title: Guayusa (Ilex guayusa L.) new tea: phenolic and carotenoid composition and antioxidant capacity.
abstract: BACKGROUND
  Guayusa (Ilex guayusa Loes) is an evergreen tree native of South America that grows particularly in the upper Amazon region of Ecuador. For its health benefits, it has been cultivated and consumed since ancient times by Amazon indigenous tribes.
  
  
  RESULTS
  A total of 14 phenolic compounds were identified and quantified. Chlorogenic acid and quercetin-3-O-hexose were the main representatives of the hydroxycinnamic acids and flavonols, respectively. Five carotenoids were identified, showing lutein the highest concentration. Guayusa leaves revealed high antioxidant capacity determined by two analytical methods, DPPH and ORAC. The industrial processing applied to the leaves modified the composition of bioactive compounds and antioxidant capacity of guayusa. In general, blanched guayusa retained the concentration of phenolic compounds and some carotenoids and similar antioxidant capacity as untreated green leaves. In contrast, fermentation reduced the content of bioactive compounds and showed the lowest antioxidant capacity.
  
  
  CONCLUSIONS
  Therefore, blanched guayusa has potential for product development as a functional ingredient in the food industry. © 2017 Society of Chemical Industry.
authors.affiliation: Department of Food Science and Biotechnology, Escuela Politécnica National, Quito, Ecuador.
authors.forename: Almudena
authors.identifier: http://orcid.org/0000-0002-9906-7146
authors.initials: A
authors.lastname: García-Ruiz
authors.affiliation: Phytochemistry Lab., Department of Food Science and Technology, CEBAS-CSIC, Espinardo, Murcia, Spain.
authors.forename: Nieves
authors.initials: N
authors.lastname: Baenas
authors.affiliation: Food Colour & Quality Lab., Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, Spain.
authors.forename: Ana M
authors.initials: AM
authors.lastname: Benítez-González
authors.affiliation: Food Colour & Quality Lab., Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, Spain.
authors.forename: Carla M
authors.initials: CM
authors.lastname: Stinco
authors.affiliation: Food Colour & Quality Lab., Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, Spain.
authors.forename: Antonio J
authors.initials: AJ
authors.lastname: Meléndez-Martínez
authors.affiliation: Phytochemistry Lab., Department of Food Science and Technology, CEBAS-CSIC, Espinardo, Murcia, Spain.
authors.forename: Diego A
authors.initials: DA
authors.lastname: Moreno
authors.affiliation: Department of Food Science and Biotechnology, Escuela Politécnica National, Quito, Ecuador.
authors.forename: Jenny
authors.initials: J
authors.lastname: Ruales
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D002338:Carotenoids / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry; D030018:Ilex guayusa / Q000737:chemistry*; D010636:Phenols / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D018515:Plant Leaves / Q000737:chemistry
chemical_list: D000975:Antioxidants; D010636:Phenols; D010936:Plant Extracts; D002338:Carotenoids
keywords: Ilex guayusa; antioxidant capacity; industrial processing; phytochemical composition