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Chemical Analysis of Typical Beverages and Açaí Berry from South America
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Brazil is a major producer of special natural foods and beverages that are commercialised and sold, locally and globally, as natural and processed products. Many are marketed as good sources of elements (minerals) and polyphenols, that play an important role in human health. At present, very few scientific studies have reported the chemical composition of these natural foods or beverages obtained in Brazil. The aim of this research was to determine the levels of elements and polyphenols in yerba mate, roasted coffee and açaí berries. The chemical composition was determined for the elemental content by inductively coupled plasma mass spectrometry and polyphenols by ultra-high performance liquid chromatography and ultraviolet–visible spectrophotometry. The elemental levels of non-commercial yerba mate leaves from the Barão de Cotegipe plantation (southern Brazil) had higher levels in the old leaves. New leaves grown on trees from an organic plantation had higher elemental levels, especially when compared with other plantations treated with NPK fertilisers. Moreover, higher elemental levels were found in plants grown in traditional organic plantations than in natural forests. The elemental levels of commercial yerba mate products from Brazil and Argentina were found to be similar. All levels were higher for commercial tea bag products than for green loose material. In Brazil, yerba mate is also sold as a roasted product (loose and tea bag) which had higher elemental levels than that for the green loose material. Infusions prepared using tea bag samples had higher elemental, polyphenol and xanthine levels than that for green loose regular infusions. Moreover, regular infusions made with green loose yerba mate had significantly higher levels of trace elements, polyphenols and xanthines in comparison with the roasted samples. All infusion methods (regular, Brazilian and bombilla) represented 0.1 to 5.0 % of the recommended daily allowance (RDA) of the trace elements measured. A regular infusion serving (1 cup of 200 mL) would provide 23.7 to 106.0 % for males and 30.3 to 135.5 % for females of the manganese RDA, depending on the type of yerba mate product. In terms of the total polyphenol intake, a regular infusion serving (200 mL) could contribute 4.0 to 14.5 % of the daily intake. The effect of roasting different coffee varieties (Obatã, Catuaí, Bourbon Amarelo and blend) collected from the Fazenda Palmares and Flor plantations (Amparo, São Paulo State) resulted in a slight increase of the elemental content of the beans during the roasting process. The total polyphenol content of coffee infusions, produced from beans collected at different times of the roasting process, showed a variation of 7.0 to 52.0 % higher levels in the dark roast (10 min) when compared to the green bean infusions (0 min). The chlorogenic acids and caffeine data showed a similar trend with an increase in the levels of the infusions prepared using the medium roast coffee. A cup of coffee (92 mL) can contribute up to 7.0 % of the estimated daily intake of polyphenols. Açaí berries obtained from the Amazon region are a major nutritional source for the local population and the processed pulp is becoming a major national and global ‘super-fruit’ product. The non-commercial purple mature pulp had a significantly higher concentration of total polyphenols and anthocyanins in comparison with the white samples (different variety). These samples were found to have high antioxidant activity due to the higher levels of total polyphenols and total anthocyanins when compared to the commercial purple and non-commercial white pulp samples. The strong antioxidant effect of açaí pulp was confirmed on mouse cells through the inhibition of producing radical oxygen species (ROS). A wound healing experiment performed using human fibroblast cells confirmed a migration effect on cells subjected to açaí pulp extracts. These results are very important, as such an experiment has never been reported, and implies that processed açaí pulp may have potential as a wound healing agent. There were no statistically significant differences in the elemental content between purple and white pulp samples. Processed açaí pulp, with less water added, had higher elemental levels (based on a fresh weight). Based on a regular consumption of purple açaí (500g), the dietary intake of total polyphenols would be more than 100% of the RDA. The consumption of açaí represents a good source of Mn (average of 1500% of the RDA), Cu (90%), Mg (30%), Ca (20%) and Zn (15%). In summary, this research provides a unique database of chemical values using analytically robust methods that can be used to evaluate the nutritional quality of Brazilian natural and commercial products and the impact of consumption on dietary intake and human health.
