Mostrar el registro sencillo del ítem
dc.contributor.author
Valerga, Julia
dc.contributor.author
Shorthose, Robin
dc.contributor.author
Lanari Vila, Maria Cecilia
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.date.available
2016-12-29T17:56:16Z
dc.date.issued
2013-05
dc.identifier.citation
Valerga, Julia; Shorthose, Robin; Lanari Vila, Maria Cecilia; Antioxidant activity of yerba mate extracts: interactions between the individual polyphenols; Wiley Vch Verlag; European Journal Of Lipid Science And Technology; 115; 5; 5-2013; 513-525
dc.identifier.issn
1438-7697
dc.identifier.uri
http://hdl.handle.net/11336/10609
dc.description.abstract
Yerba mate extracts contain strong antioxidants like chlorogenic (CL) and its derivatives, caffeic (C), quercetin (Q), rutin (R), and kaempferol (K) that may improve food products nutritional quality and rancidity. To obtain products with consistent activity and composition, we analyzed the effect of yerba’s industrial processing on extracts composition, radical scavenging capacity (AA), inhibition of b-carotene/ linoleic acid oxidation (AI), and ferric reducing/antioxidant power (RP). We also determined the relationship between the composition of a mixture of C, CL, K, Q, and R and their AA, RP, and AI values. Industrial processing modified polyphenol composition and antioxidant activity of the yerba extracts. Pre-dried and dried/canchada leaves were the most appropriate raw materials combining optimum AA, RP, and AI levels. Extract’s capacity to improve ground beef’s lipid stability was better than similar levels of a-tocopherol. Relationships between AA, RP, or AI and polyphenol composition were satisfactorily predicted by a quadratic, a full or a reduced cubic models, respectively. Simultaneous optimization of all models allowed determining the best and worst performing blends. Extracts contents of caffeic, chlorogenic and its derivatives, quercetin, and rutin were within or under the limits of the least active region predicted and may account for the low activity levels observed.
Practical applications: Due to its antioxidant and therapeutic properties; polyphenolic extracts from yerba mate leaves can improve the sensorial quality and shelf life of ground beef and sunflower oil as well as enhance the organism defense system. Commercial application of these extracts by the food and pharmaceutical industry requires products of consistent composition and activity. In this study we also determined the best raw material across the different processing steps and developed mathematical models that can be used to calculate the antioxidant activity of yerba extracts based on their polyphenol composition.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Vch Verlag
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Yerba Mate
dc.subject
Ilex Paragueriensis
dc.subject
Polyphenols
dc.subject
Antioxidant
dc.subject
Modelling
dc.subject.classification
Alimentos y Bebidas
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
Otras Ingenierías y Tecnologías
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.title
Antioxidant activity of yerba mate extracts: interactions between the individual polyphenols
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-12-12T14:10:17Z
dc.identifier.eissn
1438-9312
dc.journal.volume
115
dc.journal.number
5
dc.journal.pagination
513-525
dc.journal.pais
Alemania
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.journal.ciudad
Weinheim
dc.description.fil
Fil: Valerga, Julia. Universidad Nacional de la Plata. Facultad de Ciencias Exactas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
dc.description.fil
Fil: Shorthose, Robin. CSIRO Food and Nutritional Sciences; Australia
dc.description.fil
Fil: Lanari Vila, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
dc.journal.title
European Journal Of Lipid Science And Technology
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1002/ejlt.201200304
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201200304/abstract
Archivos asociados