Yerba Mate as a Source of Elements and Bioactive Compounds with Antioxidant Activity

Rząsa-Duran, Elżbieta; Kryczyk-Poprawa, Agata; Drabicki, Dawid; Podkowa, Adrian; Sułkowska-Ziaja, Katarzyna; Szewczyk, Agnieszka; Kała, Katarzyna; Opoka, Włodzimierz; Zięba, Piotr; Fidurski, Maciej; Muszyńska, Bożena

doi:10.3390/antiox11020371

Cited by 26 publications

(14 citation statements)

References 43 publications

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“…Even though DPPH and TPC are frequently used assays for determining the antioxidant activity of tea and herbal infusions, a review of the literature showed that the results are expressed in different units, different procedures have been used, and infusions have been prepared with different methods; thus, we were unable to compare those results with those from the current study [44,45]. For example, Rz ąsa-Duran et al ( 2022) [46] assessed the antioxidant capacity of yerba mate from different origins, reporting an inhibition of the DPPH radical ranging from 20.20 to 61.29%. Regarding the polyphenolic content, the authors used different procedures to determine TPC and TFC, with results varying between 22.05 and 86.23 mg GAE/mL for TPC and between 36 and 475 mg quercetin equivalent/mL for TFC.…”

Section: Antioxidant Capacitymentioning

confidence: 82%

The Bright and Dark Sides of Herbal Infusions: Assessment of Antioxidant Capacity and Determination of Tropane Alkaloids

Mateus

Crisafulli

Vilhena

et al. 2023

Toxins

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Herbal infusions are highly popular beverages consumed daily due to their health benefits and antioxidant properties. However, the presence of plant toxins, such as tropane alkaloids, constitutes a recent health concern for herbal infusions. This work presents an optimized and validated methodology based on the QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) extraction procedure followed by Ultra-High Performance Liquid Chromatography combined with Time-of-Flight Mass Spectrometry (UHPLC-ToF-MS) for the determination of tropane alkaloids (atropine, scopolamine, anisodamine, and homatropine) in herbal infusions, in accordance with criteria established by Commission Recommendation EU No. 2015/976. One of the seventeen samples was contaminated with atropine, exceeding the current European regulation regarding tropane alkaloids. In addition, this study evaluated the antioxidant capacity of common herbal infusions available on Portuguese markets, indicating the high antioxidant capacity of yerba mate (Ilex paraguariensis), lemon balm (Melissa officinalis), and peppermint (Mentha x piperita).

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Section: Antioxidant Capacitymentioning

confidence: 82%

The Bright and Dark Sides of Herbal Infusions: Assessment of Antioxidant Capacity and Determination of Tropane Alkaloids

Mateus

Crisafulli

Vilhena

et al. 2023

Toxins

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“…Considering that the tested Yerba Mate infusions provided a large amount of polyphenolic components, known as a strong antioxidants [9,16,17,20,23], the effect of single (a) and double (b) brewing at 70 • C and 100 • C on antioxidant activity in Yerba Mate was examined in this study and the results are presented in Figure 7. The infusions obtained during the first brewing (Figure 7a) were characterized by significantly higher antioxidant activity (mean 2031.98 ± 146.47 µM TEAC/g d.m.)…”

Section: Antioxidant Activitymentioning

confidence: 99%

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

Najman,

Rajewski,

Sadowska

et al. 2024

Molecules

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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.

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“…Briefly, our study confirmed previous findings reported by Boughalleb et al, [18] , Al-Saeghi et al, [28] Agour et al, [29] Sharifi-Rad et al, [30] Benchikha et al, [31] and Makhlouf-Gafsi et al [32] Generally, to assess the antioxidant potential of bioactive extracts, several factors are involved such as solvent polarity, extraction methods, plant matrix and especially phenolic compounds containing including caffeic acid, 4-feruloylquinic acid, flavonoids, alkaloids and carotenoids. [16,[33][34][35]…”

Section: Antioxidant Activitiesmentioning

confidence: 99%

Phenolic Profiling, Antioxidant, and Antibacterial Activities of Selected Medicinal Plants from Tunisia

Hamrouni

Romdhane

Benmoussa

et al. 2023

Chemistry & Biodiversity

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Phytochemical screening of aqueous extract from six medicinal wild plants grown in South‐eastern of Tunisia: Atriplex halimus, Teucrium polium, Moricandia arvensis, Deverra tortuoa, Haplophyllum tuberculatum and Polygonum equisetiforme were evaluated. Both decoction and ultrasound assisted extraction were used. Antioxidant, antibacterial proprieties, and phenolic profiling, using LC‐ESI‐MS method, were assessed. Total polyphenols, flavonoids, and condensed tannins contents ranged from 7.47±0.19 to 22.25±0.49 mg GAE/g Dw, 5.47±0.06 to 7.55±0.07 mg RE/g Dw, and 0.33±0.02 to 19.43±0.64 mg TAE/g Dw, respectively. Moreover, the reducing power and DPPH tests showed that P. equisetiforme (EC50: 12.50±0.50 μg/ml; DPPH⋅+: 213.49±4.24 mg TEAC/g DW), T. polium (EC50: 25.00±1.00 μg/ml; DPPH⋅+: 181.39±9.47 mg TEAC/g DW) as well as H. tuberculatum (EC50: 56.25±0.25 μg/ml; DPPH⋅+: 177.83±5.85 mg TEAC/g DW) extracts were the most effective natural antioxidants. For anti‐bacterial activity, the ultrasonic extract of H. tuberculatum showed the highest activity against both P. aeruginosa (13.50±0.71 mm) and S. aureus (13.00±0.00 mm) at 10 mg/ml. Furthermore 24 phenolic compounds were identified, with predominance of quinic acid, gallic acid, protocatechuic acid, syringic acid, p‐coumaric acid, trans‐ferulic acid, catechin (+), trans‐cinnamic and silymarin. These results were further consolidated by to heatmap clustering with P. equisetiforme, H. tuberculatum, T. polium as the main antioxidant and antibacterial sources which supports their domestication and industrial use.

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Yerba Mate as a Source of Elements and Bioactive Compounds with Antioxidant Activity

Cited by 26 publications

References 43 publications

The Bright and Dark Sides of Herbal Infusions: Assessment of Antioxidant Capacity and Determination of Tropane Alkaloids

The Bright and Dark Sides of Herbal Infusions: Assessment of Antioxidant Capacity and Determination of Tropane Alkaloids

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

Phenolic Profiling, Antioxidant, and Antibacterial Activities of Selected Medicinal Plants from Tunisia

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