Impact of water temperature of chimarrão on phenolic compounds extraction

SILVEIRA, Tayse Ferreira Ferreira da; MEINHART, Adriana Dillenburg; SOUZA, Thaís Cristina Lima de; CUNHA, Elenice Carla Emídio; MORAES, Maria Rosa de; LORINI, Alexandre; TEIXEIRA FILHO, José; GODOY, Helena Teixeira

doi:10.1590/fst.23720

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Original Article • Food Sci. Technol (Campinas) 41 (4) • Oct-Dec 2021 • https://doi.org/10.1590/fst.23720 copy

Impact of water temperature of chimarrão on phenolic compounds extraction

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study evaluated the effect of water temperature (65 °C, 75 °C, 85 °C, 95 °C) on the concentration of caffeic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinc acid and rutin in chimarrão aqueous extracts prepared from two commercial types of yerba mate: traditional and coarse ground. The chimarrão preparation simulated the homemade process. Regardless of the temperature, aqueous extracts from the coarse ground had 60% more phenolic compounds than the traditional ones. In the extracts of coarse ground yerba mate the temperature of 95 °C favored the extraction of the compounds in relation to the other temperatures. For the traditional yerba mate extracts there was no difference regarding the temperature. The chlorogenic acids content in the chimarrão extracts is significantly higher than in other foods and beverages and represent an excellent contribution for chlorogenic acids intake.

Keywords:
chlorogenic acids; Ilex paraguariensis; infusion; yerba mate

Coarse ground yerba mate
Compound	Content in yerba mate (mg 85 g^-1)	% Extracted with 30 extracts
Compound	Content in yerba mate (mg 85 g^-1)	65 ºC	75 ºC	85 ºC	95 ºC	Average
Caffeic acid	11.4 ^a	15.6 ^a	14.1 ^a	17.1 ^a	27.4 ^a	18.6 ^a
5-CQA	1360.8 ^a	20.0 ^a	14.8 ^a	18.0 ^a	28.1 ^a	20.2 ^a
3,4-DQA	251.6 ^a	18.2 ^a	14.9 ^a	19.1 ^a	28.3 ^a	20.1 ^a
3,5-DQA	1704.4 ^a	13.8 ^a	11.0 ^a	12.9 ^a	18.4 ^a	14.0 ^a
4,5-DQA	454.7 ^a	17.9 ^a	14.9 ^a	17.9 ^a	27.3 ^a	19.5 ^a
Rutin	397.8 ^a	11.8 ^a	9.6 ^a	11.9 ^a	17.6 ^a	12.8 ^a
Average % extracted		16.2	13.2	16.2	24.5	17.5
Traditional yerba mate
Compound	Content in yerba mate (mg 85.g^-1)	% Extracted with 30 extracts
Compound	Content in yerba mate (mg 85.g^-1)	65 ºC	75 ºC	85 ºC	95 ºC	Average
Caffeic acid	11.4 ^a	6.5 ^b	10.3 ^b	8.5 ^b	12.9 ^b	9.5 ^b
5-CQA	1379.5 ^a	6.8 ^b	9.8 ^b	7.2 ^b	8.0 ^b	7.9 ^b
3,4-DQA	256.7 ^a	6.4 ^b	9.1 ^b	7.6 ^b	10.6 ^b	8.4 ^b
3,5-DQA	1750.17 ^a	5.1 ^b	6.7 ^b	5.3 ^b	5.0 ^b	5.5 ^b
4,5-DQA	492.4 ^a	6.5 ^b	9.2 ^b	7.5 ^b	8.1 ^b	7.8 ^b
Rutin	382.9 ^a	4.0 ^b	6.0 ^b	4.3 ^b	3.9 ^b	4.5 ^b
Média % extracted		5.9	8.5	6.7	8.1	7.3

Coarse ground yerba mate
Compound	mg in 10 chimarrão extracts					mg in 30 chimarrão extracts
Compound	65 ºC	75 ºC	85 ºC	95 ºC	Average	65 ºC	75 ºC	85 ºC	95 ºC	Average
Caffeic acid	0.7	0.7	1.0	1.4	1.0	1.8	1.6	2.0	3.1	1.8
5-CQA	124.7	101.2	142.6	203.4	143.0	271.6	202.0	244.5	382.4	271.6
3,4-DQA	19.2	17.5	24.6	35.6	24.2	45.7	37.5	48.0	71.3	45.7
3,5-DQA	103.0	90.4	124.6	171.2	122.3	236.0	187.0	220.4	313.2	236.0
4,5-DQA	33.6	30.8	43.1	61.9	42.3	81.4	67.9	81.3	124.1	81.4
Rutin	21.9	19.1	27.2	39.0	26.8	47.1	38.3	47.5	70.2	47.1
Total phenolics	303.1	259.7	363.0	512.5	359.6	683.7	534.3	643.7	964.3	683.7
Traditional yerba mate
Compound	mg in 10 chimarrão extracts					mg in 30 chimarrão extracts
Compound	65 ºC	75 ºC	85 ºC	95 ºC	Average	65 ºC	75 ºC	85 ºC	95 ºC	Average
Caffeic acid	0.5	0.7	0.6	0.8	0.7	0.7	1.2	1.0	1.5	1.1
5-CQA	67.1	90.1	72.9	78.9	77.2	94.2	134.5	98.8	110.7	109.6
3.4-DQA	10.9	15.0	13.1	15.7	13.7	16.3	23.2	19.6	27.2	21.6
3.5-DQA	60.7	81.0	68.3	67.3	69.3	88.6	117.9	92.4	88.1	96.7
4.5-DQA	20.2	29.0	24.5	26.1	25.0	32.2	45.2	36.9	39.8	38.5
Rutin	11.2	16.2	13.0	12.1	13.1	15.4	22.8	16.4	15.0	17.4
Total phenolics	170.7	232.1	192.4	200.9	199.0	247.4	344.9	265.1	282.2	284.9

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[1] *Corresponding author: adrianadille@gmail.com