Abstract
This chapter concerns the traditional use of a peculiar plant—Ilex paraguariensis—diffused in South America, and widely present in four countries of this area: Argentina, Uruguay, Paraguay, and Brazil. This plant is used for centuries because of different claimed properties, in form of beverage (infusion), under the following names: mate, chimarrão, and tererê. The interest in these infusions depends on the global diffusion of these products while the origin of I. paraguariensis is in the South American area. On the one side, this plant and his infusions are known because of different pharmacological effects against common illnesses. On the other side, different processing methods mainly based on drying and grinding steps are able to modify notably sensorial and chemical properties of sold products. The analysis of historical traditions linked with yerba mate can be useful when speaking of different topics including regional or national differences, authenticity and traceability issues on a global scale. Consequently, a deep analysis of the current market and new marketing perspectives should be recommended.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsNotes
- 1.
This Law states that ‘There are not foods which are not subjected over time to a progressive transformation of their chemical, physical, organoleptic, microbiological, and structural features.
Abbreviations
- EU:
-
European Union
- FNCF:
-
Federazione Nazionale dei Chimici e dei Fisici
- FBO:
-
Food Business Operator
- GI:
-
Geographical Origin
- INYM:
-
Instituto Nacional de la Yerba mate
- MERCOSUR:
-
Mercado Común del Sur
- MSME:
-
Ministry of Micro, Small & Medium Enterprises
- RASFF:
-
Rapid Alert System for Food and Feed
- EPA:
-
United States Environmental Protection Agency
References
Arenas P, Azorero R (1977) Plants of common use in Paraguayan folk medicine for regulating fertility. Econ Bot 31(3):298–300. https://doi.org/10.1007/BF02866879
Aguilera JM (2015) Ilex paraguariensis (Yerba mate) infusions and risk of oral cancer: a structured literature review. University of Ottawa, Ottawa. Available https://ruor.uottawa.ca/bitstream/10393/33451/1/Yerba%20Mate%20and%20Oral%20Cancer.pdf. Accessed 10 Dec 2020
Askaripour D (2018) How to travel with yerba mate—safely and legally. Circle of drink, Inc., New York. Available https://circleofdrink.com/how-to-travel-with-yerba-mate. Accessed 11 Dec 2020
Ballvé T (2007) Mate on the market: fair trade and the gaucho’s ‘liquid vegetable’ . NACLA Rep Am 40(5):10–13. https://doi.org/10.1080/10714839.2007.11722293
Baeza G, Sarriá B, Bravo L, Mateos R (2017) Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages. J Sci Food Agric 98(4):1397–1406. https://doi.org/10.1002/jsfa.8607
Bastos DHM, De Oliveira DM, Matsumoto RT, Carvalho PDO, Ribeiro ML (2007) Yerba mate: pharmacological properties, research and biotechnology. Med Aromat Plant Sci Biotechnol 1(1):37–46
Bates MN, Hopenhayn ROA, Moore LE (2007) Bladder cancer and mate consumption in Argentina: a case-control study. Cancer Lett 246(1–2):268–273. https://doi.org/10.1016/j.canlet.2006.03.005
Bhagat AR, Delgado AM, Issaoui M, Chammem N, Fiorino M, Pellerito A, Natalello S (2019) Review of the role of fluid dairy in delivery of polyphenolic compounds in the diet: chocolate milk, coffee beverages, matcha green tea, and beyond. J AOAC Int 102(5):1365–1372. https://doi.org/10.1093/jaoac/102.5.1365
Boyd B, Henning N, Reyna E, Wang D, Welch M (2009) Hybrid organizations: new business models for environmental leader-ship. Greenleaf Publishing, Sheffield