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The classification of Ilex paraguariensis, generally named yerba mate from the botanical viewpoint, is of critical importance because of the need to distinguish this plant from other vegetables of the same family. The botanical subdivision is helpful because of three main factors: the quality of yerba mate; commercial features of available yerba mate products; and the possible addition of Ilex-related non-yerba mate plants as the signal of food adulteration. I. paraguariensis belongs to the Aquifoliaceae family, and its natural habitat comprehends regional area of four South American countries: Brazil, Argentina, Paraguay, and Uruguay. This four-country area is peculiar with concern to yerba mate because this plant is a subtropical dioecious evergreen tree, normally growing in mountainous areas and requiring at least 1200 mm of yearly rainfall. From the botanical viewpoint, this plant needs high aluminium contents, acidic soils, low phosphorus, and abundance of bioavailable organic materials. The taxonomic classification of Ilex species may be correlated with chemometrics and fingerprinting methods, demonstrating the interest in the preservation of preserving quality and authenticity of real yerba mate. The historical confusion between I. paraguariensis and I. argentina (a native Bolivian plant) can be a useful example.
This chapter concerns the correct interpretation of many claimed safety properties ascribed to Ilex paraguariensis (yerba mate) from the safety viewpoint, on the basis of the chemical composition of different yerba mate products. The daily intake of active principles is important enough, and the qualitative identification of these molecules is critical, taking into account that yerba mate is consumed as hot and the cold infusions (generally named mate, chimarrão, and tererê). The chemical profile of these infusions comprehends polyphenols, xanthines (purine alkaloids), saponins (natural glycosides), minerals and trace elements, and also vitamins. The main health properties ascribed to yerba mate may be correlated to these categories and main representative active principles, with the exclusion of vitamins which can be found in a plethora of non-I. paraguariensis vegetables.
From the chemical viewpoint, the compositional profile of different yerba mate products influences the resulting infusion, both in the hot and in the cold versions (mate, chimarrão, and tererê). The chemical composition of these products is always referred to hot and cold infusions instead of the dried products. Naturally, several factors influence the aqueous extraction of bioactive principles, and the quantitative composition has a notable importance. In relation to Ilex paraguariensis and related infusions, the main bioactive classes found so far are: polyphenols; xanthenes; saponins; mineral elements; and vitamins. In detail, the chemical profiles of yerba mate infusions can be defined ‘peculiar’ depending on the qualitative and quantitative estimation of phenolics (chlorogenic acid, gallic acid, quercetin, rutin, etc.), xanthines (caffeine, theobromine, theophylline, and trigonelline), and saponins (matesaponins 1–5). The remaining chemical classes may be interesting also (especially minerals), taking into account that temperature and water volumes can remarkably influence the solubility of bioactive principles in infusions.
This chapter concerns the cultural history of Ilex paraguariensis as a single vegetable species belonging to the Aquifoliaceae family, found naturally in Brazil, Argentina, Paraguay, and Uruguay. The original name recalls immediately the Paraguay name because of its original habitat, the humid forests surrounding the Paraná River in eastern Paraguay. Historically, the yerba mate infusion is known for centuries, before the arrival of Spanish conquistadores and the Jesuits. After the expulsion of the Jesuits, yerba mate remained a cultural tradition for the Mestizo population, the local criollos. Nowadays, yerba mate is extremely popular in South America and other continents. However, there are different yerba mate products, depending on processes, packaging choices, national or regional habits, and also the mode of consumption. The non-accustomed consumer is probably unaware of this situation. The cultural heritage of yerba mate is a notable key factor explaining partially the success of this plant worldwide.
This chapter concerns the traditional use of a peculiar plant—Ilex paraguariensis—diffused in South America, and widely present in four countries of this area: Argentina, Uruguay, Paraguay, and Brazil. This plant is used for centuries because of different claimed properties, in form of beverage (infusion), under the following names: mate, chimarrão, and tererê. The interest in these infusions depends on the global diffusion of these products while the origin of I. paraguariensis is in the South American area. On the one side, this plant and his infusions are known because of different pharmacological effects against common illnesses. On the other side, different processing methods mainly based on drying and grinding steps are able to modify notably sensorial and chemical properties of sold products. The analysis of historical traditions linked with yerba mate can be useful when speaking of different topics including regional or national differences, authenticity and traceability issues on a global scale. Consequently, a deep analysis of the current market and new marketing perspectives should be recommended.
The connection between health and safety on the one hand and Ilex paraguariensis on the other side is basically dependent on the physical form of yerba mate products. Yerba mate beverages—obtained as infusions from dried and roasted or unroasted leaves—have been historically reported to have anti-oxidant power and different medical applications, also as ingredients for some folk medicine. All reported studies and also traditional histories concerning the ‘miraculous’ effects of yerba mate consumption on human health should be correlated with the peculiar mode of consumption: the ‘infusion and consumption’ cycle into matero containers. The regular assumption of yerba mate infusions in notable amounts, also depending on the hot or cold nature of infusion, can explain partially similar properties. Consequently, chimarrão, tererê, and mate teas have been studied with relation to new possible nutraceutical and functional foods/ingredients. With relation to safety and health features of yerba mate infusions, some of the most known key factors are briefly explained in this chapter.
