Yerba mate: cultivation systems, processing and chemical composition. A review

Croge, Camila Pereira; Cuquel, Francine Lorena; Pintro, Paula Toshimi Matumoto

doi:10.1590/1678-992X-2019-0259

Camila Pereira Croge ^**Corresponding author <camilacroge@epagri.sc.gov.br>

Universidade Federal do Paraná – Depto. de Fitotecnia e Fitossanitarismo, R. dos Funcionários, 1540 – 81531-990 – Curitiba, PR – Brasil.

https://orcid.org/0000-0003-0485-6183

Francine Lorena Cuquel

Universidade Federal do Paraná – Depto. de Fitotecnia e Fitossanitarismo, R. dos Funcionários, 1540 – 81531-990 – Curitiba, PR – Brasil.

https://orcid.org/0000-0002-3026-2058

Paula Toshimi Matumoto Pintro

Universidade Estadual de Maringá – Depto. de Agronomia, Av. Colombo, 5790 – Zona 7 – 87020-900 – Maringá, PR – Brasil.

https://orcid.org/0000-0002-9182-5758

*Corresponding author <camilacroge@epagri.sc.gov.br>

Edited by: Luís Guilherme de Lima Ferreira Guido

Authors' Contributions

Conceptualization: Croge, C.P.; Cuquel, F.L.; Pintro, P.T.M. Data acquisition: Croge, C.P. Data analysis: Croge, C.P.; Cuquel, F.L.; Pintro, P.T.M. Design of methodology: Croge, C.P.; Cuquel, F.L. Writing and editing: Croge, C.P.; Cuquel, F.L.; Pintro, P.T.M.

Plant components	Application	Uses
Leaves and branches	Traditional uses (beverages)	– Chimarrão, tereré, mate tea (roasted leaves), blend of yerba mate with herbs and flavored tea
	Non-traditional uses (beverages)	– Freeze dried extract, tea (green leaves), tea capsule (roasted and green leaves), mate latte, energy drinks, beers, soft drinks, liqueurs
	Functional foods	– Sweets, jam, breaded, functional cheeses
	Cosmetics	– Shampoo, soap, anti-aging cream, moisturizing cream
	Natural antioxidant (additive)	– Aqueous dipping solution to minimizing browning development of freshly fruits – Biodegradable edible films to be used as packaging for fruits
	Textile industry	– Dyeing silk, wool, linen and cotton fabrics
Fruits	Cosmetics	– Oil essential – Anti-aging cream, moisturizing cream
Fruits	Vegetable extracts of the unripe fruits	– Molluscicides
Seeds	Ornamental value and biological properties (seedlings)	– Afforestation – Gardening – The ecological restoration of degraded ecosystems
Wood	Wood industry	– Blade of excellent quality
Residue (after processing)	Agriculture	– Organic fertilizer
Residue (after processing)	Livestock	– Animal feed

