Influence of Brewing Method on the Content of Selected Elements in Yerba Mate (Ilex paraguarensis) Infusions

Early Response of the Populus nigra L. × P. maximowiczii Hybrid to Soil Enrichment with Metals

This study aimed to investigate the response of Populus nigra L. × Populus maximowiczii to the addition of selected metals in soil. Rooted cuttings were planted in pots containing soil enriched with equimolar concentrations of Pb, Zn, Al, Ni, and Cu (500 mL of 4 mM solutions of single metal salts: (Pb(NO3)2; Zn(NO3)2 × 6H2O; Al(NO3)3 × 9H2O; Ni(NO3)2 × 6H2O; or Cu(NO3)2 × 3H2O). Growth parameters, metal accumulation, and physiological and biochemical parameters were assessed after four weeks of cultivation, simulating early response conditions. The results showed diverse metal accumulation in poplar organs, along with an increase in biomass and minor changes in gas exchange parameters or chlorophyll fluorescence. Among low-molecular-weight organic acids, citric and succinic acids were dominant in the rhizosphere, and roots with malonic acid were also present in the shoots. Only p-coumaric acid was found in the phenolic profile of the roots. The shoots contained both phenolic acids and flavonoids, and their profile was diversely modified by particular metals. Sucrose and fructose content increased in shoots that underwent metal treatments, with glucose increasing only in Cu and Al treatments. Principal component analysis (PCA) revealed variations induced by metal treatments across all parameters. Responses to Pb and Zn were partially similar, while Cu, Ni, or Al triggered distinct reactions. The results indicate the adaptation of P. nigra L. × P. maximowiczii to soil containing elevated levels of metals, along with potential for soil remediation and metal removal. However, further studies are needed to evaluate the effect of differences in early responses to particular metals on plant conditions from a long-term perspective.

Changes in the Physicochemical and Bioactive Properties of Yerba Mate Depending on the Brewing Conditions

Yerba Mate drink made from dried and crushed leaves and twigs of Paraguayan holly (Ilex paraguariensis A. St.-Hil.), which is a valuable source of bioactive substances, in particular antioxidants. The available literature lacks data on changes in the content and profile of bioactive compounds such as tannins, caffeine, the phenolic acid profile of flavonoids and carotenoids, as well as total polyphenol content and antioxidant activity in Yerba Mate infusions depending on different brewing conditions, and how different brewing conditions affect the physicochemical properties of these infusions. Therefore, this study evaluated the physicochemical properties of dried and Yerba Mate infusions prepared via single and double brewing processes at 70 °C and 100 °C. The organoleptic evaluation, as well as the instrumental color measurement, showed significant changes in the total color difference (ΔE) and the L*a*b* chromatic coordinates of dried Yerba Mate samples and their infusions. Moreover, the research showed higher contents of tannins (mean 1.36 ± 0.14 g/100 g d.m.), caffeine (mean 17.79 ± 3.49 mg/g d.m.), carotenoids (mean 12.90 ± 0.44 μg/g d.m.), phenolic acids (mean 69.97 ± 7.10 mg/g d.m.), flavonoids (mean 5.47 ± 1.78 mg/g d.m.), total polyphenols (mean 55.26 ± 8.51 mg GAE/g d.m.), and antioxidant activity (mean 2031.98 ± 146.47 μM TEAC/g d.m.) in single-brewed Yerba Mate infusions compared to double-brewed (0.77 ± 0.12 g/100 g d.m., 14.28 ± 5.80 mg/g d.m., 12.67 ± 0.62 μg/g d.m., 57.75 ± 8.73 mg/g d.m., 3.64 ± 0.76 mg/g d.m., 33.44 ± 6.48 mg GAE/g d.m. and 1683.09 ± 155.34 μM TEAC/g d.m., respectively). In addition, infusions prepared at a lower temperature (70 °C) were characterized by a higher content of total polyphenols and higher antioxidant activity, in contrast to the tannin and carotenoid contents, the levels of which were higher at 100 °C than at 70 °C. Considering the high amount of bioactive ingredients, in particular antioxidants, and a wide range of health benefits, it is worth including Yerba Mate in the daily diet.

Leaves, Infusion, and Grounds-A Three-Stage Assessment of Element Content in Yerba Mate (Ilex paraguariensis) Based on the Dynamic Extraction and Mineralization of Residues

The more yerba mate infusions that are consumed, the larger the amount of grounds generated. What is more, both the infusion and the residues after brewing remain rich elements. Therefore, a strategy for the three-stage assessment of the element content was presented. A new brewing method was based on dynamic extraction, ensuring both the ease of preparing the infusion and recovering the grounds. In turn, microwave-assisted acid mineralization was used to decompose the leaves and twigs of yerba mate before and after brewing. In total, 30 products were analyzed by ICP OES in three fractions each, i.e., dry yerba mate, infusion, and grounds, to determine up to 25 elements. The elemental composition was considered in terms of the country of origin, type, or composition of yerba mate. The extraction percentages obtained with dynamic extraction were comparable to previously used ultrasound-assisted extraction, as well as data from the literature. The three-stage strategy is a novel approach in yerba mate studies, and it may be a model procedure for the laboratory preparation of yerba mate grounds (waste that can be re-used, e.g., a natural fertilizer).