The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds?

LWT ◽  
2021 ◽  
Vol 146 ◽  
pp. 111442
Author(s):  
Gabriela Soster Santetti ◽  
Marina Volpato Dacoreggio ◽  
Heloisa Patrício Inácio ◽  
Barbara Biduski ◽  
Rodrigo Barcellos Hoff ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Yerba Mate ◽  
Bread Dough ◽  
Fermentation Time

Vegetative propagation, chemical composition and antioxidant activity of yerba mate genotypes

2021 ◽  
pp. 1-10
Author(s):  
Leandro Marcolino Vieira ◽  
Renata de Almeida Maggioni ◽  
Jéssica de Cássia Tomasi ◽  
Erik Nunes Gomes ◽  
Ivar Wendling ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vegetative Propagation ◽  
Adventitious Rooting ◽  
Ilex Paraguariensis ◽  
Total Phenolic ◽  
Yerba Mate ◽  
Total Phenolic Compounds ◽  
Leaf Retention ◽  
Correlated Components

Abstract Ilex paraguariensis, commonly known as yerba mate, is a tree species native to South America. Its commercial value is due to the manufacturing of teas, with potential also in the pharmacological and cosmetic industries. Vegetative propagation of yerba mate is considered an innovation to the traditional production systems based on sexual propagation. The present study aimed to evaluate the rhizogenic potential and chemical attributes of mini-cuttings from 15 yerba mate genotypes, as well as to verify the correlation between phytochemical and rooting-related variables. Mini-cuttings were collected from a pre-existing mini-clonal hedge and the experimental design was completely randomized, with 15 treatments (genotypes), four replications and 10 mini-cuttings per plot. After 120 days, mini-cuttings were assessed regarding rooting, mortality, callogenesis and leaf retention percentages, percentage of mini-cuttings with both calluses and roots, number of roots and average root length. At the time of collection, subsamples from each plot were used for phytochemical analyses including total phenolic compounds, protein, caffeine and theobromine contents and antioxidant activity. Rooting percentages ranged from 5 to 72.5%, with significant variation among genotypes. Adventitious rooting and phytochemical profile of yerba mate mini-cuttings are genotype-dependent. Leaf retention is a relevant factor in the rooting of yerba mate mini-cuttings and the levels of total phenolic compounds, antioxidants and theobromine present in mini-cuttings are negatively correlated components to Ilex paraguariensis adventitious rooting.

scholarly journals Effect of fermentation time on the content of bioactive compounds with cosmetic and dermatological properties in Kombucha Yerba Mate extracts

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Aleksandra Ziemlewska ◽  
Zofia Nizioł-Łukaszewska ◽  
Tomasz Bujak ◽  
Martyna Zagórska-Dziok ◽  
Magdalena Wójciak ◽  
...  
Keyword(s):  
Glucuronic Acid ◽  
Chemical Compounds ◽  
Fibroblast Cell ◽  
Raw Material ◽  
Yerba Mate ◽  
Cosmetic Products ◽  
Fermentation Time ◽  
Active Chemical ◽  
Health Promoting ◽  
Fibroblast Cell Lines

AbstractKombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria belonging to the genus Acetobacter, Gluconobacter, and the yeasts of the genus Saccharomyces along with glucuronic acid, which has health-promoting properties. The paper presents the evaluation of ferments as a potential cosmetic raw material obtained from Yerba Mate after different fermentation times with the addition of Kombucha. Fermented and unfermented extracts were compared in terms of chemical composition and biological activity. The antioxidant potential of obtained ferments was analyzed by evaluating the scavenging of external and intracellular free radicals. Cytotoxicity was determined on keratinocyte and fibroblast cell lines, resulting in significant increase in cell viability for the ferments. The ferments, especially after 14 and 21 days of fermentation showed strong ability to inhibit (about 40% for F21) the activity of lipoxygenase, collagenase and elastase enzymes and long‐lasting hydration after their application on the skin. Moreover, active chemical compounds, including phenolic acids, xanthines and flavonoids were identified by HPLC/ESI–MS. The results showed that both the analyzed Yerba Mate extract and the ferments obtained with Kombucha may be valuable ingredients in cosmetic products.

