| Autor: |
da Silveira TFF; School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil. ferreira.tayse@gmail.com., Meinhart AD; School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil., de Souza TCL; School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil., Cunha ECE; School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil., de Moraes MR; School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil., Filho JT; School of Agricultural Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil., Godoy HT; School of Food Engineering, State University of Campinas (UNICAMP), Campinas, SP, Brazil. |
| Abstrakt: |
The beverage obtained from the yerba mate tea, besides being the most consumed in Brazil, has high concentrations of chlorogenic acids. In this study, a central composite design was employed to establish the best infusion time, temperature and water volume to maximize the extraction of chlorogenic acids 5-caffeoylquinic (5CQ), 3.4-dicaffeoylquinic (3.4 DQ), 3.5-dicaffeoylquinic (3.5 DQ) and 4.5-dicaffeoylquinic (4.5 DQ), from the leaves and stems of yerba mate tea (beverage ready for consumption). Analyses were performed by high-performance liquid chromatography and the optimum conditions were obtained through the use of the desirability function of Derringer and Suich. The maximum chlorogenic acids content in the beverage was obtained when the infusion was prepared with 2 g of mate tea, in 300 mL of water at 95 °C, under infusion for 16 min. The optimal conditions were applied for the preparation of beverages from 15 commercial samples of yerba mate tea, and it was observed that the sum of the concentration of the four compounds showed variation of up to 79 times between the average of the samples, which can be attributed to climatic conditions of cultivation of the plant and/or of processing. |
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