Antioxidant potential of yerba mate (Ilex paraguariensis St. Hil.) extracts in Saccharomyces cerevisae deficient in oxidant defense genes

Braz J Biol. 2016 Jun;76(2):539-44. doi: 10.1590/1519-6984.01115. Epub 2016 Mar 1.


Yerba-mate (Ilex paraguariensis St. Hil) is mainly consumed as "chimarrão", a hot drink highly appreciated in Brazil, Argentina, Paraguay and Uruguay. This study evaluated the antioxidant potential of aqueous extracts of I. paraguariensis precipitated with ethanol. The leaves were processed as for tea product (TM) and oxidized (OX). The antioxidant potential was evaluated in cells of Saccharomyces cerevisiae deficient in antioxidant defense genes. Three strains evaluated were: a wild (EG) and two mutants (ctt1Δ e ctt1Δsod1Δ). These strains were pre-treated with the yerba-mate extracts (TM e OX) and submitted to oxidative stress induced by hydrogen peroxide. None of the extracts produced loss of cell viability. The extracts exerted antioxidant activity, protecting the strains (except sod1∆ctt1∆). The TM extract was more effective than OX. I. paraguariensis extracts showed a potential to be explored in the development of new products.

MeSH terms

  • Antioxidants / pharmacology
  • Argentina
  • Beverages*
  • Brazil
  • Cell Survival / drug effects
  • Ilex paraguariensis*
  • Plant Extracts / pharmacology*
  • Plant Leaves
  • Saccharomyces cerevisiae* / drug effects
  • Saccharomyces cerevisiae* / physiology


  • Antioxidants
  • Plant Extracts