01965naa a2200325 a 450000100080000000500110000800800410001910000200006024501820008026000090026252009800027165000170125165000150126865000220128365000100130565000230131565000140133865000240135265300330137665300190140965300140142865300170144270000200145970000200147970000250149970000220152470000180154670000170156477300580158119369762023-06-13       2012    bl uuuu     u00u1 u    #d1 aBIZZOTTO, C. S.  aQuantification of phenolic compounds by capillary zone electrophoresis in extracts of four commercial types of mate herb before and after acid hydrolysis.h[electronic resource]  c2012  aMate herb, Ilex paraguariensis St. Hil., is a plant cultivated in South America. Studies have evidenced the presence of phenolic compounds in mate herb, however, there are no reports on the contents of these compounds in different types of mate herb sold in the South Region of Brazil. In this study, capillary zone electrophoresis was used to quantify phenolic compounds in three lots of each of four types of commercial mate herb (traditional, native, large ground, and suave). Analysis was performed before and after acid hydrolysis. Hydro- lysis time, temperature and chloridric acid concentration were optimized by central composite design to maximize the amounts of free phenolic compounds obtained after hydrolysis. Before hydrolysis, high amounts of rutin were detected, while after hydrolysis, high amounts of caffeic acid and 3,4-dihydroxybenzoic acid were obtained, giving evidence that mate herb should be further investigated as a major source of these compounds  aCaffeic acid  aHydrolysis  aNatural resources  aRutin  aComposto Fenólico  aHidrolise  aIlex Paraguariensis  aÁcido 3 4-dihidroxibenzoico  aÁcido cafeico  aErva-mate  aOtimização1 aMEINHART, A. D.1 aRYBKA, A. C. P.1 aROBERTO SOBRINHO, M.1 aBOGUSZ JUNIOR, S.1 aBALLUS, C. A.1 aGODOY, H. T.  tFood Research Internationalgv. 48, p. 763-768, 2012.