Ilex Paraguariensis Research Articles

Ultrasound‐assisted extraction of yerba mate leaves for the development of active additives in sports nutrition products

AbstractThis study aimed to develop yerba mate extracts (YME, Ilex paraguariensis) as active ingredients for a UVC‐light‐preserved (892 mJ/cm2; 50°C) sports drink (SD) and the sports gel derived from it (SG). Aqueous ultrasound‐assisted extractions (US; 20 KHz, 750 W) of yerba mate leaves were performed at varying temperatures (T: 20, 40, and 50 °C) and acoustic energy densities (AED: 0, .11, and .23 W/mL). Total polyphenol (TPC) extraction kinetics were characterized using the Spiro and Jago, Linares, and Peleg models. The Spiro and Jago model accurately described the extraction kinetic curves. An empirical correlation was found between its rate constant and the variables T and AED, reaching its maximum value at 50°C–.23 W/mL, with no further TPC extraction beyond 4 minutes (4.20 g GAE/L). For comparison purposes, the conditions 20°C/.23 W/mL/7 min (3.33 g GAE/L) and 100°C/0 W/mL/5 min (control) were also structurally and physiochemically compared. During the extraction, intraparticle diffusion was one of the major mechanisms limiting the extraction rate. With AED and T, the intraparticle coefficient increased significantly. The US‐assisted process generated extracts with greater wettability, hygroscopicity, more natural color, and similar content of relevant xanthin alkaloids and polyphenols, compared to the control. SEM micrographs revealed that the US‐assisted extract's porosity increased with AED and T. The UV‐C processing of SD was successfully validated through microbial challenge assays. YME (20°C/.23 W/mL/7 min) addition turned SD and SG greener and raised their flavonoid content (SD: 5.2‐fold and SG: 19.6‐fold) and TPC (SD: 5.5‐fold and SG: 5.3‐fold). The DPPH and ABTS total antioxidant activity for SD and SG increased by 3.1–3.4‐fold and 16.8–57.9‐fold, respectively. SD‐YM and SG‐YM were well‐accepted and described in a consumer field test. The developed YMEs can be a natural source of xanthine alkaloids and polyphenols, thereby replacing the synthetic additives typically employed in sports nutrition products.Practical applicationsThe growing consumer belief in natural extracts' ability to promote health and wellness is driving the global market for botanical extracts. Yerba mate (Ilex paraguariensis St Hill) is a healthier alternative to coffee and tea, with higher antioxidant capacity and proven health benefits. The proposed extraction method eliminates the need for high temperature and prolonged treatments, preserving the nutritional value of yerba mate leaves. Furthermore, it eliminates waste generation, perfectly aligning with sustainable practices. The optimized US‐assisted extraction resulted in high‐quality physicochemical extracts with significant functional activity. Amateur athletes are increasingly looking for products to enhance their performance that are both natural and effective. In this context, the developed extracts can serve as natural additives for sports nutrition products, which typically include synthetic caffeine and other compounds aimed at enhancing alertness, arousal, and energy.

Morphological, physiological, and biochemical responses of yerba mate (Ilex paraguariensis) genotypes to water deficit

Morphological, physiological, and biochemical responses of yerba mate (Ilex paraguariensis) genotypes to water deficit

Sharing Yerba Mate: How South America's Most Popular Drink Defined a Region

Sharing Yerba Mate: How South America's Most Popular Drink Defined a Region

Biocontrol of Fusarium spp. root rot in yerba mate (Ilex paraguariensis) by native rhizospheric Trichoderma spp.

Biocontrol of Fusarium spp. root rot in yerba mate (Ilex paraguariensis) by native rhizospheric Trichoderma spp.

