Applied Chemical Engineering

  • Home
  • About
    • About the Journal
    • Article Processing Charges (APC) Payment
    • Contact
  • Articles
    • Current
    • Archives
  • Submissions
  • Editorial Team
  • Announcements
Register Login

Make a Submission

Make a Submission

editor-in-chief

Editors-in-Chief

Prof. Sivanesan Subramanian

Anna University, India

 

Prof. Hassan Karimi-Maleh

University of Electronic Science
and Technology of China (UESTC)

issn

ISSN

2578-2010 (Online)

indexing

 Indexing & Archiving 

 

 

 



Article Processing Charges

Article Processing Charges (APCs)

US$1600

publication_frequency

Publication Frequency

Quarterly

Keywords

Home > Archives > Vol. 9 No. 1(Published) > Original Research Article
ACE-5893

Published

2026-03-20

Issue

Vol. 9 No. 1(Published)

Section

Original Research Article

License

Copyright (c) 2026 Rulla Sabah, Nisreen Kais Abood, Mustafa Hammadi

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The Author(s) warrant that permission to publish the article has not been previously assigned elsewhere.

Author(s) shall retain the copyright of their work and grant the Journal/Publisher right for the first publication with the work simultaneously licensed under: 

 OA - Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0). This license allows for the copying, distribution and transmission of the work, provided the correct attribution of the original creator is stated. Adaptation and remixing are also permitted.

 

 This license intends to facilitate free access to, as well as the unrestricted reuse of, original works of all types for non-commercial purposes.

How to Cite

Rulla Sabah, Nisreen Kais Abood, & Mustafa Hammadi. (2026). Extraction of bioactive phenolic compounds from yerba mate leaves using ultrasound: HPLC profiling and statistical analysis of variables. Applied Chemical Engineering, 9(1), ACE-5893. https://doi.org/10.59429/ace.v9i1.5893
  • ACM
  • ACS
  • APA
  • ABNT
  • Chicago
  • Harvard
  • IEEE
  • MLA
  • Turabian
  • Vancouver

  • Download Citation
  • Endnote/Zotero/Mendeley (RIS)
  • BibTeX

Extraction of bioactive phenolic compounds from yerba mate leaves using ultrasound: HPLC profiling and statistical analysis of variables

Rulla Sabah

Department of Chemistry, College of Science, Mustansiriyah University, Baghdad, 10011, Iraq

Nisreen Kais Abood

Department of Chemistry, College of Science, Mustansiriyah University, Baghdad, 10011, Iraq

Mustafa Hammadi

Department of Chemistry, College of Education for Pure Sciences, University of Diyala, Baqubah, 32001, Iraq


DOI: https://doi.org/10.59429/ace.v9i1.5893


Keywords: HPLC; yerba mate; green extraction; experimental design; bioactive compounds


Abstract

Extraction is critical step in extracting bioactive phytochemicals from plant sources and separating them. In this study, a Box-Benken (BBD) design was used, with 15 experiments conducted to optimize the ultrasonic extraction process. Three independent variables (ethanol concentration, temperature, and time) were examined to assess their effect on total extract yield (TYE) as the main response. The optimization aimed to maximize the extraction of active compounds from the resilient matrix of yerba mate (Ilex paraguariensis) leaves. Then, used high-performance liquid chromatography (HPLC) to determine levels of gallic acid, caffeine, quercetin, tannic acid, chlorogenic acid, and other compounds from yerba Mate leaf extract.  This method was used to find out how temperature (25–60°C), ultrasonic time (20–40 min), and ethanol content (40–80%) affected the characteristics of yerba mate leaf extracts. The results indicated that the ideal temperature was 50°C, the optimal ultrasonic duration was 30 minutes, and the best extraction ratio was Ethanol/Water (v/v) 50:50, which produced the largest concentration of biologically active compounds without thermal degradation into alternative substances. Importantly, The Analytical Greenness, AGREE, metric was also used to measure the environmental impact, achieving a high score of 0.85. This demonstrates that the created process is not only accurate but also environmentally friendly and long-lasting, as it requires minimal energy and reagents.


