Effect of the Yerba mate (Ilex paraguariensis) brewing method on the content of selected elements and antioxidant potential of infusions

• Autorzy: Janda Katarzyna , Jakubczyk Karolina , Łukomska Agnieszka , Baranowska-Bosiacka Irena , Rębacz-Maron Ewa , Dec Karolina , Kochman Joanna , Gutowska Izabela

Identyfikatory

DOI

10.2478/pjct-2020-0008

• Języki publikacji: EN

Abstrakty

EN

Yerba mate is a source of biologically active substances. The aim was to determine whether the place of origin of Yerba and the brewing method have any influence on the levels of Ca, Mg and Fe and antioxidant activity of infusions. Samples were steeped in cold water (25^o C) and hot water (three consecutive infusions with 85^o C water). Infusions had a high antioxidant activity and high Mg level. The levels of elements and the antioxidant activity were influenced by the brewing method. There were no significant differences in the examined parameters depending on the country of origin. The results on the levels of elements and the antioxidant activity indicate that the most efficient brewing method was infusion in hot water. The highest levels of elements were found in first infusions, with the highest antioxidant activity in the third infusions.

Słowa kluczowe

EN

Yerba; antioxidant activity; infusions; minerals

• Wydawca: West Pomeranian University of Technology. Publishing House
• Czasopismo: Polish Journal of Chemical Technology
• Rocznik: 2020
• Tom: Vol. 22, nr 1
• Strony: 54--60
• Opis fizyczny: ibliogr. 39 poz., rys., tab.

Twórcy

autor

Janda Katarzyna

• Pomeranian Medical University in Szczecin, Department of Human Nutrition and Metabolomics, 24 Broniewskiego Street, 71-460 Szczecin, Poland

autor

Jakubczyk Karolina

• Pomeranian Medical University in Szczecin, Department of Human Nutrition and Metabolomics, 24 Broniewskiego Street, 71-460 Szczecin, Poland

autor

Łukomska Agnieszka

• Nencki Institute of Experimental Biology PAS, 3 Pasteur Street, 02-093 Warsaw, Poland

autor

Baranowska-Bosiacka Irena

• Pomeranian Medical University in Szczecin, Department of Biochemistry, 71 Powstańców Wlkp. Street, 70-111 Szczecin, Poland

autor

Rębacz-Maron Ewa

• University of Szczecin, Department of Vertebrate Zoology and Anthropology, 13 Wąska Street 13, 71-415 Szczecin, Poland

autor

Dec Karolina

• Pomeranian Medical University in Szczecin, Department of Human Nutrition and Metabolomics, 24 Broniewskiego Street, 71-460 Szczecin, Poland

autor

Kochman Joanna

• Pomeranian Medical University in Szczecin, Department of Human Nutrition and Metabolomics, 24 Broniewskiego Street, 71-460 Szczecin, Poland

autor

Gutowska Izabela

• Pomeranian Medical University in Szczecin, Department of Medical Chemistry, 71 Powstańców Wlkp. Street, 70-111 Szczecin, Poland