Production of Yerba Mate Extract with Zero Waste Principle Using Agricultural Recycling

Este estudo revelou que o resíduo de erva mate (YME) gerado na produção do extrato de chá de Ilex paraguariensis não é perigoso e não inerte. O YME reintroduzido pode disponibilizar Mn, Fe e Zn no solo de cultivo de erva-mate. Uma dose de YME (84,6, 56,4, 28,2, 14,1 t.ha-1 ou não = controle) foi reintroduzida em 5 áreas receptoras da floresta de erva-mate no Paraná, Brasil para evitar destinação desnecessária de YME para aterro. O efeito da reintrodução de YME foi avaliada quanto a alteração do solo (potássio, fósforo, sódio, cálcio, magnésio, pH e condutividade elétrica) para duas profundidades (0 a 10 cm ou 10 a 20 cm), alteração da composição foliar e crescimento de seus ramos por até 210 dias. A reciclagem agrícola do YME aumentou (p<0,05) o teor de potássio em ambas as camadas do solo a partir do 90º dia e foi benéfica para a produtividade das folhas e para o crescimento dos ramos. Estudo adicionais devem ser realizados para conhecer efeitos a longo prazo. Mesmo assim, recomenda-se a reciclagem do YME para minimizar a exportação dos nutrientes do solo uma vez que não existe restrições agronômicas, sanitárias e de segurança, oferecendo uma solução inovadora e ambientalmente sustentável para este resíduo industrial do extrato de erva-mate. Aditivamente, a reciclagem minimiza gastos desnecessários com melhorador de solo para os pequenos produtores de erva-mate e prolonga a vida útil do aterro, o que também é vantajoso para a comunidade do entorno da empresa.

Compositional Nutrient Diagnosis Methodology and Its Effectiveness to Identify Nutrient Levels in Yerba Mate (Ilex paraguariensis)

Compositional Nutrient Diagnosis Methodology and Its Effectiveness to Identify Nutrient Levels in Yerba Mate (Ilex paraguariensis)

The effect of lemon juice addition and cold storage on the total phenolic content and antioxidant activity of cold mate tea

Although mate tea, made from the infusion of the Ilex paraguariensis plant, is typically consumed cold, it should be properly prepared, stored, and consumed within the appropriate time frame to fully appreciate the tea’s aroma and components. This study aimed to investigate the impact of adding lemon juice to mate tea and cold storage on the total phenolic content, antioxidant activity, and total mold and yeast count of the tea. It was hypothesized that the addition of lemon juice would increase the total phenolic content and antioxidant activity and extend shelf life. At the start of storage, the sample with 2% (v/v) lemon juice added showed the highest total phenolic content (14.06 ± 0.05 mg GAE/100 mL). The antioxidant scavenging activity of the tea samples was investigated using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. While all the studied sample showed higher DPPH inhibition than the control group, the highest value was found for tea sample with 4% lemon addition on 3rd day (97.618 ± 1.429). No mold or yeast growth was observed in the control group and the samples with 2% and 4% lemon juice addition up to day 21. In the sensory evaluation, the tea that contained 4% lemon juice was the most preferred. In conclusion, if mate tea is prepared and stored appropriately, it can maintain its antioxidant capacity for an extended period without the formation of harmful molds or yeasts and any deterioration in its sensory properties.

Antiviral flavonoids and polyphenols driven novel anti-HBV efficacy of Ilex paraguariensis

Antiviral flavonoids and polyphenols driven novel anti-HBV efficacy of Ilex paraguariensis

Changes in the Physicochemical and Bioactive Properties of Yerba Mate Depending on the Brewing Conditions.

Yerba Mate drink made from dried and crushed leaves and twigs of Paraguayan holly (Ilex paraguariensis A. St.-Hil.), which is a valuable source of bioactive substances, in particular antioxidants. The available literature lacks data on changes in the content and profile of bioactive compounds such as tannins, caffeine, the phenolic acid profile of flavonoids and carotenoids, as well as total polyphenol content and antioxidant activity in Yerba Mate infusions depending on different brewing conditions, and how different brewing conditions affect the physicochemical properties of these infusions. Therefore, this study evaluated the physicochemical properties of dried and Yerba Mate infusions prepared via single and double brewing processes at 70 °C and 100 °C. The organoleptic evaluation, as well as the instrumental color measurement, showed significant changes in the total color difference (ΔE) and the L*a*b* chromatic coordinates of dried Yerba Mate samples and their infusions. Moreover, the research showed higher contents of tannins (mean 1.36 ± 0.14 g/100 g d.m.), caffeine (mean 17.79 ± 3.49 mg/g d.m.), carotenoids (mean 12.90 ± 0.44 μg/g d.m.), phenolic acids (mean 69.97 ± 7.10 mg/g d.m.), flavonoids (mean 5.47 ± 1.78 mg/g d.m.), total polyphenols (mean 55.26 ± 8.51 mg GAE/g d.m.), and antioxidant activity (mean 2031.98 ± 146.47 μM TEAC/g d.m.) in single-brewed Yerba Mate infusions compared to double-brewed (0.77 ± 0.12 g/100 g d.m., 14.28 ± 5.80 mg/g d.m., 12.67 ± 0.62 μg/g d.m., 57.75 ± 8.73 mg/g d.m., 3.64 ± 0.76 mg/g d.m., 33.44 ± 6.48 mg GAE/g d.m. and 1683.09 ± 155.34 μM TEAC/g d.m., respectively). In addition, infusions prepared at a lower temperature (70 °C) were characterized by a higher content of total polyphenols and higher antioxidant activity, in contrast to the tannin and carotenoid contents, the levels of which were higher at 100 °C than at 70 °C. Considering the high amount of bioactive ingredients, in particular antioxidants, and a wide range of health benefits, it is worth including Yerba Mate in the daily diet.