Bracesco N, Sanchez AG, Contreras V, Menini T, Gugliucci A (2011) Recent advances on Ilex paraguariensis research: minireview. J Ethnopharmacol 136(3):378–384. https://doi.org/10.1016/j.jep.2010.06.032
Barbieri G, Bergamaschi M, Saccani G, Caruso G, Santangelo A, Tulumello T, Vibhute B, Barbieri G (2019) Processed meat and polyphenols: opportunities, advantages, and difficulties. J AOAC Int 102(5):1401–1406. https://doi.org/10.1093/jaoac/102.5.1401
Barbera M (2020) Reuse of food waste and wastewater as a source of polyphenolic compounds to use as food additives. J AOAC Int 103(4):906–914. https://doi.org/10.1093/jaocint/qsz025
Cansiani R, Mossi A, Mosele S, Toniazzo G, Treichel H, Paroul N, Oliveira JV, Oliveira D, Mazutti M, Echeverrigaray S (2008) Genetic conservation and medicinal properties of mate (Ilex paraguariensis St Hil.). Phcog Rev 2(4):326–328
Chaimsohn FP, Machado NC, Gomes EP, Vogt GA, Neppel G, Souza AM, Marques AC (2014) Yerba mate’s traditional and agroforestry systems and impacts on territorial development: the center-south of Paraná and northern Santa Catarina. In: Dallabrida VR (ed) Territorial development: Brazilian public policies, international experiences and geographical indication as a reference. LiberArs, São Paulo, pp 47–54
Chammem N, Issaoui M, De Almeida AID, Delgado AM (2018) Food crises and food safety incidents in European Union, United States, and Maghreb area: current risk communication strategies and new approaches. J AOAC Int 101(4):923–938. https://doi.org/10.5740/jaoacint.17-0446
Cittadini MC, Albrecht C, Miranda AR, Mazzuduli GM, Soria EA, Repossi G (2019a) Neuroprotective effect of Ilex paraguariensis intake on brain myelin of lung adenocarcinoma-bearing male Balb/c mice. Nutr Cancer 71(4):629–633. https://doi.org/10.1080/01635581.2018.1559932
Cahuê F, Nascimento JHM, Barcellos L, Salerno VP (2019) Ilex paraguariensis, exercise and cardioprotection: a retrospective analysis. J Funct Foods 53:105–108. https://doi.org/10.1016/j.jff.2018.12.008
Cittadini MC, Repossi G, Albrecht C, Di Paola NR, Miranda AR, Pascual-Teresa S, Soria EA (2019b) Effects of bioavailable phenolic com-pounds from Ilex paraguariensis on the brain of mice with lung adenocarcinoma. Phytother Res 33(4):1142–1149. https://doi.org/10.1002/ptr.6308
Clarence-Smith WG, Topik S (eds) (2003) The global coffee economy in Africa, Asia, and Latin America, 1500–1989. Cambridge University Press, Cambridge
Crighton E, Coghlan ML, Farrington R, Hoban CL, Power MW, Nash C, Mullaney I, Byard RW, Trengove R, Musgrave IF, Bunce M, Maker G (2019) Toxicological screening and DNA sequencing detects contamination and adulteration in regulated herbal medicines and supplements for diet, weight loss and cardiovascular health. J Pharm Biomed Anal 176:112834. https://doi.org/10.1016/j.jpba.2019.112834
Croge CP, Cuquel FL, Pintro PTM (2020) Yerba mate: cultivation systems, processing and chemical composition. A Rev Sci Agricola 78(5):e20190259. https://doi.org/10.1590/1678-992X-2019-0259
da Silveira TFF, de Souza TCL, Carvalho AV, Ribeiro AB, Kuhnle GGC, Godoy HT( 2017) White açaí juice (Euterpe oleracea): phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds. J Funct Foods 36:215–223. https://doi.org/10.1016/j.jff.2017.07.001
Dartora N, de Souza LM, Santana AP, Iacomini M, Valduga AT, Gorin PAJ, Sassaki GL (2011) UPLC-PDA–MS evaluation of bioactive compounds from leaves of Ilex paraguariensis with different growth conditions, treatments and ageing. Food Chem 129(4):1453–1461. https://doi.org/10.1016/j.foodchem.2011.05.112
