46
3 Chemical Profiles of Yerba Mate Infusions Across …
The above-mentioned data have to be considered when speaking of mineral intake
values per day. In fact, each trace mineral element (excluding calcium and magnesium) seems to be absorbed by humans with a maximum intake which should be
less than 5%. The only exception between trace elements is manganese, probably
because of its really remarkable quantity if compared with zinc, iron, and copper.
Interestingly, the general quantity of extractable minerals in a mate infusion seems
to augment if tannins decrease.
References
Barbosa JZ, Zambon LM, Motta ACV, Wendling I (2015) Composition, hot-water solubility of
elements and nutritional value of fruits and leaves of yerba mate. Ciência E Agrotecnologia
39(6):593–603. https://doi.org/10.1590/S1413-70542015000600006
Bastos DHM, De Oliveira DM, Matsumoto RT, Carvalho PDO, Ribeiro ML (2007) Yerba mate:
pharmacological properties, research and biotechnology. Med Aromat Plant Sci Biotechnol
1(1):37–46
Botanical-Online SL (2019) Mate plant. Botanical-online SL. Available https://www.botanical-onl
ine.com/en/botany/mate-plant. Accessed 14 Dec 2020
Bragança VLC, Melnikov P, Zanoni LZ (2011) Trace elements in different brands of Yerba Mate
Tea. Biol Trace Elem Res 144:1197–1204. https://doi.org/10.1007/s12011-011-9056-3
Burdan F (2015) Caffeine in Coffee. In: Preedy VR (ed) Coffee in health and disease prevention. Academic Press, Cambridge, pp 201–207. https://doi.org/10.1016/B978-0-12-409517-5.
00022-X
Butiuk AP, Martos MA, Adachi O, Hours RA (2016) Study of the chlorogenic acid content in yerba
mate (Ilex paraguariensis St. Hil.): effect of plant fraction, processing step and harvesting season.
J Appl Res Med Aromat Plants 3(1):27–33. https://doi.org/10.1016/j.jarmap.2015.12.003
Chandra S, De Mejia GE (2004) Polyphenolic compounds, antioxidant capacity, and quinone reductase activity of an aqueous extract of Ardisia compressa in comparison to Mate (Ilex paraguariensis) and green (Camellia sinensis) teas. J Agric Food Chem 52(11):3583–3590. https://doi.
org/10.1021/jf0352632
Choi YH, Sertic S, Kim HK, Wilson EG, Michopoulos F, Lefeber AW, Erkelens C, Prat Kricun
SD, Verpoorte R (2005) Classification of Ilex species based on metabolomic fingerprinting using
nuclear magnetic resonance and multivariate data analysis. J Agric Food Chem 53(4):1237–1245.
https://doi.org/10.1021/jf0486141
Croge CP, Cuquel FL, Pintro PTM (2020) Yerba mate: cultivation systems, processing and chemical
composition. A review. Sci Agricola 78(5):e20190259. https://doi.org/10.1590/1678-992X-20190259
Filip R, Lopez P, Giberti G, Coussio J, Ferraro G (2001) Phenolic compounds in seven South
American Ilex species. Fitoter 72(7):774–778. https://doi.org/10.1016/S0367-326X(01)00331-8
Friedrich JC, Gonela A, Vidigal MCG, Vidigal-Filho PS, Sturion JA, Cardozo-Junior EL
(2017) Genetic and phytochemical analysis to evaluate the diversity and relationships of mate
(Ilex paraguariensis A. ST.-HIL.): elite genetic resources in a germplasm collection. Chem
Biodivers14:e1600177. https://doi.org/10.1002/cbdv.201600177
Gebara KS, Gasparotto-Junior A, Santiago PG, Cardoso CAL, Souza LM, Morand C, Costa TA,
Cardozo-Junior EL (2017) Daily intake of chlorogenic acids from consumption of maté (Ilex
paraguariensis A. St.- Hil.) traditional beverages. J Agric Food Chem 65(46):10093–10100.
https://doi.org/10.1021/acs.jafc.7b04093
Hara Y (2001) Green tea: health benefits and applications. Marcel Dekker Inc., New York, NY, pp
16–20
3 Chemical Profiles of Yerba Mate Infusions Across …
The above-mentioned data have to be considered when speaking of mineral intake
values per day. In fact, each trace mineral element (excluding calcium and magnesium) seems to be absorbed by humans with a maximum intake which should be
less than 5%. The only exception between trace elements is manganese, probably
because of its really remarkable quantity if compared with zinc, iron, and copper.
