Guayusa (Ilex guayusa L.) new tea: phenolic and carotenoid composition and antioxidant capacity.

• Autores: Almudena García-Ruiz, Nieves Baenas, Ana M Benítez-González, Carla María Stinco Scanarotti, Antonio J. Meléndez-Martínez, Diego A. Moreno Fernández, Jenny Ruales
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 12, 2017, págs. 3929-3936
• Idioma: inglés
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• Resumen

  • 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.; Conclusion: Therefore, blanched guayusa has potential for product development as a functional ingredient in the food industry. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.