Increased Osteoblastic and Osteocytic in Vitro Cell Viability by Yerba Mate (Ilex paraguariensis).

Yerba mate (YM, Ilex paraguariensis) consumption beneficially affects the bones. However, whether YM components exert their effect on bone cells directly remains elusive. We evaluated how main YM components affect osteoblastic (MC3T3-E1) and osteocytic (MLO-Y4) cells in vitro when administered separately or in an aqueous extract. MC3T3-E1 and MLO-Y4 cells were exposed to three different experimental conditions: (1) Caffeine, chlorogenic acid, and their combinations; (2) Caffeine, rutin, and their combinations; (3) Aqueous YM extract. All polyphenol and caffeine concentrations as well as that of their tested combinations significantly increased MC3T3-E1 cell viability from 16.6% to 34.8% compared to the control. In MLO-Y4 cells, the lowest rutin and the two highest caffeine concentrations significantly increased cell viability by 11.9, 14.9, and 13.7%, respectively. While rutin and caffeine combinations tended to increase MLO-Y4 cell viability, different chlorogenic acid and caffeine combinations did not affect it. Finally, the aqueous YM extract significantly increased MLO-Y4, MC3T3-E1, and differentiated MC3T3-E1 cell viability compared to the control without treatment. YM components (rutin, chlorogenic acid, and caffeine) positively affected bone cells, mainly pre-osteoblast cells. Moreover, the aqueous YM extract significantly increased MLO-Y4, MC3T3-E1, and differentiated MC3T3-E1 cell viabilities indicating an additional relevant nutritional property of YM infusion. Further studies would be required to elucidate the underlying effector mechanism of YM on the bones and its relationship with previously described in vivo positive effects.

Yerba Mate (Ilex paraguariensis) Reduces Colitis Severity by Promoting Anti-Inflammatory Macrophage Polarization.

Yerba Mate (YM) (Ilex paraguariensis) is a natural herbal supplement with a well-described anti-inflammatory capacity and beneficial effects in different inflammatory contexts such as insulin resistance or obesity. However, whether YM could improve other inflammatory conditions such as colitis or the immune cell population that can be modulated by this plant remains elusive. Here, by using 61 male and female C57BL/6/J wild-type (WT) mice and the dextran sodium sulfate (DSS)-induced acute colitis model, we evaluated the effect of YM on colitis symptoms and macrophage polarization. Our results showed that the oral administration of YM reduces colitis symptoms and improves animal survival. Increasing infiltration of anti-inflammatory M2 macrophage was observed in the colon of the mice treated with YM. Accordingly, YM promoted M2 macrophage differentiation in vivo. However, the direct administration of YM to bone marrow-derived macrophages did not increase anti-inflammatory polarization, suggesting that YM, through an indirect mechanism, is able to skew the M1/M2 ratio. Moreover, YM consumption reduced the Eubacterium rectale/Clostridium coccoides and Enterobacteriaceae groups and increased the Lactobacillus/Lactococcus group in the gut microbiota. In summary, we show that YM promotes an immunosuppressive environment by enhancing anti-inflammatory M2 macrophage differentiation, reducing colitis symptoms, and suggesting that YM consumption may be a good cost-effective treatment for ulcerative colitis.

