title: Distribution of Major Chlorogenic Acids and Related Compounds in Brazilian Green and Toasted Ilex paraguariensis (Maté) Leaves.
abstract: Ilex paraguariensis (maté) is one of the best sources of chlorogenic acids (CGA) in nature. When leaves are toasted, some isomers are partly transformed into 1,5-γ-quinolactones (CGL). Both CGA and CGL are important contributors to the brew's flavor and are thought to contribute to human health. In this study, we quantified 9 CGA, 2 CGL, and caffeic acid in 20 samples of dried green and toasted maté that are commercially available in Brazil. Total CGA content in green maté varied from 8.7 to 13.2 g/100 g, dry weight (dw). Caffeic acid content varied from 10.8 to 13.5 mg/100 g dw, respectively. Content in toasted maté varied from 1.5 to 4.6 g/100 g and from 1.5 to 7.2 mg/100 g dw, respectively. Overall, caffeoylquinic acid isomers (CQA) were the most abundant CGA in both green and toasted maté, followed by dicaffeoylquinic acids (diCQA) and feruloylquinic acids (FQA). These classes accounted for 58.5%, 40.0%, and 1.5% of CGA, respectively, in green maté and 76.3%, 20.7%, and 3.0%, respectively, in toasted maté. Average contents of 3-caffeoylquinolactone (3-CQL) and 4-caffeoylquinolactone (4-CQL) in commercial toasted samples were 101.5 mg/100 g and 61.8 mg/100 g dw, respectively. These results show that, despite overall losses during the toasting process, CGA concentrations are still substantial in toasted leaves, compared to other food sources of CGA and phenolic compounds in general. In addition to evaluating commercial samples, investigation of changes in CGA profile and formation of 1,5-γ-quinolactones was performed in experimental maté toasting.
authors.affiliation: Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro , Ilha do Fundão, CCS bloco J, 21941-902, Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: Juliana de Paula
authors.initials: Jde P
authors.lastname: Lima
authors.affiliation: Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro , Ilha do Fundão, CCS bloco J, 21941-902, Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: Adriana
authors.initials: A
authors.lastname: Farah
authors.affiliation: Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro , Ilha do Fundão, CCS bloco J, 21941-902, Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: Benjamin
authors.initials: B
authors.lastname: King
authors.affiliation: Psychiatry Department, Vanderbilt University School of Medicine , Vanderbilt Psychiatric Hospital, Suite 3068, 1601 23rd Avenue South, Nashville, Tennessee 37212-8645, United States.
authors.forename: Tomas
authors.initials: T
authors.lastname: de Paulis
authors.affiliation: Psychiatry Department, Vanderbilt University School of Medicine , Vanderbilt Psychiatric Hospital, Suite 3068, 1601 23rd Avenue South, Nashville, Tennessee 37212-8645, United States.
authors.forename: Peter R
authors.initials: PR
authors.lastname: Martin
mesh_terms: D001938:Brazil; D002109:Caffeic Acids / Q000032:analysis; D002726:Chlorogenic Acid / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D006293:Health Promotion; D006358:Hot Temperature; D006801:Humans; D030019:Ilex paraguariensis / Q000737:chemistry*; D018515:Plant Leaves / Q000737:chemistry*; D011801:Quinic Acid / Q000031:analogs & derivatives / Q000032:analysis
chemical_list: D002109:Caffeic Acids; C472707:caffeoylquinic acid; D011801:Quinic Acid; D002726:Chlorogenic Acid; C040048:caffeic acid
keywords: 1,5-γ-quinolactones; Ilex paraguariensis; chlorogenic acids; maté; phenolic compounds; quinides; yerba mate