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Functional and medicinal beverages consumption plays an important role in human health, considering that metabolites, with a wide range of pharmacological effects, are inserted in the human diet. Nowadays, the most consumed beverages are obtained from Camellia sinensis leaves and coffee grain processing, and contain different classes of polyphenols and phenolic acids in their phytochemical composition. Besides C. sinensis and coffee, numerous plants have been receiving attention due to their phytochemical composition and pharmacological effects, such as yerba mate, hibiscus, chamomile, lemongrass, fennel and mentha. Furthermore, atomized or lyophilized medicinal plant extracts can be employed in many beverage formulations and the consumption of these products is an excellent delivery means for nutrients and bioactive compounds, such as: minerals, vitamins, terpenes, antioxidants, saponins, alkaloids and polysaccharides. Innovation in food processing in order to insert functional and medicinal beverages in the human diet poses a challenge for the coming years. The technological development of new processing forms and use of plants with bioactive metabolites could be an important tool in relation to this proposal. In this context, this review has aimed to summarize and analyze pharmacological, phytochemistry and technological aspects of species with classical ethnobotanical and traditional use.

The aim of this study was to investigate the effects of yerba mate (Ilex paraguariensis St. Hil.) extract (YME) on oxidative stress parameters and pathological changes in the lungs of mice chronically exposed to hand-rolled cornhusk cigarette (HRC) smoke. Twenty-four male Swiss mice were divided into four groups exposed to the following treatments: control (ambient air), HRC, YME, and HRC plus YME. The animals were exposed to four HRCs per session, with 3 sessions/day, every day for 30 days. Twenty-four hours after the last inhalation, the mice were killed, and the left lungs were removed. The results showed that HRC contains elevated levels of tin and carbon oxide, but less arsenic, cobalt, manganese, and selenium than commercial cigarettes. YME administration reversed fibrosis, alveolar enlargement, and hemorrhage induced by HRC smoke. In addition, the YME and HRC significantly reduced the production of oxidants, oxidative damage and promoted a significant increase in total thiol. In conclusion, exposure to HRC smoke compromised pulmonary histoarchitecture by promoting structural changes and increasing oxidative stress in tissues. However, concomitant treatment with YME regulated the redox state and reduced the harmful effects of HRC smoke exposure in the lungs.

The presence of toxic metals in soil enables them to be absorbed by plants. The RDC 42/2013 published by Brazilian Health Regulatory Agency (ANVISA) defines the maximum values of cadmium (0.4 mg kg−1) and lead (0.6 mg kg−1) in yerba mate commercialized in Common Market of the South (Mercosul). This work is a retrospective study that aimed to evaluate cadmium and lead levels in processed yerba mate and in natura leaves in Southern Brazil. The cadmium and lead concentrations in 370 processed yerba mate and 122 in natura leave samples obtained in Southern Brazil were analyzed. In 47.56% of the processed samples, the levels of cadmium and/or lead were found to be above the authorized levels. The cadmium levels found in the processed yerba mate were 0.37 ± 0.19 mg kg−1, and the corresponding values for lead were 0.34 ± 0.21 mg kg−1. Values above the authorized levels were also found in the non-processed leaves. Studies are required to determine whether these levels are natural or represent contamination.

Current legislation for Cd and Pb has been causing concern in the yerba mate production chain. An international survey was conducted to identify the relation of Cd and Pb concentration in yerba mate leaves with soil properties, geographic location, and agricultural management, and also to assess the exposure of humans to Cd and Pb when drinking yerba mate infusion. Paired yerba mate leaves and soil samples were collected on 115 farms from agroforestry and plantation systems in Brazil, Argentina, and Paraguay. We found correlations between available Cd in soil and yerba mate leaves, as well as between Cd and Zn foliar. Cultivation management adopted did not reflect differences in Cd and Pb concentrations between soils and the plant leaves. Cadmium in 21 % of the leaf samples (0.29 ± 0.30 mg kg−1) were above the Cd threshold established for yerba mate leaves in South America (0.40 mg kg−1) and 38 % of leaf samples (0.61 ± 0.40 mg kg−1) were above the Pb threshold of 0.60 mg kg−1. The legal levels of Cd and Pb established for yerba mate leaves affect rather their trade than consumer health, as Cd and Pb intake estimated from yerba mate infusion were low.

