Chapter 3
Chemical Profiles of Yerba Mate Infusions
Across South American Countries
Abstract From the chemical viewpoint, the compositional profile of different yerba
mate products influences the resulting infusion, both in the hot and in the cold versions
(mate, chimarrão, and tererê). The chemical composition of these products is always
referred to hot and cold infusions instead of the dried products. Naturally, several
factors influence the aqueous extraction of bioactive principles, and the quantitative composition has a notable importance. In relation to Ilex paraguariensis and
related infusions, the main bioactive classes found so far are: polyphenols; xanthenes;
saponins; mineral elements; and vitamins. In detail, the chemical profiles of yerba
mate infusions can be defined ‘peculiar’ depending on the qualitative and quantitative
estimation of phenolics (chlorogenic acid, gallic acid, quercetin, rutin, etc.), xanthines
(caffeine, theobromine, theophylline, and trigonelline), and saponins (matesaponins
1–5). The remaining chemical classes may be interesting also (especially minerals),
taking into account that temperature and water volumes can remarkably influence
the solubility of bioactive principles in infusions.
Keywords Caffeine · Chemical profile · Chlorogenic acid · Ilex paraguariensis ·
Manganese · (+)-Matesaponin 1 · Yerba mate
Abbreviations
CAS
Chemical Abstract Service
IUPAC International Union of Pure and Applied Chemistry
3.1 Chemical Profiles of Yerba Mate Infusions
From the chemical viewpoint, the compositional profile of different yerba mate
products influences the resulting infusion, both in the hot and in the cold versions
(generally named mate, chimarrão, and tererê) (Matta 2019). Anyway, the chemical
composition of these products is always referred to hot and cold infusions instead
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2021
C. Iommi, Chemistry and Safety of South American Yerba Mate Teas,
Chemistry of Foods, https://doi.org/10.1007/978-3-030-69614-6_3
39
Chemical Profiles of Yerba Mate Infusions
Across South American Countries
Abstract From the chemical viewpoint, the compositional profile of different yerba
mate products influences the resulting infusion, both in the hot and in the cold versions
(mate, chimarrão, and tererê). The chemical composition of these products is always
referred to hot and cold infusions instead of the dried products. Naturally, several
factors influence the aqueous extraction of bioactive principles, and the quantitative composition has a notable importance. In relation to Ilex paraguariensis and
related infusions, the main bioactive classes found so far are: polyphenols; xanthenes;
saponins; mineral elements; and vitamins. In detail, the chemical profiles of yerba
mate infusions can be defined ‘peculiar’ depending on the qualitative and quantitative
estimation of phenolics (chlorogenic acid, gallic acid, quercetin, rutin, etc.), xanthines
(caffeine, theobromine, theophylline, and trigonelline), and saponins (matesaponins
1–5). The remaining chemical classes may be interesting also (especially minerals),
taking into account that temperature and water volumes can remarkably influence
the solubility of bioactive principles in infusions.
Keywords Caffeine · Chemical profile · Chlorogenic acid · Ilex paraguariensis ·
Manganese · (+)-Matesaponin 1 · Yerba mate
Abbreviations
CAS
Chemical Abstract Service
IUPAC International Union of Pure and Applied Chemistry
3.1 Chemical Profiles of Yerba Mate Infusions
From the chemical viewpoint, the compositional profile of different yerba mate
products influences the resulting infusion, both in the hot and in the cold versions
(generally named mate, chimarrão, and tererê) (Matta 2019). Anyway, the chemical
composition of these products is always referred to hot and cold infusions instead
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2021
C. Iommi, Chemistry and Safety of South American Yerba Mate Teas,
Chemistry of Foods, https://doi.org/10.1007/978-3-030-69614-6_3
39