Chemical composition	Sample	Content	Unity	References
Total phenolic compounds	Leaves, green branches, extracts	9.45 to 8047.00	mg 100 g^–1	Souza et al., 2015Souza, A.H.P.; Correa, R.C.G.; Barros, L.; Calhelha, R.C.; Santos-Buelga, C.; Peralta, R.M.; Bracht, A.; Matsushita, M.; Ferreira, I.C.F.R. 2015. Phytochemicals and bioactive properties of Ilex paraguariensis: an in-vitro comparative study between the whole plant, leaves and stems. Food Research International 78: 286-294.; Mateos et al., 2018Mateos, R.; Baeza, G.; Sarriá, B.; Bravo, L. 2018. Improved LC-MSn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate (Ilex paraguariensis) brands. Quantification of polyphenols, methylxanthines, and antioxidant activity. Food Chemistry 241: 232-241.; Holowaty et al., 2016Holowaty, S.A.; Trela, V.; Thea, A.E.; Scipioni, G.P.; Schmalko, M.E. 2016. Yerba maté (Ilex paraguariensis st. Hil.): chemical and physical changes under different aging conditions. Journal of Food Process Engineering 39: 19-30.
	Infusions of tereré or chimarrão	143. 98 to 1194.90	mg 100 mL^–1	Gebara et al., 2017Gebara, K.S.; Gasparotto-Junior, A.; Santiago, P.G.; Cardoso, C.A.L.; Souza, L.M.; Morand, C.; Costa, T.A.; Cardozo-Junior, E.L. 2017. Daily intake of chlorogenic acids from consumption of maté (Ilex paraguariensis A. St.-Hil.) traditional beverages. Journal of Agricultural and Food Chemistry 65: 10093-10100.; Baeza et al., 2017Baeza, G.; Sarriá, B.; Bravo, L.; Mateos, R. 2017. Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages. Journal of the Science of Food and Agriculture 98: 1397-1406.
	Fruits	59.25 to 62.25	mg 100 g^–1	Fernandes et al., 2016Fernandes, C.E.F.; Kuhn, F.; Scapinello, J.; Lazarotto, M.; Bohn, A.; Boligon, A.A.; Athayde, M.L.; Zanatta, M.S.; Zanatta, L.; Magro, J.D.; Oliveira, J.V. 2016. Phytochemical profile, antioxidant and hypolipemiant potential of Ilex paraguariensis fruit extracts. Industrial Crops and Products 81: 139-146.;
	Instant mate	343.17	μmol 100 g^–1	Oliveira et al., 2017Oliveira, D.M.; Sampaio, G.R.; Pinto, C.B.; Catharino, R.R.; Bastos, D.H.M. 2017. Bioavailability of chlorogenic acids in rats after acute ingestion of maté tea (Ilex paraguariensis) or 5 caffeoylquinic acid. European Journal of Nutrition 56: 2541-2556.
Total flavonoids	Leaves, green branches, extracts	3.06 to 757.00	mg 100 g^–1	Souza et al., 2015Souza, A.H.P.; Correa, R.C.G.; Barros, L.; Calhelha, R.C.; Santos-Buelga, C.; Peralta, R.M.; Bracht, A.; Matsushita, M.; Ferreira, I.C.F.R. 2015. Phytochemicals and bioactive properties of Ilex paraguariensis: an in-vitro comparative study between the whole plant, leaves and stems. Food Research International 78: 286-294.; Mateos et al., 2018Mateos, R.; Baeza, G.; Sarriá, B.; Bravo, L. 2018. Improved LC-MSn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate (Ilex paraguariensis) brands. Quantification of polyphenols, methylxanthines, and antioxidant activity. Food Chemistry 241: 232-241.
Anthocyanins	Fruits	17.52 to 43.79	mg 100 g^–1	Fernandes et al., 2016Fernandes, C.E.F.; Kuhn, F.; Scapinello, J.; Lazarotto, M.; Bohn, A.; Boligon, A.A.; Athayde, M.L.; Zanatta, M.S.; Zanatta, L.; Magro, J.D.; Oliveira, J.V. 2016. Phytochemical profile, antioxidant and hypolipemiant potential of Ilex paraguariensis fruit extracts. Industrial Crops and Products 81: 139-146.
Rutin	Leaves, green branches, extracts	1.86 to 6.10	mg g^–1	Silveira et al., 2017Silveira, T.F.F.; Meinhart, A.D.; Souza, T.C.L.; Cunha, E.C.E.; Moraes, M.R.; Godoy, H.T. 2017. Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages. Food Research International 102: 348-354.; Baeza et al., 2017Baeza, G.; Sarriá, B.; Bravo, L.; Mateos, R. 2017. Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages. Journal of the Science of Food and Agriculture 98: 1397-1406.; Mateos et al., 2018Mateos, R.; Baeza, G.; Sarriá, B.; Bravo, L. 2018. Improved LC-MSn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate (Ilex paraguariensis) brands. Quantification of polyphenols, methylxanthines, and antioxidant activity. Food Chemistry 241: 232-241.
	Infusions of tereré or chimarrão	1.93	mg 100 mL^–1	Silveira et al., 2017Silveira, T.F.F.; Meinhart, A.D.; Souza, T.C.L.; Cunha, E.C.E.; Moraes, M.R.; Godoy, H.T. 2017. Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages. Food Research International 102: 348-354.
	Fruits	10.96 to 11.72	mg 100 g^–1	Fernandes et al., 2016Fernandes, C.E.F.; Kuhn, F.; Scapinello, J.; Lazarotto, M.; Bohn, A.; Boligon, A.A.; Athayde, M.L.; Zanatta, M.S.; Zanatta, L.; Magro, J.D.; Oliveira, J.V. 2016. Phytochemical profile, antioxidant and hypolipemiant potential of Ilex paraguariensis fruit extracts. Industrial Crops and Products 81: 139-146.
	Instant mate	3.60	μmol 100 g^–1	Oliveira et al., 2017Oliveira, D.M.; Sampaio, G.R.; Pinto, C.B.; Catharino, R.R.; Bastos, D.H.M. 2017. Bioavailability of chlorogenic acids in rats after acute ingestion of maté tea (Ilex paraguariensis) or 5 caffeoylquinic acid. European Journal of Nutrition 56: 2541-2556.

