| Autor: |
Vanessa Graciela Hartwig, Miguel Eduardo Schmalko, Stella Maris Alzamora, Luis Alberto Brumovsky |
| Jazyk: |
angličtina |
| Rok vydání: |
2013 |
| Předmět: |
|
| Zdroj: |
International Journal of Food Studies, Vol 2, Iss 1 (2013) |
| Druh dokumentu: |
article |
| ISSN: |
2182-1054 |
| DOI: |
10.7455/ijfs/2.1.2013.a6 |
| Popis: |
Optimal conditions for the industrial extraction of total polyphenols from maté (Ilex paraguariensis) were determined using response surface methodology, with two independent variables: ethanol percentage of the extraction solution and liquid to solid ratio. Response variables were total polyphenol content, antioxidant capacity, concentration of total polyphenols and caffeine content.The optimal conditions found were a liquid to solid ratio from 8 - 9 w w-1 and ethanol percentage of the extraction solution from 30 -50 % w w-1. Under these conditions the main predicted values corresponding to leaf extracts were 40 μg chlorogenic acid equivalents mL-1 of original extract, 13 g chlorogenic acid equivalents per 100 g dry matter for total polyphenol content, 22 g Trolox equivalents and 15.5 g ascorbic acid equivalents per 100 g dry matter for antioxidant capacity. The total polyphenol content of twig extracts was 36% lower than that in the leaf extracts. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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