The chemistry of yerba mate 'Ilex paraguariensis' in an interdisciplinary perspective focused on sustainability
The “chimarrão” is a typical drink in the south of Brazil made by the infusion of leaves and fine branches of yerba mate (Ilex paraguariensis). In this work, we performed hydroalcoholic extraction (conventional method) to compare the constituents extracted in 30% ethanol with the constituents extrac...
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| Autores principales: | , , , |
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| Formato: | Artículo revista |
| Lenguaje: | Portugués |
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Facultad de Ciencias Agronómicas - UNR
2024
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| Acceso en línea: | https://cienciasagronomicas.unr.edu.ar/index.php/agro/article/view/88 |
| Aporte de: |
| id |
I15-R223-article-88 |
|---|---|
| record_format |
ojs |
| institution |
Universidad Nacional de Rosario |
| institution_str |
I-15 |
| repository_str |
R-223 |
| container_title_str |
Ciencias Agronómicas |
| language |
Portugués |
| format |
Artículo revista |
| topic |
erva-mate flavonoides antioxidantes yerba mate flavonoides antioxidante yerba mate flavonoids antioxidant |
| spellingShingle |
erva-mate flavonoides antioxidantes yerba mate flavonoides antioxidante yerba mate flavonoids antioxidant Tonin, Mariane Cristine dos Santos, Camila de Moraes Ribeiro Nicolini, Keller Paulo Nicolini, Jaqueline The chemistry of yerba mate 'Ilex paraguariensis' in an interdisciplinary perspective focused on sustainability |
| topic_facet |
erva-mate flavonoides antioxidantes yerba mate flavonoides antioxidante yerba mate flavonoids antioxidant |
| author |
Tonin, Mariane Cristine dos Santos, Camila de Moraes Ribeiro Nicolini, Keller Paulo Nicolini, Jaqueline |
| author_facet |
Tonin, Mariane Cristine dos Santos, Camila de Moraes Ribeiro Nicolini, Keller Paulo Nicolini, Jaqueline |
| author_sort |
Tonin, Mariane Cristine |
| title |
The chemistry of yerba mate 'Ilex paraguariensis' in an interdisciplinary perspective focused on sustainability |
| title_short |
The chemistry of yerba mate 'Ilex paraguariensis' in an interdisciplinary perspective focused on sustainability |
| title_full |
The chemistry of yerba mate 'Ilex paraguariensis' in an interdisciplinary perspective focused on sustainability |
| title_fullStr |
The chemistry of yerba mate 'Ilex paraguariensis' in an interdisciplinary perspective focused on sustainability |
| title_full_unstemmed |
The chemistry of yerba mate 'Ilex paraguariensis' in an interdisciplinary perspective focused on sustainability |
| title_sort |
chemistry of yerba mate 'ilex paraguariensis' in an interdisciplinary perspective focused on sustainability |
| description |
The “chimarrão” is a typical drink in the south of Brazil made by the infusion of leaves and fine branches of yerba mate (Ilex paraguariensis). In this work, we performed hydroalcoholic extraction (conventional method) to compare the constituents extracted in 30% ethanol with the constituents extracted from the aqueous medium, simulating the constituents ingested during the consumption of chimarrão. The constituents extracted at temperatures close to 60 ºC and 70 ºC were investigated. The results from colorimetric identification indicated extraction of catechins and flavonols at both temperatures, depending on the region and origin of the yerba mate. The presence of free flavonols, flavonones, flavonols and xanthones and their heterosides occurs at 60 oC, also depending on the region and origin of the yerba mate. The total anthocyanin content of commercial yerba mate sold in the southwest region of Paraná, Brazil, was determined using ultraviolet visible spectroscopy. The values of the anthocyanin cyanidin-3-glucoside in the yerba mate samples analyzed were 4.09 ± 0.26% and 4.10 ± 0.37%. Since anthocyanins are flavonoids with antioxidant action, chimarrão consumption enhances dietary intake of antioxidants. The phytochemical evaluation of yerba mate extracts by colorimetric identification and investigation of the anthocyanin content in commercial yerba mate performed in this study represent a contribution towards addressing Principle 7 of Green Chemistry (Use of Raw Materials from Renewable Sources) and the UN Sustainable Development Goals focused on zero hunger and sustainable agriculture (Goal 2); good health and well-being (Goal 3); quality education (Goal 4); sustainable cities and communities (Goal 11); and responsible consumption and production (Goal 12). |
| publisher |
Facultad de Ciencias Agronómicas - UNR |
| publishDate |
2024 |
| url |
https://cienciasagronomicas.unr.edu.ar/index.php/agro/article/view/88 |
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I15-R223-article-882025-07-21T12:46:49Z The chemistry of yerba mate 'Ilex paraguariensis' in an interdisciplinary perspective focused on sustainability La química de la yerba mate 'Ilex paraguariensis' en una perspectiva interdisciplinaria enfocada en la sustentabilidad A química da erva-mate 'Ilex paraguariensis' em uma perspectiva interdisciplinar voltada à sustentabilidade Tonin, Mariane Cristine dos Santos, Camila de Moraes Ribeiro Nicolini, Keller Paulo Nicolini, Jaqueline erva-mate flavonoides antioxidantes yerba mate flavonoides antioxidante yerba mate flavonoids antioxidant The “chimarrão” is a typical drink in the south of Brazil made by the infusion of leaves and fine branches of yerba mate (Ilex paraguariensis). In this work, we performed hydroalcoholic extraction (conventional method) to compare the constituents extracted in 30% ethanol with the constituents extracted from the aqueous medium, simulating the constituents ingested