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

Abstract

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.

Decaffeination of yerba mate by supercritical fluid extraction: Improvement, mathematical modelling and infusion analysis

“…Yerba mate (Ilex paraguariensis St Hill) has a caffeine mass concentration of 0.5-2.0% in its dried leaves [9] and ingestion of this alkaloid usually occurs in the form of an infusion of crushed leaves and branches in hot or cold water, which are beverages called chimarrão or tereré, respectively [10]. As part of the Aquifoliaceae family, this species grows naturally in the subtropical regions of South America and is mainly found in Brazil, Argentina, Paraguay and Uruguay [11]. Several studies of yerba mate evaluate the chemical composition of the extracts, especially groups of compounds, such as flavonoids, saponins phenolic compounds and methylxanthines, including caffeine [6,12].…”

Phytochemistry divergence among guarana genotypes as a function of agro‐industrial characters

“…Friedrich et al. (2017) evaluated the diversity of mate genotypes, based on genetic and phytochemical analyses. Niemenak et al.…”

“…Brunetto et al (2007) and Carrillo et al (2014) studied samples of types of cocoa and related the levels of CF and the CF/TB ratio in the typology. Friedrich et al (2017) evaluated the diversity of mate genotypes, based on genetic and phytochemical analyses. Niemenak et al (2008) separated genotypes of kola in with two main groups in relation to the content of polyphenolic compounds and alkaloids.…”

“…Tea has great variation in the contents of methylxanthines and phenolics in dry weight of CF (0.02–4.11%), CT (0.082–1.25%), and EC (0.007–4.15%) (Ashihara & Kubota, 1986; Ashihara et al., 2017; Cherotich et al., 2013; Das, Sabhapondit, Ahmed, & Das, 2013; Gulati et al., 2009; Magoma, Wachira, Obanda, Imbuga, & Agong, 2000; Nagata & Sakai, 1985; Sabhapondit, Karak, Bhuyan, Goswami, & Hazarika, 2012). Mate genotypes present variation in the contents of caffeine (0.01–1.63%) and TB (0.10–0.85%) (Ashihara et al., 2017; Cardozo et al., 2007, 2010; Friedrich et al., 2017; Nakamura, Cardozo Junior, Donaduzzi, & Schuster, 2009).…”

Yerba mate: cultivation systems, processing and chemical composition. A review

“…Methylxanthines also affect the cardiovascular system, with theophylline generating the strongest effect. Thus, caffeine, theophylline, and theobromine concentrations in yerba mate beverages is generally of great interest (Holowaty et al, 2016;Friedrich et al, 2017;Konieczynski et al, 2017).…”