Chemical composition	Sample	Content	Unity	References
Caffeic acid	Leaves, green branches, extracts	4.92 to 12.20	mg 100 g^–1	Souza et al., 2015Souza, A.H.P.; Correa, R.C.G.; Barros, L.; Calhelha, R.C.; Santos-Buelga, C.; Peralta, R.M.; Bracht, A.; Matsushita, M.; Ferreira, I.C.F.R. 2015. Phytochemicals and bioactive properties of Ilex paraguariensis: an in-vitro comparative study between the whole plant, leaves and stems. Food Research International 78: 286-294.
	Infusions of tereré or chimarrão	0.04 to 0.10	mg 100 mL^–1	Silveira et al., 2017Silveira, T.F.F.; Meinhart, A.D.; Souza, T.C.L.; Cunha, E.C.E.; Moraes, M.R.; Godoy, H.T. 2017. Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages. Food Research International 102: 348-354.; Riachi et al., 2018Riachi, L.G.; Simas, D.L.R.; Coelho, G.C.; Marcellini, P.S.; Silva, A.J.R.S.; Maria, C.A.B. 2018. Effect of light intensity and processing conditions on bioactive compounds in maté extracted from yerba mate (Ilex paraguariensis A. St.-Hil.). Food Chemistry 266: 317-322.
	Leaves	11.47	mg 100 g^–1	Souza et al., 2015Souza, A.H.P.; Correa, R.C.G.; Barros, L.; Calhelha, R.C.; Santos-Buelga, C.; Peralta, R.M.; Bracht, A.; Matsushita, M.; Ferreira, I.C.F.R. 2015. Phytochemicals and bioactive properties of Ilex paraguariensis: an in-vitro comparative study between the whole plant, leaves and stems. Food Research International 78: 286-294.; Lima et al., 2016Lima, J.P.; Farah, A.; King, B.; Paulis, T.; Martin, P.R. 2016. Distribution of major chlorogenic acids and related compounds in Brazilian green and toasted Ilex paraguariensis (maté) leaves. Journal of Agricultural and Food Chemistry 64: 2361-2370.;
	Fruits	15.72 to 21.49	mg 100 g^–1	Fernandes et al., 2016Fernandes, C.E.F.; Kuhn, F.; Scapinello, J.; Lazarotto, M.; Bohn, A.; Boligon, A.A.; Athayde, M.L.; Zanatta, M.S.; Zanatta, L.; Magro, J.D.; Oliveira, J.V. 2016. Phytochemical profile, antioxidant and hypolipemiant potential of Ilex paraguariensis fruit extracts. Industrial Crops and Products 81: 139-146.
	Roasted mate	3.90	mg 100 g^–1	Lima et al., 2016Lima, J.P.; Farah, A.; King, B.; Paulis, T.; Martin, P.R. 2016. Distribution of major chlorogenic acids and related compounds in Brazilian green and toasted Ilex paraguariensis (maté) leaves. Journal of Agricultural and Food Chemistry 64: 2361-2370.
3 – CQA	Leaves, green branches, extracts	14.00	mg 100 mL^–1	Meinhart et al., 2018Meinhart, A.D.; Caldeirão, L.; Damin, F.M.; Filho, J.T.; Godoy, H.T. 2018. Analysis of chlorogenic acids isomers and caffeic acid in 89 herbal infusions (tea). Journal of Food Composition and Analysis 73: 76-82.
	Infusions of tereré or chimarrão	3801.90 to 27628.33	mg 100 g^–1	Lima et al., 2016Lima, J.P.; Farah, A.; King, B.; Paulis, T.; Martin, P.R. 2016. Distribution of major chlorogenic acids and related compounds in Brazilian green and toasted Ilex paraguariensis (maté) leaves. Journal of Agricultural and Food Chemistry 64: 2361-2370.; Meinhart et al., 2017Meinhart, A.D.; Damin, F.M.; Caldeirão, L.; Silveira, T.F.F.; Teixeira-Filho, J.; Godoy, H.T. 2017. Chlorogenic acid isomer contents in 100 plants commercialized in Brazil. Food Research International 99: 522-530.
