Journal
FOOD CHEMISTRY
Volume 241, Issue -, Pages 232-241Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.08.085
Keywords
Yerba mate; Hydroxycinnamic acid derivatives; Methylxanthines; LC-MSn analysis; Antioxidant capacity
Funding
- Spanish Ministry of Economy and Competitivity (MINECO-FEDER) [AGL2010-18269, AGL2015-69986-R]
- Spanish Ministry of Science and Innovation [BES-2011-047476]
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Yerba mate is a beverage rich in bioactive compounds popular in South America. Polyphenols and methyl-xanthines were qualitatively and quantitatively analyzed in four commercial brands of yerba mate, as well as the antioxidant capacity of the beverages. Using LC/MSn analysis, 58 polyphenols were observed of which 4-sina-poylquinic acid, di-and tri-methoxycinnamoylquinic acids, two isomers of trimethoxycinnamoylshikimic acid and four isomers of caffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid were identified for the first time in mate. Additionally, 46 polyphenols and 2 methylxanthines were quantified by HPLC-DAD. Hydroxycinnamic acid derivatives and flavonols comprised 90% and 10% of mate phenols, respectively, 3-caffeoylquinic (26.8-28.8%), 5-caffeoylquinic (21.1-22.4%), 4-caffeoylquinic (12.6-14.2%) and 3,5-dicaffeoylquinic acids (9.5-11.3%) along with rutin (7.1-7.8%) were the most abundant polyphenols, whereas caffeine was the main methylxanthine (90%). Ilex paraguariensis is an important source of polyphenols with moderate methylxanthines content; therefore its high antioxidant capacity was mainly associated to its polyphenolic composition.
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