Avaliação da atividade de compostos bioativos presentes na erva-mate (Ilex paraguariensis A. St.-Hill) ao longo dos processos industriais
Palavras-chave:
Erva-mate. Processamento Industrial. Compostos bioativos.
Resumo
A utilização da erva-mate propagou-se praticamente por todo o mundo devido a descoberta dos benefícios à saúde por meio do consumo de bebidas e derivados desta planta. Durante o processamento industrial, podem sofrer alterações no perfil e na concentração dos compostos bioativos, os quais podem modificar suas atividades biológicas. Neste sentido este trabalho teve como objetivo avaliar a umidade relativa, o teor de cafeína, compostos fenólicos e a atividade antioxidante na erva-mate (Ilex paraguariensis A. St.-Hill) plantada in natura e ao longo de cada etapa industrial, como no sapeco, secagem (em secador rotativo e esteira) e moagem. As amostras de erva-mate in natura foram coletadas na região do Alto Uruguai entre os municípios de Barão de Cotegipe e Erechim; e foram processadas e coletadas em uma indústria ervateira. A extração dos compostos bioativos das amostras foi realizada em ultrassom com solvente hidroalcóolico. Os resultados adquiridos permitiram verificar que os teores de cafeína, compostos fenólicos e atividade antioxidante nos extratos de erva-mate obtidos nas diferentes etapas do processamento industrial foram maiores em relação a amostra in natura. Assim, verificou-se que a erva-mate processada para chimarrão é uma excelente fonte de compostos bioativos.
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Referências
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[3] MURAKAMI, A.; AMBONI, R. ; PRUDÊNCIO, E. et al. Concentration of phenolic compounds in aqueous mate (Ilex paraguariensis A. St. Hil) extract through nanofiltration. LWT - Food Science and Technology. v. 44, p. 2211–2216, 2011.
[4] BRACESCO, N.; SANCHEZ, A.G.; CONTRERAS, V.; MENINI, T.; GUGLIUCCI, D. A. Recent advances on Ilex paraguariensis research: Minireview. Journal of ethnopharmacology. v. 136, p. 378–384, 2011.
[5] CROGE, C.P.; CUQUEL, F.L.; PINTRO, P.T.M. Yerba mate: cultivation systems, processing and chemical composition. A review. Scientia Agricola. v. 78, n. 5, p. 2021.
[6] LUDKA, F.; TANDLER, L.; KUMINEK, G.; OLESCOWICZ, G.; JACOBSEN, J.; MOLZ, S. Ilex paraguariensis hydroalcoholic extract exerts antidepressant-like and neuroprotective effects. Behavioural Pharmacology. v. 27, p. 1, 2015.
[7] ZUIN, V.; MONTERO, L.; BAUER, C.; POPP, P. Stir bar sorptive extraction and high-performance liquid chromatography-fluorescence detection for the determination of polycyclic aromatic hydrocarbons in Mate teas. Journal of chromatography. A. v. 1091, p. 2–10, 2005.
[8] ISOLABELLA, S.; COGOI, L.; LÓPEZ, P.; ANESINI, C.; FERRARO, G.; FILIP, D. R.Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing. Food Chemistry. v. 122, n. 3, p. 695–699, 2010.
[9] PRUDÊNCIO, A.P.A.; PRUDÊNCIO, E.S.; AMBONI, R.D.M.C. et al. Phenolic composition and antioxidant activity of the aqueous extract of bark from residues from mate tree (Ilex paraguariensis St. Hil.) bark harvesting concentrated by nanofiltration. Food and Bioproducts Processing. v. 90, n. 3, p. 399–405, 2012.
[10] VIEIRA, G.S. Estudo dos processos de extração de Antocianinas da polpa de juçara (Euterpe edulis Mart.) e da concentração do extrato por nanofiltração, (2015).
[11] SILVA, H.; SILVA, C.; BOLANHO, B. Ultrasonic‐assisted extraction of betalains from red beet (Beta vulgaris L.). Journal of Food Process Engineering. v. 41, p. 2018.
[12] CHEMAT, F.; ROMBAUT, N.; SICAIRE, A.-G.; MEULLEMIESTRE, A.; FABIANO-TIXIER, A.-S.; ABERT-VIAN, M. Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrasonics Sonochemistry. v. 34, p. 540–560, 2017.
[13] DAMIANI, E.; BACCHETTI, T.; PADELLA, L.; TIANO, L.; CARLONI, P. Antioxidant activity of different white teas: Comparison of hot and cold tea infusions. Journal of Food Composition and Analysis. v. 33, p. 59–66, 2014.
[14] SINGLETON, ROSSI, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture. v. 16, p. 144–168, 1965.
[15] KULISIC, T.; RADONIC, A.; KATALINIC, V. MILOS, M. Use of different methods for testing antioxidative activity of oregano essential oil. Food Chemistry. v. 85, n. 4, p. 633–640, 2004.
[16] SILVESTRI, J.D.F.; PAROUL, N.; CZYEWSKI, E. et al. Chemical composition and antioxidant and antibacterial activities of clove essential oil (Eugenia caryophyllata Thunb). Revista Ceres. v. 57, n. 5, p. 589–594, 2010.
[17] VALDUGA, A.T.; FINZER, J.R.D.; MOSELE, S.H. Processamento de Erva-Mate. Edifapes, Erechim, 2003.
[18] BERTÉ, K.A.S.; FREITAS, R.J.S.; RUCKER, N.G.A.; RAPACCI, M. Vida-de-prateleira: microbiologia da erva-mate chimarrão. Acta Farmacéutica Bonaerense. v. 25, n. 1, p. 95–98, 2006.
[19] RENOVATTO, J.; AGOSTINI, Y. P. Qualidade microbiológica e físico-química de amostras de erva-mate (Ilex paraguariensis) comercializadas em Dourados, MS. Interbio. v. 2, n. 2, p. 12–20, 2008.
[20] BRAGHINI, F.; CARLI, C.G.; BONSAGLIA, B.; SILVEIRA JUNIOR, J.F.S.; OLIVEIRA, J.; TRAMUJAS, D. F.; TONIAL, I.B. Composição físico-química de erva-mate, antes e após simulação do chimarrão. Pesquisa Agropecuária Gaúcha. v. 20, p. 7–15, 2014.
[21] BRASIL, Resolução RDC n. 277, de 22 de setembro de 2005. Aprova o regulamento técnico para café, cevada, chá, erva-mate e produtos solúveis. 2005.
[22] BRASIL, Resolução RDC n. 303, de 7 de novembro de 2002. Aprova o Regulamento Técnico para Fixação de Identidade e Qualidade do Composto de Erva-Mate. 2002.
[23] ZANELLA PINTO, V.; PILATTI RICCIO, D.; COSTA, E.; MICHELETTO, Y.; QUAST, E.; SANTOS, G. Phytochemical composition of extracts from yerba mate chimarrão. SN Applied Sciences. v. 3, p. 2021.
[24] BISOGNIN, D.A. ; DA LUZ, L.V.; LENCINA, K.H.; DOS SANTOS, C.O.; SAUTTER, C.K. Contents of total phenolics and flavonoids in and antioxidant activity of Ilex paraguariensis leaves. Pesquisa Agropecuária Brasileira. v. 54, p. 2019.
[25] SORIA, A.C.; VILLAMIEL, M. Effect of ultrasound on the technological properties and bioactivity of food: a review. Trends in Food Science & Technology. v. 21, n. 7, p. 323–331, 2010.
[26] KOTOVICZ, V.; WYPYCH, F.; ZANOELO, E. Pulsed hydrostatic pressure and ultrasound assisted extraction of soluble matter from mate leaves (Ilex paraguariensis): Experiments and modeling. Separation and Purification Technology. v. 132, p. 1–9, 2014.
[27] SUN, Y.; LIU, Z.; WANG, D. J. Ultrasound-assisted extraction of five isoflavones from Iris tectorum Maxim. Separation and Purification Technology. v. 78, p. 49–54, 2011.
[28] ASPÉ, E.; FERNÁNDEZ, D K. The effect of different extraction techniques on extraction yield, total phenolic, and anti-radical capacity of extracts from Pinus radiata Bark. Industrial Crops and Products. v. 34, n. 1, p. 838–844, 2011.
[29] OU, B.; HAMPSCH-WOODILL, M.; PRIOR, D R.L. Development and Validation of an Improved Oxygen Radical Absorbance Capacity Assay Using Fluorescein as the Fluorescent Probe. Journal of Agricultural and Food Chemistry. v. 49, n. 10, p. 4619–4626, 2001.
[30] CHEN, M.; ZHAO, Y.; YU, S. Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from sugar beet molasses. Food Chemistry. v. 172, p. 543–550, 2015.
[31] YUAN, J.; HUANG, J.; WU, G. et al. Multiple responses optimization of ultrasonic-assisted extraction by response surface methodology (RSM) for rapid analysis of bioactive compounds in the flower head of Chrysanthemum morifolium Ramat. Industrial Crops and Products. v. 74, p. 192–199, 2015.
[32] HE, B.; ZHANG, L.-L.; YUE, X.-Y. et al. Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace. Food Chemistry. v. 204, p. 70–76, 2016.
[33] ESMELINDRO, M.; TONIAZZO, G.; WACZUK, A.; DARIVA, C.; OLIVEIRA, D. Caracterização físico-química da erva-mate: influência das etapas do processamento industrial. Ciência Tecnol Aliment. v. 22, p. 2002.
[34] ZAMPIER, A.C. Avaliação dos níveis de nutrientes, cafeína e taninos após adubação mineral e orgânica, e sua relação com produtividade na erva-mate (llex paraguariensis St Hil.), (2001).
[35] BARBOZA, L.M. V. Desenvolvimento de bebida à base de erva-mate (Ilex paraguariensis Saint Hilaire) adicionada de fibra alimentar, (2006).
[36] DARTORA, N.; DE SOUZA, L.M.; SANTANA-FILHO A.P., et al. UPLC-PDA–MS evaluation of bioactive compounds from leaves of Ilex paraguariensis with different growth conditions, treatments and ageing. Food Chemistry. v. 129, n. 4, p. 1453–1461, 2011.
[37] MORENO-MATEOS, M.; FERNÁNDEZ, J.; ROUET, R. et al. CRISPR-Cpf1 mediates efficient homology-directed repair and temperature-controlled genome editing. Nature Communications. v. 8, p. 2017.
[38] RIVERA-OLIVER M.; DÍAZ-RÍOS, M. Using caffeine and other adenosine receptor antagonists and agonists as therapeutic tools against neurodegenerative diseases: A review. Life Sciences. v. 101, n. 1–2, p. 1–9, 2014.
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Publicado
2023-10-25
Como Citar
Steffens, C., Galina, D., Nascimento, L. H., & Steffens, J. (2023). Avaliação da atividade de compostos bioativos presentes na erva-mate (Ilex paraguariensis A. St.-Hill) ao longo dos processos industriais. Revista Tecnológica, 31, 121 - 139. https://doi.org/10.4025/revtecnol.v31i0.60746
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Artigos
Os autores podem manter os direitos autorais pelo seu trabalho, mas repassam direitos de primeira publicação à revista. A revista poderá usar o trabalho para fins não-comerciais, incluindo direito de enviar o trabalho em bases de dados de Acesso Livre.