	Roasted mate	539.10	mg 100 g^–1	Lima et al., 2016Lima, J.P.; Farah, A.; King, B.; Paulis, T.; Martin, P.R. 2016. Distribution of major chlorogenic acids and related compounds in Brazilian green and toasted Ilex paraguariensis (maté) leaves. Journal of Agricultural and Food Chemistry 64: 2361-2370.
	Instant mate	65.28	μmol 100 g^–1	Oliveira et al., 2017Oliveira, D.M.; Sampaio, G.R.; Pinto, C.B.; Catharino, R.R.; Bastos, D.H.M. 2017. Bioavailability of chlorogenic acids in rats after acute ingestion of maté tea (Ilex paraguariensis) or 5 caffeoylquinic acid. European Journal of Nutrition 56: 2541-2556.
4 – CQA	Leaves, green branches, extracts	1179.50 to 6805.91	mg 100 g^–1	Lima et al., 2016Lima, J.P.; Farah, A.; King, B.; Paulis, T.; Martin, P.R. 2016. Distribution of major chlorogenic acids and related compounds in Brazilian green and toasted Ilex paraguariensis (maté) leaves. Journal of Agricultural and Food Chemistry 64: 2361-2370.; Meinhart et al., 2017Meinhart, A.D.; Damin, F.M.; Caldeirão, L.; Silveira, T.F.F.; Teixeira-Filho, J.; Godoy, H.T. 2017. Chlorogenic acid isomer contents in 100 plants commercialized in Brazil. Food Research International 99: 522-530.
	Infusions of tereré or chimarrão	5090.00	μg 100 mL^–1	Meinhart et al., 2018Meinhart, A.D.; Caldeirão, L.; Damin, F.M.; Filho, J.T.; Godoy, H.T. 2018. Analysis of chlorogenic acids isomers and caffeic acid in 89 herbal infusions (tea). Journal of Food Composition and Analysis 73: 76-82.
	Roasted mate	788.50	mg 100 g^–1	Lima et al., 2016Lima, J.P.; Farah, A.; King, B.; Paulis, T.; Martin, P.R. 2016. Distribution of major chlorogenic acids and related compounds in Brazilian green and toasted Ilex paraguariensis (maté) leaves. Journal of Agricultural and Food Chemistry 64: 2361-2370.
	Instant mate	68.68	μmol 100 g^–1	Oliveira et al., 2017Oliveira, D.M.; Sampaio, G.R.; Pinto, C.B.; Catharino, R.R.; Bastos, D.H.M. 2017. Bioavailability of chlorogenic acids in rats after acute ingestion of maté tea (Ilex paraguariensis) or 5 caffeoylquinic acid. European Journal of Nutrition 56: 2541-2556.
5 – CQA or chlorogenic acid	Leaves, green branches, extracts	43.10 to 1207.04	mg 100 g^–1	Lima et al., 2016Lima, J.P.; Farah, A.; King, B.; Paulis, T.; Martin, P.R. 2016. Distribution of major chlorogenic acids and related compounds in Brazilian green and toasted Ilex paraguariensis (maté) leaves. Journal of Agricultural and Food Chemistry 64: 2361-2370.; Meinhart et al., 2017Meinhart, A.D.; Damin, F.M.; Caldeirão, L.; Silveira, T.F.F.; Teixeira-Filho, J.; Godoy, H.T. 2017. Chlorogenic acid isomer contents in 100 plants commercialized in Brazil. Food Research International 99: 522-530.; Souza et al., 2015Souza, A.H.P.; Correa, R.C.G.; Barros, L.; Calhelha, R.C.; Santos-Buelga, C.; Peralta, R.M.; Bracht, A.; Matsushita, M.; Ferreira, I.C.F.R. 2015. Phytochemicals and bioactive properties of Ilex paraguariensis: an in-vitro comparative study between the whole plant, leaves and stems. Food Research International 78: 286-294.; Mateos et al., 2018Mateos, R.; Baeza, G.; Sarriá, B.; Bravo, L. 2018. Improved LC-MSn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate (Ilex paraguariensis) brands. Quantification of polyphenols, methylxanthines, and antioxidant activity. Food Chemistry 241: 232-241.
