Abstract
Abstract The consumption of yerba mate beverages is related to several health benefits. These desirable properties are mainly due to the bioactive compounds. However, the levels of those compounds are directly affected by factors such as geographical origin. This study aimed to use chemometrics to evaluate the antioxidant compounds of yerba mate (consumed as chimarrao) marketed in southern Brazil. Neochlorogenic acid and caffeine were the main bioactive compounds found in this type of yerba mate beverage (chimarrao). The dataset was analyzed by chemometrics, and principal component analysis using the first three principal components explained 61.30% of the total variance. Hierarchical cluster analysis suggested three clusters, with cluster 1 containing the majority of the samples from the states of Rio Grande do Sul and Parana, with higher levels of phenolics, methylxanthines, and antioxidant activity. The supervised methods, soft independent modeling of class analogy (SIMCA) and partial least squares-discriminant analysis (PLS-DA), had similar predictability (≥75% of accuracy) in terms of classifying yerba mate according to different Brazilian regions. Therefore, the chemometric tools used in the current study was suitable to monitor and assess a large variation of the antioxidant composition of yerba mate from different southern Brazilian states.
Highlights
Yerba mate is the main product prepared from the dried and ground, leaves and twigs obtained from the Ilex paraguariensis A
Significant differences were not observed (p > 0.05) between the geographical origin of the samples of Brazilian yerba mate (Table 1), except for neochlorogenic acid (p = 0.01), which was present at a higher concentration in the samples from Rio Grande do Sul (n = 31)
According to Peres et al (2013), caffeoylquinic acids like neochlorogenic (183-263 mg/L), chlorogenic (153-242 mg/L), and cryptochlorogenic (123-188 mg/L) acids are the major phenolic compounds found in yerba mate beverages; neochlorogenic acid stands out as having higher levels in these beverages
Summary
Yerba mate is the main product prepared from the dried and ground, leaves and twigs obtained from the Ilex paraguariensis A. Yerba mate is consumed as a hot infusion, which is known as ‘chimarrão’ in southern Brazil (Colpo et al, 2016). The beverage (chimarrão) is made in a typical artefact denominated ‘cuia’ where the yerba mate is added and partially immersed in hot water (around 80 °C). Once the infusion is ready, this extract is drunk using a metal straw ‘bomba’ (Silveira et al, 2016b). Water is poured over the yerba mate many times to make a partial infusion, and about 20-40 mL of fresh extract is drunk each time (Bracesco et al, 2011). It is important to emphasize that the drinking process is continuous all day long and throughout the year, usually accompanying daily activities, with an average consumption of 1-2 L per day per consumer
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
