Influence of traditional and emerging preparation methods on the gastrointestinal fate and antioxidant activity of yerba mate (Ilex paraguariensis) bioactives

Abstract This study evaluated the influence of traditional and emerging consumption formats on the gastrointestinal fate, digestive stability, and bioaccessibility of bioactive compounds in yerba mate. Three preparations were investigated: static infusion, simulated chimarrão, and pressurized extraction of mate tea capsules (19 bar), all prepared with water at 72 °C. Extracts were characterized for phenolic compounds, flavonoids, tannins, rutin, chlorogenic acid, caffeine, theobromine, saponins, and antioxidant capacity (DPPH and ABTS). The preparation method significantly affected bioactive release, digestive stability, and bioaccessibility (p < 0.05). The control infusion showed higher phenolic levels, whereas simulated chimarrão promoted greater initial compound release, and capsule extraction resulted in greater digestive stability for some compounds during the intestinal phase. Methylxanthines exhibited high bioaccessibility, whereas saponins showed high persistence throughout simulated digestion. Positive correlations were found between phenolic compounds and antioxidant activity. These findings show that consumption format modulates the digestive stability and bioaccessibility under in vitro gastrointestinal conditions.