Enhancement of bioactive compounds content and antioxidant activity of aqueous extract of mate (Ilex paraguariensis A. St. Hil.) through freeze concentration technology |
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| Affiliation: | 1. Programa Multicêntrico de Pós-Graduação em Ciências Fisiológicas, SBFis/UNESP, Univ Estadual Paulista, Araçatuba, São Paulo, Brazil;2. Laboratory of Biochemistry, Department of Basic Sciences, Araçatuba Dental School, UNESP – Univ Estadual Paulista, Araçatuba, São Paulo, Brazil;3. Department of Organic Chemistry, Chemistry Institute, UNESP – Univ Estadual Paulista, Araraquara, São Paulo, Brazil;4. Department of Physiology, Institute of Basic Health Sciences, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil;5. Department of Analytical Chemistry and Physical Chemistry, School of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina;1. Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC 88034-001, Brazil;2. Department of Food Science, Cornell University, Ithaca, NY 14853-7201, United States;3. Department of Clinical Analyses, Federal University of Santa Catarina, Florianópolis, SC 88040-900, Brazil;4. Department of Nutrition, Federal University of Santa Catarina, Florianópolis, SC 88040-900, Brazil;5. Department of Food Engineering, University Center of Várzea Grande, Várzea Grande, MT 78118-000, Brazil;6. Department of Basic and Experimental Nutrition, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941-590, Brazil |
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| Abstract: | The purpose of this study was to evaluate the effects of freeze concentration of aqueous extract of mate leaves on the content of bioactive components and antioxidant activity of the concentrated fluid and the ice obtained. Five stages of freeze concentration were studied. In relation to the total dry matter content, the concentration factor increased eightfold by the end of the process. The concentrated fluid showed increasing values of phenolic compounds in all the freeze concentration stages. Although process efficiency reduced significantly in comparison with the first stage due to the retention of phenolic compounds in ice, it remained about 75% in all the stages. The isolated phenolic compounds detected by HPLC, such as chlorogenic acid, 3,5-dicaffeoylquinic acid, caffeic acid, p-coumaric acid, 3,4-dihidroxibenzoic acid and gallic acid, improved substantially in all freeze concentration stages. The methylxanthines caffeine and theobromine contents also increased significantly with the application of the freeze concentration procedure. The antioxidant activity of the concentrated fluid of each freeze concentration stage, measured by FRAP and DPPH assay, was significantly higher in comparison to that of the feed extract. Moreover, the values of both antioxidant assays were significantly correlated with the content of phenolic compounds and methylxanthines of the aqueous extract of mate. Freeze concentration is an effective technique to raise the content of bioactive components and enhance the antioxidant activity of aqueous extract of mate leaves. |
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