scholarly journals Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Mohammad Alrosan ◽  
Thuan-Chew Tan ◽  
Azhar Mat Easa ◽  
Sana Gammoh ◽  
Muhammad H. Alu’datt
Keyword(s):  
Protein Structure ◽  
Phenolic Compounds ◽  
Lens Culinaris ◽  
Protein Quality ◽  
Sinapic Acid ◽  
Protein Digestibility ◽  
Total Phenolic ◽  
Fermentation Time ◽  
Secondary Protein Structure ◽  
Water Kefir

Protein digestibility, secondary protein structure components, sugars, and phenolic compounds were analysed to investigate the effect of fermentation on the quality, structure, digestibility, and nonnutritive contents of lentil (Lens culinaris) proteins (LPs). Fermentation was carried out using water kefir seed. The initial pH of the unfermented LPs (6.8) decreased to pH 3.4 at the end of the fermentation on day 5. Protein digestibility increased from 76.4 to 84.1% over the 5 days of fermentation. Total phenolic content increased from 443.4 to 792.6 mg of GAE/100 g after 2 days of fermentation, with the sums of the detected phenolic compounds from HPLC analysis reaching almost 500 mg/100 g. The predominant phenolic compounds detected in fermented LPs include chlorogenic and epicatechin, while traces of rutin, ferulic acid, and sinapic acid were observed. Fermentation played a major role in the changes of the components in the secondary protein structure, especially the percentage of α -helices and random coils. In addition, the reduction in α -helix: β -sheet ratio with the increase in protein digestibility was related to the prolongation of the fermentation time. The model used in this research could be a robust tool for improving protein quality, protein degradation, and nonnutritive nutrients using water kefir seed fermentation.

scholarly journals Effect of Chocolate and Yerba Mate Phenolic Compounds on Inflammatory and Oxidative Biomarkers in HIV/AIDS Individuals

Nutrients ◽  
2016 ◽  
Vol 8 (5) ◽  
pp. 132 ◽  
Author(s):  
Aline Petrilli ◽  
Suelen Souza ◽  
Andrea Teixeira ◽  
Patricia Pontilho ◽  
José Souza ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Yerba Mate ◽  
Oxidative Biomarkers ◽  
Hiv Aids

scholarly journals Review: Brettanomyces yeasts in beer technology

2019 ◽  
Vol 80 (4) ◽  
pp. 145-150
Author(s):  
I. V. Novikova ◽  
I. A. Yuritsyn ◽  
A. S. Muravev
Keyword(s):  
Phenolic Compounds ◽  
Ethyl Acetate ◽  
Food Industry ◽  
Isoamyl Acetate ◽  
Low Ph ◽  
High Concentration ◽  
Fermentation Time ◽  
High Concentrations

Today, the use of non-standard types of yeast, which include Brettanomyces, is becoming increasingly popular in the food industry. They are tolerant to low pH, have a high-effective metabolism, and their ability to function in high concentrations of ethanol found application in the production of bioethanol. The most famous application of Brettanomyces is spontaneously fermented beer styles: lambic and gueuze. This beer is characterized by a long fermentation time (up to several years) and a rich, complex flavor with specific tones associated with a rich bacterial and fungal microflora. Volatile phenolic compounds in this beer, responsible for the main aromatic profiles associated with Brettanomyces: 4-ethylguaiacol, 4-ethylphenol, 4-ethylcatechol and their precursors 4-vinylguaiacol, 4-vinylphenol and 4-vinylcatechol. The proportion of ether in lambic beer is generally characterized by a low content of isoamyl acetate, a high concentration of ethylcaprylate and ethyl acetate and a significant amount of ethyl caprate.

scholarly journals Determination of total phenolic compounds in yerba mate (Ilex paraguariensis) combining near infrared spectroscopy (NIR) and multivariate analysis

LWT ◽  
2015 ◽  
Vol 60 (2) ◽  
pp. 795-801 ◽  
Author(s):  
Cátia N.T. Frizon ◽  
Gabrieli A. Oliveira ◽  
Camila A. Perussello ◽  
Patrício G. Peralta-Zamora ◽  
Ana M.O. Camlofski ◽  
...  
Keyword(s):  
Multivariate Analysis ◽  
Infrared Spectroscopy ◽  
Phenolic Compounds ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Ilex Paraguariensis ◽  
Total Phenolic ◽  
Yerba Mate ◽  
Total Phenolic Compounds

scholarly journals Phenolic compounds from yerba mate based beverages – A multivariate optimisation

