Changes in phytochemical composition, bioactivity and in vitro digestibility of guayusa leaves (Ilex guayusa Loes.) in different ripening stages

BACKGROUND Guayusa (Ilex guayusa Loes.) leaves, native of the Ecuadorian Amazon, are popularly used for preparing teas. This study aimed to assess the influence of leaf age on the phenolic compounds and carotenoids and the bioactivity and digestibility (in vitro) of aqueous and hydroalcoholic leaf e...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2018-03, Vol.98 (5), p.1927-1934
Main Authors: Villacís‐Chiriboga, José, García‐Ruiz, Almudena, Baenas, Nieves, Moreno, Diego A, Meléndez‐Martínez, Antonio J, Stinco, Carla M, Jerves‐Andrade, Lourdes, León‐Tamariz, Fabián, Ortiz‐Ulloa, Johanna, Ruales, Jenny
Format: Article
Language:English
Subjects:
Antibacterial activity
Antioxidants
Biological activity
Carotenoids
Chlorogenic acid
Digestibility
E coli
Flavonols
Food industry
Hexose
hyaluronidase inhibition
Hydroxycinnamic acid
Ilex guayusa Loes
in vitro digestibility
Inflammation
Initial conditions
Leaves
Lutein
Pharmaceutical industry
Phenolic compounds
Phenols
Quercetin
Ripening
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Summary:BACKGROUND Guayusa (Ilex guayusa Loes.) leaves, native of the Ecuadorian Amazon, are popularly used for preparing teas. This study aimed to assess the influence of leaf age on the phenolic compounds and carotenoids and the bioactivity and digestibility (in vitro) of aqueous and hydroalcoholic leaf extracts. RESULTS In total, 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. Seven carotenoids were quantified, lutein being the main compound. Ripening affected phenolic content significantly, but there was no significant difference in carotenoid content. Antioxidant capacity, measured by the DPPH• method, was also significantly affected by leaf age. The measurement of in vitro digestibility showed a decrease in phenolic content (59%) as well as antioxidant capacity, measured by the ABTS•+ method, in comparison with initial conditions of the guayusa infusion. Antibacterial and anti‐inflammatory activities were assayed with young leaves owing to their higher phenolic contents. Guayusa did not show any antibacterial activity against Escherichia coli ATCC 25922 or Staphylococcus aureus ATCC 25923. Finally, the hydroalcoholic and aqueous extracts exhibited high in vitro anti‐inflammatory activity (>65%). CONCLUSION Young guayusa leaves have potential applications as a functional ingredient in food and pharmaceutical industries. © 2017 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.8675