References

[1]. Samponi Tucunduva Arantes, M., de Lima, S. M. N., Dusi, G. G., Vieira Helm, C., Magalhães, W. L. E., & da Silva, V. R. (2026). Intensified Multistep Extraction of Phenolic Compounds from Yerba Mate (Ilex paraguariensis) Leaves: A Techno-Economic and Environmental Approach. ACS Omega.‏

[2]. Li, K., Feng, Z., Wang, L., Ma, X., Wang, L., Liu, K., ... & Peng, C. (2023). Chlorogenic acid alleviates hepatic ischemia–reperfusion injury by inhibiting oxidative stress, inflammation, and mitochondria-mediated apoptosis in vivo and in vitro. Inflammation, 46(3), 1061-1076.‏

[3]. Choi J., An X., Lee B.H., Lee J.S., Heo H.J., Kim T., Ahn J.W., Kim D.O.(2015). Protective effects of bioactive phenolics from jujube (Ziziphus jujuba) seeds against H2O2–induced oxidative stress in neuronal PC-12 cells. Food Sci. Biotechnol;24:2219–2227. doi: 10.1007/s10068-015-0296-4.

[4]. Khursheed, T., Khalil, A. A., Akhtar, M. N., Khalid, A., Tariq, M. R., Alsulami, T., ... & Nayik, G. A. (2024). Ultrasound-assisted solvent extraction of phenolics, flavonoids, and major triterpenoids from Centella asiatica leaves: A comparative study. Ultrasonics Sonochemistry, 111, 107091.‏

[5]. Rebocho, S., Mano, F., Cassel, E., Anacleto, B., do Rosário Bronze, M., Paiva, A., & Duarte, A. R. C. (2022). Fractionated extraction of polyphenols from mate tea leaves using a combination of hydrophobic/hydrophilic NADES. Current research in food science, 5, 571-580.‏

[6]. Kozono, M. L., Andreone, A., Schenk, M., Rivero, R., Taravini, I. R., & Guerrero, S. N. (2024). Ultrasound‐assisted extraction of yerba mate leaves for the development of active additives in sports nutrition products. Journal of Food Process Engineering, 47(7), e14670.‏

[7]. Cioanca, O., Lungu, I. I., Mita-Baciu, I., Robu, S., Burlec, A. F., Hancianu, M., & Crivoi, F. (2024). Extraction and purification of catechins from tea leaves: an overview of methods, advantages, and disadvantages. Separations, 11(6), 171.‏

[8]. Souza, M. C., Silva, L. C., Chaves, J. O., Salvador, M. P., Sanches, V. L., da Cunha, D. T., ... & Rostagno, M. A. (2021). Simultaneous extraction and separation of compounds from mate (Ilex paraguariensis) leaves by pressurized liquid extraction coupled with solid-phase extraction and in-line UV detection. Food Chemistry: Molecular Sciences, 2, 100008.‏

[9]. Bargah R.K.(2015). Preliminary test of phytochemical screening of crude ethanolic and aqueous extract of Moringa pterygosperma Gaertu. Journal of Pharmacognosy and phytochemistry; 4(1): 7-9.

[10]. de Melo Cazal, M., Marins, J. C. B., Della Lucia, C. M., & Stringheta, P. C. (2025). Impact of consumer-prepared tea mate forms on technological features and bioactive composition. Journal of Food Composition and Analysis, 108107.‏

[11]. Kaltbach, P., Ballert, S., Gillmeister, M., Kabrodt, K., & Schellenberg, I. (2022). Mate (Ilex paraguariensis) tea preparations: Understanding the extraction of volatile and non-volatile compounds upon variations of the traditional consecutive infusions. Food Chemistry, 374, 131756.‏

[12]. Płatkiewicz, J., Okołowicz, D., Frankowski, R., Grześkowiak, T., Jeszka-Skowron, M., & Zgoła-Grześkowiak, A. (2024). Antioxidant capacity, phenolic compounds, and other constituents of cold and hot Yerba Mate (Ilex paraguariensis) infusions. Antioxidants, 13(12), 1467.‏

[13]. Peters, A. R. N., Carvalho, J. K., da Silva, E. A., Godinho, E. Z., de Lima Caneppele, F., da Silva, C., & Hasan, S. D. M. (2025). Modeling and Optimization of Ultrasound-Assisted Extraction of Antioxidants from Yerba Mate (Ilex paraguariensis St. Hill) Using Artificial Neural Networks and ANFIS. Applied Biochemistry and Biotechnology, 197(11), 7609-7626.‏

[14]. Rajabiyan, A., Bakhshi, D., & Hosseini, S. A. (2025). A methodological review of extraction, purification, and identification techniques for natural bioactive compounds. Organic Process Research & Development, 29(8), 1885-1915.‏

[15]. Koina, I. M., Sarigiannis, Y., & Hapeshi, E. (2023). Green extraction techniques for the determination of active ingredients in tea: Current state, challenges, and future perspectives. Separations, 10(2), 121.‏

[16]. Abubakar A.R. and Haque M. (2020). Preparation of medicinal plants: basic extraction and fractionation procedures for experimental purposes. Journal of Pharmacy and Bioallied Sciences;12(1):1-10.

