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. 2021 Dec;58(12):4711-4721.
doi: 10.1007/s13197-020-04961-x. Epub 2021 Jan 13.

Antioxidant properties and phenolic composition of "Composed Yerba Mate"

Geraldine Cheminet  1   2 , María Verónica Baroni  1   3 , Daniel A Wunderlin  1   3 , Romina D Di Paola Naranjo  3
Affiliations

Antioxidant properties and phenolic composition of "Composed Yerba Mate"

Geraldine Cheminet et al. J Food Sci Technol. 2021 Dec.

Abstract

Yerba mate contains bioactive compounds, and is widely consumed as a decoction beverage in several Southern American countries. At present, the consumption of mate with added herbal blends and flavors, called "composed yerba mate", has increased; however, no studies on the antioxidant characteristics of these products have been published. In this sense, the main objective was to assess the antioxidant characteristics of "composed yerba mate" compared to "traditional yerba mate", in the form it is traditionally consumed. Total polyphenols content ranged from 15 to 45 mg/g GAE in all decoctions analyzed. Seventeen phenolic compounds were identified and quantified by HPLC-DAD-MS/MS, mainly belonging to the caffeoylquinic acids group. The antioxidant capacity was measured using in vitro assays, Ferric reducing ability of plasma (FRAP) and Trolox equivalent antioxidant capacity (TEAC), and with Saccharomyces cerevisiae as the in vivo model organism. All decoctions displayed antioxidant activity and were capable of rescuing yeast cells between 10.68 and 18.38% from oxidative stress. Multiple regression analysis showed a high correlation between phenolic composition and activity of samples, where different compounds indicate a significant contribution to the observed activity. Significant differences were found in the content, profile and antioxidant activity of polyphenols when "traditional yerba mate" and "composed yerba mate" were compared. In some cases, the antioxidant capacity was similar or higher in composed yerba mate; while the rest displayed lower biological activity. Based on these findings, it would be possible to assume that the addition of herb mixtures modifies the antioxidant and biological properties of mate.

Supplementary information: The online version contains supplementary material available at (10.1007/s13197-020-04961-x).

Keywords: Antioxidant activity; Composed yerba mate; Phenolic profile; Saccharomyces cerevisiae.

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Conflict of interest statement

Conflict of interestThe authors declare that they have no known competing financial interest or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Total Polyphenol Content (TP) and Antioxidant Activity (AA) of different infusions. Different letters and numbers indicate statistically significant differences (p < 0.01) in each parameter between different decoctions
Fig. 2
Fig. 2
Survival rates of S. cerevisiae treated and untreated with different decoctions and/or H2O2 (mean ± SD). Survival percentage with respect to control cells. Different letters indicate significant differences (p < 0.01)
See this image and copyright information in PMC

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