Fungal Diseases in Yerba Mate: Status and Management Strategies.

Yerba mate (Ilex paraguariensis St. Hil.), with its health benefits and socioeconomic significance, plays a crucial role in Argentina and other South American countries like Brazil and Paraguay. Its cultivation in the Province of Misiones (Argentina) supports various sectors, contributes to regional development, and provides employment opportunities. However, the transition from extractive practices to monoculture, accompanied with increased demand, has led to phytosanitary challenges. Imbalanced native microbiota, disease development, and pathogen dispersion have become prevalent issues. Understanding the known pathogens associated with yerba mate plants is crucial for developing effective agricultural strategies. The primary objective of this study is to synthesise current knowledge on prevalent fungal diseases in yerba mate cultivation, as well as to provide agricultural management recommendations for effective disease control. Fungal diseases can cause significant damage to different parts of the plant, resulting in economic losses. The proximity of neighbouring plantations to yerba mate crops may contribute to the cross-contamination of pathogens, emphasizing the need for comprehensive epidemiology and accurate diagnosis. Multiple fungal genera have been reported to cause pathologies in yerba mate. Among the fungi causing foliar diseases are Ceratobasidium niltonsouzanum, Cylindrocladium spathulatum, Pseudocercospora mate, Asterina sphaerelloides, Colletotrichum gloeosporioides aff var. yerbae, and Phyllosticta sp. Caulinary diseases are caused by Alternaria sp., Phoma sp., Colletotrichum sp., and Ceratocystis fimbriata. Regarding root rot, the genera Rhizoctonia sp., Pythium sp., Fusarium sp., and Rosellinia sp. have been reported. Proper crop management practices and monitoring are essential for effective disease control. To reduce reliance on chemical compounds, the use of biocontrol agents like Trichoderma sp. has shown promise in regulating phytopathogenic fungi populations. Continued research is vital to preserve the yerba mate industry and ensure its long-term viability while minimizing environmental impact.

Caffeoylquinic acid profiling: comparative analysis in yerba mate, Indian camphorweed, and stevia extracts with emphasis on the influence of brewing conditions and cold storage in yerba mate infusion.

Herbal infusions exhibit diverse pharmacological effects, such as antioxidant, anti-inflammatory, anticancer, antihypertensive, and antineurodegenerative activities, which can be attributed to the high content of phenolic compounds (e.g., caffeoylquinic acids (CQAs)). In this study, we used ultraperformance liquid chromatography to determine the content of CQAs in the methanolic extracts of model herbs, namely, yerba mate (Ilex paraguariensis), stevia (Stevia rebaudiana), and Indian camphorweed (Pluchea indica (L.) Less.). The results revealed that yerba mate had the highest total CQA content (108.05 ± 1.12 mg/g of dry weight). Furthermore, we evaluated the effect of brewing conditions and storage at 4 °C under dark and light conditions on the antioxidant property and total phenolic and CQA contents of a yerba mate infusion. The analysis of the yerba mate infusions prepared with different steeping times, dried leaf weights, and water temperatures revealed that the amount of extracted CQAs was maximized (∼175 mg/150 mL) when 6 g of dried leaves were steeped in hot water for 10 min. A total of 10-day refrigerated storage resulted in no significant changes in the antioxidant activity and total phenolic and CQA contents of an infusion kept in a brown container (dark). However, the antioxidant properties and total phenolic and CQA contents were negatively affected when kept in a clear container, suggesting the detrimental effect of light exposure. Our study provides practical recommendations for improving the preparation and storage of herbal infusions, thus catering to the needs of consumers, food scientists, and commercial producers. Moreover, it is the first study of the influence of light exposure on the content of crucial quality attributes within plant-based beverages.

Cultural Comparison between Argentine Yerba Mate and Chinese Tea

As a social phenomenon, tea culture is the product of long-term formation. The fine Chinese tradition has nurtured the rich Chinese tea culture. The Argentine yerba mate has also been endowed with profound cultural connotation and emotional value in the development of history. Although there are differences between Chinese and Argentine tea cultures in terms of origin, drinking methods and social functions, they all reflect the cultural characteristics and historical heritage of their respective countries. By reviewing the development and evolution of Chinese and Argentine tea cultures in different historical backgrounds, this paper discusses their social values and spiritual connotations, with a view to promoting intercultural communication and understanding.

