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Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages

2017Journal article Open access
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dc.contributor.authorCorrea, Vanesa G.
dc.contributor.authorGonçalves, Geferson A.
dc.contributor.authorSá-Nakanishi, Anacharis B. de
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.contributor.authorDias, Maria Inês
dc.contributor.authorKoehnlein, Eloá A.
dc.contributor.authorSouza, Cristina G.M. de
dc.contributor.authorBracht, Adelar
dc.contributor.authorPeralta, Rosane M.
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-29T10:39:33Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-29T10:39:33Z
dc.date.issued2017
dc.description.abstractYerba mate (Ilex paraguariensis) is a plant that grows naturally in South America. From its leaves and thin stems different kinds of beverages are prepared (chimarrão, tererê and tea mate), all of them rich in bioactive substances. The aim of this study was to evaluate the influence of in vitro gastrointestinal digestion and colonic fermentation on the stability of the polyphenols and on the antioxidant, antimicrobial and antitumoral activities of the yerba mate beverages. The phenolic chromatographic profile revealed that both the in vitro digestion and the colonic fermentation caused a pronounced decrease in 3,5-O-dicaffeoylquinic acid and 5-O-caffeoylquinic acid in the preparations. However, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid and salvianolic acid I were only barely affected in all preparations. Despite the decrease in the phytochemicals content, yerba mate beverages maintain their functional properties such as antioxidant, antibacterial and antitumoral activities.pt_PT
dc.description.sponsorshipThe authors thank the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Proc. 3079/2015-8) and Fundação Araucária (Proc.24/2012) for funding this study. Authors V.G. Correa and G.A. Gonçalves thanks Coordenação de Aperfeiçoamento do Pessoal do Ensino Superior (CAPES) for the financial support provided for their post-graduate studies in Universidade Estadual de Maringá. A. Bracht, and R.M. Peralta research grant recipients of CNPq. The authors are also thankful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Program PT2020 for financial support to CIMO (UID/AGR/00690/2013), L. Barros (SFRH/BPD/107855/2015) and M.I. Dias (SFRH/BD/84485/2012) grant. To POCI-01-0145-FEDER-006984 (LA LSRE-LCM), funded by ERDF, through POCI-COMPETE2020 and FCT.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCorrea, Vanesa G.; Gonçalves, Geferson A.; Sá-Nakanishi, Anacharis B. De; Ferreira, Isabel C.F.R.; Barros, Lillian; Dias, Maria I.; Koehnlein, Eloá A.; Souza, Cristina G.M. de; Bracht, Adelar; Peralta, Rosane M. (2017). Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages. Food Chemistry. ISSN 0308-8146. 237, p. 453-460
dc.identifier.doi10.1016/j.foodchem.2017.05.125pt_PT
dc.identifier.issn03088146
dc.identifier.urihttp://hdl.handle.net/10198/15060
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.relationProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
dc.relationIMPROVING SECONDARY METABOLITES PRODUCTION THROUGH IN VITRO CULTURE TECHNIQUE: CHEMICAL AND GENETIC CHARACTERIZATION OF EDIBLE PLANTS, BIOACTIVE PROPERTIES AND MICROENCAPSULATION OF PHENOLIC FRACTIONS
dc.titleEffects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beveragesen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
oaire.awardTitleIMPROVING SECONDARY METABOLITES PRODUCTION THROUGH IN VITRO CULTURE TECHNIQUE: CHEMICAL AND GENETIC CHARACTERIZATION OF EDIBLE PLANTS, BIOACTIVE PROPERTIES AND MICROENCAPSULATION OF PHENOLIC FRACTIONS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F84485%2F2012/PT
oaire.fundingStream5876
person.familyNameFerreira
person.familyNameBarros
person.familyNameDias
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.givenNameMaria Inês
person.identifier144781
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person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-8744-7814
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.ridM-8242-2013
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id54388787000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
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