Yerba mate (Ilex paraguariensis) in natura and processed for terere: centesimal characterization, phenolic compounds and antioxidant activity

Abstract

Yerba mate (Ilex paraguariensis) is a South American plant, common in Brazil, used mainly in beverages made by infusion, such as mate and tereré. Yerba mate has countless beneficial compounds for human health. However, processing may interfere on their utilization. Therefore, this work aimed to carry out the centesimal composition and analyze the antioxidant activity of yerba mate in natura, fragmented, processed traditional and processed with mint and lemon flavor, collected during the processing of a regional trademark of Mato Grosso do Sul. Analysis of moisture, ash, lipids, proteins, fibers, pH, determination of phenolic compounds and analysis of antioxidant activity (DPPH and ABTS) were performed. The results showed the samples derived from local industry did not differ significantly from each other, but differed to 18% from yerba mate in natura in moisture and pH. The fiber content varied from 16.51 to 34.86 between the samples mint and lemon flavor and in natura. The protein content decreased according to processing level of the sample. For antioxidant activity, the fragmented yerba mate showed higher antioxidant activity in the indexes IC50 and TEAC. The DPPH method presented greater efficiency in radical capture. Despite the differences in the amounts of compounds present in the processed herb when compared to the raw herb, the presence of antioxidant compounds in the samples was significant. Thus, studies on the impact of consumption of this drink on the human body, as well as methods and processes aimed at preserving such compounds in the raw material may be realized.