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Scherer, R.; Urfer, P.; Mayol, María; Belingheri, Lionel; Marx, Friedhelm; Janssens, Marc J. J.

doi:10.1023/a:1016375012471

Cited by 11 publications

(12 citation statements)

References 4 publications

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“…For example, identification of differences in twig color may significantly contribute to quality of specific types of maté as reddish colored twigs are more lignified than greenish colored twigs. Lignified twigs add more cork to the final mat‚ end product (11,12) and a plant with red twigs could probably be mixed with a Middle East type cluster to improve the plant product.…”

Section: Discussionmentioning

confidence: 99%

“…Any published investigation regarding quality and taste of the maté and the relation between these properties and the chemical components has not been identified (12), although some relationships can be associated with popular beliefs. During these investigations, the candidate trees selected in Liebig contained the highest levels of caffeine and theobromine.…”

Section: Discussionmentioning

confidence: 99%

“…Apparently, genotypes selected in two nearby plantations, San Juan and Villa Monte (in Pto. Esperanza), respectively, have wide variations in saponin content, suggesting that genetic factors are more important than environmental factors (as in the case of the caffeine) in determining saponin content (the estimated narrow-sense heritability reached 0.83) (12). Saponin content appeared to be positively correlated with waxiness and chlorophyll, supporting the popular belief that some varieties of yerba maté are similar to yerba negra, a plant that has darker colored leaves and which can have more leaf wax (and related saponin content) and thicker leaves than yerba maté.…”

Section: Discussionmentioning

confidence: 99%

“…In the Middle East, maté is consumed as a substitute for green tea, in the USA and most other urbanized environments consumers tend to prefer the mildly tasting maté brands, and in the traditional rural populations of Argentina and particularly in Uruguay and Brazil, appreciate the bitter "gaucho-taste" of bombilla maté (12). The latest tendency in maté preference, however, combines the traditional with a somewhat milder taste, defining the need for the ideotype known as New Gaucho.…”

Section: Discussionmentioning

confidence: 99%

“…Apart from morphological traits related to yield and quality, the biochemical aspects of each candidate (preselected) tree were determined using leaves from the dominant shoot. Caffeine and theobromine content was determined by a rapid HPLC method (useful for field testing of a large number of samples) (7,12).…”

Section: Methodsmentioning

confidence: 99%

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Saponin Content and Quality-Related Traits of Mass-Selected Yerba Maté (Ilex paraguariensisA. St.-Hil.) Trees

Scherer¹,

Janssens

Marx

et al. 2007

Journal of Herbs, Spices & Medicinal Plants

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Since 1998, new maté trees were identified in five plantations in Misiones, Argentina, through mass selection. Emphasis was put on capturing genes related to caffeine, theobromine, saponin, twig color, anthocyanin, waxiness, leaf chlorophyll, and leaf thickness, characteristics that influence maté leaf quality in the drinking vessel or in the bombilla. Subsequently, saponin content of maté leaves was positively correlated with leaf thickness, anthocyanin, waxiness, and leaf chlorophyll. Saponin content was negatively, though slightly, related to caffeine content. A cluster analysis was used to distinguish the desired quality ideotypes, retaining good variability of the origins among the quality R. Scherer groups. The major consumer categories proposed were Gaucho for traditional consumption, Tango for urban consumption and Middle-East as an alternative for green tea. Seed gardens were organized accordingly to ensure market quality.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 3 more Smart Citations

Saponin Content and Quality-Related Traits of Mass-Selected Yerba Maté (Ilex paraguariensisA. St.-Hil.) Trees

Scherer¹,

Janssens

Marx

et al. 2007

Journal of Herbs, Spices & Medicinal Plants

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Genetic and Phytochemical Analysis to Evaluate the Diversity and Relationships of Mate (Ilex paraguariensis A.St.‐Hil.) Elite Genetic Resources in a Germplasm Collection

Friedrich

Gonela

Gonçalves‐Vidigal

et al. 2017

Chemistry & Biodiversity

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The aim of this study was to evaluate the phytochemical and genetic diversity, relationships and identification of mate (Ilex paraguariensis A.St.-Hil.) elite genetic resources belonging to the Brazilian germplasm collection and mate breeding program. Mate has been studied due to the presence of phytochemical compounds, especially methylxanthines and phenolic compounds. The samples were collected from the leaves of 76 mate elite genetic resources (16 progenies × 5 localities). Total DNA was extracted from mate leaves and 20 random primers were used for DNA amplification. Methylxanthines (caffeine and theobromine) and phenolic compounds (chlorogenic, neochlorogenic, and criptochlorogenic acids) were quantified by HPLC. The genetic divergence estimated was higher within (92%) than among (8%) the different populations. Analysis of genetic distance between origins provided the formation of two groups by UPGMA cluster analysis, with higher polymorphism (94.9%). The average content of caffeine ranged from 0.01 to 1.38% and theobromine of 0.10 - 0.85% (w/w). The caffeoylquinic acids concentrations (1.43 - 5.38%) showed a gradient 3-CQA > 5-CQA > 4-CQA. The coefficient of genetic variation (CVg) was of low magnitude for all mono-caffeoylquinics acids. Significant correlations (positive and negative) were observed between the phytochemical compounds. Genetic diversity analysis performed by RAPD markers showed a greater intra-populational diversity; genetic resources with low caffeine and higher theobromine content were identified and can be used in breeding programs; the correlation between methylxanthines and phenolic compounds can be used as a good predictor in future studies.

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Methylxanthines and phenolic compounds in mate (Ilex paraguariensis St. Hil.) progenies grown in Brazil

Cardozo¹,

Ferrarese-Filho

Cardozo‐Filho

et al. 2007

Journal of Food Composition and Analysis

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Untitled

Cited by 11 publications

References 4 publications

Saponin Content and Quality-Related Traits of Mass-Selected Yerba Maté (Ilex paraguariensisA. St.-Hil.) Trees

Saponin Content and Quality-Related Traits of Mass-Selected Yerba Maté (Ilex paraguariensisA. St.-Hil.) Trees

Genetic and Phytochemical Analysis to Evaluate the Diversity and Relationships of Mate (Ilex paraguariensis A.St.‐Hil.) Elite Genetic Resources in a Germplasm Collection

Methylxanthines and phenolic compounds in mate (Ilex paraguariensis St. Hil.) progenies grown in Brazil

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