Menezes, Barbara de Sena NunesCaleja, CristinaCalhelha, Ricardo C.Pinela, JoséDias, Maria InêsStojković, DejanSoković, MarinaGonçalves, Odinei HessLeimann, Fernanda VitóriaPereira, ElianaBarros, Lillian2022-04-062022-04-062023Menezes, Barbara de Sena Nunes; Caleja, Cristina; Calhelha, Ricardo C.; Pinela, José; Dias, Maria Inês; Stojković, Dejan; Soković, Marina; Gonçalves, Odinei Hess; Leimann, Fernanda Vitória; Pereira, Eliana; Barros, Lillian (2023). Use of bio-waste of Ilex paraguariensis A. St. Hil. (Yerba mate) to obtain an extract rich in phenolic compounds with preservative potential. Foods. eISSN 2304-8158. 12:17, p. 1-18http://hdl.handle.net/10198/25365In this work, a comparison between the extracts of dehydrated yerba mate (Ilex paraguariensis) and bio-waste of yerba mate leaves from the Brazilian industry was made. The incorporation of the functional extract as a preservative/functional ingredient in a pastry product (pancakes) was tested. The individual profile of phenolic compounds was determined by HPLC-DAD-ESI/MS, and the bioactive potential was assessed using in vitro assays for antioxidant, anti-inflammatory, antimicrobial, and cytotoxic activities. The yerba mate extracts revealed a high antimicrobial potential against the tested strains and a very promising antioxidant and anti-inflammatory action. Additionally, revealed a cytotoxic capacity for MCF-7, CaCo and AGS tumor cell-lines. In the three types of pancakes, after 3 days of storage, the chemical and nutritional characteristics remain unchanged, proving the preservative efficiency of the extract. This study showed the benefits of the use bio-waste from agro-industrial sector, focusing on sustainable production and the development of circular economy.engYerba mateLlex paraguariensis A. St. Hil.Bio-wasteBioactivityNatural ingredientsjournal article10.3390/foods121732412304-8158