Novel Beverages of Yerba-Mate and Soy: Bioactive Compounds and Functional Properties

Cátia Frizon,José Sturion,Camila Perussello,Rosemary Hoffmann-Ribani

doi:10.3390/beverages4010021

Abstract

In this paper, two high-nutrition commodities that are produced in great amounts in Brazil were joined in a single functional product. Yerba mate (Ilex paraguariensis) is rich in bioactive compounds, while soybean is a high-quality protein source. The objective of this paper was to assess the psychochemical characteristics of two yerba-mate progenies (planted–PL and native–NT leaves) and then confirm whether the functional and nutritional properties of the main ingredients were conveyed to the beverage produced. The main raw material, yerba-mate leaves, and the drinks were assessed for bioactive compounds, antioxidant capacity, physicochemical properties, and nutritional value. Planted leaves showed higher concentration of 5-CQA, caffeic acid and rutin than the native plant, whereas caffeine and theobromine were detected in larger amounts in native leaves. The nutritional profile of the drinks was compared to commercial beverages–either yerba-mate-based or soy-based. They indeed provide more protein, fiber, and fats than traditional yerba-mate beverages (chimarrão, tererê, and mate tea). Soy drinks currently marketed, for their turn, have similar caloric value and higher contents of lipid and protein as compared to our product, but are poor in fibers. NT drink (DPPH—IC50 92.83 and ABTS—8.18 μM Trolox/mL) had higher antioxidant activity than PL (IC50 147.06 and 5.63 μM Trolox/mL) due to the greater volume fraction of yerba-mate extract. NT beverage has more 5-CQA and caffeine in the same intake of tererê and traditional mate tea. This healthy beverage contributes to an increasing income to the food industry and yerba-mate producers, and environmental gains that are related to the exploration of natural resources.

Highlights

Yerba-mate has been consumed for centuries as the traditional beverages chimarrão, tererê, and mate tea, especially in countries where it is cultivated, such as Brazil, Argentina, and Paraguay [1]
The aim of this study was to evaluate the psychochemical properties of yerba-mate leaves of two different progenies and assess their potential for the development of a rich-nutrition antioxidant beverage made from yerba-mate and soybeans
The percentages of protein, fats, moisture, and ashes for both progenies were higher than the results found by

Summary

Introduction

Yerba-mate has been consumed for centuries as the traditional beverages chimarrão (infusion of dried leaves in hot water), tererê (infusion of dried leaves in cold water), and mate tea (infusion of toasted leaves in hot water), especially in countries where it is cultivated, such as Brazil, Argentina, and Paraguay [1]. The United States, Europe, and Japan for two main reasons: the processing of yerba-mate does not require chemical treatments and the product contains a wide variety of bioactive compounds. Biological tests involving aqueous extracts of yerba-mate have contributed to consolidate this plant as an important. Beverages 2018, 4, 21 ally in preventing the development of some diseases. Have shown that regular consumption of yerba-mate drinks produces antioxidant and hypoglycemic effects, and protects cell membranes, lipoproteins, and the DNA, helping to prevent the onset of diseases, such as atherosclerosis and cancer. Yerba-mate contains vitamins and minerals, presenting a rich nutritional profile

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