[17]. Hagos, M., Chandravanshi, B. S., Redi-Abshiro, M., & Yaya, E. E. (2023). Determination of total phenolic, total flavonoid, ascorbic acid contents and antioxidant activity of pumpkin flesh, peel and seeds. Bulletin of the Chemical Society of Ethiopia, 37(5).‏

[18]. Shraim, A. M., Ahmed, T. A., Rahman, M. M., & Hijji, Y. M. (2021). Determination of total flavonoid content by aluminum chloride assay: A critical evaluation. Lwt, 150, 111932.‏

[19]. Mradu, G., Saumyakanti, S., Sohini, M., & Arup, M. (2012). HPLC profiles of standard phenolic compounds present in medicinal plants. International Journal of Pharmacognosy and Phytochemical Research, 4(3), 162-167.‏

[20]. Liu J., Mu T., Sun H., Fauconnier M.L.(2019). Optimization of ultrasonic-microwave synergistic extraction of flavonoids from sweet potato leaves by response surface methodology. J. Food Process Preserv.;43:e13928. doi: 10.1111/jfpp.13928.

[21]. Feng S., Luo Z., Tao B., Chen C. (2015).Ultrasonic-assisted extraction and purification of phenolic compounds from sugarcane (Saccharum officinarum L.) rinds. LWT Food Sci. Technol. 60:970–976. doi: 10.1016/j.lwt.2014.09.066

[22]. Hassane, A. M., Taha, T. M., Awad, M. F., Mohamed, H., & Melebari, M. (2022). Radical scavenging potency, HPLC profiling and phylogenetic analysis of endophytic fungi isolated from selected medicinal plants of Saudi Arabia. Electronic Journal of Biotechnology, 58, 37-45.‏

[23]. Carvalho, D., Pinho, C., Oliveira, R., Moreira, F., & Oliveira, A. I. (2023). Chromatographic methods developed for the quantification of quercetin extracted from natural sources: systematic review of published studies from 2018 to 2022. Molecules, 28(23), 7714.‏

[24]. Zhang, Y., Cai, P., Cheng, G., & Zhang, Y. (2022). A brief review of phenolic compounds identified from plants: Their extraction, analysis, and biological activity. Natural product communications, 17(1), 1934578X211069721.‏

[25]. Lama-Muñoz, A., & Contreras, M. D. M. (2022). Extraction systems and analytical techniques for food phenolic compounds: a review. Foods, 11(22), 3671.‏

[26]. Sundkar, S. U., Wankhede, S., Sen, A. K., & Uppalwar, S. V. (2024). Pharmacological Properties and Therapeutic Applications of Dioscorea alata. Journal of Pharma Insights and Research, 2(6), 149-157.‏

[27]. Prommuak C., De-Eknamkul W., Shotipruk A., Shotipruk A. (2008). Extraction of flavonoids and carotenoids from Thai silk waste and antioxidant activity of extracts. Sep. Purif. Technol. 2008;62:444–448. doi: 10.1016/j.seppur.02.020.

[28]. Tian, C., Liu, X., Chang, Y., Wang, R., Lv, T., Cui, C., & Liu, M. (2021). Investigation of the anti-inflammatory and antioxidant activities of luteolin, kaempferol, apigenin and quercetin. South African Journal of Botany, 137, 257-264.‏

[29]. Olszowy-Tomczyk, M., & Wianowska, D. (2023). Antioxidant properties of selected flavonoids in binary mixtures—considerations on myricetin, kaempferol and quercetin. International Journal of Molecular Sciences, 24(12), 10070.‏

[30]. Shahbaz, M., Imran, M., Alsagaby, S. A., Naeem, H., Al Abdulmonem, W., Hussain, M., ... & Awuchi, C. G. (2023). Anticancer, antioxidant, ameliorative and therapeutic properties of kaempferol. International Journal of Food Properties, 26(1), 1140-1166.‏

