Development of an Ultrasound-Assisted Extract of Yerba Mate (Ilex Paraguariensis) of Industrial Interest Optimization and In-Vitro Studies

SCHENK, MARCELA; FERRARIO, JUAN E.; BALLESTERO, PEDRO; BERNARDI, ALEJANDRA; GUERRERO, SANDRA

Chicago

Congreso; IFT18; 2018

Introduction:Yerba mate (YM) is an aqueous infusion widely consumed in some South American countries. It has been largely studied due to multiple properties attributed to its phenolic compounds (PC) like antioxidant, anti-inflammatory, therapeutic, and antimicrobial. In this connection, YM extracts have been developed for different food industrial applications. Most conventional YM extraction methods suffer from some drawbacks like, high temperatures and long extraction times, which are undesirable limitations for the food industry. The objectives of this study were to obtain an ultrasound-assisted YM extract (UAYME) optimizing the processing conditions which allowed the maximum %yield; PC and caffeine content (CC), and to test a potential UAYME biological effect on human cell growth and/or differentiation.Method:YM dried aged leaves (2 g) were coarsely ground, mixed with pure ethanol/water (100 mL, 50%v/v), and ultrasonicated (20kHz/600W/95.2µm; 10-30min/40-50ºC). The UAYMEs were filtered through 0.45-µm membrane, and ethanol was completely removed (Rotary evaporator, 20 min, 50°C). Samples were dried until constant weight (103°C, ̴ 12 h) and the %yield (w/w) was determined. In UAYMEs, Response Surface Methodology (RSM) was used to optimize %yield with extraction time (t) and temperature (T). PC was determined by Folin-Ciocalteu reaction. CC was determined by HPLC. For the in vitro study, the neuroblastoma SH-SY5Y human derived cell line were incubated with or without (control) UAYME (1uL/500uL per well) in DMEM/F12 media (37°C; 5% CO2). After 8 days, cells were counted.Results:The effect of T and t on %yield was expressed by means of a second order polynomial model (R2adj:93%). The linear term T was the most significant variable influencing %yield (p