de Camargo AC, Schwember AR (2019) Phenolic-driven sensory changes in functional foods. J Food Bioact 5:6–7. https://doi.org/10.31665/JFB.2019.5173
De Toffoli A, Monteleone E, Bucalossi G, Veneziani G, Fia G, Servili M, Zanoni B, Pagliarini E, Gallina Toschi T, Dinnella C (2019) Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with var-ied macro-composition. Food Res Int 119:236–243. https://doi.org/10.1016/j.foodres.2019.02.005
Delacassa E, Bandoni AL (2001) El mate. Revista de Fitoterapia 1(4):257–265
Delgado AM, Vaz de Almeida MD, Parisi S (2016) Chemistry of the mediterranean diet. Springer Int Publishing, Cham https://doi.org/10.1007/978-3-319-29370-7
Delgado AM, Almeida MDV, Parisi S (2017) Chemistry of the mediterranean diet. Springer Int Publishing, Cham https://doi.org/10.1007/978-3-319-29370-7
Delgado AM, Issaoui M, Chammem N (2019) Analysis of main and healthy phenolic compounds in foods. J AOAC Int 102(5):1356–1364. https://doi.org/10.1093/jaoac/102.5.1356
Deneo-Pellegrini H, De Stefani E, Boffetta P, Ronco AL, Acosta G, Correa P, Mendilaharsu M (2013) Maté consumption and risk of oral cancer: case-control study in Uruguay. Head Neck 35(8):1091–1095. https://doi.org/10.1002/hed.23080
Dibanda RF, Akdowa EP, Tongwa QM (2020) Effect of microwave blanching on antioxidant activity, phenolic compounds and browning behaviour of some fruit peelings. FoodChem 302:125308. https://doi.org/10.1016/j.foodchem.2019.125308
Efing LC, Caliari TK, Nakashima T, De Freitas RJS (2009) Caracterização química e capacidade antioxidante da erva-mate (Ilex paraguariensis st. Hil.). Boletim do Centro de pesquisa de Proces-samento de Alimentos 27(2):241–246. https://doi.org/10.5380/cep.v27i2.22034
European Commission (2019) New EU-mercosur trade agreement—the agreement in principle, Brussels, 1 July 2019. European Commission, Brussels. Available https://trade.ec.europa.eu/doclib/docs/2019/june/tradoc_157964.pdf. Accessed 11 Dec 2020
European Commission (2020) EU novel food catalogue. European commission, Brussels. Available https://ec.europa.eu/food/safety/novel_food/catalogue/search/public. Accessed 11 Dec 2020
Everstine K, Spink J, Kennedy S (2013) Economically motivated adulteration (EMA) of food: common characteristics of EMA incidents. J Food Prot 76(4):723–725. https://doi.org/10.4315/0362-028X.JFP-12-399
Filip R, Davicino R, Anesini C (2010) Antifungal activity of the aqueous extract of llex paraguariensis against Malassezia furfur. Phytother Res 24(5):715–719. https://doi.org/10.1002/ptr.3004
Fiorino M, Barone C, Barone M, Mason M, Bhagat A (2019) The intentional adulteration in foods and quality management systems: chemical aspects. In: Quality systems in the food industry. Springer International Publishing, Cham pp 29–37
Flamminii F, Di Mattia CD, Difonzo G, Neri L, Faieta M, Caponio F, Pittia P (2019) From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts. J Sci Food Agric 99(14):6620–6627. https://doi.org/10.1002/jsfa.9949
FNCF (2020) La Prima Legge della degradazione alimenti prende il nome da un chimico italiano. Federazione Nazionale dei chimici e dei fisici (FNCF), Roma. Available https://www.chimicifisici.it/la-prima-legge-della-degradazione-alimenti-prende-il-nome-da-un-chimico-italiano/. Accessed 11 Dec 2020
Folch C (2010) Stimulating consumption: yerba mate myths, markets, and meanings from conquest to present. Comp Stud Soc Hist 52(1):6–36. https://doi.org/10.1017/S0010417509990314
Frizon CNT, Perussello CA, Sturion JA, Hoffmann-Ribani R (2018) Novel beverages of yerba-mate and soy: bioactive compounds and functional properties. Beverages 4(1):21. https://doi.org/10.3390/beverages4010021
