The chemistry of yerba mate 'Ilex paraguariensis' in an interdisciplinary perspective focused on sustainability
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Abstract
The “chimarrão” is a typical drink in the south of Brazil made by the infusion of leaves and fine branches of yerba mate (Ilex paraguariensis). In this work, we performed hydroalcoholic extraction (conventional method) to compare the constituents extracted in 30% ethanol with the constituents extracted from the aqueous medium, simulating the constituents ingested during the consumption of chimarrão. The constituents extracted at temperatures close to 60 ºC and 70 ºC were investigated. The results from colorimetric identification indicated extraction of catechins and flavonols at both temperatures, depending on the region and origin of the yerba mate. The presence of free flavonols, flavonones, flavonols and xanthones and their heterosides occurs at 60 oC, also depending on the region and origin of the yerba mate. The total anthocyanin content of commercial yerba mate sold in the southwest region of Paraná, Brazil, was determined using ultraviolet visible spectroscopy. The values of the anthocyanin cyanidin-3-glucoside in the yerba mate samples analyzed were 4.09 ± 0.26% and 4.10 ± 0.37%. Since anthocyanins are flavonoids with antioxidant action, chimarrão consumption enhances dietary intake of antioxidants. The phytochemical evaluation of yerba mate extracts by colorimetric identification and investigation of the anthocyanin content in commercial yerba mate performed in this study represent a contribution towards addressing Principle 7 of Green Chemistry (Use of Raw Materials from Renewable Sources) and the UN Sustainable Development Goals focused on zero hunger and sustainable agriculture (Goal 2); good health and well-being (Goal 3); quality education (Goal 4); sustainable cities and communities (Goal 11); and responsible consumption and production (Goal 12).
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