Abstract
The antioxidant capacity of aqueous extracts from yerba mate and some of its polyphenolic components, namely, quercetin, rutin, chlorogenic and caffeic acids, was studied. Aqueous extracts from mate discolored the cation radicals of 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) in a dose-dependent manner and caused a latent period of luminol chemiluminescence induced by 2,2'-azobis(2-amidinopropane) dihydrochloride. The following sequence of the studied substances in order of decreasing antioxidant capacity: quercetin, rutin, chlorogenic acid, and caffeic acid occurred in both model systems, represented as trolox equivalents. The antioxidant capacity of quercetin was higher than that of chlorogenic and caffeic acids. An increase was found in the antioxidant capacity of blood plasma in healthy volunteers which was assessed with the chemiluminescent system at 1 and 2 h after a single consumption of a tea made from 8 g of mate. The results show that aqueous extracts from yerba mate can be used to create phytopreparations with antioxidant properties.
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