Phenolic Antioxidants Identified by ESI-MS from Yerba Maté (Ilex paraguariensis) and Green Tea (Camelia sinensis) Extracts

Molecules

Deborah H. Markowicz Bastos²  Luciane A. Saldanha²  Rodrigo R. Catharino³  Alexandra C. H. F. Sawaya³  Ildenize B. S. Cunha³  Patrໜia O. Carvalho¹ 

[1] School of Pharmacy, São Francisco University, Bragança Paulista, SP, Brazil; E-mail:;Nutrition Department, School of Public Health, São Paulo University, Av. Dr. Arnaldo, 715, São Paulo, SP, CEP 01246-904, fax/phone [phone], Brazil;Thomson Mass Spectrometry Laboratory, Chemistry Institute, State University of Campinas, UNICAMP, Campinas, SP, Brazil; E-mails:

关键词: Yerba maté (Ilex paraguariensis);    Green tea (Camellia sinensis);    Phenolic compounds;    ESI-MS;    Natural antioxidant;    Free radical scavenging activity;   

DOI  :  10.3390/12030423

来源: mdpi

【 摘 要 】

Aqueous extracts of green yerba maté (Ilex paraguariensis) and green tea (Camellia sinensis) are good sources of phenolic antioxidants, as already described in the literature. The subject of this study were organic extracts from yerba maté, both green and roasted, and from green tea. Their phenolic profiles were characterized by direct infusion electrospray insertion mass spectrometry (ESI-MS) and their free radical scavenging activity was determined by the DPPH assay. Organic extracts containing phenolic antioxidants might be used as natural antioxidants by the food industry, replacing the synthetic phenolic additives used nowadays. Ethanolic and aqueous extracts from green yerba maté, roasted yerba maté and green tea showed excellent DPPH scavenging activity (>89%). The ether extracts from green and roasted yerba maté displayed a weak scavenging activity, different from the behavior observed for the green tea ether extract. The main phenolic compounds identified in green yerba maté water and ethanolic extracts were: caffeic acid, quinic acid, caffeoyl glucose, caffeoylquinic acid, feruloylquinic acid, dicaffeoylquinic acid and rutin. After the roasting process two new compounds were formed: caffeoylshikimic acid and dicaffeoylshikimic acid.  The ethanolic extracts from yerba maté, both roasted and green, with lower content of phenolic compounds (3.80 and 2.83 mg/mL) presented high antioxidant activity and even at very low phenolic concentrations, ether extract from GT (0.07 mg/mL) inhibited DPPH over 90%.

【 授权许可】

Unknown   
© 2007 by MDPI (http://www.mdpi.org).