Yerba Mate—A Long but Current History
Abstract
:1. Introduction
2. Yerba Mate Processing
- Raw material harvesting—fresh (6–12-month-old) leaves and stems are harvested, packaged, and transported to the processing site.
- Roasting (blanching)—brief (10 s to 3 min) heating at temperatures up to about 500 °C to inactivate oxidative enzymes (polyphenol oxidase), slow the natural decomposition of plant material, and preserve sensory properties. Traditionally, this process was carried out by direct exposure to an open wood or propane fire in a rotary kiln (cylinder). Today, most furnaces have been replaced by automatic belt dryers that blow hot air into the leaves.
- Drying—in order to reduce the moisture content of the leaves to 4.5%, the raw material is placed for 8–24 h in drying chambers where temperatures up to 100 °C and filtered or unfiltered smoke from the burning wood is used.
- Maturation—dry product is crushed and placed in cement or cedar chambers for at least 12 months to develop its specific flavor. Maturation significantly increases the concentration of certain components (methylxanthines and polyphenols) and the antioxidant activity of Yerba Mate.
- Sieving—separating the twigs from the leaves in order to remix them in specific proportions. The leaves are responsible for the active compounds content and the taste of the drink, while the twigs act as a kind of filter to stop dust from entering the Yerba Mate drinking tubes and reduce the price of the finished product. Different types and brands of Yerba Mate have a specific ratio of leaves and twigs. Yerba Mate Despalada is theoretically without twigs (in reality it contains up to 10% of them), while Yerba Mate Elaborada is a type of dried tea containing about 35% of twigs.
3. Chemical Compounds
3.1. Purine Alkaloids
3.2. Polyphenols
Preparation of Yerba Mate Infusions | Repeats | Content (mg/100 mL Infusion) | ||
---|---|---|---|---|
Purine Alkaloids | ||||
Caffeine | Theobromine | |||
De Morais et al. [20] | 50 mg of green or 20 mg of roasted Yerba Mate/1 mL of boiling water, infused for 10 min | 1st | 15.74 | 4.81 |
10.99 | 2.70 | |||
respectively | respectively | |||
Meinhart et al. [22] | chimarrao: 85 g of Yerba Mates (smooth, traditional, native, course-ground) brewed with 150 mL water at 75 °C for 30 s | 1st | 13.7–26.4 | 2.8–6.4 |
2nd | 6.5–19.0 | 1.7–4.4 | ||
3rd | 2.3–13.6 | 0.6–3.1 | ||
4th | 1.6–11.6 | 0.4–2.9 | ||
10th | 1.0–7.3 | 0.3–1.6 | ||
18th | 1.3–5.7 | 0.3–1.3 | ||
30th | 1.5–6.6 | 0.3–1.6 | ||
terere: 50 g of Yerba Mate extracted with 180 mL of cold water (11 °C) for 30 s | 1st | 35.8 | 8.2 | |
2nd | 56.5 | 12.3 | ||
3rd | 48.2 | 10.4 | ||
4th | 33.2 | 7.0 | ||
10th | 12.2 | 2.4 | ||
18th | 6.1 | 1.1 | ||
30th | 2.9 | 0.5 | ||
Kruszewski et al. [16] | 3.5 g Yerba Mate brewed with 100 mL water at 70 °C for: | 1st | - | |
15 min | 15.0 | |||
30 min | 17.5 | |||
45 min | 25.5 | |||
60 min | 25.8 | |||
3.5 g Yerba Mate infused with 100 mL boiling water for: | 1st | - | ||
15 min | 11.8 | |||
30 min | 12.3 | |||
45 min | 13.1 | |||
60 min | 15.8 | |||
Total polyphenols content | ||||
Bastos et al. [25] | 5 g of green or roasted Yerba Mate were extracted continuously for 4 h in a Soxhlet apparatus with 100 mL of water at 97 °C | 1st | 733 and 671 *, respectively | |
De Morais et al. [20] | 50 mg of green or 20 mg of roasted Yerba Mate/1 mL of boiling water, infused for 10 min | 1st | 551 and 174 **, respectively | |
De Mejía et al. [21] | 2.7 g of traditional Yerba Mates brewed with 250 mL of boiling water for 10 min | 1st | 130–260 * | |
Meinhart et al. [22] | chimarrao: 85 g of Yerba Mates (smooth, traditional, native, course-ground) brewed with 150 mL water at 75 °C for 30 s | 1st | 120.5–235.6 | |
2nd | 55.5–121.1 | |||
3rd | 21.9–104.3 | |||
4th | 12.3–62.9 | |||
10th | 11.0–31.4 | |||
18th | 12.8–29.2 | |||
30th | 14.5–38.6 * | |||
terere: 50 g of Yerba Mate extracted with 180 mL of cold water (11 °C) for 30 s | 1st | 235.3 | ||
2nd | 350.0 | |||
3rd | 268.4 | |||
4th | 208.5 | |||
10th | 72.3 | |||
18th | 36.3 | |||
30th | 19.7 * | |||
Colpo et al. [15] | 85 g Yerba Mates (Argentinean, Brazilian and Uruguayan brands) brewed with 70 mL water at 85 °C for 1 min | 1st | 408–1185 | |
2nd | 220–1451 | |||
5th | 97–1233 | |||
10th | 72–761 | |||
15th | 56–514 * |
3.3. Saponins
3.4. Minerals
3.5. Other Compounds
4. Pharmacological Activity
4.1. Stimulating Effect
4.2. Antioxidant Capacity
4.3. Effects on Lipid Metabolism
4.4. Cardioprotective Effects
4.5. Effects of Weight Reduction
4.6. Anti-Diabetic Properties and Protection against Diabetic Complications
4.7. Anti-Inflammatory and Anti-Cancer Effects
4.8. Other Effects
5. Yerba Mate as a Functional Food Ingredient
6. Potential Toxicity of Yerba Mate
7. Summary
Author Contributions
Funding
Conflicts of Interest
References
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Gawron-Gzella, A.; Chanaj-Kaczmarek, J.; Cielecka-Piontek, J. Yerba Mate—A Long but Current History. Nutrients 2021, 13, 3706. https://doi.org/10.3390/nu13113706
Gawron-Gzella A, Chanaj-Kaczmarek J, Cielecka-Piontek J. Yerba Mate—A Long but Current History. Nutrients. 2021; 13(11):3706. https://doi.org/10.3390/nu13113706
Chicago/Turabian StyleGawron-Gzella, Anna, Justyna Chanaj-Kaczmarek, and Judyta Cielecka-Piontek. 2021. "Yerba Mate—A Long but Current History" Nutrients 13, no. 11: 3706. https://doi.org/10.3390/nu13113706
APA StyleGawron-Gzella, A., Chanaj-Kaczmarek, J., & Cielecka-Piontek, J. (2021). Yerba Mate—A Long but Current History. Nutrients, 13(11), 3706. https://doi.org/10.3390/nu13113706