Effect of Cocoa Bean Shell Addition on Metabolite Profile and Antioxidant Activity of Herbal Infusions.

Autor: Quijano-Avilés M; Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), ESPOL Polytechnic University, Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo Km 30.5 vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador., Chóez-Guaranda I; Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), ESPOL Polytechnic University, Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo Km 30.5 vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador., Viteri R; Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), ESPOL Polytechnic University, Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo Km 30.5 vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador., Barragán-Lucas A; Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), ESPOL Polytechnic University, Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo Km 30.5 vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador., Sosa D; Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), ESPOL Polytechnic University, Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo Km 30.5 vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador.; Facultad de Ciencias de la Vida (FCV), ESPOL Polytechnic University, Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, Km. 30.5 vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador., Manzano P; Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), ESPOL Polytechnic University, Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo Km 30.5 vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador.; Facultad de Ciencias de la Vida (FCV), ESPOL Polytechnic University, Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, Km. 30.5 vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador.
Jazyk: angličtina
Zdroj: International journal of food science [Int J Food Sci] 2021 May 06; Vol. 2021, pp. 9915797. Date of Electronic Publication: 2021 May 06 (Print Publication: 2021).
DOI: 10.1155/2021/9915797
Abstrakt: Cocoa bean shell (CBS) is a by-product with aromatic characteristics that can enhance the aroma and bioactivity of herbal infusions. This study was aimed to determine the effect of the addition of cocoa bean shell on the metabolite profile and antioxidant activity of infusions made with Ilex guayusa and Vernonanthura patens and their mixtures. Metabolite profile was analyzed by gas chromatography-mass spectrometry combined with multivariate analysis. Total polyphenol content and flavonoids were determined by the Folin-Ciocalteu method and by the flavonoid-AlCl3 complex, respectively. Antioxidant activities were measured by the decolorization assay of the 2,2-diphenyl-1-picrylhydrazyl radical and the ferric reducing antioxidant power. The results revealed that the addition of CBS increases the content of phenolic acids in the infusions (caffeic acid, 4-hydroxybenzoic acid, and pyrocatechol). Nonetheless, the antioxidant activity of the infusions decreased with the addition of CBS (16.21 to 2.74 TEAC). Carboxylic acids and derivatives, major compounds present in the infusions prepared with V. patens , were the metabolites that showed the highest correlation with the antioxidant activity. This study suggests that the infusions made with CBS present a profile of metabolites different from the infusions of I. guayusa , V. patens , and their mixtures.
Competing Interests: The authors declare that there is no conflict of interest.
(Copyright © 2021 Maria Quijano-Avilés et al.)
Databáze: MEDLINE
Externí odkaz: