Changes in phytochemical composition, bioactivity and in vitro digestibility of guayusa leaves (Ilex guayusa Loes.) in different ripening stages

Autor:	José, Villacís-Chiriboga, Almudena, García-Ruiz, Nieves, Baenas, Diego A, Moreno, Antonio J, Meléndez-Martínez, Carla M, Stinco, Lourdes, Jerves-Andrade, Fabián, León-Tamariz, Johanna, Ortiz-Ulloa, Jenny, Ruales
Rok vydání:	2017
Předmět:	Plant Leaves Phenols Plant Extracts Phytochemicals Humans Digestion Carotenoids Ilex guayusa Antioxidants
Zdroj:	Journal of the science of food and agriculture. 98(5)
ISSN:	1097-0010
Popis:	Guayusa (Ilex guayusa Loes.) leaves, native of the Ecuadorian Amazon, are popularly used for preparing teas. This study aimed to assess the influence of leaf age on the phenolic compounds and carotenoids and the bioactivity and digestibility (in vitro) of aqueous and hydroalcoholic leaf extracts.In total, 14 phenolic compounds were identified and quantified. Chlorogenic acid and quercetin-3-O-hexose were the main representatives of the hydroxycinnamic acids and flavonols respectively. Seven carotenoids were quantified, lutein being the main compound. Ripening affected phenolic content significantly, but there was no significant difference in carotenoid content. Antioxidant capacity, measured by the DPPHYoung guayusa leaves have potential applications as a functional ingredient in food and pharmaceutical industries. © 2017 Society of Chemical Industry.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::3bd80417a6b7e39f701ae8894f17b7f6 https://pubmed.ncbi.nlm.nih.gov/28906554 Zobrazit plný text záznamu Plný text