Phenolic antioxidants

identified by ESI-MS from Yerba mate
(Ilex paraguariensis) and green tea (Camelia sinensis) extracts

The content on the website comes from  the National Library of Medicine  and has been translated into Polish.

Link to source –  https://pubmed.ncbi.nlm.nih.gov/17851401/

Abstract

Aqueous extracts of green yerba mate (Ilex paraguariensis) and green tea (Camellia sinensis) are a good source of phenolic antioxidants, as already described in the literature. The subject of the research were organic extracts from yerba mate, 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 activities were determined by DPPH assay. Organic extracts containing phenolic antioxidants can be used as natural antioxidants in the food industry, replacing the currently used synthetic phenolic additives. Ethanol and water extracts from green yerba mate, roasted yerba mate, and green tea showed excellent DPPH scavenging activity (>89%). Green and roasted yerba mate ether extracts showed weak scavenging activity, different from the behavior observed for green tea ether extract. The main phenolic compounds identified in water and ethanol extracts of green yerba mate were: caffeic acid, quinic acid, caffeoylglucose, caffeoylquinic acid, feruloylquinic acid, dicaffeoylquinic acid and rutin. After the roasting process, two new compounds were formed: caffeoylshikimic acid and dicaffeoylshikimic acid. Ethanol extracts from yerba mate, both roasted and green, with a lower content of phenolic compounds (3.80 and 2.83 mg/mL) showed high antioxidant activity and even at very low concentrations of phenols, the ether extract from GT (0.07 mg/mL) inhibited DPPH by more than 90%. The main phenolic compounds identified in water and ethanol extracts of green yerba mate were: caffeic acid, quinic acid, caffeoylglucose, caffeoylquinic acid, feruloylquinic acid, dicaffeoylquinic acid and rutin. After the roasting process, two new compounds were formed: caffeoylshikimic acid and dicaffeoylshikimic acid. Ethanol extracts from yerba mate, both roasted and green, with a lower content of phenolic compounds (3.80 and 2.83 mg/mL) showed high antioxidant activity and even at very low concentrations of phenols, the ether extract from GT (0.07 mg/mL) inhibited DPPH by more than 90%. The main phenolic compounds identified in water and ethanol extracts of green yerba mate were: caffeic acid, quinic acid, caffeoylglucose, caffeoylquinic acid, feruloylquinic acid, dicaffeoylquinic acid and rutin. After the roasting process, two new compounds were formed: caffeoylshikimic acid and dicaffeoylshikimic acid. Ethanol extracts from yerba mate, both roasted and green, with a lower content of phenolic compounds (3.80 and 2.83 mg/mL) showed high antioxidant activity and even at very low concentrations of phenols, the ether extract from GT (0.07 mg/mL) inhibited DPPH by more than 90%. After the roasting process, two new compounds were formed: caffeoylshikimic acid and dicaffeoylshikimic acid. Ethanol extracts of yerba mate, both roasted and as well as green ones, with a lower content of phenolic compounds (3.80 and 2.83 mg/mL) showed high antioxidant activity and even at very low concentrations of phenols, the ether extract of GT (0.07 mg/mL) inhibited DPPH by over 90% . After the roasting process, two new compounds were formed: caffeoylshikimic acid and dicaffeoylshikimic acid. Ethanol extracts from yerba mate, both roasted and green, with a lower content of phenolic compounds (3.80 and 2.83 mg/mL) showed high antioxidant activity and even at very low concentrations of phenols, the ether extract from GT (0.07 mg/mL) inhibited DPPH by more than 90%.

Figurines

The content on the website comes from  the National Library of Medicine  and has been translated into Polish.

Link to source –  https://pubmed.ncbi.nlm.nih.gov/17851401/