during the consumption of chimarrão. The constituents extracted at temperatures close to 60 ºC and 70 ºC were investigated. The results from colorimetric identification indicated extraction of catechins and flavonols at both temperatures, depending on the region and origin of the yerba mate. The presence of free flavonols, flavonones, flavonols and xanthones and their heterosides occurs at 60 oC, also depending on the region and origin of the yerba mate. The total anthocyanin content of commercial yerba mate sold in the southwest region of Paraná, Brazil, was determined using ultraviolet visible spectroscopy. The values of the anthocyanin cyanidin-3-glucoside in the yerba mate samples analyzed were 4.09 ± 0.26% and 4.10 ± 0.37%. Since anthocyanins are flavonoids with antioxidant action, chimarrão consumption enhances dietary intake of antioxidants. The phytochemical evaluation of yerba mate extracts by colorimetric identification and investigation of the anthocyanin content in commercial yerba mate performed in this study represent a contribution towards addressing Principle 7 of Green Chemistry (Use of Raw Materials from Renewable Sources) and the UN Sustainable Development Goals focused on zero hunger and sustainable agriculture (Goal 2); good health and well-being (Goal 3); quality education (Goal 4); sustainable cities and communities (Goal 11); and responsible consumption and production (Goal 12). El mate es una bebida típica del sur de Brasil que se caracteriza por la infusión de hojas y finas ramas de la yerba mate (Ilex paraguariensis). La extracción hidroalcohólica (método clásico) se realizó para comparar los constituyentes extraídos en etanol al 30% con los constituyentes extraídos del medio acuoso, simulando qué constituyentes son ingeridos durante el consumo del mate. Se investigaron los constituyentes extraídos a temperaturas cercanas a 60 ºC y 70 ºC. Los resultados de la identificación colorimétrica indican extracción de catequinas y flavonoles a ambas temperaturas, dependiendo de la región y origen de la yerba mate. La presencia de flavonoles libres, flavononas, flavonoles y xantonas y sus heterósidos se produce a 60 oC, lo que también depende de la región y origen de la yerba mate. El contenido total de antocianinas de la yerba mate comercializada en la región suroeste de Paraná, Brasil, se determinó mediante espectroscopía ultravioleta visible. Las muestras de yerba mate investigadas mostraron contenidos de antocianinas, en relación a cianidina-3-glucosídica de 4,09 ± 0,26% y 4,10 ± 0,37%. Las antocianinas son flavonoides que tienen acción antioxidante, lo que indica que beber mate permite la incorporación de antioxidantes en la dieta alimentaria. Por lo tanto, este estudio propone la evaluación fitoquímica de extractos de yerba mate mediante identificación colorimétrica e investigación del contenido de antocianinas presentes en la yerba mate comercializada, permitiéndonos abordar el principio 7 (Uso de Fuentes Renovables de Materia Prima) de la Química Verde y cumplir con los principios de los ODS enfocados sobre hambre cero y agricultura sostenible (Objetivo 2); salud y bienestar (Objetivo 3); educación de calidad (Objetivo 4); Ciudades y comunidades sostenibles (Objetivo 11); consumo y producción responsables (Objetivo 12). O chimarrão é uma bebida típica no sul do Brasil caracterizada pela infusão de folhas e finos ramos da erva-mate (Ilex paraguariensis). A extração hidroalcóolica (método clássico) foi realizada para comparar os constituintes extraídos em etanol, 30%, com os constituintes extraídos em meio aquoso, simulando quais constituintes são ingeridos durante o consumo do chimarrão. Foram investigados os constituintes extraídos em temperaturas próximas de 60 ºC e 70 ºC. Os resultados provenientes de identificação colorimétrica indicam extração de catequinas e flavonóis em ambas as temperaturas, dependendo da região e da procedência da erva-mate. Já a presença de flavonóis, flavononas, flavononóis e xantonas livres e seus heterosídeos ocorre a 60 oC, o que também depende da região e da procedência da erva-mate. O teor total de antocianinas da erva-mate comercializada na região sudoeste do Paraná, Brasil, foi determinado por espectroscopia de ultravioleta-visível. As amostras de erva-mate investigadas apresentaram teores de antocianinas, em relação à cianidina-3-glicosídica de 4,09 ± 0,26% e 4,10 ± 0,37%. As antocianinas são flavonoides, que possuem ação antioxidante, indicando que beber chimarrão permite a implementação de antioxidantes na dieta alimentar. Dessa forma, o presente estudo propõe a avaliação fitoquímica dos extratos de erva-mate por identificação colorimétrica e investigação do teor de antocianinas presentes na erva-mate comercialmente vendidas, permitindo abordar o princípio 7 (Uso de Fontes Renováveis de Matéria-Prima) da Química Verde e atendendo princípios da ODS voltados à fome zero e agricultura sustentável (Objetivo 2), saúde e bem estar (Objetivo 3); educação de qualidade (Objetivo 4); cidades e comunidades sustentáveis (Objetivo 11) e consumo e produção responsáveis (Objetivo 12). Facultad de Ciencias Agronómicas - UNR 2024-12-21 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo evaluado por pares text/html application/pdf https://cienciasagronomicas.unr.edu.ar/index.php/agro/article/view/88 10.35305/agro44.e043 Ciencias Agronómicas; Núm. 44 (24): 2024; e043 2250-8872 1853-4333 por https://cienciasagronomicas.unr.edu.ar/index.php/agro/article/view/88/98 https://cienciasagronomicas.unr.edu.ar/index.php/agro/article/view/88/103 Derechos de autor 2024 Mariane Cristine Tonin, Camila de Moraes Ribeiro dos Santos, Keller Paulo Nicolini, Jaqueline Nicolini https://creativecommons.org/licenses/by-nc-sa/4.0 |