Garcia-Lazaro RS, Lamdan H, Caligiuri LG, Lorenzo N, Berengeno AL, Ortega HH, Alonso DF, Farina HG (2020) In vitro and in vivo antitumor activity of Yerba mate extract in colon cancer models. J Food Sci 85(7):2186–2197. https://doi.org/10.1111/1750-3841.15169
Giberti GC (1994) Mate (Ilex paraguariensis). In: Hernando BJE, León J (eds) Neglected crops: 1492 from a different perspective. Plant production and protection series no. 26. Food and Agriculture Organization of the United Nations (FAO), Rome, Italy pp 252–254
Giberti GC (1995) Aspectos oscuros de la corología de Ilex paraguariensis St. Hil. In: Winge H, Ferreira AG, de Araujo Mariath JE, Tarasconi LC (eds) “Erva-Mate: biologia e cultura no cone sul. Editora da UFRGS, Porto Alegre pp 289–300
Goeddel C (2015) Yerba mate in Argentina: a cultural reflection and projection through a popular pastime. Proceedings of the 2015 symposium on undergraduate research and creative expression, 14 April 2015, Iowa state university, Ames, IA
Goldenberg D, Golz A, Joachims HZ (2003) The beverage maté: a risk factor for cancer of the head and neck. Head Neck 25(7):595–601. https://doi.org/10.1002/hed.10288
Gortari J (2007) El instituto nacional de la yerba mate (INYM) como dispositivo político de economía social”. In: Gortari J (ed) De la tierra sin mal al tractorazo. Hacia una economía política de la yerba mate. Ed. Universitaria, Universidad Nacional de Misiones, Posadas
Goyke N (2017) Traditional medicinal use in Chamorro Cué, Gral. E. Aquino, San Pedro, Paraguay. Dissertation, Michigan Technological University, Houghton
Greizerstein EJ, Giberti GC, Poggio L (2004) Cytogenetic studies of Southern South-American Ilex. Caryologia 57(1):19–23. https://doi.org/10.1080/00087114.2004.10589367
Grigioni G, Carduza F, Irurueta M, Pensel N (2004) Flavour characteristics of Ilex paraguariensis infusion, a typical Argentine product, assessed by sensory evaluation and electronic nose. J Sci Food Agric 84:427–432. https://doi.org/10.1002/jsfa.1670
Habtemariam S (2019) The chemical and pharmacological basis of yerba maté (Ilex paraguariensis A. St.-Hil.) as potential therapy for type 2 diabetes and meta-bolic syndrome. In: Habtemariam S (ed) Medicinal foods as potential therapies for type-2 diabetes and associated diseases. Academic Press, New York, NY pp 943–983
Haddad MA, Parisi S (2020) The next big HITS. New Food Mag 23(2):4
Haddad MA, Parisi S (2020) Evolutive profiles of mozzarella and vegan cheese during shelf-life. Dairy Ind Int 85(3):36–38
Haddad MA, El-Qudah J, Abu-Romman S, Obeidat M, Iommi C, Jaradat DSM (2020) Phenolics in mediterranean and middle east important fruits. J AOAC Int 103(4):930–934. https://doi.org/10.1093/jaocint/qsz027
Haddad MA, Dmour H, Al-Khazaleh JFM, Obeidat M, Al-Abbadi A, Al-Shadaideh AN, Al-mazra’awi MS, Shatnawi MA, Iommi C (2020) Herbs and medicinal plants in Jordan. J AOAC Int 103(4):925–929. https://doi.org/10.1093/jaocint/qsz026
Hanisch AL, Vogt GA, Marques AC, Bona LC, Bosse DD (2010) Structure and floristic composition of five caiva area in north plateau of Santa Catarina State, Brazil. Pesquisa Flore-Stal Bras 30:303–310. https://doi.org/10.4336/2010.pfb.30.64.303
Heck CI, De Mejia EG (2007) Yerba mate Tea (Ilex paraguariensis): a comprehensive review on chemistry, health implications, and technological considerations. J Food Sci 72(9):R138–R151. https://doi.org/10.1111/j.1750-3841.2007.00535.x
Ilany T, Ashton MS, Montagnini F, Martinez C (2010) Using agroforestry to improve soil fertility: effects of intercropping on Ilex paraguariensis (yerba mate) plantations with Araucaria angustifo-lia. Agrofor Syst 80(3):399–409. https://doi.org/10.1007/s10457-010-9317-8
