Antioxidant potential of yerba mate (Ilex paraguariensis St. Hil.) extracts in Saccharomyces cerevisae deficient in oxidant defense genes

作者：Piovezan Borges A C; Valerio Junior C; Goncalves I L; Mielniczki Pereira A A; Valduga A T^*

来源：Brazilian Journal of Biology, 2016, 76(2): 539-544.

DOI：10.1590/1519-6984.01115

• I. paraguariensis St. Hil.
• mate tea
• black tea
• S. cerevisiae
• antioxidant potential

Yerba-mate (Ilex paraguariensis St. Hil) is mainly consumed as "chimarrao", a hot drink highly appreciated in Brazil, Argentina, Paraguay and Uruguay. This study evaluated the antioxidant potential of aqueous extracts of I. paraguariensis precipitated with ethanol. The leaves were processed as for tea product (TM) and oxidized (OX). The antioxidant potential was evaluated in cells of Saccharomyces cerevisiae deficient in antioxidant defense genes. Three strains evaluated were: a wild (EG) and two mutants (ctt1 Delta e ctt1 Delta sod1 Delta). These strains were pre-treated with the yerba-mate extracts (TM e OX) and submitted to oxidative stress induced by hydrogen peroxide. None of the extracts produced loss of cell viability. The extracts exerted antioxidant activity, protecting the strains (except sod1 Delta ctt1 Delta). The TM extract was more effective than OX. I. paraguariensis extracts showed a potential to be explored in the development of new products.

• 出版日期2016-6