[31]. Bangar, S. P., Chaudhary, V., Sharma, N., Bansal, V., Ozogul, F., & Lorenzo, J. M. (2023). Kaempferol: A flavonoid with wider biological activities and its applications. Critical Reviews in Food science and nutrition, 63(28), 9580-9604.‏

[32]. [32] Jan, R., Khan, M., Asaf, S., Lubna, Asif, S., & Kim, K. M. (2022). Bioactivity and therapeutic potential of kaempferol and quercetin: new insights for plant and human health. Plants, 11(19), 2623.‏

[33]. Simunkova, M., Barbierikova, Z., Jomova, K., Hudecova, L., Lauro, P., Alwasel, S. H., ... & Valko, M. (2021). Antioxidant vs. prooxidant properties of the flavonoid, kaempferol, in the presence of Cu (II) ions: A ROS-scavenging activity, fenton reaction and DNA damage study. International journal of molecular sciences, 22(4), 1619.‏

[34]. Wang, L., Pan, X., Jiang, L., Chu, Y., Gao, S., Jiang, X., ... & Peng, C. (2022). The biological activity mechanism of chlorogenic acid and its applications in food industry: A review. Frontiers in Nutrition, 9, 943911.‏

[35]. Soviguidi, D. R. J., Pan, R., Liu, Y., Rao, L., Zhang, W., & Yang, X. (2022). Chlorogenic acid metabolism: The evolution and roles in plant response to abiotic stress. Phyton, 91(2), 239.‏

[36]. Bender, O., & Atalay, A. (2021). Polyphenol chlorogenic acid, antioxidant profile, and breast cancer. In Cancer (pp. 311-321). Academic Press.‏

[37]. Nguyen, V., Taine, E. G., Meng, D., Cui, T., & Tan, W. (2024). Chlorogenic acid: A systematic review on the biological functions, mechanistic actions, and therapeutic potentials. Nutrients, 16(7), 924.‏

[38]. Rashidi, R., Rezaee, R., Shakeri, A., Hayes, A. W., & Karimi, G. (2022). A review of the protective effects of chlorogenic acid against different chemicals. Journal of Food Biochemistry, 46(9), e14254.‏

[39]. Rojas-González, A., Figueroa-Hernández, C. Y., González-Rios, O., Suárez-Quiroz, M. L., González-Amaro, R. M., Hernández-Estrada, Z. J., & Rayas-Duarte, P. (2022). Coffee chlorogenic acids incorporation for bioactivity enhancement of foods: A review. Molecules, 27(11), 3400.‏

[40]. He, Y., Mao, S., Zhao, Y., & Yang, J. (2025). Research Advances in the Synthesis, Metabolism, and Function of Chlorogenic Acid. Foods, 14(11), 1914.‏

[41]. Oussou, K. F., Buyukkurt, O. K., Guclu, G., Kelebek, H., & Selli, S. (2025). Chlorogenic acids in different coffees. In Coffee in Health and Disease Prevention (pp. 239-252). Academic Press.‏

[42]. Wojnowski, W., et al. (2022). AGREE prep – Analytical greenness metric for sample preparation”. Trends in Analytical Chemistry, 149, 116553 )2022).

[43]. Armenta, S., et al. Green Analytical Chemistry. (2015). Comprehensive Analytical Chemistry, 57, 1-25.

[44]. Gałuszka, A., et al. (2013). The 12 principles of green analytical chemistry and the SIGNIFICANCE mnemonic of green analytical practices. TrAC Trends in Analytical Chemistry, 50, 78-84.

[45]. Chemat, F., et al. (2017). Ultrasound-assisted extraction in food analysis. Encyclopedia of Food Chemistry, 10,1-12.

[46]. Myers, R. H., Montgomery, D. C., & Anderson-Cook, C. M. (2016). Response Surface Methodology: Process and Product Optimization Using Designed Experiments. Wiley.

[47]. Cravotto, G., & Binello, A. (2018). Principles of Solar-Assisted Extraction of Natural Products. [48] Montgomery, D. C. (2017)."Design and Analysis of Experiments". John Wiley & Sons.



ISSN: 2578-2010
21 Woodlands Close #02-10, Primz Bizhub,Postal 737854, Singapore

Email:editorial_office@as-pub.com