Optimization of Phenolics and Flavonoids Extraction Conditions and Antioxidant Activity of Roasted Yerba-Mate Leaves (Ilex paraguariensis A. St.-Hil., Aquifoliaceae) using Response Surface Methodology

Anais da Academia Brasileira de Ciências

DÉbora C. Bassani¹  Domingos S. Nunes¹  Daniel Granato¹ 

关键词: Phenolic composition;    correlation analysis;    desirability function;    phytochemicals;    functional foods;    Composição fenólica;    análise de correlação;    função de desejabilidade;    fitoquímicos;    alimentos funcionais;   

DOI  :  10.1590/0001-3765201420130019

来源: SciELO

【 摘 要 】

This study focused on maximizing the extraction of total phenolics and flavonoids as well as the antioxidant activity measured by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay from roasted yerba mate (Ilex paraguariensis) as a function of time (5, 7.5 and 10 min) and temperature of extraction (60, 75 and 90°C). The data were subjected to Response Surface Methodology and the results showed that polynomial equations were significant, did not present lack of fit, and presented adjusted determination coefficients above 98%, proving their suitability for prediction purposes. Using the desirability function, the optimum operating conditions to obtain a higher extraction of antioxidants was found to be 10 min of extraction at 90°C, and the tea prepared under these experimental conditions presented 427.74 mg of gallic acid equivalents per liter and 80.02% of inhibition of the DPPH radical. The flavonoid content was highly correlated (r = 0.9046, p < 0.001) to the antioxidant capacity.

【 授权许可】

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