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.
|