INYM (2020) Normativa vigente. Instituto nacional de la yerba mate (INYM), Posadas. Available https://inym.org.ar/normativa-vigente.html. Accessed 11 Dec 2020
Issaoui M, Delgado AM, Caruso G, Micali M, Barbera M, Atrous H, Ouslati A, Chammem N (2020) Phenols, flavors, and the mediterranean diet. J AOAC Int 103(4):915–992. https://doi.org/10.1093/jaocint/qsz018
Janda K, Jakubczyk K, Łukomska A, Baranowska-Bosiacka I, Rębacz-Maron E, Dec K, Kochman J, Gutowska I (2020) Effect of the Yerba mate (Ilex paraguariensis) brewing method on the content of selected elements and antioxidant potential of infusions. Pol J Chem Technol 22(1):54–60. https://doi.org/10.2478/pjct-2020-0008
Jouanjean MA, Mendez-Parra M, Te Velde DW (2015) Trade policy and economic transformation. Supporting economic transformation (SET) brief. Overseas development institute, London. Available https://set.odi.org/wp-content/uploads/2015/08/Trade-and-economic-transformation-13-July-2015.pdf. Accessed 11 Dec 2020
Karak T, Bhagat RM (2010) Trace elements in tea leaves, made tea and tea infusion: A review. Food Res Int 43(9):2234–2252. https://doi.org/10.1016/j.foodres.2010.08.010
Kucharska-Ambrożej K, Karpinska J (2020) The application of spectroscopic techniques in combination with chemometrics for detection adulteration of some herbs and spices. Microchem J 153:104278. https://doi.org/10.1016/j.microc.2019.104278
Kujawska M (2018) Yerba mate (Ilex paraguariensis) beverage: nutraceutical ingredient or conveyor for the intake of medicinal plants? Evidence from Paraguayan folk medicine. Evid Based Compl Alt 2018:6849317. https://doi.org/10.1155/2018/6849317
Kujawska M, Hilgert NI (2014) Phytotherapy of polish migrants in misiones, Argentina: legacy and acquired plant species. J Ethnopharmacol 153(3):810–830. https://doi.org/10.1016/j.jep.2014.03.044
Kujawska M, Jiménez-Escobar MND, Nolan JM, Arias-Mutis D (2017) Cognition, culture and utility: plant classification by paraguayan immigrant farmers in misiones, Argentina. J Ethnobiol Ethnomed 13(1):42. https://doi.org/10.1186/s13002-017-0169-4
Lawson J (2009) Cultivating green gold: a political ecology of land use changes for small yerba mate farmers in misiones, Argentina. Dissertation, Yale School of Forestry, New Haven, CT
Lima PCD (2019) Discriminação de erva-mate para chimarrão quanto à origem geográfica e presença de açúcar utilizando FTIR e quimiometria. Dissertation, Universidade Tecnológica Federal do Paraná, Curitiba
López A (1974) The economics of yerba mate in seventeenth-century South America. Agric History 48(4):493–509
Lovera NN, Alegre CA, Hedman JC, Surkan SA, Schmalko ME (2019) Determination and intake temperature of the beverage during hot mate consumption. Lat Am Appl Res Int J 49(1):41–45
Luís AFS, Domingues FC, Pereira Amaral LMJ (2019) The anti-obesity potential of Ilex paraguariensis: results from a meta-analysis. Braz J Pharm Sci 55:e17615. https://doi.org/10.1590/s2175-97902019000217615
Maccari Junior A (2005) Análise do pré-processamento da erva-mate para chimarrão. Universidade Estadual de Campinas, Campinas
Magri E, Valduga AT, Gonçalves IL, Barbosa JZ, de Oliveira Rabel D, Menezes IMNR, de Andrade Nascimento P, Oliveira A, Studart Corrêa R, Motta ACV (2020) Cadmium and lead concentrations and yerba mate leaves from agroforestry and plantation systems: an international survey in South America. J Food Comp Anal 103702. https://doi.org/10.1016/j.jfca.2020.103702
