Ilex paraguariensis St. Hil.) is due to the growing interest in mate constituents to develop new products in the cosmetic, pharmaceutical and food industries. The objective of this work was to assess the chemical distribution of semi-volatile compounds in 20 native populations of maté collected all over Brazil. The extracts of bulk samples (30 plants) of each population were obtained by the high-pressure carbon dioxide extraction technique, and analyzed by GC/MSD. The quantification of compounds (caffeine, theobromine, phytol, squalene, vitamin E, eicosane, pentatriacontane, and stigmasterol) showed significant variations within the different populations and compounds analyzed, which are not related to geographical origin or macroclimate characteristics. The results pointed out to the importance of genetic and local environmental factors on the chemical composition of this species.

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Letter: False-negative reaction to patch testing with volatile compounds

Archives of Dermatology ◽

10.1001/archderm.110.1.130b ◽

1974 ◽

Vol 110 (1) ◽

pp. 130b-130 ◽

Cited By ~ 1

Author(s):

J. T. Vail

Keyword(s):

Volatile Compounds ◽

Patch Testing ◽

False Negative ◽

Negative Reaction

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Antioxidant profile and HS-SPME/GC-MS-TOF analysis of volatile compounds of Alnus acuminata Ssp. Arguta bark

Planta Medica ◽

10.1055/s-0035-1556518 ◽

2015 ◽

Vol 81 (11) ◽

Author(s):

MI Aguilar ◽

JF Rivero-Cruz ◽

G Duarte-Lisci ◽

C Alvarado-López

Keyword(s):

Volatile Compounds ◽

Antioxidant Profile ◽

Alnus Acuminata

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Anti-biofilm potential of some plant volatile compounds against Proteus mirabilis

Planta Medica ◽

10.1055/s-0036-1596215 ◽

2016 ◽

Vol 81 (S 01) ◽

pp. S1-S381

Author(s):

JAA do Nascimento Júnior ◽

BS dos Santos ◽

LCA de Araújo ◽

AVA Lima ◽

TD da Silva ◽

...

Keyword(s):

Volatile Compounds ◽

Proteus Mirabilis ◽

Plant Volatile ◽

Plant Volatile Compounds

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ANÁLISE DE COR, ATIVIDADE DE ÁGUA E SÓLIDOS SOLÚVEIS TOTAIS EM EXTRATOS DE ERVA-MATE (Ilex paraguariensis)

Revista Brasileira de Produtos Agroindustriais ◽

10.15871/1517-8595/rbpa.v16n1p43-49 ◽

2014 ◽

Vol 16 (1) ◽

pp. 43-49

Author(s):

A. Chaicouski ◽

J.E. Silva ◽

J.L.F. Trindade ◽

M.H.G. Canteri

Keyword(s):

Ilex Paraguariensis

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DETERMINAÇÃO DA QUANTIDADE DE COMPOSTOS FENÓLICOS TOTAIS PRESENTES EM EXTRATOS LÍQUIDO E SECO DE ERVA-MATE (Ilex paraguariensis)

Revista Brasileira de Produtos Agroindustriais ◽

10.15871/1517-8595/rbpa.v16n1p33-41 ◽

2014 ◽

Vol 16 (1) ◽

pp. 33-41

Author(s):

A. Chaicouski ◽

J.E. Silva ◽

J.L.F. Trindade ◽

M.H.G. Canteri

Keyword(s):

Ilex Paraguariensis

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GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang

AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment ◽

10.29165/ajarcde.v4i1.34 ◽

2020 ◽

Vol 4 (1) ◽

pp. 22-27

Author(s):

Rini Rini ◽

Daimon Syukri ◽

Fauzan Azima

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Volatile Compounds ◽

Crucial Role ◽

Gas Chromatography Mass Spectrometry ◽

Heating Period ◽

Time Processing ◽

Cooking Process ◽

Short Heating ◽

Specific Food

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

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