Cheminet Geraldine, Baroni María Verónica, Wunderlin Daniel A, Di Paola Naranjo Romina D
ISIDSA: Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, SECyT, Universidad Nacional de Córdoba, Bv. Dr. Juan Filloy s/n, Ciudad Universitaria, 5000 Córdoba, Argentina.
CEQUIMAP: Centro de Química Aplicada, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Ciudad Universitaria, 5000 Córdoba, Argentina.
J Food Sci Technol. 2021 Dec;58(12):4711-4721. doi: 10.1007/s13197-020-04961-x. Epub 2021 Jan 13.
contains bioactive compounds, and is widely consumed as a decoction beverage in several Southern American countries. At present, the consumption of mate with added herbal blends and flavors, called "composed ", has increased; however, no studies on the antioxidant characteristics of these products have been published. In this sense, the main objective was to assess the antioxidant characteristics of "composed " compared to "traditional ", in the form it is traditionally consumed. Total polyphenols content ranged from 15 to 45 mg/g GAE in all decoctions analyzed. Seventeen phenolic compounds were identified and quantified by HPLC-DAD-MS/MS, mainly belonging to the caffeoylquinic acids group. The antioxidant capacity was measured using in vitro assays, Ferric reducing ability of plasma (FRAP) and Trolox equivalent antioxidant capacity (TEAC), and with as the in vivo model organism. All decoctions displayed antioxidant activity and were capable of rescuing yeast cells between 10.68 and 18.38% from oxidative stress. Multiple regression analysis showed a high correlation between phenolic composition and activity of samples, where different compounds indicate a significant contribution to the observed activity. Significant differences were found in the content, profile and antioxidant activity of polyphenols when "traditional " and "composed " were compared. In some cases, the antioxidant capacity was similar or higher in composed while the rest displayed lower biological activity. Based on these findings, it would be possible to assume that the addition of herb mixtures modifies the antioxidant and biological properties of mate.
The online version contains supplementary material available at (10.1007/s13197-020-04961-x).
含有生物活性化合物，在几个南美国家作为煎剂饮料被广泛饮用。目前，添加了草药混合物和香料的马黛茶（称为“复合马黛茶”）的消费量有所增加；然而，尚未有关于这些产品抗氧化特性的研究发表。从这个意义上说，主要目的是评估“复合马黛茶”与“传统马黛茶”在传统饮用形式下的抗氧化特性。在所分析的所有煎剂中，总多酚含量在15至45毫克/克没食子酸当量之间。通过HPLC-DAD-MS/MS鉴定并定量了17种酚类化合物，主要属于咖啡酰奎尼酸类。使用体外测定法、血浆铁还原能力（FRAP）和Trolox等效抗氧化能力（TEAC）以及以酵母作为体内模型生物来测量抗氧化能力。所有煎剂均显示出抗氧化活性，并且能够使酵母细胞从氧化应激中恢复10.68%至18.38%之间。多元回归分析表明酚类成分与样品活性之间存在高度相关性，其中不同的化合物对观察到的活性有显著贡献。当比较“传统马黛茶”和“复合马黛茶”时，发现多酚的含量、谱图和抗氧化活性存在显著差异。在某些情况下，复合马黛茶的抗氧化能力相似或更高，而其他的则表现出较低的生物活性。基于这些发现，可以假设添加草药混合物会改变马黛茶的抗氧化和生物学特性。
在线版本包含可在(10.1007/s13197-020-04961-x)获取的补充材料。
