Next Article in Journal
Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View
Next Article in Special Issue
Antioxidant and Sensory Properties of New Beverage Formulations Composed of Palm Sugar, Aframomum melegueta, and Citric Acid
Previous Article in Journal
Some Popular Energy Shots and Their Ingredients: Are They Safe and Should They Be Used? A Literature Review
Previous Article in Special Issue
Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint over Different Steep Times
Article

Novel Beverages of Yerba-Mate and Soy: Bioactive Compounds and Functional Properties

1
Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Curitiba 81531-980, Brazil
2
Department of Food Chemistry & Technology, Teagasc–Irish Agriculture and Food Development Authority, Ashtown, Dublin D15 KN3K, Ireland
3
Brazilian Agricultural Research Company (Embrapa Florestas), Estrada da Ribeira, km 111, Colombo 83411-000, Brazil
*
Author to whom correspondence should be addressed.
Academic Editor: Edgar Chambers IV
Received: 23 November 2017 / Revised: 24 January 2018 / Accepted: 1 March 2018 / Published: 6 March 2018
(This article belongs to the Special Issue Bioactive Compounds in Plant Derived Beverages)
In this paper, two high-nutrition commodities that are produced in great amounts in Brazil were joined in a single functional product. Yerba mate (Ilex paraguariensis) is rich in bioactive compounds, while soybean is a high-quality protein source. The objective of this paper was to assess the psychochemical characteristics of two yerba-mate progenies (planted–PL and native–NT leaves) and then confirm whether the functional and nutritional properties of the main ingredients were conveyed to the beverage produced. The main raw material, yerba-mate leaves, and the drinks were assessed for bioactive compounds, antioxidant capacity, physicochemical properties, and nutritional value. Planted leaves showed higher concentration of 5-CQA, caffeic acid and rutin than the native plant, whereas caffeine and theobromine were detected in larger amounts in native leaves. The nutritional profile of the drinks was compared to commercial beverages–either yerba-mate-based or soy-based. They indeed provide more protein, fiber, and fats than traditional yerba-mate beverages (chimarrão, tererê, and mate tea). Soy drinks currently marketed, for their turn, have similar caloric value and higher contents of lipid and protein as compared to our product, but are poor in fibers. NT drink (DPPH—IC50 92.83 and ABTS—8.18 μM Trolox/mL) had higher antioxidant activity than PL (IC50 147.06 and 5.63 μM Trolox/mL) due to the greater volume fraction of yerba-mate extract. NT beverage has more 5-CQA and caffeine in the same intake of tererê and traditional mate tea. This healthy beverage contributes to an increasing income to the food industry and yerba-mate producers, and environmental gains that are related to the exploration of natural resources. View Full-Text
Keywords: yerba-mate; beverage; chemical composition; phenolic compounds; antioxidant activity yerba-mate; beverage; chemical composition; phenolic compounds; antioxidant activity
Show Figures

Graphical abstract

MDPI and ACS Style

Frizon, C.N.T.; Perussello, C.A.; Sturion, J.A.; Hoffmann-Ribani, R. Novel Beverages of Yerba-Mate and Soy: Bioactive Compounds and Functional Properties. Beverages 2018, 4, 21. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4010021

AMA Style

Frizon CNT, Perussello CA, Sturion JA, Hoffmann-Ribani R. Novel Beverages of Yerba-Mate and Soy: Bioactive Compounds and Functional Properties. Beverages. 2018; 4(1):21. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4010021

Chicago/Turabian Style

Frizon, Cátia N.T., Camila A. Perussello, José A. Sturion, and Rosemary Hoffmann-Ribani. 2018. "Novel Beverages of Yerba-Mate and Soy: Bioactive Compounds and Functional Properties" Beverages 4, no. 1: 21. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4010021

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop