title: Yerba mate (Ilex paraguariensis St. Hill.)-based beverages: How successive extraction influences the extract composition and its capacity to chelate iron and scavenge free radicals.
abstract: Chimarrão or mate is a popular beverage from South America that is drank with successive infusions. Although yerba mate extracts have been widely studied, few studies have described the extract contents in beverages. Using yerba mate samples from Brazil, Argentina, and Uruguay, we examined the extract chromatographic profiles, total polyphenol content and their capacities to chelate iron. In addition, we analyzed antioxidant activity by examining the ability of the extracts to scavenge DPPH and NO. Our results showed that the amount of extracted compound was highest in yerba mate extract from Uruguay, followed by Argentina, then Brazil. Herbs from all three areas had a significant capacity to inhibit DPPH and NO free radicals. The Brazilian and Uruguayan herbs had an 80% iron chelation capacity (p<0.001), while the iron chelation capacity of the Argentinean herb was lower but still significant (p⩽0.05). We conclude that the compound concentration decreases with successive extractions, while the antioxidant capacity is maintained at significant levels.
authors.affiliation: Laboratório de Bioquímica e Toxicologia de Produtos Naturais e Sintéticos, Universidade Federal do Pampa, Uruguaiana, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa, Uruguaiana, RS, Brazil.
authors.forename: Ana C
authors.initials: AC
authors.lastname: Colpo
authors.affiliation: Laboratório de Pesquisa em Desenvolvimento e Controle de Qualidade de Medicamentos, Universidade Federal do Pampa, Uruguaiana, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa, Uruguaiana, RS, Brazil.
authors.forename: Hemerson
authors.initials: H
authors.lastname: Rosa
authors.affiliation: Laboratório de Bioquímica e Toxicologia de Produtos Naturais e Sintéticos, Universidade Federal do Pampa, Uruguaiana, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa, Uruguaiana, RS, Brazil.
authors.forename: Maria Eduarda
authors.initials: ME
authors.lastname: Lima
authors.affiliation: Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa, Uruguaiana, RS, Brazil.
authors.forename: Camila Eliza F
authors.initials: CE
authors.lastname: Pazzini
authors.affiliation: Laboratório de Pesquisa em Desenvolvimento e Controle de Qualidade de Medicamentos, Universidade Federal do Pampa, Uruguaiana, RS, Brazil.
authors.forename: Vanessa B
authors.initials: VB
authors.lastname: de Camargo
authors.affiliation: Laboratório de Bioquímica e Toxicologia de Produtos Naturais e Sintéticos, Universidade Federal do Pampa, Uruguaiana, RS, Brazil.
authors.forename: Felipa E M
authors.initials: FE
authors.lastname: Bassante
authors.affiliation: Laboratório de Bioquímica e Toxicologia de Produtos Naturais e Sintéticos, Universidade Federal do Pampa, Uruguaiana, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa, Uruguaiana, RS, Brazil.
authors.forename: Robson
authors.initials: R
authors.lastname: Puntel
authors.affiliation: Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa, Uruguaiana, RS, Brazil.
authors.forename: Daiana Silva
authors.initials: DS
authors.lastname: Ávila
authors.affiliation: Laboratório de Pesquisa em Desenvolvimento e Controle de Qualidade de Medicamentos, Universidade Federal do Pampa, Uruguaiana, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa, Uruguaiana, RS, Brazil; Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil.
authors.forename: Andreas
authors.initials: A
authors.lastname: Mendez
authors.affiliation: Laboratório de Bioquímica e Toxicologia de Produtos Naturais e Sintéticos, Universidade Federal do Pampa, Uruguaiana, RS, Brazil; Programa de Pós-Graduação em Bioquímica, Universidade Federal do Pampa, Uruguaiana, RS, Brazil. Electronic address: vanderleifolmer@unipampa.edu.br.
authors.forename: Vanderlei
authors.initials: V
authors.lastname: Folmer
mesh_terms: D001118:Argentina; D001628:Beverages / Q000032:analysis*; D001938:Brazil; D002614:Chelating Agents / Q000737:chemistry* / Q000302:isolation & purification; D005511:Food Handling / Q000379:methods*; D016166:Free Radical Scavengers / Q000737:chemistry* / Q000302:isolation & purification*; D005609:Free Radicals / Q000032:analysis; D030019:Ilex paraguariensis / Q000737:chemistry; D007501:Iron / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification*; D059808:Polyphenols / Q000737:chemistry / Q000302:isolation & purification
chemical_list: D002614:Chelating Agents; D016166:Free Radical Scavengers; D005609:Free Radicals; D010936:Plant Extracts; D059808:Polyphenols; D007501:Iron
keywords: HPLC; Mate; Methylxanthines; Phenolic compounds