TY - JOUR
T1 - Decaffeination of yerba mate by supercritical fluid extraction
T2 - Improvement, mathematical modelling and infusion analysis
AU - Santo, Alexandre Timm do Espirito
AU - Siqueira, Leandro Martins
AU - Almeida, Rafael Nolibos
AU - Vargas, Rubem Mário Figueiró
AU - Franceschini, Gustavo do N.
AU - Kunde, Mathias André
AU - Cappellari, Angélica Regina
AU - Morrone, Fernanda Bueno
AU - Cassel, Eduardo
N1 - Funding Information:
The authors are grateful to the Brazilian agencies CAPES , CNPq and FAPERGS for the financial support. Special thanks are given to Baldo S.A. for the technical and financial support.
Publisher Copyright:
© 2020 Elsevier B.V.
PY - 2021/2/1
Y1 - 2021/2/1
N2 - This work aimed to improve yerba mate caffeine extraction process, considering three independent variables, carbon dioxide flow, ethanol flow and extraction time, in three levels. The following process parameters were kept constant: pressure (300 bar), temperature (60 °C), and particle size (0.428 mm). The Box-Behnken experimental design was carried out for 15 extractions and the optimized condition to obtain decaffeinated yerba mate was as follows: 950 g/h of the carbon dioxide flow; 106 g/h of the ethanol flow; 4.25 h of the time. Under these conditions, it was possible to obtain processed yerba mate with 0.16% ± 0.06% (gcaffeine/gyerba mate). Furthermore, the removal of caffeine from yerba mate did not decrease the antioxidant capacity of extracts obtained by infusion, as well as cell viability tests showed that both extracts decreased cell viability in esophageal cancer. These results indicate that decaffeinated yerba mate maintains that properties found in traditional yerba mate.
AB - This work aimed to improve yerba mate caffeine extraction process, considering three independent variables, carbon dioxide flow, ethanol flow and extraction time, in three levels. The following process parameters were kept constant: pressure (300 bar), temperature (60 °C), and particle size (0.428 mm). The Box-Behnken experimental design was carried out for 15 extractions and the optimized condition to obtain decaffeinated yerba mate was as follows: 950 g/h of the carbon dioxide flow; 106 g/h of the ethanol flow; 4.25 h of the time. Under these conditions, it was possible to obtain processed yerba mate with 0.16% ± 0.06% (gcaffeine/gyerba mate). Furthermore, the removal of caffeine from yerba mate did not decrease the antioxidant capacity of extracts obtained by infusion, as well as cell viability tests showed that both extracts decreased cell viability in esophageal cancer. These results indicate that decaffeinated yerba mate maintains that properties found in traditional yerba mate.
KW - Antioxidant capacity
KW - Caffeine
KW - Esophageal cancer
KW - Ilex paraguariensis
KW - Supercritical fluid extraction
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U2 - 10.1016/j.supflu.2020.105096
DO - 10.1016/j.supflu.2020.105096
M3 - Article
AN - SCOPUS:85095454808
SN - 0896-8446
VL - 168
JO - Journal of Supercritical Fluids
JF - Journal of Supercritical Fluids
M1 - 105096
ER -