Phenolic Antioxidants Identified by ESI-MS from Yerba Maté (Ilex Paraguariensis) and Green Tea (Camelia Sinensis) Extracts

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2007 Sep 14

PMID 17851401

Citations 42

Authors

Deborah H Markowicz Bastos

Luciane A Saldanha

Rodrigo R Catharino

Alexandra C H F Sawaya

Ildenize B S Cunha

Patricia O Carvalho

Marcos N Eberlin

Affiliations

Soon will be listed here.

Abstract

Aqueous extracts of green yerba maté (Ilex paraguariensis) and green tea (Camellia sinensis) are good sources of phenolic antioxidants, as already described in the literature. The subject of this study were organic extracts from yerba maté, 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 activity was determined by the DPPH assay. Organic extracts containing phenolic antioxidants might be used as natural antioxidants by the food industry, replacing the synthetic phenolic additives used nowadays. Ethanolic and aqueous extracts from green yerba maté, roasted yerba maté and green tea showed excellent DPPH scavenging activity (>89%). The ether extracts from green and roasted yerba maté displayed a weak scavenging activity, different from the behavior observed for the green tea ether extract. The main phenolic compounds identified in green yerba maté water and ethanolic extracts were: caffeic acid, quinic acid, caffeoyl glucose, caffeoylquinic acid, feruloylquinic acid, dicaffeoylquinic acid and rutin. After the roasting process two new compounds were formed: caffeoylshikimic acid and dicaffeoylshikimic acid. The ethanolic extracts from yerba maté, both roasted and green, with lower content of phenolic compounds (3.80 and 2.83 mg/mL) presented high antioxidant activity and even at very low phenolic concentrations, ether extract from GT (0.07 mg/mL) inhibited DPPH over 90%.

Citing Articles

Antioxidant Capacity, Phenolic Compounds, and Other Constituents of Cold and Hot Yerba Mate () Infusions.

Platkiewicz J, Okolowicz D, Frankowski R, Grzeskowiak T, Jeszka-Skowron M, Zgola-Grzeskowiak A Antioxidants (Basel). 2025; 13(12.

PMID: 39765796 PMC: 11673172. DOI: 10.3390/antiox13121467.

UPLC-ESI/MS metabolic profiling of L. and M. Roem and investigation of their anti-diabetic activity supported with molecular docking studies.

El-Nashar H, Al-Qaaneh A, Bhuia M, Chowdhury R, Abdel-Maksoud M, Ebaid H Front Chem. 2024; 12:1462309.

PMID: 39618969 PMC: 11604428. DOI: 10.3389/fchem.2024.1462309.

Anti-Cataract Effect of the Traditional Aqueous Extract of Yerba Mate ( A. St.-Hil.): An In Ovo Perspective.

Oncu S, Becit-Kizilkaya M, Bilir A, Saritas A, Arikan-Soylemez E, Koca H Life (Basel). 2024; 14(8).

PMID: 39202736 PMC: 11355064. DOI: 10.3390/life14080994.

UPLC/ESI/MS profiling of red algae Galaxaura rugosa extracts and its activity against malaria mosquito vector, Anopheles pharoensis, with reference to Danio rerio and Daphnia magna as bioindicators.

El-Tabakh M, Elhawary E, Hwihy H, Darweesh K, Shaapan R, Ghazala E Malar J. 2023; 22(1):368.

PMID: 38041142 PMC: 10691061. DOI: 10.1186/s12936-023-04795-w.

Yerba Mate (Ilex paraguariensis) Processing and Extraction: Retention of Bioactive Compounds.

Dos Santos D, Alves V, Costa E, Martins A, Vieira A, Dos Santos G Plant Foods Hum Nutr. 2023; 78(3):526-532.

PMID: 37466823 DOI: 10.1007/s11130-023-01082-6.

References

Fuster M, Mitchell A, Ochi H, Shibamoto T . Antioxidative activities of heterocyclic compounds formed in brewed coffee. J Agric Food Chem. 2000; 48(11):5600-3. DOI: 10.1021/jf000605e. View

Yamaguchi T, Takamura H, Matoba T, Terao J . HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl. Biosci Biotechnol Biochem. 1998; 62(6):1201-4. DOI: 10.1271/bbb.62.1201. View

Papetti A, Daglia M, Aceti C, Quaglia M, Gregotti C, Gazzani G . Isolation of an in vitro and ex vivo antiradical melanoidin from roasted barley. J Agric Food Chem. 2006; 54(4):1209-16. DOI: 10.1021/jf058133x. View