Controlled-Release Fertilizer on the Growth of Yerba Mate Seedlings

To obtain quality seedlings of yerba mate and productive plants with a high standard raw-material, it is necessary the adequate nutrition for the seedlings in the nurseries. Fertilization management is one of the key factors that contribute to the better quality of seedlings, survival, and growth after planting in the field. Therefore, this work hypothesizes that controlled nutrient-release fertilizer can be used as base fertilizers in the production of yerba mate seedlings. Thus, the objective of this work was to evaluate the growth and quality of Ilex paraguariensis seedlings subjected to doses of controlled-release fertilizer, in order to define the most suitable dose for this stage of the crop. For all the analyzed variables a significant treatment effect was observed, indicating a positive response of the species to fertilization. Increasing doses of controlled-release fertilizer provided increments in height, collar diameter, height and collar diameter ratio, leaves number, leaf area, shoot, root and total dry mass, shoot and root dry mass ratio, height and shoot dry mass ratio and Dickson quality index, compared to unfertilized yerba mate seedlings. Controlled release fertilization promotes the growth and quality of yerba mate seedlings. Doses from 6 g L-1 of Basacote® Mini 6M fertilizer (13-6-16 + 1.4) can be used in the base fertilization of the seedlings. Keywords: Basacote. Base Fertilizer. Dickson Quality Index. Ilex paraguariensis A.St.-Hil. Morphological Attributes. Resumo Para a obtenção de mudas de erva-mate de qualidade e plantas produtivas com alto padrão de matéria-prima é de suma importância a nutrição adequada das mudas nos viveiros. O manejo da adubação é um dos principais fatores que contribuem para a maior qualidade das mudas, sobrevivência e crescimento após o plantio no campo. Fertilizantes de liberação controlada de nutrientes podem ser utilizados como adubação de base na produção de mudas de erva-mate. O objetivo foi avaliar o crescimento e a qualidade de mudas de Ilex paraguariensis submetidas a doses de fertilizante de liberação controlada, de forma a definir a dose mais indicada para essa fase da cultura. Para todas as variáveis analisadas foi verificado efeito significativo do tratamento, indicando resposta positiva da espécie à adubação. Doses crescentes de fertilizante de liberação controlada proporcionaram aumentos na altura, diâmetro do coleto, relação altura e diâmetro do coleto, número de folhas, área foliar, massa seca da parte aérea, radicular e total, relação massa seca parte área e radicular, relação altura e massa seca parte aérea e índice de qualidade de Dickson, em comparação com as mudas de erva-mate não fertilizadas. Adubação de liberação controlada favorece o crescimento e a qualidade das mudas de erva-mate. Doses a partir de 6 g L-1 de fertilizante Basacote® Mini 6M (13-6-16 + 1,4) podem ser utilizadas na adubação de base das mudas. Palavras-chave: Basacote. Adubação de base. Índice de Qualidade de Dickson. Ilex paraguariensis A.St.-Hil. Atributos morfofisiológicos.

An investigation of the genotoxic potential of a well-characterized yerba mate extract

Yerba Mate (Ilex paraguariensis) is historically used as a beverage and its extracts are considered traditional medicine in South America. Extract use has been expanding to North American and European markets and the currently available genetic toxicology literature indicate discrepancies in genotoxicity findings for yerba mate. As botanical extract use expands, assumption in safety should be made with caution assuring a good understanding of the test material characterization. Authoritative agencies suggest a two-step paradigm to investigate genotoxicity, and this was implemented to evaluate the safety of yerba mate hydroxycinnamic acid extract. Four OECD compliant assays were employed: bacterial reverse mutation, in vitro micronucleus and a parallel in vivo micronucleus, and comet assay. No evidence of mutagenicity was observed in the in vitro Ames assay, but the results of an in vitro micronucleus study were inconclusive. However, oral gavage treatment of rats for the in vivo micronucleus and comet assays demonstrated negative findings. The results from this battery of tests, supports that this yerba mate hydroxycinnamic acid extract is not anticipated to pose genotoxicity concerns. A high-level comparison of results to other available genotoxicity literature on yerba mate is presented with emphasis on the importance of identity when drawing conclusions on botanicals.

