Mineral content of young leaves of yerba mate

Abstract

Yerba mate is largely used to produce drinks to human consume. In Spring the plants develop tender young leaves that could represent a new market niche in the yerba-mate industry; this period is called as "pressafrinha" in this study. This study aimed to analyze the total and hydro soluble nutritional values of young leaves collected in the Spring season and its nutritional potential for human consumption. To represent the "pressafrinha" young leaves, the collected vegetal material was limited to the third terminal bud. The total and hydro soluble chemical analysis of leaves in the provenances Cascavel (progeny 174), Ivaí (progeny 6), Barão de Cotegipe (progenies 68 and 69) included the following elements: P, K, Ca, Mg, Na, Fe, Mn, Cu and Zn. The content of elements in the beverage obtained from the infusion of young leaves of yerba mate in the recommended daily intake ranges from 0.5% to 11.5% and was in the following order: Cu > Mn > K > P > Mg > Fe > Zn > Ca > Na. Progenies and morphotypes of yerba mate showed little variation in the total nutrient content and did not differ in the content of soluble nutrients evaluated in young leaves. The extract obtained from young leaves of yerba mate presents potential to be used for human consumption.