Extraction and Thermal Stability of Chlorogenic Acid from Green Coffee and Yerba Mate in Food-Based Solvents. (PubMed, ACS Omega) - Aug 29, 2026 - "Compounds in yerba mate extracts produced with 85:15 water:ethanol showed isomerization of 3-CQA into 5-CQA, whereas the formulated solvents reduced the thermal effect. Thus, food-based DESs efficiently extracted and thermally protected 5-CQA, showing strong potential for functional food applications."
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Anna Giulia Correia Menino; Érica Kaori Matsusaka Ijichi; Felipe Sanchez Bragagnolo; Giovanna Oliveira do Carmo; Mauricio Ariel Rostagno; Monique Martins Strieder
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