Analytical and Chemometric Evaluation of Yerba Mate (Ilex paraguariensis A.St.-Hil.) in Terms of Mineral Composition

Yerba mate is a popular infusion originating in South America (Brazil, Argentina, Paraguay, and Uruguay). The leaves and shoots of the Paraguayan holly (Ilex paraguariensis A.St.-Hil.), which are used to prepare the drink, contain numerous macro- and microelements. Their content in the plant depends on a number of factors, such as soil mineral composition, cultivation methods, and climatic conditions. The aim of this study was to assess the elemental composition of yerba mate products with respect to their geographical origin. The dried plant and infusions were analysed using flame atomic absorption spectrometry and UV-Vis spectrophotometry for the content of 14 elements (Ca, Na, K, Mg, Cu, Cd, Co, Ni, Mn, Zn, Fe, Cr, Pb, and P). The most abundant macroelement in all analysed products was potassium (K) (1350 ± 167 mg/100 g). Yerba mate from Uruguay contained the highest levels of the analysed macroelements. The highest concentration among microelements was determined for Mn (135 ± 18.4 mg/100 g), for which the highest percentage of the daily requirement was also achieved as a result of consuming 200 mL of the infusion Products originating from Brazil and Paraguay exceeded the maximum permissible level of cadmium (Cd, 0.04 mg/100 g) in dried yerba mate, as specified by the Brazilian Health Regulatory Agency (ANVISA). Multivariate chemometric techniques enabled the differentiation of yerba mate samples according to their geographical origin.