Characterization and Quantification of Active Components of Yerba Mate Extract

Abstract

Background and objectives: Yerba Mate is commonly used as a popular tea due to its delicious taste and bright colour after preparation. It contains active ingredients that might have therapeutic benefits. This study aimed to identify and quantify active ingredients present in Yerba Mate extract (YME).  Methods: To do so, YME was prepared by wet digestion and the extract was dried at room temperature. Vitamin E and C were determined using the UV-visible spectrophotometer, minerals were determined by atomic absorption and organic polyphenols were determined using "high-performance liquid chromatography". Results: The contents disclosed the presence of vitamin E (9.8 mg/gm), vitamin C (12.5 mg/gm), phosphate (145.9 µg/gm), iron (80.9 µg/gm), calcium (80.6 µg/gm), magnesium (66.3 µg/gm), and zinc (41.9 µg/gm). Additionally, gallic acid (98.8µg/gm), ferulic acid (60.5µg/gm), caffeic acid (55.9 µg/gm), apigenin (30.5 µg/gm), chlorogenic acid (24.8 µg/gm), and kaempferol (12.9 µg/gm). Conclusion: the concentration and active ingredient present in YME enable its use in some diseases including diabetes mellitus, hyperlipidemia, and bone diseases due to their antioxidant, lipid-lowering and bone-strengthening effects.

Keywords

• yerba mate
• ilex paraguariensis
• polyphenols
• chromatographic analysis