	Infusions of tereré or chimarrão	3.66 to 50.00	mg 100 mL^–1	Meinhart et al., 2018Meinhart, A.D.; Caldeirão, L.; Damin, F.M.; Filho, J.T.; Godoy, H.T. 2018. Analysis of chlorogenic acids isomers and caffeic acid in 89 herbal infusions (tea). Journal of Food Composition and Analysis 73: 76-82.; Silveira et al., 2017Silveira, T.F.F.; Meinhart, A.D.; Souza, T.C.L.; Cunha, E.C.E.; Moraes, M.R.; Godoy, H.T. 2017. Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages. Food Research International 102: 348-354.; Butiuk et al., 2016Butiuk, A.P.; Martos, M.A.; Adachi, O.; Hours, R.A. 2016. Study of the chlorogenic acid content in yerba mate (Ilex paraguariensis St. Hil.): effect of plant fraction, processing step and harvesting season. Journal of Applied Research on Medicinal and Aromatic Plants 3: 27-33.; Riachi et al., 2018Riachi, L.G.; Simas, D.L.R.; Coelho, G.C.; Marcellini, P.S.; Silva, A.J.R.S.; Maria, C.A.B. 2018. Effect of light intensity and processing conditions on bioactive compounds in maté extracted from yerba mate (Ilex paraguariensis A. St.-Hil.). Food Chemistry 266: 317-322.
	Fruits	13.58 to 15.85	mg 100 g^–1	Fernandes et al., 2016Fernandes, C.E.F.; Kuhn, F.; Scapinello, J.; Lazarotto, M.; Bohn, A.; Boligon, A.A.; Athayde, M.L.; Zanatta, M.S.; Zanatta, L.; Magro, J.D.; Oliveira, J.V. 2016. Phytochemical profile, antioxidant and hypolipemiant potential of Ilex paraguariensis fruit extracts. Industrial Crops and Products 81: 139-146.
	Roasted mate	929.50	mg 100 g^–1	Lima et al., 2016Lima, J.P.; Farah, A.; King, B.; Paulis, T.; Martin, P.R. 2016. Distribution of major chlorogenic acids and related compounds in Brazilian green and toasted Ilex paraguariensis (maté) leaves. Journal of Agricultural and Food Chemistry 64: 2361-2370.
	Instant mate	80.42	μmol 100 g^–1	Oliveira et al., 2017Oliveira, D.M.; Sampaio, G.R.; Pinto, C.B.; Catharino, R.R.; Bastos, D.H.M. 2017. Bioavailability of chlorogenic acids in rats after acute ingestion of maté tea (Ilex paraguariensis) or 5 caffeoylquinic acid. European Journal of Nutrition 56: 2541-2556.
3,4-Dicaffeoylquinic acid	Leaves, green branches, extracts	10.30 to 582.00	mg 100 g^–1	Souza et al., 2015Souza, A.H.P.; Correa, R.C.G.; Barros, L.; Calhelha, R.C.; Santos-Buelga, C.; Peralta, R.M.; Bracht, A.; Matsushita, M.; Ferreira, I.C.F.R. 2015. Phytochemicals and bioactive properties of Ilex paraguariensis: an in-vitro comparative study between the whole plant, leaves and stems. Food Research International 78: 286-294.; Lima et al., 2016Lima, J.P.; Farah, A.; King, B.; Paulis, T.; Martin, P.R. 2016. Distribution of major chlorogenic acids and related compounds in Brazilian green and toasted Ilex paraguariensis (maté) leaves. Journal of Agricultural and Food Chemistry 64: 2361-2370.; Baeza et al., 2017Baeza, G.; Sarriá, B.; Bravo, L.; Mateos, R. 2017. Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages. Journal of the Science of Food and Agriculture 98: 1397-1406.; Meinhart et al., 2017Meinhart, A.D.; Damin, F.M.; Caldeirão, L.; Silveira, T.F.F.; Teixeira-Filho, J.; Godoy, H.T. 2017. Chlorogenic acid isomer contents in 100 plants commercialized in Brazil. Food Research International 99: 522-530.
	Infusions of tereré or chimarrão	0.70 to 6.43	mg 100 mL^–1	Silveira et al., 2017Silveira, T.F.F.; Meinhart, A.D.; Souza, T.C.L.; Cunha, E.C.E.; Moraes, M.R.; Godoy, H.T. 2017. Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages. Food Research International 102: 348-354.; Meinhart et al., 2018Meinhart, A.D.; Caldeirão, L.; Damin, F.M.; Filho, J.T.; Godoy, H.T. 2018. Analysis of chlorogenic acids isomers and caffeic acid in 89 herbal infusions (tea). Journal of Food Composition and Analysis 73: 76-82.
	Roasted mate	0.41	mg 100 mL^–1	Silveira et al., 2017Silveira, T.F.F.; Meinhart, A.D.; Souza, T.C.L.; Cunha, E.C.E.; Moraes, M.R.; Godoy, H.T. 2017. Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages. Food Research International 102: 348-354.
	Roasted mate	101.60	mg 100 g^–1	Lima et al., 2016Lima, J.P.; Farah, A.; King, B.; Paulis, T.; Martin, P.R. 2016. Distribution of major chlorogenic acids and related compounds in Brazilian green and toasted Ilex paraguariensis (maté) leaves. Journal of Agricultural and Food Chemistry 64: 2361-2370.
3,5-Dicaffeoylquinic acid	Leaves, green branches, extracts	29.51 to 7265.00	mg 100 g^–1	Souza et al., 2015Souza, A.H.P.; Correa, R.C.G.; Barros, L.; Calhelha, R.C.; Santos-Buelga, C.; Peralta, R.M.; Bracht, A.; Matsushita, M.; Ferreira, I.C.F.R. 2015. Phytochemicals and bioactive properties of Ilex paraguariensis: an in-vitro comparative study between the whole plant, leaves and stems. Food Research International 78: 286-294.; Lima et al., 2016Lima, J.P.; Farah, A.; King, B.; Paulis, T.; Martin, P.R. 2016. Distribution of major chlorogenic acids and related compounds in Brazilian green and toasted Ilex paraguariensis (maté) leaves. Journal of Agricultural and Food Chemistry 64: 2361-2370.; Baeza et al., 2017Baeza, G.; Sarriá, B.; Bravo, L.; Mateos, R. 2017. Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages. Journal of the Science of Food and Agriculture 98: 1397-1406.; Meinhart et al., 2017Meinhart, A.D.; Damin, F.M.; Caldeirão, L.; Silveira, T.F.F.; Teixeira-Filho, J.; Godoy, H.T. 2017. Chlorogenic acid isomer contents in 100 plants commercialized in Brazil. Food Research International 99: 522-530.