Miketova P, Schram K, Whitney J, Li M, Huang R, Kerns E . Tandem mass spectrometry studies of green tea catechins. Identification of three minor components in the polyphenolic extract of green tea. J Mass Spectrom. 2000; 35(7):860-9. DOI: 10.1002/1096-9888(200007)35:7<860::AID-JMS10>3.0.CO;2-J. View

Chandra S, De Mejia Gonzalez E . Polyphenolic compounds, antioxidant capacity, and quinone reductase activity of an aqueous extract of Ardisia compressa in comparison to mate (Ilex paraguariensis) and green (Camellia sinensis) teas. J Agric Food Chem. 2004; 52(11):3583-9. DOI: 10.1021/jf0352632. View

Gugliucci A . Antioxidant effects of Ilex paraguariensis: induction of decreased oxidability of human LDL in vivo. Biochem Biophys Res Commun. 1996; 224(2):338-44. DOI: 10.1006/bbrc.1996.1030. View

Gugliucci A, STAHL A . Low density lipoprotein oxidation is inhibited by extracts of Ilex paraguariensis. Biochem Mol Biol Int. 1995; 35(1):47-56. View

Sawaya A, Tomazela D, Cunha I, Bankova V, Marcucci M, Custodio A . Electrospray ionization mass spectrometry fingerprinting of propolis. Analyst. 2004; 129(8):739-44. DOI: 10.1039/b403873h. View

Ramirez-Mares M, Chandra S, Gonzalez de Mejia E . In vitro chemopreventive activity of Camellia sinensis, Ilex paraguariensis and Ardisia compressa tea extracts and selected polyphenols. Mutat Res. 2004; 554(1-2):53-65. DOI: 10.1016/j.mrfmmm.2004.03.002. View

10.

Nishino H, Murakoshi M, Mou X, Wada S, Masuda M, Ohsaka Y . Cancer prevention by phytochemicals. Oncology. 2005; 69 Suppl 1:38-40. DOI: 10.1159/000086631. View

11.

Balentine D, Wiseman S, Bouwens L . The chemistry of tea flavonoids. Crit Rev Food Sci Nutr. 1998; 37(8):693-704. DOI: 10.1080/10408399709527797. View

12.

Leung L, Su Y, Chen R, Zhang Z, Huang Y, Chen Z . Theaflavins in black tea and catechins in green tea are equally effective antioxidants. J Nutr. 2001; 131(9):2248-51. DOI: 10.1093/jn/131.9.2248. View

13.

Gugliucci A, Menini T . Three different pathways for human LDL oxidation are inhibited in vitro by water extracts of the medicinal herb Achyrocline satureoides. Life Sci. 2002; 71(6):693-705. DOI: 10.1016/s0024-3205(02)01734-4. View

14.

Delgado-Andrade C, Rufian-Henares J, Morales F . Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods. J Agric Food Chem. 2005; 53(20):7832-6. DOI: 10.1021/jf0512353. View

15.

Fang N, Yu S, Prior R . LC/MS/MS characterization of phenolic constituents in dried plums. J Agric Food Chem. 2002; 50(12):3579-85. DOI: 10.1021/jf0201327. View

16.

Rasmussen S, Frederiksen H, Krogholm K, Poulsen L . Dietary proanthocyanidins: occurrence, dietary intake, bioavailability, and protection against cardiovascular disease. Mol Nutr Food Res. 2005; 49(2):159-74. DOI: 10.1002/mnfr.200400082. View

17.

Morales F . Melanoidins exert a weak antiradical activity in watery fluids. J Agric Food Chem. 2002; 50(16):4657-61. DOI: 10.1021/jf0255230. View

18.

Nanjo F, Goto K, Seto R, Suzuki M, Sakai M, Hara Y . Scavenging effects of tea catechins and their derivatives on 1,1-diphenyl-2-picrylhydrazyl radical. Free Radic Biol Med. 1996; 21(6):895-902. DOI: 10.1016/0891-5849(96)00237-7. View

19.

Yanagimoto K, Lee K, Ochi H, Shibamoto T . Antioxidative activity of heterocyclic compounds found in coffee volatiles produced by Maillard reaction. J Agric Food Chem. 2002; 50(19):5480-4. DOI: 10.1021/jf025616h. View

20.

Bracesco N, Dell M, Rocha A, Behtash S, Menini T, Gugliucci A . Antioxidant activity of a botanical extract preparation of Ilex paraguariensis: prevention of DNA double-strand breaks in Saccharomyces cerevisiae and human low-density lipoprotein oxidation. J Altern Complement Med. 2003; 9(3):379-87. DOI: 10.1089/107555303765551606. View