Determinação de cafeína, teobromina e ácido clorogênico em erva-mate por HPLC-DAD e UHPLC-MS/MS

Abstract

Yerba mate (Ilex paraguariensis) is a very consumed product in the south of South America, mainly in the south of Brazil, which is one of the largest producers of it. It can be consumed in several ways, but the main one is chimarrão, which uses hot water over the herb in a container (cuia), sucking the liquid through a straw (bomb). Studies show that yerba mate has several benefits for humans, which are attributed to phenolic compounds such as chlorogenic acid and methylxanthines, such as caffeine and theobromine. In this work, the total quantification of the three compounds in HPLC-DAD using the ultrasound-assisted inheritance method was performed. The treatment of the equipment was done using standard solutions of the three compounds was performed using High Performance Liquid Chromatography with Diode Array Detection (HPLC-DAD) after ultrasound-assisted extraction with methanol. The equipment calibration was performed using standard solutions in different concentrations. Different extraction times were evaluated using ultrasound, as well as differences between prior hydration and non-hydration of samples for caffeine concentration. After that, the results obtained by HPLC-DAD and by Ultra-High Performance Liquid Chromatography with tandem Mass Spectrometry (UHPLC-MS/MS) were compared, obtaining similar results. Caffeine was the compound with the highest concentration in most samples, followed by chlorogenic acid and theobromine, with mean values of 10,065, 6,845 and 2,640 mg/g, respectively.