	Infusions of tereré or chimarrão	7.60 to 29.51	mg 100 mL^–1	Silveira et al., 2017Silveira, T.F.F.; Meinhart, A.D.; Souza, T.C.L.; Cunha, E.C.E.; Moraes, M.R.; Godoy, H.T. 2017. Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages. Food Research International 102: 348-354.; Meinhart et al., 2018Meinhart, A.D.; Caldeirão, L.; Damin, F.M.; Filho, J.T.; Godoy, H.T. 2018. Analysis of chlorogenic acids isomers and caffeic acid in 89 herbal infusions (tea). Journal of Food Composition and Analysis 73: 76-82.
	Roasted mate	0.45	mg 100 mL^–1	Silveira et al., 2017Silveira, T.F.F.; Meinhart, A.D.; Souza, T.C.L.; Cunha, E.C.E.; Moraes, M.R.; Godoy, H.T. 2017. Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages. Food Research International 102: 348-354.
	Roasted mate	191.50	mg 100 g^–1	Lima et al., 2016Lima, J.P.; Farah, A.; King, B.; Paulis, T.; Martin, P.R. 2016. Distribution of major chlorogenic acids and related compounds in Brazilian green and toasted Ilex paraguariensis (maté) leaves. Journal of Agricultural and Food Chemistry 64: 2361-2370.
4,5-Dicaffeoylquinic acid	Leaves, green branches, extracts	21.20 to 3913.00	mg 100 g^–1	Souza et al., 2015Souza, A.H.P.; Correa, R.C.G.; Barros, L.; Calhelha, R.C.; Santos-Buelga, C.; Peralta, R.M.; Bracht, A.; Matsushita, M.; Ferreira, I.C.F.R. 2015. Phytochemicals and bioactive properties of Ilex paraguariensis: an in-vitro comparative study between the whole plant, leaves and stems. Food Research International 78: 286-294.; Lima et al., 2016Lima, J.P.; Farah, A.; King, B.; Paulis, T.; Martin, P.R. 2016. Distribution of major chlorogenic acids and related compounds in Brazilian green and toasted Ilex paraguariensis (maté) leaves. Journal of Agricultural and Food Chemistry 64: 2361-2370.; Baeza et al., 2017Baeza, G.; Sarriá, B.; Bravo, L.; Mateos, R. 2017. Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages. Journal of the Science of Food and Agriculture 98: 1397-1406.; Meinhart et al., 2017Meinhart, A.D.; Damin, F.M.; Caldeirão, L.; Silveira, T.F.F.; Teixeira-Filho, J.; Godoy, H.T. 2017. Chlorogenic acid isomer contents in 100 plants commercialized in Brazil. Food Research International 99: 522-530.
	Infusions of tereré or chimarrão	1.80 to 7.49	mg 100 mL^–1	Silveira et al., 2017Silveira, T.F.F.; Meinhart, A.D.; Souza, T.C.L.; Cunha, E.C.E.; Moraes, M.R.; Godoy, H.T. 2017. Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages. Food Research International 102: 348-354.; Meinhart et al., 2018Meinhart, A.D.; Caldeirão, L.; Damin, F.M.; Filho, J.T.; Godoy, H.T. 2018. Analysis of chlorogenic acids isomers and caffeic acid in 89 herbal infusions (tea). Journal of Food Composition and Analysis 73: 76-82.
	Roasted mate	0.86	mg 100 mL^–1	Silveira et al., 2017Silveira, T.F.F.; Meinhart, A.D.; Souza, T.C.L.; Cunha, E.C.E.; Moraes, M.R.; Godoy, H.T. 2017. Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages. Food Research International 102: 348-354.
	Roasted mate	346.90	mg 100 g^–1	Lima et al., 2016Lima, J.P.; Farah, A.; King, B.; Paulis, T.; Martin, P.R. 2016. Distribution of major chlorogenic acids and related compounds in Brazilian green and toasted Ilex paraguariensis (maté) leaves. Journal of Agricultural and Food Chemistry 64: 2361-2370.

