A multivariate approach to differentiate yerba mate (Ilex paraguariensis) commercialized in the southern Brazil on the basis of phenolics, methylxanthines and in vitro antioxidant activity

Abstract The consumption of yerba mate beverages is related to several health benefits. These desirable properties are mainly due to the bioactive compounds. However, the levels of those compounds are directly affected by factors such as geographical origin. This study aimed to use chemometrics to evaluate the antioxidant compounds of yerba mate (consumed as chimarrão) marketed in southern Brazil. Neochlorogenic acid and caffeine were the main bioactive compounds found in this type of yerba mate beverage (chimarrão). The dataset was analyzed by chemometrics, and principal component analysis ...