Marcelo MCA, Martins CA, Pozebon D, Ferrão MF (2014) Methods of multivariate analysis of NIR reflectance spectra for classification of yerba mate. Anal Methods 6(19):7621–7627. https://doi.org/10.1039/C4AY01350F
Marques AC, Mattos AG, Bona LC, Reis MS (2012) National forests and research development: yerba mate management (Ilex paraguariensis A. St.-Hil.) in flona in Tres Barras/Santa Catarina. Biodiversidade Brasileira 2:4–17
Martins F, Suzan AJ, Cerutti SM, Arçari DP, Ribeiro ML, Bastos DH, Carvalho Pde O (2009) Consumption of mate tea (llex paraguariensis) decreases the oxidation of unsaturated fatty acids in mouse liver. Br J Nutr 101(4):527–532. https://doi.org/10.1017/S000711450802504X
Matta FV (2019) Chemical analysis of typical beverages and açaí berry from South America dissertation. University of Surrey, Guildford
Ministério da Saúde (2005) RDC no. 277 de 22 de setembro de 2005. Diário Oficial da União (DOU) of 23 Sep 2005 No 184, sexta-feira pp 379–380
Ministero de Salud Pùblica (2015) Decreto No 32/015—límites de contaminantes en yerba mate. Ministero de salud pùblica, Montevideo, Uruguay. Available https://www.fao.org/faolex/results/details/en/c/LEX-FAOC143804/. Accessed 11 Dec 2020
Moeller IP Advisors (2016) Argentina: yerba mate is a new GI in Argentina. Mondaq® Ltd, London, New York, and Sidney. Available https://www.mondaq.com/argentina/trademark/552298/yerba-mate-is. Accessed 11 Dec 2020
Oberti F (1960) Disquisiciones sobre el origen de la bombilla. Cuadernos Del Instituto Nacional De Antropología Y Pensamiento Latinoamericano 1:151–158
Olivari I, Paz S, Gutiérrez ÁJ, González-Weller D, Hardisson A, Sagratini G, Rubio C (2020) Macroelement, trace element, and toxic metal levels in leaves and infusions of yerba mate (Ilex paraguariensis). Environ Sci Pollut Res 27:21341–21352. https://doi.org/10.1007/s11356-020-08681-9
Pagliosa CM, Pereira SM, Vieira MA, Costa LA, Teixeira E, Amboni RD, Amante ER (2009) Bitterness in yerba maté (Ilex paraguariensis) leaves. J Sens Stud 24:415–426. https://doi.org/10.1111/j.1745-459X.2009.00218.x
Panza VP, Brunetta HS, Oliveira MV, Nunes EA, Silva EL (2018) Effect of mate tea (Ilex paraguariensis) on the expression of the leukocyte NADPH oxidase subunit p47phox and on circulating inflammatory cytokines in healthy men: a pilot study. Int J Food Sci Nutr 70:212–221. https://doi.org/10.1080/09637486.2018.1486393
Panzella L, Moccia F, Nasti R, Marzorati S, Verotta L, Napolitano A (2020) Bioactive phenolic compounds from agri-food wastes: an update on green and sustainable extraction methodologies. Front Nutr 7:60. https://doi.org/10.3389/fnut.2020.00060
Parisi S (2002a) I fondamenti del calcolo della data di scadenza degli alimenti: principi ed applicazioni. Ind Aliment 41(417):905–919
Parisi S (2002b) Profili evolutivi dei contenuti batterici e chimico-fisici in prodotti lattiero-caseari. Ind Aliment 41(412):295–306
Parisi S (2003) Evoluzione chimico-fisica e microbiologica nella conserva-zione di prodotti lattiero-caseari. Ind Aliment 42(423):249–259
Parisi S (2004) The prediction of shelf life about cheese on the basis of storage temperature. Italian J food Sci Special Issue 11–19
Parisi S (2012) Food packaging and food alterations. The User-Oriented Approach, Smithers Rapra Technology Ltd, Shawbury, Shropshire
Parisi S (2013) Food industry and packaging materials—performance-oriented guidelines for users. Smithers Rapra Technologies, Shawsbury
Parisi S (2019) Analysis of major phenolic compounds in foods and their health effects. AOAC J 102(5):1354–1355. https://doi.org/10.5740/jaoacint.19-0127
