Antioxidant properties and phenolic composition of “Composed Yerba Mate”

CHEMINET, GERALDINE; BARONI, MARÍA VERÓNICA; WUNDERLIN, DANIEL A.; DI PAOLA NARANJO, ROMINA D.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2021

0022-1155

erba mate contains bioactive compounds, and is widely consumed as a decoction beverage in several Southern American countries. At present, the consumption of mate with added herbal blends and flavors, called ?composed yerba mate?, has increased; however, no studies on the antioxidant characteristics of these products have been published. In this sense, the main objective was to assess the antioxidant characteristics of ?composed yerba mate? compared to ?traditional yerba mate?, in the form it is traditionally consumed. Total polyphenols content ranged from 15 to 45 mg/g GAE in all decoctions analyzed. Seventeen phenolic compounds were identified and quantified by HPLC?DAD-MS/MS, mainly belonging to the caffeoylquinic acids group. The antioxidant capacity was measured using in vitro assays, Ferric reducing ability of plasma (FRAP) and Trolox equivalent antioxidant capacity (TEAC), and with Saccharomyces cerevisiae as the in vivo model organism. All decoctions displayed antioxidant acti