Methylxanthines and Phenolics Content Extracted during the Consumption of Mate (Ilex paraguariensis St. Hil) Beverages

Abstract

"Chimarrao" and "terere" are popular beverages consumed in South America prepared using mate (Ilex paraguariensis St. Hil.). "Chimarrao" consists of a partial infusion where hot water is added, while "terere" is a total infusion, with addition of cold water. This study was designed to simulate preparation of these beverages for consumption, in order to estimate the total amount of xanthines and phenolic compounds in aqueous extracts that would be ingested by the consumer. Different commercial types of mate were employed for "chimarrao" preparation (native, smooth, traditional, and course-ground), and these were compared to "terere". In "chimarrao", beverages from coarse-ground mate showed the highest levels of xanthines. However, "terere" presented quantities 2.5 times higher than the beverage of the coarse-ground mate. Considering the total phenolics in "chimarrao", there was no difference between the types of herbs, but in "terere", the extraction of almost all of the phenolics was observed.

Phenolic compounds from yerba mate based beverages – A multivariate optimisation

“…The production of the chimarrão and tererê aqueous extracts was performed according to Meinhart et al (2010), who reproduced the manner in which such beverages are usually prepared by consumers. Hence, for chimarrão, 85 g of yerba mate was vertically disposed in a cuia of average size (approximately 250 mL), occupying nearly 2/3 of its volume.…”

Composition and Bioactive Properties of Yerba Mate (llex paraguariensis A. St.-Hil.): A Review

“…A number of growing and processing factors can affect the amount of polyphenols extracted from yerba mate (Heck et al, 2008;Isolabella et al, 2010). Additionally, the method of consumption can have an influence on extracted polyphenolics (Meinhart et al, 2010). A total infusion preparation with cold water, termed 'terere', demonstrated the extraction of almost all phenolics (Meinhart et al, 2010).…”

“…Additionally, the method of consumption can have an influence on extracted polyphenolics (Meinhart et al, 2010). A total infusion preparation with cold water, termed 'terere', demonstrated the extraction of almost all phenolics (Meinhart et al, 2010). It was found that green leaves contained significantly lower concentrations of active compounds, caffeoyl derivative, methylxanthines and flavonoids, as compared to those leaves that had undergone processing, drying and aging (Isolabella et al, 2010).…”

“…The method of consumption of yerba mate influences the amount of xanthines extraction. Meinhart et al (2010) determined that the highest quantities of xanthines were extracted from partial infusions with hot water.…”

The colonic metabolites dihydrocaffeic acid and dihydroferulic acid are more effective inhibitors of in vitro platelet activation than their phenolic precursors

“…13,14 Methylxanthines are natural purine alkaloids including caffeine, theophylline and theobromine ( Figure 1b), with caffeine being the most abundant in both beverages. 15,16,17 Physiological effects of dietary compounds are potentially limited by the bioavailability and biotransformation of their bioactive components in the organism. CGA are absorbed and metabolized in the stomach, small and large intestine (Figure 2), and their bioavailability depends on the ingested dose.…”