Chemistry and Safety of South American Yerba Mate Teas

2021 ◽  
Author(s):  
Candela Iommi
Keyword(s):  
South American ◽  
Yerba Mate

scholarly journals Determination of Polycyclic aromatic hydrocarbons (PAHs) in Yerba-maté herbal drink

2019 ◽  
Vol 116 ◽  
pp. 00054
Author(s):  
Christian Nwankwo ◽  
Stephen Barton ◽  
Heba Ghazal
Keyword(s):  
Analytical Method ◽  
Polyaromatic Hydrocarbons ◽  
Soxhlet Extraction ◽  
Extraction Methods ◽  
Gas Chromatography Mass Spectrometry ◽  
South American ◽  
Yerba Mate ◽  
Selected Ion Monitoring ◽  
Polycyclic Aromatic ◽  
Good Repeatability

Yerba-maté (Y-M), known as llex-paraquariensis is traditional South American herbal drink that is consumed as an aqueous extract from the Y-M leaves. This drink is thought to have long-term health benefits and thus it has recently gained more popularity. However, health hazards of polyaromatic hydrocarbons (PAHs) deposited in Y-M during drying process has been linked to the development of different types of cancer in particular oesophageal cancer. The current study developed and validated an extraction and analytical method to determine the presence of one of the PAH compounds, namely; benzo(b)fluoranthene [Bbf] as an indicator for the PAH(s) occurrence in Y-M in commercial samples of the dried leaves. Since the expected level of contamination with this compound is at trace level thus a sensitive and selective analytical method was needed. Gas Chromatography-Mass Spectrometry GC-MS method was developed using selected ion monitoring (SIM) with split-less mode focusing on 126 ion and 252 ion (main) for [Bbf]. The content of [Bbf] using different extraction methods was found in a range 0.02 to 0.09 μg/g. GC-MS results indicated a good repeatability of the peak area with strong correlation and linearity between mean peak area and concentration from the calibration curve. Soxhlet extraction using hexane as a solvent gave the highest yield of [Bbf] concentration. However, ultrasonic extraction using hot distilled water as a solvent is recommended as it better simulates the way of making and drinking.

scholarly journals Arsenic, cadmium and lead concentrations in Yerba mate commercialized in Southern Brazil by inductively coupled plasma mass spectrometry

2017 ◽  
Vol 47 (12) ◽  
Author(s):  
Lisia Maria Gobbo dos Santos ◽  
Santos Alves Vicentini Neto ◽  
Giovanna Iozzi ◽  
Silvana do Couto Jacob
Keyword(s):  
Mass Spectrometry ◽  
Inductively Coupled Plasma ◽  
Ilex Paraguariensis ◽  
South American ◽  
Yerba Mate ◽  
Southern Brazil ◽  
Inductively Coupled ◽  
Plasma Mass Spectrometry ◽  
Cadmium Lead ◽  
Cadmium And Lead

ABSTRACT: “Mate” or “Yerba Mate” (Ilex paraguariensis) is a native South American plant, commonly consumed in Argentina, Paraguay, Uruguay and southern Brazil. Recent research has detected the presence of many vitamins and metals in this plant. Theses metals are also part of yerba mate’s mineral composition, due to soil and water contamination by pesticides and fertilizers, coal and oil combustion, vehicle emissions, mining, smelting, refining and the incineration of urban and industrial waste. Regardless of their origin, some inorganic elements, such as arsenic, cadmium and lead, are considered toxic, since they accumulate in all plant tissues and are, thus, introduced into the food chain. In this context, the aim of the present study was to determine and compare arsenic, cadmium, lead concentrations in 104 samples of yerba mate (Ilex paraguariensis) marketed, and consumed in three southern Brazilian States, namely Paraná (PR), Santa Catarina (SC) and Rio Grande do Sul (RS). Each element was determined by inductively coupled plasma mass spectrometry (ICP-MS), on a Nexion 300D equipment (Perkin Elmer). As, Cd and Pb concentrations in yerba mate leaves ranged from 0.015 to 0.15mg kg-1, 0.18 to 1.25mg kg-1 and 0.1 to 1.20mg kg-1, respectively. Regarding Cd, 84% of the samples from RS, 63% from PR and 75% from SC showed higher concentrations than the maximum permissible limit of 0.4mg kg-1 established by the Brazilian National Sanitary Surveillance Agency (ANVISA), while 7% of the samples from RS and 5% from PR were unsatisfactory for Pb. Concentrations were below the established ANVISA limit of 0.6mg kg-1 for all samples.

