Abstract
Yerba mate is defined as the product constituted by the dried, slightly roasted, and milled leaves ofIlex paraguariensis. However, the fruits of this species are often found in the commercial product. Nowadays the fruits are considered a byproduct. The objective of this work was to obtain the preliminary data of minerals, lipids, methylxanthines and polyphenols in the ripe fruits ofI. paraguariensis. The results showed a considerable amount of total dietary fiber (42.0±1.6 g/100 g) and nutritionally valuable minerals: potassium (1324±15 mg/100 g), iron (6.4±0.5 mg/100 g), magnesium (168±15 mg/100 g), calcium (150±12 mg/100 g), copper (1.1±0.1 mg/100 g), zinc (2.3±0.3 mg/100 g), and sodium (1.3±0.1 mg/100 g). The lipid content was 4.5 g/100 g. Oleic acid was the predominant unsaturated fatty acid (38.74±0.75 g/100 g). Linoleic acid (1.83±0,01 g/100 g) was also present. Methylxanthines were quantified: caffeine (0.118±0.001) and theobromine (0.0125±0.0002) g/100 g. The total polyphenol content was0.717±0.001 g/100 g. The results obtained in this work suggest the potential value of the fruits ofI. paraguariensisfor the development of novel products in the food and pharmaceutical industries. This paper aims to contribute to the scientific knowledge of a natural by-product from industry regarding the need of foods and medicines for the new millennium.
Highlights
Nowadays the fruits are considered a byproduct. e objective of this work was to obtain the preliminary data of minerals, lipids, methylxanthines and polyphenols in the ripe fruits of I. paraguariensis. e results showed a considerable amount of total dietary ber (42.0 ± 1.6 g/100 g) and nutritionally valuable minerals: potassium (1324 ± 15 mg/100 g), iron (6.4 ± 0.5 mg/100 g), magnesium (168 ± 15 mg/100 g), calcium (150 ± 12 mg/100 g), copper (1.1 ± 0.1 mg/100 g), zinc (2.3 ± 0.3 mg/100 g), and sodium (1.3 ± 0.1 mg/100 g). e lipid content was 4.5 g/100 g
Methylxanthines were quanti ed: ca eine (0.118 ± 0.001) and theobromine (0.0125 ± 0.0002) g/100 g. e total polyphenol content was 0.717 ± 0.001 g/100 g. e results obtained in this work suggest the potential value of the fruits of I. paraguariensis for the development of novel products in the food and pharmaceutical industries. is paper aims to contribute to the scienti c knowledge of a natural by-product from industry regarding the need of foods and medicines for the new millennium
Hilaire (Aquifoliaceae) is a native tree from Northeastern Argentina, Southern Brazil, and Eastern Paraguay, where it is cultivated. It is one of the most known and used species in South America since the product obtained from its industrialization, yerba mate, is used to prepare a tea-like beverage that is appreciated for its peculiar avour and stimulating, antioxidant, choleretic, and nutritional properties [1, 2]. e leaves are used in folk medicine to treat arthritis, headache, constipation, rheumatism, obesity, fatigue, uid retention, and liver disorders. is species is exported to Europe, US, Syria, and Japan where it is marketed as a milled plant or extracts used in herbal formulations and functional food products with stimulating, diuretic, antioxidant, and weight-reducing properties
Summary
Ilex paraguariensis St. Hilaire (Aquifoliaceae) is a native tree from Northeastern Argentina, Southern Brazil, and Eastern Paraguay, where it is cultivated. Hilaire (Aquifoliaceae) is a native tree from Northeastern Argentina, Southern Brazil, and Eastern Paraguay, where it is cultivated It is one of the most known and used species in South America since the product obtained from its industrialization, yerba mate, is used to prepare a tea-like beverage (infusions or decoctions) that is appreciated for its peculiar avour and stimulating, antioxidant, choleretic, and nutritional properties [1, 2]. The main scienti c acknowledgment Pharmacopoeias (Martindale, British Herbal Pharmacopoeia, German Commission E Monographs) [3] Nowadays it is considered a functional food [4]. E objective of this work was to assess the preliminary data on the nutritional valuable elements, the methylxanthines and total polyphenol content of the ripe fruits of I. paraguariensis in order to study their potential value as a source of ingredients to be used in the food and pharmaceutical industries
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