Bibliografia

• 1. Bastos, D.H.M., de Oliveira, D.M., Matsumoto, R.L.T., Carvalho, P.O. & Ribeiro, M.L. (2007). Yerba mate: Pharmacological properties, research and biotechnology. Med. Aromatic Plant. Sci. Biotech. 1(1), 37–46.
• 2. Heck, C.I. & Mejia, E.G. (2007). Yerba mate tea (Ilex paraguariensis): a comprehensive review on chemistry, health implications, and technological considerations. J. Food Sci. 2(9), R138–151.
• 3. Deladino, L., Schneider Teixeira, A., Reta, M., Molina García, A.D., Navarro, A.S. & Martino, M.N. (2013). Major Phenolics in Yerba Mate Extracts (Ilex paraguariensis) and Their Contribution to the Total Antioxidant Capacity. Food Nutr. Sci. 4, 154–162. DOI: 10.4236/fns.2013.48A019
• 4. Maiocchi, A.G., Del Vitto, L.A., Petenatti, M.E., Marchevsky, E.J., Avanza, M.V., Pellerano, R.G. & Petenatti, E.M. (2016). Multielemental composition and nutritional value of “dumosa” (Ilex dumosa), “Yerba mate” (Ilex paraguariensis) and their commercial mixture in different forms of use. Rev FCA Unguyo, 48(1), 145–159.
• 5. Pendrys, D. (2000). Risk of enamel fluorosis in nonfluoridated populations: consideration for the dental professional. J. Am. Dent. Assoc. 131, 746–755.
• 6. Türkmen Erol, N., Sari, F., Çalikoğlu, E. & Velioğlu, Y.S. (2009). Green and roasted mate: phenolic profile and antioxidant activity. Turk. J. Agric. For. 33, 353–362. DOI: 10.3906/tar-0901-4.
• 7. Valduga, A.T., Goncalves, I.L., Piovezan Borges, A.C., Mielniczki-Pereira, A.A. & Picolo, A.P. (2016). Cytotoxic /antioxidant activity and sensorial acceptance of Yerba-mate development by oxidation process. Acta Sci. Technol. 38(1), 115–121.
• 8. Bastos, D.H.M., Saldanha, L.A., Catarinho, R.R., Sawaya, A.C.H.F., Cunha, I.B.S., Carvalho, P.O. & Eberlin, M.N. (2007). Phenolic antioxidants identified by ESI-MS from Yerba maté (Ilex paraguariensis) and green tea (Camelia sinensis) extracts. Molecules, 12, 423–432.
• 9. Branco, C.S., Scola, G., Rodrigues, A.D., Cesio, V., Heinzen, H., Godoy, A., Funchal C., Coitinho, A.S. & Salvador, M. (2013a). Organic and Conventional Yerba Mate (Ilex paraguariensis A. St. Hil) Improves Metabolic Redox Status of Liver and Serum in Wistar Rats. Antioxidants (Basel) 2(3), 100–109. DOI: 10.3390/antiox2030100.
• 10. Ferreira Cuelho, C.H., Bonilha, L.F., Scotti do Canto, G. & Manfron, M.P. (2015). Recent advances in the bioactive properties of Yerba mate. Revista Cubana de Farmacia, 49(2), 375–383.
• 11. Filip, R. & Ferrano, G.E. (2003). Researching on new species of B. mate: Ilex breicuspis: phytochemical and pharmacology study. Eur. J. Nutr. 42, 50–54.
• 12. Branco, S., Scola, G., Rodrigues, A.D., Cesio, V., Laprovitera, M., Heinzen, H., Dos Santos, M.T., Fank, B., de Freitas, S.C., Coitinho, A.S. & Salvador, M. (2013b). Anticonvulsant, neuroprotective and behavioral effects of organic and conventional Yerba mate (Ilex paraguariensis St. Hil.) on pentylenetetrazol-induced seizures in Wistar rats. Brain Res. Bull. 92, 60–8. DOI: 10.1016/j.brainresbull.2012.11.008.
• 13. Gonzalez, A., Ferreira, F., Azguez, A., Moyna, P. & Paz, E.A. (1993). Biological screening of Uruguayan medicinal plants. J. Ethnopharmacol. 39, 217–220.
