Portal de Periódicos da CAPES

Artigo Acesso aberto Produção Nacional Revisado por pares

BIBTEX RIS

Content of lutein in aqueous extracts of yerba mate (Ilex paraguariensis St. Hil)

2016; Elsevier BV; Volume: 82; Linguagem: Inglês

10.1016/j.foodres.2015.12.033

1873-7145

Tayse Ferreira Ferreira da Silveira, Adriana Dillenburg Meinhart, Janclei Pereira Coutinho, Thaís Cristina Lima de Souza, Elenice Carla Emídio Cunha, Maria Rosa de Moraes, Helena Teixeira Godoy,

Phytochemistry Medicinal Plant Applications

Lutein is the main carotenoid in green leafy vegetables. It has been associated to reduction of risks of progression of macular degeneration, therefore, the consumption of lutein through diet is essential to help prevention of blindness and cataract. In this study, we investigated lutein in aqueous extracts of yerba mate by ultra high performance liquid chromatoraphy and mass spectrometry. Different commercial types of yerba mate for chimarrão (smooth, traditional and coarse-ground) and terere were analyzed. The effect of temperature on the amount of lutein extracted was also investigated. We observed that terere extracts presented lutein content higher (17 μg) than chimarrão extracts, and among chimarrão commercial types, coarse-ground presented the highest lutein content (in average 9.5 μg). We also verified that water temperature incremental favored the lutein migration to aqueous extract. The levels of lutein found in the yerba mate infusions investigated in this study were superior to others tea drinks, showing that aqueous extracts of yerba mate can contribute significantly to the ingestion of lutein.