Improved LC-MSn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate (Ilex paraguariensis) brands. Quantification of polyphenols, methylxanthines, and antioxidant activity

Abstract

Yerba mate is a beverage rich in bioactive compounds popular in South America. Polyphenols and methylxanthines were qualitatively and quantitatively analyzed in four commercial brands of yerba mate, as well as the antioxidant capacity of the beverages. Using LC/MS analysis, 58 polyphenols were observed of which 4-sinapoylquinic acid, di- and tri-methoxycinnamoylquinic acids, two isomers of trimethoxycinnamoylshikimic acid and four isomers of caffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid were identified for the first time in mate. Additionally, 46 polyphenols and 2 methylxanthines were quantified by HPLC-DAD. Hydroxycinnamic acid derivatives and flavonols comprised 90% and 10% of mate phenols, respectively, 3-caffeoylquinic (26.8-28.8%), 5-caffeoylquinic (21.1-22.4%), 4-caffeoylquinic (12.6-14.2%) and 3,5-dicaffeoylquinic acids (9.5-11.3%) along with rutin (7.1-7.8%) were the most abundant polyphenols, whereas caffeine was the main methylxanthine (90%). Ilex paraguariensis is an important source of polyphenols with moderate methylxanthines content; therefore its high antioxidant capacity was mainly associated to its polyphenolic composition.

Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages

“…Additionally, compounds 3 and 4 presented a fragment ion at m / z 281, which is characteristic of caffeoyl glucosides . These compounds were assigned as caffeoyl glucose and have been previously described in yerba mate (Table ) …”

“…Chromatographic peak 10 showed the quasimolecular ion at m / z 335 and no fragment ions, being identified as caffeoylquinic lactone based on the literature . Lactones result from the dehydration of caffeoylquinic acids during thermal treatments and are likely formed in mate during drying of the fresh leaves (Table ).…”

Development of a preliminary sensory lexicon for mate tea

“…Numerous active components have been identified in Yerba Mate. Some of them are antioxidant (Boaventura et al, ; Mateos, Baeza, Sarriá, & Bravo, ), anti‐obesity (Alkhatib, ; Arçari, Santos, Gambero, & Ribeiro, ), antidiabetic (Kang et al, ), neuroprotective (Santos et al, ), vasodilatory (Pontilho et al, ), anti‐mutagenic (Bracesco et al, ), anti‐glycation effects, increasing of energy, antimicrobial (Yuan & Yuk, ), and anti‐inflammatory (Luz et al, ).…”

Health Benefits of Bioactive Compounds from the Genus Ilex, a Source of Traditional Caffeinated Beverages

“…In addition, Yerba Mate produced from leaves of the tree Ilex paraguariensis is a widely consumed beverage in South American countries such as Argentina, Brazil, Chile, Paraguay, and Uruguay, and the average annual consumption reaches around 3 kg to 10 kg per person. Yerba Mate tea has developed into a main alternative to coffee and black tea since it is characterized as having various health benefits, such as antimicrobial, antioxidant, anti-obesity, anti-diabetic, and cardiovascular protective effects [ 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 ]. Moreover, in the southeastern part of the United States, Yaupon tea (Yaupon Holly, Ilex vomitoria ) is prepared as a healthy beverage by Native Americans [ 19 ].…”