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A multivariate approach to differentiate yerba mate (Ilex paraguariensis) commercialized in the southern Brazil on the basis of phenolics, methylxanthines and in vitro antioxidant activity Ciênc. Tecnol. Aliment.
ZIELINSKI,Acácio Antonio Ferreira; ALBERTI,Aline; BONA,Evandro; BORTOLINI,Débora Gonçalves; BENVENUTTI,Laís; BACH,Fabiane; Demiate,Ivo Mottin; NOGUEIRA,Alessandro.
Abstract The consumption of yerba mate beverages is related to several health benefits. These desirable properties are mainly due to the bioactive compounds. However, the levels of those compounds are directly affected by factors such as geographical origin. This study aimed to use chemometrics to evaluate the antioxidant compounds of yerba mate (consumed as chimarrão) marketed in southern Brazil. Neochlorogenic acid and caffeine were the main bioactive compounds found in this type of yerba mate beverage (chimarrão). The dataset was analyzed by chemometrics, and principal component analysis using the first three principal components explained 61.30% of the total variance. Hierarchical cluster analysis suggested three clusters, with cluster 1 containing the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bioactive compounds; Geographical origin; Chimarrão; HPLC; Pattern recognition.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005006204
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