Yerba-mate (Ilex paraguariensis St. Hil) is a native South American species. Plant progenies are populations that differ in terms of their productivity, morphology and phytochemical profile. This study aimed to determine the concentration of primary and secondary metabolites, such as antioxidants, in leaves, of yerba-mate progenies selected based on morphological characteristics. We evaluated the centesimal composition of secondary metabolites in the leaves of five yerba-mate plants. Methylxanthines and phenolic compounds were determined by UPLC-PDA, and antioxidant activity by measuring DPPH scavenging. Significant differences were found in centesimal composition and the contents of caffeine, theobromine, rutin and chlorogenic acid, as well as antioxidant activities, in selected progenies. The IC50 values were correlated with the chlorogenic acid levels ( r2 = 0.5242) and soluble content ( r2 = 0.7686). The morphological characteristics observed in yerba-mate leaves can be used as a tool for plant selection, to obtain matrices with different phytochemical profiles as a genetic material source. RESUMO A erva-mate (Ilex paraguariensis St. Hil) é uma espécie nativa da América do Sul. Progênies vegetais são grupos de plantas que apresentam diferenças em relação a sua produtividade, morfologia e possivelmente perfil fitoquímico. Neste trabalho, objetivou-se determinar os teores de metabólitos primários e secundários, assim como atividade antioxidante em folhas de progênies de erva-mate, morfologicamente caracterizadas. Foi avaliada a composição centesimal e níveis de metabólitos secundários em cinco plantas. Metilxantinas e compostos fenólicos foram determinados por UPLC-PDA, e a atividade antioxidante, por meio da medição da capacidade de sequestro do radical DPPH. Foram encontradas diferenças significativas na composição centesimal, e no conteúdo de cafeína, teobromina, rutina e ácido clorogênico, assim como atividade antioxidante nas progênies selecionas. Os valores de IC50 estiveram correlacionados com os níveis de ácido clorogênico ( r2 = 0,5242) e conteúdo de solúveis ( r2 = 0,7686). Os caracteres morfológicos observados nas folhas de erva-mate podem ser utilizados como uma ferramenta visando a obter matrizes com perfil fitoquímico diferenciado como fonte de material genético.

Manganese (Mn) toxicity is common in plants grown on very acid soils. However, some plants species that grow in this condition can take up high amounts of Mn and are referred to as hyperaccumulating species. In this study, we evaluated the capacity of Ilex paraguariensis to accumulate Mn and the effect of excessive concentrations on plant growth and nutrition. For this, a container experiment was conducted using soils from different parent materials (basalt and sandstone), with and without liming, and at six doses of applied Mn (0, 30, 90, 270, 540 and 1,080 mg kg−1). Clonal plants grown for 203 days were harvested to evaluate yield, and leaf tissue samples were evaluated for Mn and other elements. Without liming and with high Mn doses, leaf Mn concentrations reached 13,452 and 12,127 mg kg−1 in sandstone and basalt soils, respectively; concentrations in excess of 10,000 mg kg−1 are characteristic of hyperaccumulating plants. Liming reduced these values to 7203 and 8030 mg kg−1. More plant growth accompanied increased Mn leaf concentrations, with a growth reduction noted at the highest dose in unlimed soils. Elemental distribution showed Mn presence in the mesophyll, primarily in vascular bundles, without high Mn precipitates. Interveinal chlorosis of young leaves associated with high Mn concentration and lower Fe concentrations was observed, especially in sandstone soil without liming. However, the occurrence of this symptom was not associated with decreased plant growth.

Purpose – The purpose of this paper was to assess the changes in secondary metabolites and color during yerba-mate aging under controlled conditions. In Uruguay and Paraguay, the yerba-mate matured, in which chlorophyll degradation occurs, is preferred. For the matured product, the yerba-mate is stored for six months to one year. Design/methodology/approach – Processed yerba-mate was submitted to 35°C and 80 per cent humidity during 42 days in a climatic chamber. Samples were collected every seven days, and the phenolic compounds/methylxanthines were quantified by ultra-performance liquid chromatography – photodiode array and chlorophylls/phaeophytins by spectrophotometry. L*, a* and b* colorimetric coordinates were measured. Findings – The most expressive changes in the color occur in the first 14 days. At this time, 23.161 ± 2.984 per cent of total chlorophyll was degraded, considering that in 42 days, 37.458 ± 0.955 per cent is degraded, according to an exponential model. A positive correlation between theobromine amount and maturation time was found. This was verified by an increase in dicaffeoylquinic acid concentrations and small changes in chlorogenic acid isomers. Practical implications – The results indicate that this is a viable accelerated yerba-mate maturation process according to economics and nutraceutics. Originality/value – The paper has reported here a novel strategy to promote the yerba-mate maturation using controlled conditions.