• 14. Ramirez-Mares, M.V., Chandra, S. & de Mejia, E.G. (2004). In vitro chemopreventive activity of Camellia sinensis, Ilex paraguariensis and ardisiacompressa tea extracts and selected polyphenols. Mutat Res. 554, 53–64.
• 15. Andersen, T. & Fogh, J. (2001). Weight loss and delayed gastricemptying following a South American herbal preparation in overweight patients. J. Hum. Nutr. Diet. 14, 243–250.
• 16. Gambero, A. & Ribeiro, M.L. (2015). The positive effects of Yerba maté (Ilex paraguariensis) in obesity. Nutrients, 22,7(2), 730–50. DOI: 10.3390/nu7020730.
• 17. Gamboa-Gómez, C.I., Rocha-Guzmán, N.E., Gallegos--Infante, J.A., Moreno-Jiménez, M.R., Vázquez-Cabral, B.D. & González-Laredo, R.F. (2015). Plants with potential use on obesity and its complications. EXCLI J, 14, 809–831.
• 18. Huang, W.Y., Lee, P.C., Hsu, J.C., Lin, Y.R., Chen, H.J. & Lin, Y.S. (2014). Effects of water quality on dissolution of Yerba mate extract powders. The Sci. World J. DOI: 10.1155/2014/768742.
• 19. Kang, Y.R., Lee, H.Y., Kim, J.H., Moon, D.I., Seo, M.Y., Park, S.H., Choi, K.H., Kim, C.R., Kim, S.H., Oh, J.H., Cho, S.W., Kim, S.Y., Kim, M.G., Chae, S.W., Kim, O. & Oh, H.G. (2012). Anti-obesity and anti-diabetic effects of Yerba Mate (Ilex paraguariensis) in C57BL/6J mice fed a high-fat diet. Lab. Anim. Res. 28(1), 23–29. DOI: 10.5625/lar.2012.28.1.23.
• 20. Burris, K.P., Davidson, P.M., Stewart, C.N. & Jr Harte F.M. (2011). Antimicrobial activity of Yerba Mate (Ilex paraguariensis) aqueous extracts against Escherichia coli O157:H7 and Staphylococcus aureus. J. Food Sci. 76(6), M456–62. DOI: 10.1111/j.1750-3841.2011.02255.x.
• 21. Dudonné, S., Witrac, X., Coutière, P., Woillez, M. & Mérillon, J.M. (2009). Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. J. Agric. Food Chem. 57(5), 1768–1774.
• 22. El-Sonbaty, S.M. & Araby, E. (2014). Microbial regulation and protective effects of Yerba mate (Ilex paraguariensis) in gamma-irradiated mice intestine. J. Radiat. Res. Appl. Sci. 7(1), 64–73. DOI: 10.1016/j.jrras.2013.12.001.
• 23. Colpo, A.C., Ros, H., Lima, M.E., Pazzini, C.E.F., de Camargo, V.B., Bassante, F.E.M., Puntel, R., Ávila, DS., Mendez, A. & Folmer, V. (2016). Yerba mate (Ilex paraguariensis St. Hill.)-based beverages: How successive extraction influences the extract composition and its capacity to chelate iron and scavenge free radicals. Food Chem. 209, 185–195.
• 24. Dasanayake, A.P., Silverman, A.J. & Warnakulasuriya, S. (2010). Maté drinking and oral and oro-pharyngeal cancer: A systematic review and meta-analysis. Oral Oncology, 46, 82–86.
• 25. Moraes-de-Souza, R.A., Oldoni, T.L.C., Regitano-d’Arce, M.A.B. & Alencar, S.M. (2008). Antioxidant activity and phenolic composition of herbal infusions consumed in brazil activid ad antioxidante y compuestos fenólicos en infusiones herbarias consumid as en Brasil. Cienc. Tecnol. Aliment. 6(1), 41–47. DOI: 10.1080/11358120809487626.
• 26. Gonzalez-Gil, F., Diaz-Sanchez, S., Pendleton, S., Andino, A., Zhang, N., Yard, C., Crilly, N., Harte, F. & Hanning, I. (2014). Yerba mate enhances probiotic bacteria growth in vitro but as a feed additive does not reduce Salmonella enteritidis colonization in vivo. Poult. Sci. 93(2), 434–40. DOI: 10.3382/ps.2013-03339.