Evaluation of Reproductive Toxicology of Aqueous Extract of Yerba Mate (Ilex paraguariensis A. St.-Hil.), a Traditional South American Beverage

2019 ◽  
Vol 22 (1) ◽  
pp. 97-101
Author(s):  
Washington Rogério de Sousa ◽  
Bruno Henrique Lopes Botelho Lourenço ◽  
Michelle de Paula Reis ◽  
Guilherme Donadel ◽  
Marcia Alessandra Arantes Marques ◽  
...  
Keyword(s):  
Aqueous Extract ◽  
Ilex Paraguariensis ◽  
South American ◽  
Yerba Mate ◽  
Reproductive Toxicology

Making Chipas in Paraguay

2009 ◽  
Vol 9 (2) ◽  
pp. 19-24 ◽  
Author(s):  
sanra ritten
Keyword(s):  
South American ◽  
Yerba Mate ◽  
The South ◽  
Herbal Tea ◽  
Banana Leaves

In the midst of the poverty and heat of Paraguay on an estancia, or ranch, in the department of Concepcióón along the Tagatiya river, a group of travelers are taught to make chipa, an iconic Paraguayan food staple. Chipa, a pre-Colombian bread, is made from manioc flour, lard, milk, eggs, salt and anise. Long before wheat was introduced in the region the indigenous Guaraníí depended on manioc for sustenance. Manioc is a calorie-rich tuber, native to the Americas, found in many Paraguayan dishes such as mbeju, soups and sauces. The chipa is traditionally baked atop banana leaves in a brick and clay oven called tatakuáá. While making the chipa the travelers are also introduced to tereréé, a cold herbal tea, and cocido negro, a coffee like beverage also made from the South American herbal tea called yerba mate.

Aqueous Extracts of Yerba Mate (Ilex paraguariensis) as a Natural Antimicrobial against Escherichia coli O157:H7 in a Microbiological Medium and pH 6.0 Apple Juice

2012 ◽  
Vol 75 (4) ◽  
pp. 753-757 ◽  
Author(s):  
KELLIE P. BURRIS ◽  
P. M. DAVIDSON ◽  
C. NEAL STEWART ◽  
S. ZIVANOVIC ◽  
F. M. HARTE
Keyword(s):  
Escherichia Coli ◽  
Apple Juice ◽  
Ilex Paraguariensis ◽  
South American ◽  
Yerba Mate ◽  
Escherichia Coli O157 ◽  
Aqueous Extracts ◽  
Natural Antimicrobial ◽  
E Coli ◽  
Log Reduction

Ilex paraguariensis is popularly used in the preparation of a tea infusion (yerba mate), most commonly produced and consumed in the South American countries of Uruguay, Paraguay, Argentina, and Brazil. In this study, aqueous extracts of commercial tea, derived from the holly plant species I. paraguariensis were evaluated for their ability to inhibit or inactivate Escherichia coli O157:H7 in a microbiological medium and modified apple juice. Dialyzed, lyophilized aqueous extracts were screened for antimicrobial activity against E. coli O157:H7 strains ATCC 43894 and ‘Cider’ in tryptic soy broth (TSB) and apple juice (adjusted to pH 6.0 to allow for growth of the bacterium). A mixture of the two strains was used as the inoculum when apple juice was used as the medium. MBCs were determined to be ca. 5 and 10 mg/ml for ATCC 43894 and ‘Cider’, respectively, in TSB. Higher concentrations of the extract were required to inactivate E. coli O157:H7 in pH-adjusted apple juice. An approximate 4.5-log reduction was observed for E. coli O157:H7 treated with 40 mg/ml extract. It was concluded that aqueous extracts from commercial yerba mate have potential to be used as antimicrobials in foods and beverages against pathogenic E. coli O157:H7.

Learning Partners in the Americas: North, Central, and South American Contributions

2012 ◽  
Author(s):  
Andres J. Consoli ◽  
Melissa L. Morgan Consoli
Keyword(s):  
South American ◽  
North Central
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