Purpose – The aim of this paper is to evaluate the effects of ultraviolet (UV) light on the color, secondary metabolites and sensory acceptance of processed yerba-mate. Design/methodology/approach – Samples were exposed to UV light for 72 hours. The colorimetric coordinates (L*, a* and b*) were analyzed every 6 hours, while secondary metabolites and sensory acceptance were assessed at the beginning and at the end of the experiment. Methylxanthines and phenolic compounds were quantified by ultra performance liquid chromatography photodiode array detectors and vegetable pigments by UV/visible spectrophotometry. Findings – Decreases in methylxanthines, rutin and isomers of chlorogenic acids were found, along with an increase in isomers of dicaffeoylquinic acids. The product showed less sensory acceptance compared to the control. These results show that UV light treatment of yerba-mate accelerates the maturation process. Practical implications – UV light can be used in yerba-mate maturation with a reduction time and can ensure microbiological safety with small changes in its phytochemical profile. Originality/value – This paper is the first report of a novel strategy to investigate the yerba-mate maturation using UV light.

In Brazil, yerba mate is consumed after processing; however, in Chile and Uruguay, the consumers prefer the cured product, which acquires a yellow color. For that yerba-mate is stored for a period of six months to one year, which increases the cost of the final product for the overseas market. This study evaluated the effect of humidity and temperature in maturation chamber on the time required for the product to get this characteristic. The changes in the color, pH, moisture and water activity were evaluated during the time of storage in different conditions of temperature and humidity. Yerba-mate subjected to higher temperature and humidity showed nearest color of the product submitted to natural storage. The loss of green color was related to the reduction in pH and increase in the moisture of the samples. The higher humidity allowed the mate to reach conditions near to market requirements abroad in approximately 60 days of maturation.

Este estudo avaliou o perfil hepático, renal e a glicemia de ratos submetidos à ingesta de queijo prato contendo extrato de erva-mate e culturas mesófilas. Os ratos receberam 5g de queijo prato por animal/dia contendo extrato de erva-mate (0,1% e 0,2%) e também probióticos por 30 dias. O grupo controle recebeu dieta basal e água ad libitum. O perfil hepático foi avaliado por medida da atividade das transaminases (AST e ALT), enquanto que o perfil renal foi avaliado pela dosagem de ácido úrico. A análise cardiovascular foi composta de análise morfométrica da estrutura das artérias coronárias, diâmetro e espessura do miocárdio e seus vasos sanguíneos. O nível glicemico foi avaliado pela dosagem de glicose sérica. Houve um aumento significativo dos níveis de glicose e ácido úrico nos animais que receberam queijo com extrato de erva-mate. Nos demais parâmetros analisados não houve alteração significativa.