Acceptance of a new product based on yerba mate and olive leaf

The olive industry is constantly growing in the State of Rio Grande do Sul, Brazil. It generates a number of waste products, including the Olea europaea L leaf, commonly known as olive leaf. This work presents an invention composed of yerba mate (Ilex paraguariensis ST Hil.) and Olea europaea L leaves, two raw materials capable of offering benefits to human health, according to the literature. The objective was to develop a new product from the combination of yerba mate and leaves of Olea europaea L. Sensory analysis tests were carried out with 100 mate consumer evaluators, in order to investigate the acceptability of the product, the purchase intention, and sensations when tasting the product. Furthermore, a test was carried out to find out the consumer's perception of an ideal mate, through the CATA (check-all-that-apply) test. The product achieved 82% acceptability and 82.4% purchase intention. The sensations most noted by the evaluators during the sensory analysis were good appearance, pleasant flavor, and watery flavor. The incorporation of Olea europaea L leaves into yerba mate can create a new product that can be placed on the market.

The Argentinian experience with yerba mate in agroforestry

Agroforestry is able to address two of society’s great contemporary issues, climate change mitigation and food security. Characterised by the presence of trees within croplands and farmland, agroforestry has been recognised for its ability to enhance biomass and soil carbon while sustaining agricultural production. Agroforestry’s many environmental and ecosystem services - including water quality improvement, erosion control, and biodiversity enhancement - may also help achieve a number of other United Nations Sustainable Development Goals, including renewable energy, responsible consumption and life on land. Yerba mate (YM) is a tree species that is native to South America, which has traditionally been harvested for its leaves, which are used to prepare a traditional infusion. Over the years, new YM products have emerged, including dehydrated powder for instant preparation. The cultivation of YM has evolved from traditional forest stands to large-scale monoculture plantations, but there is recent interest in sustainable agroforestry approaches. Research in Argentina's Misiones Province has demonstrated the benefits of YM being shaded by other trees in agroforestry systems, including increased yields of YM and an enhancement of preferred flavours of the leaves, as well as increased soil fertility, carbon sequestration and protection against extreme weather conditions. To continue to improve upon YM agroforestry, the I 049 Agroforestry project plans to study YM cultivation in agroforestry arrangements to better support sustainable agroforestry practices and innovative marketing strategies in Argentina.

Yerba Mate as a Protectant against Lipoproteins Oxidation.

Oxidative modification of low-density lipoproteins (LDL) and high-density lipoproteins (HDL) are important factors determining cardiovascular risk. This study investigated the antioxidant mechanisms and potential protective effect of a hydroethanolic extract of yerba mate (Ilex paraguaiensis; EHEM) on the in vitro oxidation of LDL and HDL. EHEM was found to possess ferric reducing power, DPPH free radical scavenging capacity, metal chelating activity, and NO radical scavenging activity. In addition, EHEM reduced the lipoperoxidation induced by α,α'-Azodiisobutyramidine dihydrochloride (AAPH) in HDL and LDL at all tested concentrations. In this study, we demonstrate the antioxidant properties of yerba mate and its phytochemical compounds. These properties may effectively prevent the in vitro oxidation of LDL and HDL molecules, a phenomenon linked to the pathogenesis of atherosclerosis.

Revalorization of Yerba Mate Residues: Biopolymers-Based Films of Dual Wettability as Potential Mulching Materials.

Biodegradable mulching films are a very attractive solution to agronomical practices intended to achieve more successful crop results. And, in this context, the employment of agricultural and industrial food residues as starting material for their production is an alternative with economic and environmental advantages. This work reports the preparation of bilayer films having two different wettability characteristics from three bio-derived biopolymers: TEMPO-oxidized cellulose nanofibers isolated from infused Yerba Mate residues, Chitosan and Polylactic acid. The infused Yerba Mate residues, the isolated and oxidized cellulose nanofibers, and the films were characterized. Nanofibrillation yield, optical transmittance, cationic demand, carboxyl content, intrinsic viscosity, degree of polymerization, specific surface area and length were studied for the (ligno)cellulose nanofibers. Textural and chemical analysis, thermal and mechanical properties studies, as well as water and light interactions were included in the characterization of the films. The bilayer films are promising materials to be used as mulching films.