Chemical composition	Sample	Content	Unity	References
Caffeine	Leaves, green branches, extracts	7.10 to 32.23	mg g^–1	Holowaty et al., 2016Holowaty, S.A.; Trela, V.; Thea, A.E.; Scipioni, G.P.; Schmalko, M.E. 2016. Yerba maté (Ilex paraguariensis st. Hil.): chemical and physical changes under different aging conditions. Journal of Food Process Engineering 39: 19-30.; Friedrich et al., 2017Friedrich, J.C.; Gonela, A.; Vidigal, M.C.G.; Vidigal-Filho, P.S.; Sturion, J.A.; Cardozo-Junior, E.L. 2017. Genetic and phytochemical analysis to evaluate the diversity and relationships of mate (Ilex paraguariensis A. ST.-HIL.): elite genetic resources in a germplasm collection. Chemistry and Biodiversity 14: e1600177.; Konieczynski et al., 2017Konieczynski, P.; Viapiana, A.; Wesolowski, M. 2017. Comparison of infusions from black and green teas (Camellia sinensis L. Kuntze) and erva-mate (Ilex paraguariensis A. St.-Hil.) based on the content of essential elements, secondary metabolites, and antioxidant activity. Food Analytical Methods 10: 3063-3070.
	Infusions of tereré or chimarrão	6.30 to 68.30	mg 100 mL^–1	Gebara et al., 2017Gebara, K.S.; Gasparotto-Junior, A.; Santiago, P.G.; Cardoso, C.A.L.; Souza, L.M.; Morand, C.; Costa, T.A.; Cardozo-Junior, E.L. 2017. Daily intake of chlorogenic acids from consumption of maté (Ilex paraguariensis A. St.-Hil.) traditional beverages. Journal of Agricultural and Food Chemistry 65: 10093-10100.
	Fruits	8.04 to 8.11	mg 100 g^–1	Fernandes et al., 2016Fernandes, C.E.F.; Kuhn, F.; Scapinello, J.; Lazarotto, M.; Bohn, A.; Boligon, A.A.; Athayde, M.L.; Zanatta, M.S.; Zanatta, L.; Magro, J.D.; Oliveira, J.V. 2016. Phytochemical profile, antioxidant and hypolipemiant potential of Ilex paraguariensis fruit extracts. Industrial Crops and Products 81: 139-146.
Theobromine	Leaves, green branches, extracts	1.12 to 4.38	mg g^–1	Friedrich et al., 2017Friedrich, J.C.; Gonela, A.; Vidigal, M.C.G.; Vidigal-Filho, P.S.; Sturion, J.A.; Cardozo-Junior, E.L. 2017. Genetic and phytochemical analysis to evaluate the diversity and relationships of mate (Ilex paraguariensis A. ST.-HIL.): elite genetic resources in a germplasm collection. Chemistry and Biodiversity 14: e1600177.; Konieczynski et al., 2017Konieczynski, P.; Viapiana, A.; Wesolowski, M. 2017. Comparison of infusions from black and green teas (Camellia sinensis L. Kuntze) and erva-mate (Ilex paraguariensis A. St.-Hil.) based on the content of essential elements, secondary metabolites, and antioxidant activity. Food Analytical Methods 10: 3063-3070.; Mateos et al., 2018Mateos, R.; Baeza, G.; Sarriá, B.; Bravo, L. 2018. Improved LC-MSn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate (Ilex paraguariensis) brands. Quantification of polyphenols, methylxanthines, and antioxidant activity. Food Chemistry 241: 232-241.
Theobromine	Fruits	2.56 to 4.06	mg 100 g^–1	Fernandes et al., 2016Fernandes, C.E.F.; Kuhn, F.; Scapinello, J.; Lazarotto, M.; Bohn, A.; Boligon, A.A.; Athayde, M.L.; Zanatta, M.S.; Zanatta, L.; Magro, J.D.; Oliveira, J.V. 2016. Phytochemical profile, antioxidant and hypolipemiant potential of Ilex paraguariensis fruit extracts. Industrial Crops and Products 81: 139-146.
Theophylline	Infusions of tereré or chimarrão	1.58	mg g^–1	Konieczynski et al., 2017Konieczynski, P.; Viapiana, A.; Wesolowski, M. 2017. Comparison of infusions from black and green teas (Camellia sinensis L. Kuntze) and erva-mate (Ilex paraguariensis A. St.-Hil.) based on the content of essential elements, secondary metabolites, and antioxidant activity. Food Analytical Methods 10: 3063-3070.

[1] *Corresponding author <camilacroge@epagri.sc.gov.br>

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Yerba mate: cultivation systems, processing and chemical composition. A review

ABSTRACT: