Chimarrão, terere and mate-tea in legitimate technology modes of preparation and consume: A comparative study of chemical composition, antioxidant, anti-inflammatory and anti-anxiety properties of the mostly consumed beverages of Ilex paraguariensis St. Hil.

Mesquita, Mariana; Santos, E.; Kassuya, Cândida Aparecida Leite; Salvador, Marcos José

doi:10.1016/j.jep.2021.114401

Cited by 21 publications

(33 citation statements)

References 58 publications

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“…The predominant means of consumption is through mate, the traditional regional hot drink. This drink has been prepared in a sui generis manner by South American populations for centuries, having a social, stimulating, and healthy (detoxifying properties) appeal (Bracesco et al, 2011;Mesquita et al, 2021;Vázquez and Moyna, 1986). The traditional regional hot drink, called "chimarrão" is prepared in a dried porongo, called a "cuia".…”

Section: Discussionmentioning

confidence: 99%

“…Yerba mate is placed in the porongo, filling 2/3 of the internal capacity and the rest is added to hot water. An infusion is formed and the resulting aqueous extract is drunk with a metal straw called a "bomba" (Mesquita et al, 2021;Vázquez and Moyna, 1986).…”

Section: Discussionmentioning

confidence: 99%

“…Yerba mate (Ilex paraguariensis St. Hil) is a plant with significant economic and cultural importance for certain regions of South America. It is widely consumed as a traditional beverage in its regions of origin: mate (traditional regional hot drink) or tea bag (Bracesco et al, 2011;Mesquita et al, 2021;Pagliosa et al, 2009;Vázquez and Moyna, 1986). The leaves of the yerba mate species contain a complex chemical composition of elements such as phenols, methylxanthines, theobromines, saponins, minerals which confer functional properties on the human organism (Mesquita et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…It is widely consumed as a traditional beverage in its regions of origin: mate (traditional regional hot drink) or tea bag (Bracesco et al, 2011;Mesquita et al, 2021;Pagliosa et al, 2009;Vázquez and Moyna, 1986). The leaves of the yerba mate species contain a complex chemical composition of elements such as phenols, methylxanthines, theobromines, saponins, minerals which confer functional properties on the human organism (Mesquita et al, 2021). Regarding antioxidant properties, phenolic compounds are known for their great antioxidant capacity, direct participation in the regulation of metabolic energy, and anti-inflammatory and anti-tumor properties (Bracesco et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Ultra-refined yerba mate ( Ilex paraguariensis St. Hil) as a potential naturally colored food ingredient

Ohtaki

Lise

Oldoni

et al. 2023

Sci. agric. (Piracicaba, Braz.)

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Ultra-refined yerba mate (URYM), with a final particle size of 5 to 12 microns, is an innovation in the market that aims to diversify and increase the consumption of yerba mate (Ilex paraguariensis St. Hil) through its practicality and versatility of preparation. The present work seeks to evaluate the potential for applying naturally colored URYM in food products. The nature of this study was exploratory, adopting a chemical approach (analysis of the antioxidant potential); physical approach (color stability) and sensory perception. URYM is a suitable naturally colored food ingredient with natural antioxidant appeal. Methanolic extraction of URYM (MEUR) was more efficient in scavenging DPPH radicals compared with aqueous extract of URYM (AEUR) (959.5 vs. 638.1 µmol Trolox g -1 ). No differences were found between AEUR and MEUR for total phenolic content in mg GAE g -1 (266.4 and 339.0, respectively) and scavenging of ABTS radicals in µmol Trolox g -1 (1008.9 and 1053.8, respectively). Water was able to extract phenolic compounds with antioxidant activity. Ice cream, juice, cake, and cookies emerged as the food products in which consumers used URYM in their homemade foods. With good color stability (no difference between L*, a* and b* parameters during the six-day) and good acceptance, cake with URYM added has a profile described as tasty, sweet, soft, and mate flavor. The results also demonstrated consumer interest in food products and ingredients with a healthy appeal.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Ultra-refined yerba mate ( Ilex paraguariensis St. Hil) as a potential naturally colored food ingredient

Ohtaki

Lise

Oldoni

et al. 2023

Sci. agric. (Piracicaba, Braz.)

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“…Aqueous extracts of Ilex paraguariensis were obtained (n = 5) mimicking the popular preparation modes for chimarrão, terere and mate-tea drinks. For chimarrão, the extraction process followed the protocol initially proposed by Meinhart et al (2010) with modi cations, as shown in Mesquita et al (2021). For mate-tea, the extraction was made according to the protocol proposed by , immersing 5 grams of the preparation in 100 mL of boiled water for 5 minutes.…”

Section: Aqueous Extractsmentioning

confidence: 99%

Ilex paraguariensis as chimarrão, terere and mate-tea forms: a comparative study of the volatile fractions of the plant materials and their respective aqueous extracts using Headspace Solid-phase Microextraction by CG-MS

Mesquita

Bosso

Salvador

2022

Preprint

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Popularly known as "Yerba mate", Ilex paraguariensis St Hil. (Aquifoliaceae) is a South American plant extensively used to prepare many beverages, with "chimarrão", "terere" and "mate-tea" as three of the most consumed, and the preparations methods, from the plant material process to extraction mode, determines the type of the final beverage. With many health benefits and also cultural and economic relevance, in this work the volatile compounds composition of these three main beverages were analyzed through headspace solid-phase microextraction (HS-SPME) used in combination with gas chromatography–mass spectrometry (GC-MS). Through this technique, 39 main volatile compounds were identified with spectral similarity above 90%. Using Principal Component Analysis (PCA) and Heatmap analysis, the volatile compounds composition was profiled for all the extracts and start material, and a good homogeneity among the replicates was observed, along with similarities between extracts and their start materials, as well as a notorious distinctive clustering of the different Ilex paraguariensis products, all good indications of the capability of the entire methodology used to analyze volatile compounds profiles. Limonene and n-hexanal were found as the main volatile compounds, and their abundances seem to be affected by the extraction modes, mainly due to water temperature and plant drying process. This work successfully compared the volatile profile of "chimarrão", "terere" and "mate-tea" beverages and their start materials using HS-SPME-GC-MS techniques, with the identification of the volatile compounds as well as the impact of the preparation modes in these ones.

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BIOACTIVITY EVALUATION FROM Berberis microphylla G. FORST (CALAFATE) LEAVES INFUSION

Nova-Baza,

Olivares-Caro,

Vallejos

et al. 2024

Food Bioscience

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Chimarrão, terere and mate-tea in legitimate technology modes of preparation and consume: A comparative study of chemical composition, antioxidant, anti-inflammatory and anti-anxiety properties of the mostly consumed beverages of Ilex paraguariensis St. Hil.

Cited by 21 publications

References 58 publications

Ultra-refined yerba mate ( Ilex paraguariensis St. Hil) as a potential naturally colored food ingredient

Ultra-refined yerba mate ( Ilex paraguariensis St. Hil) as a potential naturally colored food ingredient

Ilex paraguariensis as chimarrão, terere and mate-tea forms: a comparative study of the volatile fractions of the plant materials and their respective aqueous extracts using Headspace Solid-phase Microextraction by CG-MS

BIOACTIVITY EVALUATION FROM Berberis microphylla G. FORST (CALAFATE) LEAVES INFUSION

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