The objectives of this study were to evaluate the physicochemical characteristics of the main herbs used in the mixture of yerba maté with other aromatic herbs and the characterization of the trademarks of compound yerba maté. Moisture, water extract, total ash, acid-insoluble ash and caffeine concentration were determined. Results showed higher values of moisture content, total and aci-insoluble ash and lower water extracts in the herbs. Determinations were carried out in nine trademarks of compound yerba maté. In most cases they complied with the standards of the country with the exception of one trademark from Argentina.
Yerba Maté; herbs; compound; regulations; MERCOSUR