Parisi S (2020) Characterization of major phenolic compounds in selected foods by the technological and health promotion viewpoints. J AOAC Int 103(4):904–905. https://doi.org/10.1093/jaoacint/qsaa011
Parisi S, Dongo D (2020) Polifenoli e salute. I vegetali amici del sistema immunitario. Great Italian food trade. Available https://www.greatitalianfoodtrade.it/salute/polifenoli-e-salute-i-vegetali-amici-del-sistema-immunitario. Accessed 9 Dec 2020
Parisi S, Dongo D, Parisi C (2020) Resveratrolo, conoscenze attuali e prospettive. Great Italian food trade 27/10/2020. Available www.greatitalianfoodtrade.it/integratori/resveratrolo-conoscenze-attuali-e-prospettive. Accessed 9 Dec 2020
Piccolo GA, Galantini JA, Rosell RA (2004) Organic carbon fractions in a yerba mate plantation on a subtropical Kandihumult of Argentina. Geoderma 123(3–4):333–341. https://doi.org/10.1016/j.geoderma.2004.02.017
Porcari AM, Fernandes GD, Barrera-Arellano D, Eberlin MN, Alberici RM (2016) Food quality and authenticity screening via easy ambient sonic-spray ionization mass spectrometry. Anal 141(4):1172–1184. https://doi.org/10.1039/C5AN01415H
Poswal FS, Russell G, Mackonochie M, MacLennan E, Adukwu EC, Rolfe V (2019) Herbal teas and their health benefits: a scoping review. Plant Foods Hum Nutr 74:266–276. https://doi.org/10.1007/s11130-019-00750-w
Presidência da República (2019) Lei n. 13.791—dispõe sobre a política nacional da erva-mate. Presidência da república, casa civil, subchefia para assuntos jurídicos, Brazil. Diário oficial da União (DOU) of 4 Jan 2019. Available https://www.fao.org/faolex/results/details/en/c/LEX-FAOC183890/. Accessed 11 Dec 2020
Prestes SLC, Thewes FR, Sautter CK, Brackmann A (2014) Storage of yerba maté in controlled atmosphere. Ciência Rural 44(4):740–745. https://doi.org/10.1590/S0103-84782014000400028
Preti R (2019) Progress in beverages authentication by the application of analytical techniques and chemometrics. In: Grumezescu AM, Holban AM (eds) Quality control in the beverage industry, vol 17: the science of beverages. Academic Press. Sawston. pp 85–121 https://doi.org/10.1016/B978-0-12-816681-9.00003-5
Santa Cruz MJ, Garitta L, Hough G (2002) Sensory de-scriptive analysis of yerba maté (Ilex paraguariensis Saint Hilaire), a South American beverage. Food Sci Technol Int 8(1):25–31. https://doi.org/10.1106/108201302022942
Santos MCD, Azcarate SM, Lima KMG, Goicoechea HC (2020) Fluorescence spectroscopy application for Argentinean yerba mate (Ilex paraguariensis) classification assessing first-and second-order data structure properties. Microchem J 155:104783. https://doi.org/10.1016/j.microc.2020.104783
Schmeda-Hirschmann G, Bordas E (1990) Paraguayan medicinal compositae. J Ethnopharmacolvol 28(2):163–171. https://doi.org/10.1016/0378-8741(90)90026-P
Schneider M (2017) Determinação da adulteração da erva-mate por adição de sacarose empregando espectroscopia no infravermelho (atr-ftir) em conjunto com ferramentas quimiométricas. Dissertation, Universidade Federal do Rio Grande do Sul, Porto Alegre
Shahidi F, Varatharajan V, Oh WY, Peng H (2019) Phenolic compounds in agri-food by-products, their bioavailability and health effects. J Food Bioact 5(1):57–119. https://doi.org/10.31665/JFB.2019.5178
Singla RK, Dubey AK, Garg A, Sharma RK, Fiorino M, Ameen SM, Haddad MA, Al-Hiary M (2019) Natural polyphenols: chemical classification, definition of classes, subcategories, and structures. J AOAC Int 102(5):1397–1400. https://doi.org/10.1093/jaoac/102.5.1397
Sloan E, Adam Hutt C (2012) Beverage trends in 2012 and beyond. Agro FOOD Industry Hi Tech 23(4):8–12
