{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T20:13:52Z","timestamp":1788466432263,"version":"build-2803163510"},"reference-count":29,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2012,3,2]],"date-time":"2012-03-02T00:00:00Z","timestamp":1330646400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/3.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>A simple and rapid HPLC method for determination of chlorogenic acid (5-O-caffeoylquinic acid) in mate tea extracts was developed and validated. The chromatography used isocratic elution with a mobile phase of aqueous 1.5% acetic acid-methanol (85:15, v\/v). The flow rate was 0.8 mL\/min and detection by UV at 325 nm. The method showed good selectivity, accuracy, repeatability and robustness, with detection limit of 0.26 mg\/L and recovery of 97.76%. The developed method was applied for the determination of chlorogenic acid in mate tea extracts obtained by ethanol extraction and liquid carbon dioxide extraction with ethanol as co-solvent. Different ethanol concentrations were used (40, 50 and 60%, v\/v) and liquid CO2 extraction was performed at different pressures (50 and 100 bar) and constant temperature (27 \u00b1 1 \u00b0C). Significant influence of extraction methods, conditions and solvent polarity on chlorogenic acid content, antioxidant activity and total phenolic and flavonoid content of mate tea extracts was established. The most efficient extraction solvent was liquid CO2 with aqueous ethanol (40%) as co-solvent using an extraction pressure of 100 bar.<\/jats:p>","DOI":"10.3390\/molecules17032518","type":"journal-article","created":{"date-parts":[[2012,3,5]],"date-time":"2012-03-05T07:40:22Z","timestamp":1330933222000},"page":"2518-2528","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":61,"title":["Effects of Different Extraction Methods and Conditions on the Phenolic Composition of Mate Tea Extracts"],"prefix":"10.3390","volume":"17","author":[{"given":"Nevena","family":"Grujic","sequence":"first","affiliation":[{"name":"Department of Pharmacy, Medical Faculty, University of Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zika","family":"Lepojevic","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Engineering, Faculty of Technology, University of Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Branislava","family":"Srdjenovic","sequence":"additional","affiliation":[{"name":"Department of Pharmacy, Medical Faculty, University of Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jelena","family":"Vladic","sequence":"additional","affiliation":[{"name":"Department of Pharmacy, Medical Faculty, University of Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jan","family":"Sudji","sequence":"additional","affiliation":[{"name":"The Institute for the Health Protection of Workers Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2012,3,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"138","DOI":"10.1111\/j.1750-3841.2007.00535.x","article-title":"Yerba mat\u00e9 tea (Ilex paraguariensis): A comprehensive review on chemistry, health implications, and technological considerations","volume":"72","author":"Heck","year":"2007","journal-title":"J. Food Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"423","DOI":"10.3390\/12030423","article-title":"Phenolic antioxidants identified by ESI-MS from Yerba mat\u00e9 (Ilex paraguariensis) and green tea (Camelia sinensis) extracts","volume":"12","author":"Saldanha","year":"2007","journal-title":"Molecules"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"774","DOI":"10.1016\/S0367-326X(01)00331-8","article-title":"Phenolic compounds in seven South American Ilex species.","volume":"72","author":"Filip","year":"2001","journal-title":"Fitoterapia"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1016\/j.fitote.2009.04.007","article-title":"Caffeic and chlorogenic acids in Ilex paraguariensis extracts are the main inhibitors of AGE generation by methylglyoxal in model proteins.","volume":"90","author":"Gugliucci","year":"2009","journal-title":"Fitoterapia"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"287","DOI":"10.1080\/1040869059096","article-title":"Dietary polyphenols and the prevention of diseases.","volume":"45","author":"Scalbert","year":"2005","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"317","DOI":"10.1093\/ajcn\/81.1.317S","article-title":"Polyphenols and disease risk in epidemiologic studies.","volume":"81","author":"Arts","year":"2005","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"851","DOI":"10.1016\/j.foodchem.2009.05.042","article-title":"Chlorogenic acids and other relevant compounds in Brazilian coffees processed by semi-dry and wet post-harvesting methods.","volume":"118","author":"Duarte","year":"2010","journal-title":"Food Chem."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"753","DOI":"10.1016\/j.jpba.2006.07.037","article-title":"A gradient HPLC method for the quality control of chlorogenic acid, linarin and luteolin in Flos Chrysanthemi Indici suppository.","volume":"43","author":"Zhang","year":"2007","journal-title":"J. Pharm. Biomed. Anal."