• 27. Sembratowicz, I. & Rusinek-Prystupa, E. (2014). Effect of brewing time on the content of minerals in infusions of medicinal herbs. Pol. J. Environ. Stud. 23(1), 177–186.
• 28. Boaventura, B.C.B., Murakam, A.N.N., Prudêncio, E.S., Maraschin, M., Murakami, F.S., Amante, E.R. & Amboni, E.D.M.C. (2012). Enhancement of bioactive compounds content and antioxidant activity of aqueous extract of mate (Ilex paraguariensis A. St. Hil.) through freeze concentration technology. Food Res. Int. DOI: 10.1016/j.foodres.2012.07.042.
• 29. Bragança, V.L., Melnikov, P. & Zanoni, L.Z. (2011). Trace elements in different brands of Yerba mate tea. Biol. Trace Elem. Res. 1144(1–3), 1197–1204.
• 30. Łukomska, A., Jakubczyk, K., Maciejewska, D., Baranowska-Bosiackam I., Janda, K., Goschorska, M., Chlubek, D., Bosiacka, B. & Gutowska, I. (2015). The Fluoride Content of Yerba Mate Depending on the Country of Origin and the Conditions of the Infusion. Biol. Trace Elem. Res. 167(2), 320–325. DOI: 10.1007/s12011-015-0302-y.
• 31. Wolska, J., Janda, K., Jakubczyk, K., Szymkowiak, M., Chlubek, D. & Gutowska, I. (2017). Levels of Antioxidant Activity and Fluoride Content in Coffee Infusions of Arabica, Robusta and Green Coffee Beans In According to their Brewing Methods. Biol. Trace Elem. Res. 179(2), 327–333. DOI 10.1007/s12011-017-0963-9.
• 32. de Oliveira, R.T., Marques Juniora, J., do Nascimento, D.V. & Stefani, R. (2014). Phytochemical screening and comparison of DPPH radical scavenging from different samples of coffee and Yerba Mate beverages. IJSRP, 4(5), 1–7.
• 33. Bixby, M., Spieler, L., Menini, T. & Gugliucci, A. (2005). Ilex paraguariensis extracts are potent inhibitors of nitrosative stress: A comparative study with green tea and wines using a protein nitration model and mammalian cell cytotoxicity. Life Sciences, 77, 345–358.
• 34. Blum-Silva, C.H., Chavesa, V.C., Schenkela, E.P., Coelhob, G.C. & Reginattoa, F.H. (2015). The influence of leaf age on methylxanthines, total phenolic content, and free radical scavenging capacity of Ilex paraguariensis aqueous extracts. Rev. Bras. Farmacogn. 25, 1–6. DOI: 10.1016/j.bjp.2015.01.002.
• 35. Grujic, N., Lepojevic, Z., Srdjenovic, B., Vladic, J. & Sudji, J. (2012). Effects of different extraction methods and conditions on the phenolic composition of mate tea extracts. Molecules, 17, 2518–2528. DOI: 10.3390/molecules17032518.
• 36. Bassani, D.C., Nunes, D.S. & Granato, D. (2014). 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. Ann. Brazilian Acad. Sci. 86, 923–933.
• 37. Garcia, R.V., Peralta, I. & Caballero, S. (2005). Fraction of minerals extracted from Paraguayan Yerba mate (Ilex paraguariensis S.H.) by cold tea maceration and hot tea (infusion) as consumed in Paraguay. Rojasiana, 7(1), 21–25.
• 38. Bastos, M.C., Reissmann, C.R., Keseker, J.F, Pauletti, V., Gaiad, S. & Sturion, J.A. (2014). Mineral content of young leaves of yerba mate. Pesq. Flor. Bras. 34(77), 3–71. DOI: 10.4336/2014.pfb.34.77.594.
• 39. Baran, A., Gruszecka-Kosowska, A., Kołton, A., Jasiewicz, C. & Piwowar, P. (2017). Content and health risk assessment of selected elements in the Yerba mate (Ilex paraguariensis, St. Hillaire) Human and Ecological Risk Assessment: An International J. DOI: 10.1080/10807039.2017.1406304.

Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2020).