Phytochemical composition of extracts from yerba mate chimarrao

摘要

Yerba mate is a tree natural from South America, traditionally daily consumed as hot (chimarrão) or cold (tereré) androasted leaves (mate tea) infusions, being an important source of polyphenols and flavonoids in human nutrition. Toproduce bioactive-rich extracts from yerba mate, oven-dried leaves at 35 °C and three different commercial products,named M, T, and S, were extracted using different General Recognized as Safe solvents (distilled water (W), ethanol (E),and water: ethanol (1:1, v:v) (WE)). The yerba mate extracts were analyzed for total and soluble solids, titratable acidity,total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. The WE solvent resulted in the highestTPC and TFC. However, the commercial samples showed a higher concentration of phytochemicals than oven-driedleaves, and the commercial sample T showed the lowest content of total solids and the highest content of soluble solids(°Brix). The industrial processing of yerba mate aids the TPC and TFC preservation, resulting in extracts with superiorphytochemicals concentration when compared with the oven-dried sample.