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/j.supflu.2007.04.012","article-title":"Subcritical (carbon dioxide + ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts.","volume":"43","author":"Cetin","year":"2007","journal-title":"J. Supercrit. Fluid"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"393","DOI":"10.1016\/j.foodres.2006.10.016","article-title":"LC\/MS characterization of phenolic constituents of mate (Ilex paraguariensis, St. Hil.) and its antioxidant activity compared to commonly consumed beverages","volume":"40","author":"Bravo","year":"2007","journal-title":"Food Res. Int."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1016\/j.foodchem.2004.01.075","article-title":"Tea and herbal infusions: Their antioxidantactivity and phenolic profile.","volume":"89","author":"Atoui","year":"2005","journal-title":"Food chem."},{"key":"ref_12","unstructured":"(2002). United States Pharmacopoeia, NF 19, United States Pharmacopoeial Convention. [24 th ed]."},{"key":"ref_13","unstructured":"(1995). International Conference on Harmonization, guideline Q2A, Text on Validation of Analytical Procedures."},{"key":"ref_14","unstructured":"(1997). International Conference on Harmonization, guideline Q2B, Validation of Analytical Procedures."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"723","DOI":"10.1016\/S0731-7085(00)00529-X","article-title":"Guidance for robustness\/ruggedness tests in method validation.","volume":"24","author":"Heyden","year":"2001","journal-title":"J. Pharm. Biomed. Anal."},{"key":"ref_16","first-page":"91","article-title":"The chlorogenic acid and caffeine content of yerba mat\u00e9 (Ilex paraguariensis) beverages","volume":"24","author":"Bastos","year":"2005","journal-title":"Acta Farm. Bonaer."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"553","DOI":"10.1016\/j.jfca.2007.04.007","article-title":"Methylxanthines and phenolic compounds in mate (Ilex paraguariensis St. Hil.) progenies grown in Brazil","volume":"20","author":"Cardozo","year":"2007","journal-title":"J. Food Compos. Anal."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"717","DOI":"10.1016\/j.lwt.2004.02.008","article-title":"Effects of the extraction solvent on wheat bran antioxidant activity estimation.","volume":"37","author":"Zhou","year":"2004","journal-title":"Lebensm. Wiss. Technol."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"200","DOI":"10.1016\/j.jfoodeng.2006.10.021","article-title":"Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics.","volume":"81","author":"Spigno","year":"2007","journal-title":"J. Food Eng."},{"key":"ref_20","first-page":"353","article-title":"Green and roasted mate: Phenolic compound and antioxidative activity.","volume":"33","author":"Turkmen","year":"2009","journal-title":"Turk. J. Agric. For."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"852","DOI":"10.1016\/j.foodchem.2008.02.072","article-title":"Phenolic content and antioxidant capacity of green and white tea extracts depending on extraction conditions and the solvent used.","volume":"110","author":"Rusak","year":"2008","journal-title":"Food Chem."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"515","DOI":"10.1016\/j.foodchem.2004.08.019","article-title":"Peroxidase-based biosensor as a tool for a fast evaluation of antioxidant capasity of tea.","volume":"92","author":"Mello","year":"2004","journal-title":"Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"226","DOI":"10.1207\/S15327914NC4502_13","article-title":"Catechin content of 18 teas and a green tea extract supplement correlates with the antioxidant capacity.","volume":"45","author":"Henning","year":"2003","journal-title":"Nutr. Cancer"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"929","DOI":"10.1016\/j.foodchem.2007.07.006","article-title":"Relative antioxidant and cytoprotective activities of common herbs.","volume":"106","author":"Yoo","year":"2008","journal-title":"Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"170","DOI":"10.1078\/094471103321659898","article-title":"Free radical scavenging activity of Taiwanese native plants.","volume":"10","author":"Hou","year":"2003","journal-title":"Phytomedicine"},{"key":"ref_26","first-page":"277","article-title":"Antioxidant activity, phenol and flavonoid contents of 13 citrus species peels and tissues.","volume":"22","author":"Ghasemi","year":"2009","journal-title":"Pak. J. Pharm. Sci."},{"key":"ref_27","first-page":"25","article-title":"Use of a free radical method to evaluate antioxidant activity.","volume":"28","author":"Cuvelier","year":"1995","journal-title":"Food Sci.Technol."},{"key":"ref_28","first-page":"397","article-title":"The content of total phenolic compounds in wines by the Folin-Ciocalteau method.","volume":"24","author":"Montreau","year":"1972","journal-title":"Conn. Vigne Vin"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"555","DOI":"10.1016\/S0308-8146(98)00102-2","article-title":"The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals.","volume":"64","author":"Zhishen","year":"1999","journal-title":"Food Chem."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/17\/3\/2518\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T21:49:11Z","timestamp":1760219351000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/17\/3\/2518"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2012,3,2]]},"references-count":29,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2012,3]]}},"alternative-id":["molecules17032518"],"URL":"https:\/\/doi.org\/10.3390\/molecules17032518","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2012,3,2]]}}}