scholarly journals Optimization of the Extraction of Antioxidants and Caffeine from Maté (Ilex paraguariensis) Leaves by Response Surface Methodology

2013 ◽  
Vol 2 (1) ◽  
Author(s):  
Vanessa Graciela Hartwig ◽  
Miguel Eduardo Schmalko ◽  
Stella Maris Alzamora ◽  
Luis Alberto Brumovsky
Keyword(s):  
Response Surface Methodology ◽  
Dry Matter ◽  
Ilex Paraguariensis ◽  
Optimal Conditions ◽  
Polyphenol Content ◽  
Leaf Extracts ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Solid Ratio ◽  
Total Polyphenol Content

Optimal conditions for the industrial extraction of total polyphenols from maté (Ilex paraguariensis) were determined using response surface methodology, with two independent variables: ethanol percentage of the extraction solution and liquid to solid ratio. Response variables were total polyphenol content, antioxidant capacity, concentration of total polyphenols and caffeine content. The optimal conditions found were a liquid to solid ratio from 8 - 9 w w-1 and ethanol percentage of the extraction solution from 30 -50 % w w-1. Under these conditions the main predicted values corresponding to leaf extracts were 40 μg chlorogenic acid equivalents mL-1 of original extract, 13 g chlorogenic acid equivalents per 100 g dry matter for total polyphenol content, 22 g Trolox equivalents and 15.5 g ascorbic acid equivalents per 100 g dry matter for antioxidant capacity. The total polyphenol content of twig extracts was 36% lower than that in the leaf extracts.

scholarly journals Optimization of the Extraction of Antioxidants and Caffeine from Maté (Ilex paraguariensis) Leaves by Response Surface Methodology

2013 ◽  
Vol 2 (1) ◽  
Author(s):  
Vanessa Graciela Hartwig ◽  
Miguel Eduardo Schmalko ◽  
Stella Maris Alzamora ◽  
Luis Alberto Brumovsky
Keyword(s):  
Response Surface Methodology ◽  
Dry Matter ◽  
Ilex Paraguariensis ◽  
Optimal Conditions ◽  
Polyphenol Content ◽  
Leaf Extracts ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Solid Ratio ◽  
Total Polyphenol Content

Optimal conditions for the industrial extraction of total polyphenols from maté (Ilex paraguariensis) were determined using response surface methodology, with two independent variables: ethanol percentage of the extraction solution and liquid to solid ratio. Response variables were total polyphenol content, antioxidant capacity, concentration of total polyphenols and caffeine content.The optimal conditions found were a liquid to solid ratio from 8 - 9 w w-1 and ethanol percentage of the extraction solution from 30 -50 % w w-1. Under these conditions the main predicted values corresponding to leaf extracts were 40 μg chlorogenic acid equivalents mL-1 of original extract, 13 g chlorogenic acid equivalents per 100 g dry matter for total polyphenol content, 22 g Trolox equivalents and 15.5 g ascorbic acid equivalents per 100 g dry matter for antioxidant capacity. The total polyphenol content of twig extracts was 36% lower than that in the leaf extracts.

scholarly journals A Total Polyphenol Content of Mate (Ilex paraguariensis) and Other Plants-derived Beverages

2012 ◽  
Vol 1 (3) ◽  
pp. 58 ◽  
Author(s):  
Vanessa Graciela Hartwig ◽  
Luis Alberto Brumovsky ◽  
Maria Raquel Fretes
Keyword(s):  
Chlorogenic Acid ◽  
Ilex Paraguariensis ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Typical Consumer

<p>The total polyphenol content (TPC) of three <em>maté </em>(<em>Ilex paraguariensis </em>St. Hil.) beverages under typical consumer conditions in Argentina: Hot <em>Maté</em>, Cold <em>Maté </em>and <em>Maté </em>tea-bag, were determined.TPC was measured by the Folin-Ciocalteu method and expressed as gallic and chlorogenic acid equivalents (GAE and CAE, respectively). In Hot <em>Maté</em>, the intake would be 5.15 ± 0.55 g CAE /500 mL and 2.9 ±0.4 g GAE/500 mL; in Cold <em>Maté</em>, the intake would be 1.9 ± 0.4 g CAE /500 mL and 1.1 ± 0.2 g GAE/500 mL; one cup of <em>Maté </em>Tea-bag infusion (200 mL) contains between 0.55 ± 0.05 g CAE and 0.295 ± 0.015 g GAE. Comparison of the TPC of several beverages provided evidence that beverages of <em>maté </em>are rich sources of antioxidant phenolics. Among several ways of consumption of <em>maté</em>, the Hot <em>Maté </em>provides the highest intake of total polyphenols.</p>

scholarly journals Total Polyphenol Distribution and Extraction of Polyphenols from White Peel of Pomelo 

