The Antioxidant Capacity of Aqueous Extracts from Yerba Mate (Ilex paraguariensis)

BIOPHYSICS ◽  
2021 ◽  
Vol 66 (1) ◽  
pp. 125-132
Author(s):  
Yu. O. Teselkin ◽  
I. V. Babenkova ◽  
L. A. Pavlova ◽  
A. Lee ◽  
A. A. Kochetova ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Aqueous Extracts

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

2017 ◽  
Vol 24 (3) ◽  
pp. 223-231 ◽  
Author(s):  
Mariana Rodríguez-Arzuaga ◽  
Andrea M Piagentini
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Instrumental Color ◽  
Fresh Cut ◽  
Natural Additive

Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of “Granny Smith” fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits. The optimal composition obtained (1.2% yerba mate  + 0.9% citric acid + 1.0% ascorbic acid) increased the antioxidant capacity of the apples by 36%. The sensory acceptability test carried out on the “Granny Smith” fresh-cut apples treated with the optimal dipping solution showed that more than 78% of the surveyed consumers liked the color, flavor, and texture of the apples.

scholarly journals Major Phenolics in Yerba Mate Extracts (<i>Ilex paraguariensis</i>) and Their Contribution to the Total Antioxidant Capacity

2013 ◽  
Vol 04 (08) ◽  
pp. 154-162 ◽  
Author(s):  
Lorena Deladino ◽  
Aline Schneider Teixeira ◽  
Mario Reta ◽  
Antonio D. Molina García ◽  
Alba S. Navarro ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Total Antioxidant

scholarly journals Antioxidant potential of yerba mate (Ilex paraguariensis St. Hil.) extracts in Saccharomyces cerevisae deficient in oxidant defense genes

2016 ◽  
Vol 76 (2) ◽  
pp. 539-544 ◽  
Author(s):  
A. C. Piovezan-Borges ◽  
C. Valério-Júnior ◽  
I. L. Gonçalves ◽  
A. A. Mielniczki-Pereira ◽  
A. T. Valduga
Keyword(s):  
Oxidative Stress ◽  
Saccharomyces Cerevisiae ◽  
Hydrogen Peroxide ◽  
Antioxidant Defense ◽  
New Products ◽  
Antioxidant Potential ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Aqueous Extracts ◽  
Defense Genes

Abstract Yerba-mate (Ilex paraguariensis St. Hil) is mainly consumed as “chimarrão”, a hot drink highly appreciated in Brazil, Argentina, Paraguay and Uruguay. This study evaluated the antioxidant potential of aqueous extracts of I. paraguariensis precipitated with ethanol. The leaves were processed as for tea product (TM) and oxidized (OX). The antioxidant potential was evaluated in cells of Saccharomyces cerevisiae deficient in antioxidant defense genes. Three strains evaluated were: a wild (EG) and two mutants (ctt1Δ e ctt1Δsod1Δ). These strains were pre-treated with the yerba-mate extracts (TM e OX) and submitted to oxidative stress induced by hydrogen peroxide. None of the extracts produced loss of cell viability. The extracts exerted antioxidant activity, protecting the strains (except sod1∆ctt1∆). The TM extract was more effective than OX. I. paraguariensis extracts showed a potential to be explored in the development of new products.

scholarly journals Larvicidal activity of aqueous extracts of Ilex paraguariensis and Ilex theezans on Aedes aegypti (L.)

2020 ◽  
Vol 42 ◽  
pp. e3
Author(s):  
Ana Carla Knakiewicz ◽  
Junir Antonio Lutinski ◽  
Maria Assunta Busato ◽  
Walter Antônio Roman Junior ◽  
Daniel Albeny Simões
Keyword(s):  
Aedes Aegypti ◽  
Larvicidal Activity ◽  
Zika Virus ◽  
Ilex Paraguariensis ◽  
Mosquito Larvae ◽  
Yerba Mate ◽  
Aqueous Extracts ◽  
Plant Variation ◽  
Chikungunya Fever ◽  
Controlled Conditions

Aedes aegypti is the main vector of Dengue, Yellow Urban Fever, Chikungunya fever and Zika virus fever. The strategies for its control include synthetic products that cause damage to the environment and other organisms. This study evaluated the larvicidal activity of aqueous extracts of leaves and fruits of Ilex paraguariensis and Ilex theezans on Aedes aegypti mosquito larvae. The bioassays were conducted at the Ecological Entomology Laboratory, Unochapecó, under controlled conditions of temperature and photoperiod. The extracts of fresh and dried leaves of I. theezans showed greater larvicidal activity when compared to extracts of fruits of the same plant. Variation in larvicidal activity was also observed during exposure periods. The results suggest the use of extracts of these plants in the control of A. aegypti and the prospection of substances that can be used as an alternative to synthetic products. They point to the possibility of using yerba mate tissues that are not used commercially.

Aqueous Extracts of Yerba Mate (Ilex paraguariensis) as a Natural Antimicrobial against Escherichia coli O157:H7 in a Microbiological Medium and pH 6.0 Apple Juice

2012 ◽  
Vol 75 (4) ◽  
pp. 753-757 ◽  
Author(s):  
KELLIE P. BURRIS ◽  
P. M. DAVIDSON ◽  
C. NEAL STEWART ◽  
S. ZIVANOVIC ◽  
F. M. HARTE
Keyword(s):  
Escherichia Coli ◽  
Apple Juice ◽  
Ilex Paraguariensis ◽  
South American ◽  
Yerba Mate ◽  
Escherichia Coli O157 ◽  
Aqueous Extracts ◽  
Natural Antimicrobial ◽  
E Coli ◽  
Log Reduction

Ilex paraguariensis is popularly used in the preparation of a tea infusion (yerba mate), most commonly produced and consumed in the South American countries of Uruguay, Paraguay, Argentina, and Brazil. In this study, aqueous extracts of commercial tea, derived from the holly plant species I. paraguariensis were evaluated for their ability to inhibit or inactivate Escherichia coli O157:H7 in a microbiological medium and modified apple juice. Dialyzed, lyophilized aqueous extracts were screened for antimicrobial activity against E. coli O157:H7 strains ATCC 43894 and ‘Cider’ in tryptic soy broth (TSB) and apple juice (adjusted to pH 6.0 to allow for growth of the bacterium). A mixture of the two strains was used as the inoculum when apple juice was used as the medium. MBCs were determined to be ca. 5 and 10 mg/ml for ATCC 43894 and ‘Cider’, respectively, in TSB. Higher concentrations of the extract were required to inactivate E. coli O157:H7 in pH-adjusted apple juice. An approximate 4.5-log reduction was observed for E. coli O157:H7 treated with 40 mg/ml extract. It was concluded that aqueous extracts from commercial yerba mate have potential to be used as antimicrobials in foods and beverages against pathogenic E. coli O157:H7.

scholarly journals Content of lutein in aqueous extracts of yerba mate (Ilex paraguariensis St. Hil)

2016 ◽  
Vol 82 ◽  
pp. 165-171 ◽  
Author(s):  
Tayse Ferreira Ferreira da Silveira ◽  
Adriana Dillenburg Meinhart ◽  
Janclei Pereira Coutinho ◽  
Thaís Cristina Lima de Souza ◽  
Elenice Carla Emídio Cunha ◽  
...  
Keyword(s):  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Aqueous Extracts

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.

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