2016 ◽  
Vol 190 ◽  
pp. 1159-1167 ◽  
Author(s):  
Tayse Ferreira Ferreira da Silveira ◽  
Adriana Dillenburg Meinhart ◽  
Thais Cristina Lima de Souza ◽  
José Teixeira Filho ◽  
Helena Teixeira Godoy
Keyword(s):  
Phenolic Compounds ◽  
Yerba Mate

Alginate based antioxidant films with yerba mate (Ilex paraguariensis St. Hil.): Characterization and kinetics of phenolic compounds release

2021 ◽  
Vol 28 ◽  
pp. 100548
Author(s):  
Natália Silva de Farias ◽  
Bibiana Silva ◽  
Ana Carolina de Oliveira Costa ◽  
Carmen Maria Olivera Müller
Keyword(s):  
Phenolic Compounds ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Kinetics Of

scholarly journals Antiradical activity and amount of phenolic compounds in extracts obtained from some plant raw materials containing methylxanthine alkaloids

2015 ◽  
Vol 61 (3) ◽  
pp. 53-66 ◽  
Author(s):  
Zbigniew Sroka ◽  
Maria Janiak ◽  
Andrzej Dryś
Keyword(s):  
Phenolic Compounds ◽  
Correlation Coefficient ◽  
Green Tea ◽  
Antiradical Activity ◽  
Raw Materials ◽  
Colorimetric Method ◽  
Yerba Mate ◽  
Plant Raw Materials ◽  
Phenol Reagent ◽  
Methylxanthine Alkaloids

Summary Raw materials containing methylxanthine alkaloids such as yerba mate, guaraná, white and green tea, coffee seeds, chocolate and cacao seed powder and extracts obtained from these raw materials were investigated for their antioxidant features and the amount of phenolic compounds. The level of phenolic compounds was measured with the colorimetric method using Folin-Ciocalteu’s phenol reagent and antioxidant features was determined with the use of DPPH (2,2-diphenyl-1-picrylhydrazyl radical). Amounts of phenolic compounds were presented in percentages per mass of extracts and mass of raw materials. Antiradical potential was shown as the number of TAUDPPH units per mg of extracts and g of raw materials. The highest number of antiradical units TAUDPPH as well as the amount of phenolic compounds was calculated for white tea and its extracts and lowest for chocolate. The correlation coefficient between the content of phenolics and antiradical features of raw materials is equal to r=0.994.

scholarly journals THE EFFECT OF TEMPE FERMENTATION TIME ON THE TOTAL PHENOLIC AND ISOFLAVONE GENISTEIN CONTENTS

2017 ◽  
Vol 13 (2) ◽  
pp. 228
Author(s):  
Kiki Fransiska Suharto ◽  
Hartati Soetjipto ◽  
Yohanes Martono
Keyword(s):  
Phenolic Compounds ◽  
High Performance ◽  
Block Design ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Fermentation Time ◽  
Significance Level ◽  
Phenolic Contents ◽  
Honestly Significant Difference ◽  
Significant Difference

<p>The objective of this study was to evaluate total phenolic compounds and isoflavone genistein contents during 0 - 9 days of fermentation time. Isoflavone extract were obtained by maceration and fractionation. Total phenolic compounds were measured by Folin ciocalteau method, meanwhile, the isoflavone genistein contents were analyzed by a High Performance Liquid Chromatography. The yield of isoflavone extract and the total phenolic compounds were analyzed using a randomized completely block design and the mean between treatments was compared by the Honestly Significant Difference (HSD) test using significance level of 5 %. The highest amount of total phenolic compounds during the incubation time was obtained on 4 days of fermentation time, i.e., 232.05n ± 7.71 μg/g, while the highest content of isoflavone genistein was obtained on 5 days of fermentation time, i.e., 100.48 μg/g. This research confirms that the fermentation process of tempe induces the total phenolic contents and the production of isoflavone genistein is fluctuating.</p>

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