کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5136828 | 1494479 | 2017 | 7 صفحه PDF | دانلود رایگان |
- Three free triterpenes and sixteen saponins were identified in yerba mate.
- Five saponins were identified for the first time in yerba mate.
- Ursolic acid was the main free aglycone (1.557-1.807Â mg/g).
- Saponin contents in four commercial brands varied from 4.4 to 5.5Â mg/g.
- Matesaponin D or J3a was the most abundant saponin.
Saponins are secondary plant metabolites constituted by a triterpenoid aglycone with one or more sugar chains. There is increasing interest in saponins due to their potential health effects. Yerba mate is an important source of saponins in many South American diets. The aim of this study was to develop a one-step procedure to isolate saponins from yerba mate, followed by their characterization by liquid chromatography/tandem high-resolution mass spectrometry (LC-ESI-MS) and quantification by high performance liquid chromatography-diode array (HPLC-DAD). Methanol extraction proved to be a highly effective method to extract yerba mate saponins. LC/MSn analysis allowed identifying three free triterpenes and 16 saponins of which five were identified for the first time. HPLC-DAD results revealed that ursolic acid was the main free aglycone (1.557-1.807Â mg/g vs. 0.229-0.294Â mg/g oleanolic acid and 0.024-0.036Â mg/g hydroxylated aglycone). Saponin contents varied from 4.4 to 5.5Â mg/g in four commercial brands, being matesaponin D or J3a the most abundant.
128
Journal: Journal of Food Composition and Analysis - Volume 63, October 2017, Pages 164-170