Phenolic compounds from yerba mate based beverages – A multivariate optimisation

Abstract Ilex paraguariensis, commonly known as yerba mate, is a tree species native to South America. Its commercial value is due to the manufacturing of teas, with potential also in the pharmacological and cosmetic industries. Vegetative propagation of yerba mate is considered an innovation to the traditional production systems based on sexual propagation. The present study aimed to evaluate the rhizogenic potential and chemical attributes of mini-cuttings from 15 yerba mate genotypes, as well as to verify the correlation between phytochemical and rooting-related variables. Mini-cuttings were collected from a pre-existing mini-clonal hedge and the experimental design was completely randomized, with 15 treatments (genotypes), four replications and 10 mini-cuttings per plot. After 120 days, mini-cuttings were assessed regarding rooting, mortality, callogenesis and leaf retention percentages, percentage of mini-cuttings with both calluses and roots, number of roots and average root length. At the time of collection, subsamples from each plot were used for phytochemical analyses including total phenolic compounds, protein, caffeine and theobromine contents and antioxidant activity. Rooting percentages ranged from 5 to 72.5%, with significant variation among genotypes. Adventitious rooting and phytochemical profile of yerba mate mini-cuttings are genotype-dependent. Leaf retention is a relevant factor in the rooting of yerba mate mini-cuttings and the levels of total phenolic compounds, antioxidants and theobromine present in mini-cuttings are negatively correlated components to Ilex paraguariensis adventitious rooting.

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Effect of Chocolate and Yerba Mate Phenolic Compounds on Inflammatory and Oxidative Biomarkers in HIV/AIDS Individuals

Nutrients ◽

10.3390/nu8050132 ◽

2016 ◽

Vol 8 (5) ◽

pp. 132 ◽

Cited By ~ 7

Author(s):

Aline Petrilli ◽

Suelen Souza ◽

Andrea Teixeira ◽

Patricia Pontilho ◽

José Souza ◽

...

Keyword(s):

Phenolic Compounds ◽

Yerba Mate ◽

Oxidative Biomarkers ◽

Hiv Aids

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Determination of total phenolic compounds in yerba mate (Ilex paraguariensis) combining near infrared spectroscopy (NIR) and multivariate analysis

LWT ◽

10.1016/j.lwt.2014.10.030 ◽

2015 ◽

Vol 60 (2) ◽

pp. 795-801 ◽

Cited By ~ 33

Author(s):

Cátia N.T. Frizon ◽

Gabrieli A. Oliveira ◽

Camila A. Perussello ◽

Patrício G. Peralta-Zamora ◽

Ana M.O. Camlofski ◽

...

Keyword(s):

Multivariate Analysis ◽

Infrared Spectroscopy ◽

Phenolic Compounds ◽

Near Infrared Spectroscopy ◽

Near Infrared ◽

Ilex Paraguariensis ◽

Total Phenolic ◽

Yerba Mate ◽

Total Phenolic Compounds

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Alginate based antioxidant films with yerba mate (Ilex paraguariensis St. Hil.): Characterization and kinetics of phenolic compounds release

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2020.100548 ◽

2021 ◽

Vol 28 ◽

pp. 100548

Author(s):

Natália Silva de Farias ◽

Bibiana Silva ◽

Ana Carolina de Oliveira Costa ◽

Carmen Maria Olivera Müller

Keyword(s):

Phenolic Compounds ◽

Ilex Paraguariensis ◽

Yerba Mate ◽

Kinetics Of

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Antiradical activity and amount of phenolic compounds in extracts obtained from some plant raw materials containing methylxanthine alkaloids

Herba Polonica ◽

10.1515/hepo-2015-0022 ◽

2015 ◽

Vol 61 (3) ◽

pp. 53-66 ◽

Cited By ~ 2

Author(s):

Zbigniew Sroka ◽

Maria Janiak ◽

Andrzej Dryś

Keyword(s):

Phenolic Compounds ◽

Correlation Coefficient ◽

Green Tea ◽

Antiradical Activity ◽

Raw Materials ◽

Colorimetric Method ◽

Yerba Mate ◽

Plant Raw Materials ◽

Phenol Reagent ◽

Methylxanthine Alkaloids

Summary Raw materials containing methylxanthine alkaloids such as yerba mate, guaraná, white and green tea, coffee seeds, chocolate and cacao seed powder and extracts obtained from these raw materials were investigated for their antioxidant features and the amount of phenolic compounds. The level of phenolic compounds was measured with the colorimetric method using Folin-Ciocalteu’s phenol reagent and antioxidant features was determined with the use of DPPH (2,2-diphenyl-1-picrylhydrazyl radical). Amounts of phenolic compounds were presented in percentages per mass of extracts and mass of raw materials. Antiradical potential was shown as the number of TAUDPPH units per mg of extracts and g of raw materials. The highest number of antiradical units TAUDPPH as well as the amount of phenolic compounds was calculated for white tea and its extracts and lowest for chocolate. The correlation coefficient between the content of phenolics and antiradical features of raw materials is equal to r=0.994.

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Kinetics of aqueous extraction of phenolic compounds from processed yerba mate leaves

Revista de Ciencia y Tecnología ◽

10.36995/j.recyt.2021.36.004 ◽

2021 ◽

pp. 39-53

Author(s):

Gabriela G. López ◽

María M. Brousse ◽

María L. Vergara ◽

Adriana M. Gonzalez ◽

Nancy E. Cruz ◽

...