Small E, Catling PM (2001) Blossoming treasures of biodiversity: 3. Mate (Ilex paraguariensis)—better than Viagra, marijuana, and coffee? Biodivers 2:26–27
Smith F (2014) Exploring fair trade yerba mate networks in misiones, Argentina. Dissertation, University of Miami, Miami. Available https://scholarship.miami.edu/discovery/fulldisplay/alma991031447938602976/01UOML_INST:ResearchRepository?tags=scholar. Accessed 10 Dec 2020
Sniechowski VI, Paul LM (2008) The labeling on the ”yerba mate” (Ilex paraguariensis) packages in the Mercosur” (South American common market). Visión De Futuro 9(1):105–124
Srivastava PK (2019) Status report on bee keeping and honey processing. Status report on bee keeping and honey processing. Development institute, ministry of micro, small & medium enterprises (MSME), Government of India 107, Industrial Estate, Kalpi road, Kanpur-208012. Available https://msmedikanpur.gov.in/cmdatahien/reports/diffIndustries/Status%20Report%20on%20Bee%20keeping%20&%20Honey%20Processing%202019-2020.pdf. Accessed 9 Dec 2020
Stefani ED, Moore M, Aune D, Deneo-Pellegrini H, Ronco AL, Boffetta P, Correa P, Acosta G, Mendilaharsu M, Luaces ME, Silva C, Landó G (2011) Maté consumption andrisk of cancer: a multi-site case-control study in Uruguay. Asian Pac J Cancer Prev 12(4):1089–1093
Tate PS, Marazita MC, Marquioni-Ramella MD, Suburo AM (2020) Ilex paraguariensis extracts and its polyphenols prevent oxidative damage and senescence of human retinal pigment epithelium cells. J Funct Food 67:103833. https://doi.org/10.1016/j.jff.2020.103833
Trentanni Hansen GJ, Almonacid J, Albertengo L, Rodriguez MS, Di Anibal C, Delrieux C (2019) NIR-based sudan I to IV and para-red food adulterants screening. Food Addit Contam Part A 36(8):1163–1172. https://doi.org/10.1080/19440049.2019.1619940
Turkmen N, Sari F, Velioglu YS (2006) Effects of extraction solvents on concentration and antioxidant activity of black and black Mate tea polyphenols determined by ferrous tartrate and folin-ciocalteu methods. Food Chem 99:835–841. https://doi.org/10.1016/j.foodchem.2005.08.034
Vieira TF, Makimori GYF, dos Santos Scholz MB, Zielinski AAF, Bona E (2020) Chemometric approach using ComDim and PLS-DA for discrimination and classification of commercial yerba mate (Ilex paraguariensis St. Hil.). Food Anal Methods 13(1):97–107. https://doi.org/10.1007/s12161-019-01520-9
Vogt GA, Neppel G, Souza AMA (2016) The mate activity in north plateau, Santa Catarina state: the geographical indication as an alternative to valorization of yerba mate. Desenvolvimento Reg Em Debate 6:64–87
Volpe MG, Di Stasio M, Paolucci M, Moccia S (2015) Polymers for food shelf-life extension. Functional polymers in food science, Scrivener Publishing LLC. pp 9–66
Wight W (1962) Tea classification revised. Curr Sci 31:295–299
Yamaguchi KKDL, Pereira LFR, Lamarâo CV, Lima ES, da Veiga-Junior VF (2015) Amazon acai: chemistry and biological activities: a review. Food Chem 179:137–151. https://doi.org/10.1016/j.foodchem.2015.01.055
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2021 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this chapter
Cite this chapter
Iommi, C. (2021). Yerba Mate Tea, a Traditional South American Beverage. An Introduction. In: Chemistry and Safety of South American Yerba Mate Teas. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-030-69614-6_1
Download citation
DOI: https://doi.org/10.1007/978-3-030-69614-6_1
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-69613-9
Online ISBN: 978-3-030-69614-6
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)