2021 ◽  
Vol 31 (1) ◽  
pp. 57-61
Keyword(s):  
Dry Matter ◽  
Extraction Condition ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Ethanol Extraction ◽  
Extraction Solvent ◽  
Total Polyphenol Content ◽  
Hydrolysis Temperature ◽  
Polyphenol Extraction

Pomel has many polyphenol contents, the antioxidant compound group has many health benefits This study was conducted to investigate the distribution of total polyphenols in pomelo and the extraction condition of polyphenol, naringin, antioxidant capacity (DPPH) from the white peel of pomelo. The results of the study showed the fruit flesh had the highest percentage of weight at 48.6%; followed by the white peel accounting for 25.20%, the green peel accounted for 18.70% and the flesh membrane accounted for 7.5%. However, the distribution of mass and the distribution of total polyphenols is different; Specifically, the white peel accounted for a percentage of total polyphenols of 40.32%, the green peel accounted for 25.21%, the flesh accounted for 22.39% and the flesh membrane accounted for 12.15%. The white peel (a by-product of pomelo processing) selected as a polyphenol extraction material. The results also showed that the percentage of Pectinex Ultra SP-L supplementation, hydrolysis temperature and extraction time had a statistically significant effect (p <0.05) on the total polyphenol content, naringin content and antioxidation capacity. Using 50% ethanol extraction solvent with assisted enzyme; in which, the enzyme rate added 1%; hydrolyzed at 50 ℃ for 1 hour for the extract with the highest total polyphenol content, DPPH oxidation resistance, and highest naringin content of 19.48 mg GAE / g dry matter, 1.79 mg AAE / g dry matter and 5.85 mg NE / g dry matter.

scholarly journals Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 283 ◽  
Author(s):  
Bogumiła Urbańska ◽  
Jolanta Kowalska
Keyword(s):  
Antioxidant Activity ◽  
Total Content ◽  
Raw Material ◽  
Polyphenol Content ◽  
Cocoa Beans ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
The World ◽  
High Level

The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.

scholarly journals Changes of antioxidant activity and active compounds content in selected teas

2020 ◽  
Vol 8 (1) ◽  
pp. 91-97
Author(s):  
Barbara Kolodziej ◽  
Sugier Danuta ◽  
Luchowska Katarzyna
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Ferric Ions ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Tea Infusions ◽  
Anti Oxidant ◽  
Brewing Time

Our study tested 45 tea infusions classified into five groups (white, green, red, black, and other teas) for the content of total polyphenols and flavonoids, as well as antioxidant properties, by the FRAP and DPPH methods. We examined these parameters after prolongation of the brewing time from 10 to 30 min and overnight storage. The results showed that the capacity of the teas to bind free radicals was differentiated and the amount of anti-oxidant compounds depended on their nature. In terms of antioxidant activity and total polyphenol content, the tested tea types were ranked in the following order: white > green > black > red > other teas (yerba mate > rooibos). Our experiment demonstrated a positive correlation between the polyphenol content and antioxidant activity of the analyzed teas. Also, the DPPH antiradical efficiency was comparable to their ability to reduce ferric ions. The extended brewing time had a significant effect on the antioxidant activity of the infusions and the polyphenolic compounds analyzed therein. In contrast, storage of the infusions for 24 h at room temperature changed their antioxidant activity and affected the total polyphenol content.

scholarly journals Micro-Mineral Retention and Anti-Nutritional Compounds Degradation During Bean Cooking Process

2018 ◽  
Vol 6 (2) ◽  
pp. 526-535 ◽  
Author(s):  
Martin Patrick Ongol ◽  
Joseph Owino ◽  
Mercy Lung’aho ◽  
Théogéne Dusingizimana ◽  
Hilda Vasanthakaalam
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Mineral Content ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Phytic Acid Content ◽  
Total Polyphenol Content ◽  
Cooking Process ◽  
Nutritional Compounds

The objective of this study was to determine the effect of soaking, boiling and frying on retention of micro-minerals as well as degradation of polyphenols and phytic acids. Soaking of the beans did not significantly (p > 0.05) decrease mineral, total polyphenol and phytic acid content of beans. While boiling of beans significantly (p < 0.05) decreased the concentration of total polyphenols and phytic acid but not the mineral content of the beans. Frying of boiled beans decreased the total polyphenol content but increased the concentration of phytic acids in beans. Data obtained in this study indicates that cooking of beans without discarding of soaking water and broth results into greater retention of minerals but frying may be detrimental to mineral bioavailability because it leads to increase in phytic acid content.