Keyword(s):

Phenolic Compounds ◽

Equilibrium Concentration ◽

Extraction Process ◽

Second Order ◽

Aqueous Extraction ◽

Percentage Error ◽

Yerba Mate ◽

Order Kinetic ◽

Diffusive Model ◽

Kinetics Of

In this study, the kinetics of aqueous extraction of phenolic compounds from the yerba mate leaves were analyzed. A temperature range between 40°C and 70°C and a ratio of 25 g of mate leaves in 200 mL of water were used. The extraction kinetic was studied adjustment of the kinetics models of first order, second order kinetic model and the second order diffusive model. The goodness of the fit was controlled by the magnitude of the coefficient of determination (R2), the percentage error (EP %) and the square root of the mean square error (RMSE).The second order kinetic models adequately described the extraction process, achieving the best fit with the second order diffusive model (EP%= 0,81 to 2,9; EP%= 11,24 to 14,99 and 4,72 and 6,92) that provided important information about the initial extraction process and the mechanism that occurs in the final extraction stage. The temperature influenced the kinetic parameters; however, the final equilibrium concentration of phenolic compounds was not affected by it. The results of this study allow us to obtain better overall knowledge of the times and temperatures for improved extraction rates and energy consumption for the industrialization of these compounds.

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Absorption and metabolism of yerba mate phenolic compounds in humans

Food Chemistry ◽

10.1016/j.foodchem.2017.08.003 ◽

2018 ◽

Vol 240 ◽

pp. 1028-1038 ◽

Cited By ~ 28

Author(s):

Miren Gómez-Juaristi ◽

Sara Martínez-López ◽

Beatriz Sarria ◽

Laura Bravo ◽

Raquel Mateos

Keyword(s):

Phenolic Compounds ◽

Yerba Mate

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POLYPHENOLS IN YERBA MATE SEEDS: POTENTIAL INHIBITORS OF GERMINATION

FLORESTA ◽

10.5380/rf.v48i4.57592 ◽

2018 ◽

Vol 48 (4) ◽

pp. 593

Author(s):

Maria Cecília Mireski ◽

Cristiane Vieira Helm ◽

Ivar Wendling ◽

Elisa Serra Negra ◽

Álvaro Figueredo Dos Santos ◽

...

Keyword(s):

Phenolic Compounds ◽

Yerba Mate ◽

Inhibitory Effects ◽

Histochemical Analysis ◽

Total Polyphenols ◽

Lettuce Seeds ◽

Growth Inhibitory ◽

Phytotoxic Effect ◽

Potential Inhibitors ◽

Germination And Growth

Due to its economic, social, and ecological potentials, yerba mate can be a source of employment and income in the southern region of Brazil. The objectives of the present study was to (1) quantify the total polyphenols in fresh yerba mate seeds (FS), seeds dehydrated for 70 d (SD), and seeds stratified in sand for 180 d (SS); (2) evaluate the potential germination and growth inhibitory effects of water, ethanol + water (1:1), and ethanol (99%) extracts of yerba seeds (FS, SD, and SS) using lettuce seedlings; and (3) verify the presence of polyphenols in fresh seeds of yerba mate through histochemical methods. In the bioassay, extracts of yerba mate seeds were used in the germination of lettuce seeds. For the histochemical analysis, sections of yerba mate seeds were stained with specific dyes. The results revealed that yerba mate fresh seeds contain higher concentration of phenolic compounds, which decreased in dehydrated seeds, and almost no phenolic compound was observed in stratified seeds. The bioassay results showed that the polyphenols present in the extracts of yerba mate seeds resulted in phytotoxic effect on the roots of lettuce seedlings. The histochemical observations revealed the presence of “lignified rough barrier” and phenolic compounds between the endocarp and endosperm of the yerba mate seeds

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Storage of yerba maté in controlled atmosphere

Ciência Rural ◽

10.1590/s0103-84782014000400028 ◽

2014 ◽

Vol 44 (4) ◽

pp. 740-745 ◽

Cited By ~ 1

Author(s):

Sarah Lemos Cogo Prestes ◽

Fabio Rodrigo Thewes ◽

Cláudia Kaehler Sautter ◽

Auri Brackmann

Keyword(s):

Phenolic Compounds ◽

Partial Pressure ◽

Total Phenolic ◽

Yerba Mate ◽

Controlled Atmosphere ◽

Total Phenolic Compounds ◽

Co2 Partial Pressure ◽

O2 Partial Pressure ◽

Four Levels ◽

The One

The aim of this study was to evaluate the effect of controlled atmosphere in the change of color, chlorophyll degradation and phenolic compounds concentration in yerba maté thickly ground (“cancheada”) and thinly milled (“socada”). Yerba maté samples from the towns of Arvorezinha (RS - Brazil) and São Mateus do Sul (PR - Brazil) were stored in four levels of oxygen (1, 3, 6 and 20.9kPa of O2) and four levels of carbon dioxide (0, 3, 6 and 18kPa of CO2) and then were analyzed, after nine months of storage. According to the results, the O2 partial pressure reduction decreased the loss of green coloration, kept a higher content of chlorophylls and of total phenolic compounds. In relation to the different levels of CO2, a response as remarkable as O2 was not observed. The yerba maté that was thickly ground (“cancheada”) presented a better storage potential than the one thinly milled (“socada”) in the storage with O2 and with CO2. The 1kPa of O2 condition kept the yerba maté greener and with a higher content of chlorophylls and of total phenolic compounds after nine months of storage. The CO2 partial pressure kept the yerba maté coloration greener and with a higher content of chlorophylls and of total phenolic compounds, regardless of the level used, in the maté from both cultivation areas.

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