Interestingly, the general quantity of extractable minerals in a mate infusion seems
to augment if tannins decrease.
References
Barbosa JZ, Zambon LM, Motta ACV, Wendling I (2015) Composition, hot-water solubility of
elements and nutritional value of fruits and leaves of yerba mate. Ciência E Agrotecnologia
39(6):593–603. https://doi.org/10.1590/S1413-70542015000600006
Bastos DHM, De Oliveira DM, Matsumoto RT, Carvalho PDO, Ribeiro ML (2007) Yerba mate:
pharmacological properties, research and biotechnology. Med Aromat Plant Sci Biotechnol
1(1):37–46
Botanical-Online SL (2019) Mate plant. Botanical-online SL. Available https://www.botanical-onl
ine.com/en/botany/mate-plant. Accessed 14 Dec 2020
Bragança VLC, Melnikov P, Zanoni LZ (2011) Trace elements in different brands of Yerba Mate
Tea. Biol Trace Elem Res 144:1197–1204. https://doi.org/10.1007/s12011-011-9056-3
Burdan F (2015) Caffeine in Coffee. In: Preedy VR (ed) Coffee in health and disease prevention. Academic Press, Cambridge, pp 201–207. https://doi.org/10.1016/B978-0-12-409517-5.
00022-X
Butiuk AP, Martos MA, Adachi O, Hours RA (2016) Study of the chlorogenic acid content in yerba
mate (Ilex paraguariensis St. Hil.): effect of plant fraction, processing step and harvesting season.
J Appl Res Med Aromat Plants 3(1):27–33. https://doi.org/10.1016/j.jarmap.2015.12.003
Chandra S, De Mejia GE (2004) Polyphenolic compounds, antioxidant capacity, and quinone reductase activity of an aqueous extract of Ardisia compressa in comparison to Mate (Ilex paraguariensis) and green (Camellia sinensis) teas. J Agric Food Chem 52(11):3583–3590. https://doi.
org/10.1021/jf0352632
Choi YH, Sertic S, Kim HK, Wilson EG, Michopoulos F, Lefeber AW, Erkelens C, Prat Kricun
SD, Verpoorte R (2005) Classification of Ilex species based on metabolomic fingerprinting using
nuclear magnetic resonance and multivariate data analysis. J Agric Food Chem 53(4):1237–1245.
https://doi.org/10.1021/jf0486141
Croge CP, Cuquel FL, Pintro PTM (2020) Yerba mate: cultivation systems, processing and chemical
composition. A review. Sci Agricola 78(5):e20190259. https://doi.org/10.1590/1678-992X-20190259
Filip R, Lopez P, Giberti G, Coussio J, Ferraro G (2001) Phenolic compounds in seven South
American Ilex species. Fitoter 72(7):774–778. https://doi.org/10.1016/S0367-326X(01)00331-8
Friedrich JC, Gonela A, Vidigal MCG, Vidigal-Filho PS, Sturion JA, Cardozo-Junior EL
(2017) Genetic and phytochemical analysis to evaluate the diversity and relationships of mate
(Ilex paraguariensis A. ST.-HIL.): elite genetic resources in a germplasm collection. Chem
Biodivers14:e1600177. https://doi.org/10.1002/cbdv.201600177
Gebara KS, Gasparotto-Junior A, Santiago PG, Cardoso CAL, Souza LM, Morand C, Costa TA,
Cardozo-Junior EL (2017) Daily intake of chlorogenic acids from consumption of maté (Ilex
paraguariensis A. St.- Hil.) traditional beverages. J Agric Food Chem 65(46):10093–10100.
https://doi.org/10.1021/acs.jafc.7b04093
Hara Y (2001) Green tea: health benefits and applications. Marcel Dekker Inc., New York, NY, pp
16–20