scholarly journals Study of Extraction Kinetics of Total Polyphenols from Curry Leaves

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Sunita S. Patil ◽  
Umesh B. Deshannavar ◽  
M. Ramasamy ◽  
Sampath Emani ◽  
Nima Khalilpoor ◽  
...  
Keyword(s):  
Experimental Studies ◽  
Extraction Process ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Batch Extraction ◽  
Total Polyphenol Content ◽  
Curry Leaves ◽  
Solid Liquid ◽  
Kinetics Of

Solid-liquid batch extraction of total polyphenol content from curry leaves (Murraya koenigii L.) was studied in this paper. The effect of different solvent concentrations and temperatures on total polyphenol content was investigated by performing batch experiments. The experimental studies showed that the kinetics of solid-liquid batch extraction was influenced by different solvent concentrations and temperatures. In solid-liquid batch extraction, more recovery of total polyphenols was obtained for 50% (v/v) aqueous methanol and at 333 K temperature. The total polyphenol obtained at optimum conditions was 79.34 mgGAE/L. Mathematical modelling is an important engineering tool used to study the kinetics of extraction as well as in the design of the extraction process to reduce time, energy, and chemical reagents. Peleg and Power law, the two mathematical models, were used to study the kinetics of the batch extraction process. The Peleg model showed the best fit to explain the kinetics of process with R2 > 0.99. Further conventional extraction methods are compared with the novel extraction method.

scholarly journals Musts with an increased content of lignans from added spruce knot chips

2016 ◽  
Vol 34 (No. 4) ◽  
pp. 318-324 ◽  
Author(s):  
P. Novotná ◽  
J. Tříska ◽  
P. Híc ◽  
J. Balík ◽  
N. Vrchotová ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Time ◽  
Treatment Time ◽  
Wood Chips ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Sugar Addition ◽  
And Storage

Red and white musts were enriched with the lignan hydroxymatairesinol, which is the main lignan contained in spruce knots. Chips from the milled spruce knots were then used to enrich grape musts. After enrichment, the musts were stored and samples were taken in 1, 5, 9, and 12 months. The samples were subjected to a variety of analyses and sensory evaluations. Analyses included hydroxymatairesinol and alpha-conidendrin content, antioxidant activity (determined by the FRAP method), content of total polyphenols, sensory evaluation (intensity of woody aroma, intensity of bitterness and astringent taste, and consumer acceptability), and must antimutagenicity. The analysis of variance allowed predicting which factors such as grape type, quantity of added wood chips, sugar addition, method of preservation, and storage time had the most significant influence on the analytical parameters (lignan content, antioxidant activity, and total polyphenol content). In all cases lignan content in the musts was significantly influenced by the addition of spruce wood chips. Total polyphenol content in the musts was significantly affected by the type of musts and by heat treatment (time of thermomaceration). Evaluation of must antimutagenicity showed that all samples, except the sample of white musts after thermomaceration without holding at temperature and without adding chips (10 g/20 kg mash), inhibited mutagenicity.

scholarly journals Antioxidant potential of spinach, peas and sweet corn in relation to freezing period

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 613-618 ◽  
Author(s):  
D. Bajčan ◽  
J. Tomáš ◽  
G. Uhlířová ◽  
J. Árvay ◽  
P. Trebichalský ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sweet Corn ◽  
Storage Period ◽  
Entire Period ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Freezing Period ◽  
Colorimetric Methods

We evaluated changes in the content of total polyphenols and antioxidant activity of frozen spinach, peas, and sweet corn in relation to the storage period. Total polyphenol content and antioxidant activity in analysed samples were determined by colorimetric methods. Both parameters were analysed in frozen samples monthly and the changes were monitored during storage in a freezing box at a temperature of &ndash;18&deg;C for 10 months. Freezing had a different influence on the levels of total polyphenol content and antioxidant activity in individual analysed samples. The greatest decrease in antioxidant activity during the entire period of freezing was recorded in spinach (79.4%), while the lowest decrease was observed in peas (26.8%). A relatively significant decrease in antioxidant activity was also found in sweet corn (62.7%). On the contrary, the greatest decrease of total polyphenol content throughout the period of freezing was found in peas (62.0%), and lowest decrease was recorded in sweet corn (only 5.0%). The total polyphenol content in spinach decreased by 43.1% after 10 months of storage.

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