This paper aims to analyze the coffee market in Brazil post-1990 (deregulation) highlighting the mains challenges in this agrichain. We’ve evaluated the Brazilian competitiveness position of this crop towards the most important competitors in the global market and draft some policy guidelines to enhance the Brazilian competitiveness, such as technology, certification, geographical indication, traceability and the strengthen of the quality and marketing of the Brazilian coffee.
The main goal of this paper is to present an evaluation of the urban hierarchy of a sub-region of the Brazilian Amazon Region, the Delta of the Amazon River. We analyzed the Delta cities regarding their ability to provide access to basic services (infrastructure) and employment to their residents, or even the residents of adjacent towns. The results were produced using data from: census, the Annual List of Social Information (RAIS), the number of industrial establishments (Federation of Industries of the State of Pará - FIEPA), the year the cities were founded, distance from the cities to the state capitals, and the number of bank branches. A general index was created, and it allowed defining to what degree the cities were connected, and proposing an urban hierarchy at the Delta Region. Regardless of different historical processes, age, size and importance in the Regional Urban Network, the cities of the Delta can be compared in terms of infrastructure available to their population. At the same time, small cities are experiencing significant population growth, and expansion of urban areas without investment proportional to their needs.
p> O presente trabalho teve por objetivo realizar um mapeamento tecnológico do açaí, levando em consideração bases patentárias, primeiramente no Brasil e posteriormente em âmbito internacional, buscando identificar quais patentes e artigos estariam relacionadas ao uso do açaí no setor alimentício. Para a prospecção utilizou-se os sistemas de base de dados INPI e WIPO além de artigos científicos publicados na revista eletrônica SciELO, usando os termos: euterpe andoleracea, acai, euterpe and oleracea and acai, (euterpe and oleracea) or acai . Foram encontrados 75 depósitos no INPI entre os anos de 1993 a 2014, 52 no WIPO entre 2007 a 2016 e 181 artigos na SciELO entre 1975 e 2016. Do total de 127 depósitos de patentes, somente 18estão relacionadas diretamente ao setor alimentício. Quanto aos artigos, dos 181, apenas 24 estão relacionados ao uso do açaí no setor supracitado. </p
This narrative mini- review summarizes current knowledge of the role of polyphenols in health outcomes—and non-communicable diseases specifically—and discusses the implications of this evidence for public health, and for future directions for public health practice, policy, and research. The publications cited originate mainly from animal models and feeding experiments, as well as human cohort and case-control studies. Hypothesized protective effects of polyphenols in acute and chronic diseases, including obesity, neurodegenerative diseases, type 2 diabetes, and cardiovascular diseases, are evaluated. Potential harmful effects of some polyphenols are also considered, counterbalanced with the limited evidence of harm in the research literature. Recent international governmental regulations are discussed, as the safety and health claims of only a few specific polyphenolic compounds have been officially sanctioned. The implications of food processing on the bioavailability of polyphenols are also assessed, in addition to the health claims and marketing of polyphenols as a functional food. Finally, this mini-review asserts the need for increased regulation and guidelines for polyphenol consumption and supplementation in order to ensure consumers remain safe and informed about polyphenols.
Este artigo discute os riscos ambientais resultantes da implementação do Programa Nacional de Fortalecimento da Agricultura Familiar (PRONAF), com foco na produção de açaí (Euterpe oleracea) no estado do Pará. O açaí é uma importante espécie frutífera que serve como base alimentar da população das várzeas da região. Com o aumento de seu valor de mercado, maior produção e produtividade, houve uma alteração no sistema tradicional de manejo dos açaizais. A presente pesquisa buscou entender como esse novo manejo do açaí tem provocado mudanças no ambiente natural, ao mesmo tempo que procurou identificar os riscos ambientais decorrentes destas. Empiricamente, os dados foram levantados no município de Abaetetuba, no estado do Pará. Foram analisadas 56 Declarações de Aptidão ao PRONAF e coletados dados qualitativos em 10 propriedades por meio de entrevistas semiestruturadas, as quais foram realizadas entre maio e julho de 2016. A pesquisa mostra que o PRONAF tem sido um importante instrumento de apoio à produção rural e ao aumento da renda dos produtores de açaí. Entretanto, o Programa tem provocado alterações no ambiente natural, as quais resultaram nos seguintes riscos ambientais: (a) mudança na configuração da paisagem, com sua homogeneização e extinção de outras espécies; (b) erosão e assoreamento dos rios, resultante do aumento da área dos açaizais; (c) eliminação de espécies que protegem as margens das áreas de várzea; (d) dependência econômica dos ribeirinhos pela atividade do açaí e (e) perda da diversidade produtiva, uma característica essencial da agricultura familiar ribeirinha.
