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47
Heck CI, De Mejia EG (2007) Yerba Mate Tea (Ilex paraguariensis): a comprehensive review on
chemistry, health implications, and technological considerations. J Food Sci 72(9):R138–R151.
https://doi.org/10.1111/j.1750-3841.2007.00535.x
Heckman MA, Weil J, De Mejia EG (2010) Caffeine (1, 3, 7-trimethylxanthine) in foods: a
comprehensive review on consumption, functionality, safety, and regulatory matters. J Food Sci
75(3):R77–R87. https://doi.org/10.1111/j.1750-3841.2010.01561.x
Holowaty SA, Trela V; Thea AE, Scipioni GP, Schmalko ME (2016) Yerba maté (Ilex paraguariensis st. Hil.): chemical and physical changes under different aging conditions. J Food Proc Eng
39(1):19–30. https://doi.org/10.1111/jfpe.12195
Konieczynski P, Viapiana A, Wesolowski M (2017) Comparison of infusions from black and green
teas (Camellia sinensis L. Kuntze) and erva-mate (Ilex paraguariensis A. St.-Hil.) based on the
content of essential elements, secondary metabolites, and antioxidant activity. Food Anal Methods
10:3063–3070. https://doi.org/10.1007/s12161-017-0872-8
Lima JP, Farah A, King B, Paulis T, Martin PR (2016) Distribution of major chlorogenic acids and
related compounds in Brazilian green and toasted Ilex paraguariensis (maté) leaves. J Agric Food
Chem 64(11):2361–2370. https://doi.org/10.1021/acs.jafc.6b00276
Martínez-Huitle CA, Fernandes NS, Ferro S, De Battisti A, Quiroz MA (2010) Fabrication and
application of Nafion®-modified boron-doped diamond electrode as sensor for detecting caffeine.
Diam Relat Mater 19(10):1188–1193. https://doi.org/10.1016/j.diamond.2010.05.004
Mateos R, Baeza G, Sarriá B, Bravo L (2018) Improved LC-MSn characterisation of hydroxycinnamic acid derivatives and flavonols in different commercial mate (Ilex paraguariensis)
brands. Quantification of polyphenols, methylxanthines, and antioxidant activity. Food Chem
241:232–241. https://doi.org/10.1016/j.foodchem.2017.08.085
Matta FV (2019) Chemical analysis of typical beverages and Açaí Berry from South America
dissertation. University of Surrey, Guildford
Meinhart AD, Bizzotto CS, Ballus CA, Rybka ACP, Sobrinho MR, Cerro-Quintana RS, TeixeiraFilho J, Godoy HT (2010) Methylxanthines and phenolics content extracted during the consumption of mate (Ilex paraguariensis St. Hil) beverages. J Agric Food Chem 58(4):2188–2193. https://
doi.org/10.1021/jf903781w
Meinhart AD, Caldeirão L, Damin FM, Filho JT, Godoy HT (2018) Analysis of chlorogenic acids
isomers and caffeic acid in 89 herbal infusions (tea). J Food Comp Anal 73:76–82. https://doi.
org/10.1016/j.jfca.2018.08.001
Pubchem (2020a) Chlorogenic acid. National Center for Biotechnology Information, Bethesda,
MD. Available https://pubchem.ncbi.nlm.nih.gov/compound/Chlorogenic-acid. Accessed 14 Dec
2020
Pubchem (2020b) Caffeine. National Center for Biotechnology Information, Bethesda, MD.
Available https://pubchem.ncbi.nlm.nih.gov/compound/2519. Accessed 14 Dec 2020
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MD. Available https://ncbi.nlm.nih.gov/compound/Matesaponin-1. Accessed 14 Dec 2020
Riachi LG, Simas DLR, Coelho GC, Marcellini PS, Silva AJRS, de Maria CAB (2018) Effect of
light intensity and processing conditions on bioactive compounds in maté extracted from yerba
mate (Ilex paraguariensis A. St.-Hil.). Food Chem 266:317–322. https://doi.org/10.1016/j.foo
dchem.2018.06.028
Riahi S, Faridbod F, Ganjali MR (2009) Caffeine sensitive electrode and its analytical applications.
Sens Lett 7(1):42–49. https://doi.org/10.1166/sl.2009.1008
Rusinek-Prystupa E, Marzec Z, Sembratowicz I, Samoli´ nska W, Kiczorowska B, Kwiecie´ n M
(2016) Content of selected minerals and active ingredients in teas containing yerba mate and
rooibos. Biol Trace Elem Res 172:266–275. https://doi.org/10.1007/s12011-015-0588-9
Sanchis-Gomar F, Pareja-Galeano H, Cervellin G, Lippi G, Earnest CP (2015) Energy drink overconsumption in adolescents: implications for arrhythmias and other cardiovascular events. Can J
Cardiol 31(5):572–575. https://doi.org/10.1016/j.cjca.2014.12.019
47
Heck CI, De Mejia EG (2007) Yerba Mate Tea (Ilex paraguariensis): a comprehensive review on
chemistry, health implications, and technological considerations. J Food Sci 72(9):R138–R151.