The bitterness intensity of beverage prepared from the leaves produced on the males and females of yerba mate (Ilex paraguariensis), grown in the forest understory and monoculture, was evaluated. The leaves were grouped by their position (in the crown and on the branch tips) and by the leaf age. The leaf gas exchange, leaf temperature and photosynthetic photon flux density were observed. Inter and intra-specific competition for light and self-shading showed the same effect on yerba mate beverage taste. All the shading types resulted in bitterer taste of the processed yerba mate leaves compared to the leaves originated under the direct sun exposure. The leaves from the plants grown in the monoculture showed less bitterness than those grown in the forest understory. This conclusion was completely opposite to the conventionally accepted paradigm of the yerba mate industries. The leaves from the tips (younger leaves) of the plants grown in the monoculture resulted a beverage of softer taste; the males produced less bitter leaves in any light environment (forest understory or in the crown in monoculture). The taste was related to the photosynthetic and transpiration rate, and leaf temperature. Stronger bitterness of the leaves provided from the shade conditions was related to the decreased leaf temperature and transpiration in the diurnal scale.Mediu-se a intensidade de amargor da bebida preparada a partir de folhas da erva-mate (Ilex paraguariensis) de diversas idades, situadas em duas posições na copa (interior e ponteiras), produzidas por plantas masculinas e femininas cultivadas na floresta antropizada e em monocultura. As trocas gasosas foliares, a temperatura de folhas e a densidade de fluxo de fótons fotossinteticamente ativos também foram medidas. Com isso verificou-se que a idéia corrente de que o sombreamento está diretamente relacionado ao sabor suave do chimarrão é completamente equivocada, já que as competições inter- e intra-específicas por luz e auto-sombreamento provocaram o mesmo efeito no sabor do chimarrão, isto é, todos os tipos de sombreamento resultaram em sabor mais amargo de folhas processadas do de pleno sol. Assim, as folhas de plantas cultivadas em monocultura mostraram-se menos amargas do que aquelas de plantas manejadas sob a floresta. Além disso, as folhas de ponteiras (mais jovens) da monocultura originaram o chimarrão mais suave e os machos produziram folhas menos amargas que as fêmeas em ambos ambientes luminosos (floresta e monocultura). O sabor mostrou-se relacionado à fotossíntese, à transpiração e à temperatura de folha. Em sombreamento a modificação de sabor foi direcionada ao aumento de amargor e, aparentemente, relacionada ao decréscimo da temperatura de folhas e da transpiração na escala diurna.

This work aimed to study the oxidation of leaves of Ilex paraguariensis St. Hil, in a process similar to the oxidation of Camellia sinensis, with the purpose of developing new products based on yerba maté. So far, no previous systematic study about the oxidation of yerba maté has been found elsewhere. A Plackett-Burman experimental design was used for the screening of the significant parameters that affected the oxidation. The oxidation was indirectly quantified by following the changes in the product color, water activity, and pH with the time of processing. The factors that most influenced the process were the age of the leaves and the relative humidity of the oxidation chamber. The differences between the treatments were more evident after 3, 6 12 and 24 h of oxidation. The results could contribute to the developing of new products based on I. paraguariensis St. Hil, increasing the profitability of cultivation of this native species.

Yerba-mate (Ilex paraguariensis St. Hil) is mainly consumed as “chimarrão”, a hot drink highly appreciated in Brazil, Argentina, Paraguay and Uruguay. This study evaluated the antioxidant potential of aqueous extracts of I. paraguariensis precipitated with ethanol. The leaves were processed as for tea product (TM) and oxidized (OX). The antioxidant potential was evaluated in cells of Saccharomyces cerevisiae deficient in antioxidant defense genes. Three strains evaluated were: a wild (EG) and two mutants (ctt1Δ e ctt1Δsod1Δ). These strains were pre-treated with the yerba-mate extracts (TM e OX) and submitted to oxidative stress induced by hydrogen peroxide. None of the extracts produced loss of cell viability. The extracts exerted antioxidant activity, protecting the strains (except sod1∆ctt1∆). The TM extract was more effective than OX. I. paraguariensis extracts showed a potential to be explored in the development of new products. Resumo A erva-mate (Ilex paraguariensis St. Hil) é consumida principalmente como “chimarrão”, uma bebida quente muito apreciada no Brasil, Argentina, Paraguai e Uruguai. Este estudo avaliou o potencial antioxidante de extratos aquosos de I. paraguariensis precipitado com etanol. Folhas de erva-mate foram processados de maneira semelhante ao processamento do chá-preto (OX) e na forma de mate (TM). O potencial antioxidante foi avaliado sobre células de Saccharomyces cerevisiae deficientes para genes de defesa antioxidante. Três linhagens celulares foram estudadas: uma selvagem (EG) e duas mutantes (ctt1Δ e ctt1Δsod1Δ). As linhagens foram pré-tratadas com os extratos de erva-mate (TM e OX) e submetidos ao estresse oxidativo induzido por peróxido de hidrogênio. Nenhum dos extratos produziu perda de viabilidade celular. Os extratos exerceram atividade antioxidante, protegendo as linhagens (exceto a sod1Δctt1Δ). O extrato TM foi mais eficaz em relação ao OX. Extratos de I. paraguariensis apresentaram potencial para ser explorado no desenvolvimento de novas formulações.