Native to subtropical region of South America, yerba mate is responsive to P under some conditions, but the degree of influence of genetic and soil on the growth and composition of the leaf is unknown. The aim of study was to evaluate plant growth, nutrients and potentially toxic elements in leaves of yerba mate clones in response to P application in acid soils. In greenhouse condition, two yerba mate clone seedlings were grown (210 days) in pots, each clone in a completely randomized design in factorial scheme (with and without P; four acid soils). The elemental composition of leaves and the growth of plants were determined. Phosphorus promoted plant growth, but this was not accompanied by increased P in leaf tissue in all conditions tested. The P effect on the elemental composition varied: decrease/null (N, K, Mg, Mn, Cu, Ni, B, Mo, Al, Cd); increase/null (C/N, C, Ca, Fe, V); increase/decrease/null (Zn, Ba, Pb) and; null (Cr). The soils affect the elemental composition of the leaves, especially Mn, with accumulation greater than 1000 mg kg-1. The Ba, Pb, Al and Zn in the leaves varied among clones. Yerba mate response to P was affected by edaphic and plant factors.
The main dietary sources of polyphenols are reviewed, and the daily intake is calculated for a given diet containing some common fruits, vegetables and beverages. Phenolic acids account for about one third of the total intake and flavonoids account for the remaining two thirds. The most abundant flavonoids in the diet are flavanols (catechins plus proanthocyanidins), anthocyanins and their oxidation products. The main polyphenol dietary sources are fruit and beverages (fruit juice, wine, tea, coffee, chocolate and beer) and, to a lesser extent vegetables, dry legumes and cereals. The total intake is ∼1 g/d. Large uncertainties remain due to the lack of comprehensive data on the content of some of the main polyphenol classes in food. Bioavailability studies in humans are discussed. The maximum concentration in plasma rarely exceeds 1 μM after the consumption of 10–100 mg of a single phenolic compound. However, the total plasma phenol concentration is probably higher due to the presence of metabolites formed in the body's tissues or by the colonic microflora. These metabolites are still largely unknown and not accounted for. Both chemical and biochemical factors that affect the absorption and metabolism of polyphenols are reviewed, with particular emphasis on flavonoid glycosides. A better understanding of these factors is essential to explain the large variations in bioavailability observed among polyphenols and among individuals.
The use of pressurised solvents (liquids at a high pressure and/or high temperature without reaching the sub–critical point) or microwave energy were investigated to accelerate enzymatic hydrolysis processes of selected foods (Brazil nut, golden berries, acai fruit and heart of palm) from Amazon region for multi–element determinations. The target elements (Ca, Co, Cu, K, Mg, Ni, P and Rb) were released from dried and defatted foods by the action of a protease and an enzyme activator (DTT, dithiothreitol), and they have been evaluated by inductively coupled plasma – mass spectrometry (ICP–MS). The influence of variables inherent to the enzymatic activity (TRIS-HCl concentration, TRIS-HCl volume, pH, temperature, and protease XIV and DTT masses) and factors affecting pressurisation and/or microwave extraction (pressurised time, pressure and microwave extraction steps) on the efficiency of metals leaching were evaluated using a Plackett-Burman 2⁸ × 3/32 experimental design as screening method. Results shown statistical significance for extraction temperature and TRIS-HCl concentration (confidence interval of 95%) for enzymatic extraction assisted by solvent pressurisation, whereas number of microwave extraction steps and DTT mass have affected enzymatic extraction assisted by microwave energy. After significant variables optimization, extraction procedure times were 7 min (7 min per sample) and 70 min (12 min per sample) for enzymatic extraction assisted by pressurisation and microwave energy, respectively. Limits of quantification were found to be from 1.2 ng g− 1 to 53.8 μg g− 1 and 0.23 ng g− 1 to 35.1 μg g− 1 for enzymatic extraction assisted by pressurisation and microwave energy, respectively. Repeatability of the over–all procedures were generally below 20%. Element contents in Amazon samples were within the 80–1400, 0.03–3.0, < 0.58–50, 500–25,000, 60–7480, 0.40–11.0, 70–14,000, 0.4–200 μg g− 1 ranges for Ca, Co, Cu, K, Mg Ni, P and Rb, respectively.