Otimização multi-analítica de um extrato aquoso misto a partir de Camellia sinensis Var sinensis, Ilex paraguariensis e Aspalathus linearis: Propriedades químicas, funcionais e aplicação tecnológica

Abstract

Currently, there is a notable increase in consumer demand for natural products with a lower content or absence of synthetic chemical additives. Thus, the aim of the present study was to optimize a mixed organic drink formulation consisting of white tea (Camellia sinensis var sinensis), toasted yerba mate (Ilex paraguariensis) and red rooibos (Aspalathus linearis) with the maximum levels of phenolic compounds and antioxidant activity , evaluate functionalities in chemical and biological environment and apply the optimized lyophilized extract in an edible ice cream. Simultaneous optimization was applied around the total phenolic content, lipoperoxidation inhibitory capacity, Fe2+ chelating power, copper reducing capacity and umami flavor intensity. Which resulted in an optimized formulation containing 82.9% white tea + 10.9% matte tea + 6.2% rooibos tea. With a desirable function (d value) of 0.7905. This optimized tea inhibited 64% of lipoperoxidation in vitro and had a high phenolic content, especially caempferol, (+)- catechin, (-)-epicatechin, quercetin-3-rutinoside, (-)-epigallocatechin and (-)-epicatechin- 2-O-gallate. In fact, the antioxidant effect was confirmed by a 30% decrease in the generation of oxygen species in human hepatoma carcinoma cells (HepG2, 100 and 240 μg/mL). In the cell viability assay, the GI50 for human colorectal adenocarcinoma epithelial cells (Caco-2) was about 547 μg/mL and 481 μg/mL for HepG2. The pasteurization process (65 °C/30 min) did not affect the total phenolic content and the antioxidant activity of the optimized formulation of the tea. A multivariate comparison was applied to compare the antioxidant activity in vitro and ex vivo, the cytotoxic/antiproliferative activity against cancer cells, the inhibitory activity of α-amylase, α-glucosidase and angiotensin I converting enzyme, as well as the ability to protect against DNA scission of aqueous extracts of Camellia sinensis, Ilex paraguariensis, Aspalathus linearis and the optimized extract. The extracts of Camellia sinensis and the optimized showed greater antioxidant activity, greater capacity to inhibit α-amylase and HCT8 cell proliferation and greater capacity to reduce the reagent Folin-Ciocalteu. The Aspalathus linearis extract showed less capacity to inhibit α-glucosidase, however it showed the ability to inhibit LDL oxidation similar to the Camellia sinensis extract. The Ilex paraguariensis extract, on the other hand, showed the greatest inhibition of the lipoperoxidation of Wistar rat brain homogenate, antihypertensive activity and inhibition of A549 cell proliferation. Then, the optimized extract was applied to edible ice creams with animal (whey) and/or vegetable (rice) proteins. The edible ice creams added to the lyophilized optimized extract showed higher total phenolic content compared to the controls (without addition). The edible ice cream formulated with animal protein and optimized extract showed the highest antioxidant capacity, in relation to the power of reducing iron and capturing the DPPH radical, respectively. In relation to sensory analysis, the highest acceptance rates, 91 and 88% were observed in formulations added with animal protein without and with optimized extract, respectively.