Use of Bio-Waste of <i>Ilex paraguariensis</i> A. St. Hil. (Yerba mate) to Obtain an Extract Rich in Phenolic Compounds with Preservative Potential
Bárbara Menezes,
Cristina Caleja,
Ricardo C. Calhelha,
José Pinela,
Maria Inês Dias,
Dejan Stojković,
Marina Soković,
Odinei Hess Gonçalves,
Fernanda Vitória Leimann,
Eliana Pereira,
Lillian Barros
Affiliations
Bárbara Menezes
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Cristina Caleja
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Ricardo C. Calhelha
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
José Pinela
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Maria Inês Dias
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Dejan Stojković
Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, 11000 Belgrade, Serbia
Marina Soković
Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, 11000 Belgrade, Serbia
Odinei Hess Gonçalves
Department of Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology—Paraná—UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, Campo Mourão CEP 87301-899, PR, Brazil
Fernanda Vitória Leimann
Department of Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology—Paraná—UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, Campo Mourão CEP 87301-899, PR, Brazil
Eliana Pereira
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Lillian Barros
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
In this work, a comparison between the extracts of dehydrated yerba mate (Ilex paraguariensis) and bio-waste of yerba mate leaves from the Brazilian industry was made. The incorporation of the functional extract as a preservative/functional ingredient in a pastry product (pancakes) was tested. The individual profile of phenolic compounds was determined by HPLC-DAD-ESI/MS, and the bioactive potential was assessed using in vitro assays for antioxidant, anti-inflammatory, antimicrobial, and cytotoxic activities. The yerba mate extracts revealed a high antimicrobial potential against the tested strains and a very promising antioxidant and anti-inflammatory action. Additionally, revealed a cytotoxic capacity for MCF-7, CaCo and AGS tumor cell-lines. In the three types of pancakes, after 3 days of storage, the chemical and nutritional characteristics remain unchanged, proving the preservative efficiency of the extract. This study showed the benefits of the use bio-waste from agro-industrial sector, focusing on sustainable production and the development of circular economy.