https://doi.org/10.1111/j.1750-3841.2007.00535.x
Heckman MA, Weil J, De Mejia EG (2010) Caffeine (1, 3, 7-trimethylxanthine) in foods: a
comprehensive review on consumption, functionality, safety, and regulatory matters. J Food Sci
75(3):R77–R87. https://doi.org/10.1111/j.1750-3841.2010.01561.x
Holowaty SA, Trela V; Thea AE, Scipioni GP, Schmalko ME (2016) Yerba maté (Ilex paraguariensis st. Hil.): chemical and physical changes under different aging conditions. J Food Proc Eng
39(1):19–30. https://doi.org/10.1111/jfpe.12195
Konieczynski P, Viapiana A, Wesolowski M (2017) Comparison of infusions from black and green
teas (Camellia sinensis L. Kuntze) and erva-mate (Ilex paraguariensis A. St.-Hil.) based on the
content of essential elements, secondary metabolites, and antioxidant activity. Food Anal Methods
10:3063–3070. https://doi.org/10.1007/s12161-017-0872-8
Lima JP, Farah A, King B, Paulis T, Martin PR (2016) Distribution of major chlorogenic acids and
related compounds in Brazilian green and toasted Ilex paraguariensis (maté) leaves. J Agric Food
Chem 64(11):2361–2370. https://doi.org/10.1021/acs.jafc.6b00276
Martínez-Huitle CA, Fernandes NS, Ferro S, De Battisti A, Quiroz MA (2010) Fabrication and
application of Nafion®-modified boron-doped diamond electrode as sensor for detecting caffeine.
Diam Relat Mater 19(10):1188–1193. https://doi.org/10.1016/j.diamond.2010.05.004
Mateos R, Baeza G, Sarriá B, Bravo L (2018) Improved LC-MSn characterisation of hydroxycinnamic acid derivatives and flavonols in different commercial mate (Ilex paraguariensis)
brands. Quantification of polyphenols, methylxanthines, and antioxidant activity. Food Chem
241:232–241. https://doi.org/10.1016/j.foodchem.2017.08.085
Matta FV (2019) Chemical analysis of typical beverages and Açaí Berry from South America
dissertation. University of Surrey, Guildford
Meinhart AD, Bizzotto CS, Ballus CA, Rybka ACP, Sobrinho MR, Cerro-Quintana RS, TeixeiraFilho J, Godoy HT (2010) Methylxanthines and phenolics content extracted during the consumption of mate (Ilex paraguariensis St. Hil) beverages. J Agric Food Chem 58(4):2188–2193. https://
doi.org/10.1021/jf903781w
Meinhart AD, Caldeirão L, Damin FM, Filho JT, Godoy HT (2018) Analysis of chlorogenic acids
isomers and caffeic acid in 89 herbal infusions (tea). J Food Comp Anal 73:76–82. https://doi.
org/10.1016/j.jfca.2018.08.001
Pubchem (2020a) Chlorogenic acid. National Center for Biotechnology Information, Bethesda,
MD. Available https://pubchem.ncbi.nlm.nih.gov/compound/Chlorogenic-acid. Accessed 14 Dec
2020
Pubchem (2020b) Caffeine. National Center for Biotechnology Information, Bethesda, MD.
Available https://pubchem.ncbi.nlm.nih.gov/compound/2519. Accessed 14 Dec 2020
Pubchem (2020c) (+)-Matesaponin 1. National Center for Biotechnology Information, Bethesda,
MD. Available https://ncbi.nlm.nih.gov/compound/Matesaponin-1. Accessed 14 Dec 2020
Riachi LG, Simas DLR, Coelho GC, Marcellini PS, Silva AJRS, de Maria CAB (2018) Effect of
light intensity and processing conditions on bioactive compounds in maté extracted from yerba
mate (Ilex paraguariensis A. St.-Hil.). Food Chem 266:317–322. https://doi.org/10.1016/j.foo
dchem.2018.06.028
Riahi S, Faridbod F, Ganjali MR (2009) Caffeine sensitive electrode and its analytical applications.
Sens Lett 7(1):42–49. https://doi.org/10.1166/sl.2009.1008
Rusinek-Prystupa E, Marzec Z, Sembratowicz I, Samoli´ nska W, Kiczorowska B, Kwiecie´ n M
(2016) Content of selected minerals and active ingredients in teas containing yerba mate and
rooibos. Biol Trace Elem Res 172:266–275. https://doi.org/10.1007/s12011-015-0588-9
Sanchis-Gomar F, Pareja-Galeano H, Cervellin G, Lippi G, Earnest CP (2015) Energy drink overconsumption in adolescents: implications for arrhythmias and other cardiovascular events. Can J
Cardiol 31(5):572–575. https://doi.org/10.1016/j.cjca.2014.12.019