OBTENTION AND CHARACTERIZATION OF ERVA MATE (Ilex paraguariensis) EXTRACT: FLAVONOIDS AND PHENOLICS COMPOUNDS

The Herb Ilex paraguariensis has several classes of constituents, being the main: xanthines, saponins, flavonoids and phenolic compounds, besides containing minerals and vitamins C, B1 and B2. This study aimed to develop a dry and concentrated extract of this herb and characterizes as to their content of phenolic compounds and flavonoids. The concentrate extract was obtained using 3% (w/v) of herb in 25% (v/v) solution of methanol in water, the solvent and its concentration were determined from previous literature. The solution was shaked at 180rpm for 20minutes and taken to the ultrasound for another 20min, both processes at room temperature. The solution has been centrifuged up to the complete separation of the liquid and the supernatant was evaporated. The residual solution was then dried at 35±2°C, for approximately 14hours. The phenolic compounds and flavonoid contents were evaluated by spectrophotometric method, using as reference standard gallic acid and quercetin, respectively. The phenolic compounds content found was in the range of 205.72±0.69 and 77.74±0.68mg of gallic acid equivalent g-1, for extract and herb pure, respectively. The values obtained for herb are in agreement with those found in the literature. For flavonoids, were found results of 214.84±8.44 e 44.43±2.64mg of quercetin equivalent g-1, for extract and herb pure, respectively. Values above that those found in the literature. Studies have shown a variation between 30.91-286.04mg of catechin equivalents L-1 of herb extract due to different soil cover and shading. That indicates an intense change in the herb compounds, due to changes in soil, climatic, etc. It was possible to obtain the extract with high concentration of bioactive compounds proving the efficiency of the method used.