Bio-residues of Ilex paraguariensis a. St. Hil. as a source of phenolic compounds with preservative potential
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The use of agro-industrial wastes translates into an advantageous opportunity for the development of by-products [1]. Ilex paraguariensis A. ST. HIL. (yerba mate) is a tree widely cultivated and appreciated with a chemical composition that identifies several beneficial properties to the human body [2]. In this work, a comparison between the extracts of dehydrated yerba mate (EMNP) and bio-waste (EMP) leaves from the yerba mate industry in Brazil was made, as well as the incorporation of the EMP extract in a traditional food product, to evaluate its preservative potential. The individual profile of phenolic compounds was determined by HPLC-DAD-ESI/MS and the bioactive potential was assessed through in vitro tests for antioxidant, anti-inflammatory and antimicrobial activity, as well as cytotoxicity tests, in human tumor cell lines and in a non-tumor cell line. Among the seven phenolic compounds identified, four were found in greater quantity in the extracts of bio-residues of yerba mate (EMP). Regarding the functional properties, the extracts obtained revealed a high antimicrobial potential against the tested strains, as well as a very promising antioxidant and anti-inflammatory activities, without toxicity. After incorporating the most promising extract, EMP, in pancakes, the centesimal evaluation and the chemical composition (individual profile of sugars and fatty acids) revealed that after storage for 3 days the natural ingredient proved to show preservative efficiency.
This study intended to develop new solutions that allow reduced application of artificial additives in food products.
