## 4 Results and Discussion
### Analysis of Organic Compound Concentrations
In a typical 150 mL serving of yerba mate infusion, the caffeine content is approximately 78 mg, which is quite similar to the caffeine found in coffee (around 85 mg). However, it is important to note that during traditional yerba mate preparation, the beverage volume can occasionally extend to 500 mL, leading to an estimated caffeine content of 260 mg or more [8]. Figure 1: A representative chromatogram of the analyzed _llex paraguariensis_ product samples: (**A**)—the methanol extract from sample P-1 (1—protocatechuic acid, 2—caffeine); (**B**)—the methanol extract from sample P-9 (2—caffeine, 3—neochlorogenic acid, 4—chlorogenic acid, 5—caffeic acid, 6—4—feruloyluinic acid, 7—isochlorogenic acid, 8—rutoside, 9—astragalin). Flavonols that have been identified in _I. paraguariensis_ are rutin (quercetin-3-O-rutinoside), quercetin (quercetin-3-O-glucose), and nictotiforin (kaempfer-3-O-rutinoside) [49]. Methanol and water extracts were analyzed for rutin content. Rutin ranged from 0.2420 to 5.5606 mg/g d.w. in water extracts and from 1.0018 to 8.5536 mg/g d.w. in methanol extracts. Among the tested products, the dietary supplement in the form of P1 capsules was the only one found to contain protocatechuic acid, which was not present in any other tested products. Interestingly, this supplement lacked compounds characteristic of yerba mate, such as phenolic compounds, rutoside, and astragalin, which were present in other preparations. Additionally, the caffeine content was the lowest in this product. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Product**} & **Protocatechu Acid** & **Neochlorogenic Acid** & **Chlorogenic Acid** & **Caffeic Acid** & **4-Feruloylquinic Acid** \\ \hline \multicolumn{5}{c}{**mg/g d.w.**} \\ \hline P-1 & 0.0433 \(\pm\) 0.0012 & - & - & - & - & - \\ \hline P-2 & - & 0.4529 \(\pm\) 0.0106 h & 0.3570 \(\pm\) 0.0144 s & 0.4877 \(\pm\) 0.0119 a & 0.1993 \(\pm\) 0.0035 f & 0.4566 \(\pm\) 0.0070 f \\ \hline P-3 & - & 3.2747 \(\pm\) 0.0401 f & 2.4097 \(\pm\) 0.1273 e & 0.1129 \(\pm\) 0.0013 e & 0.6499 \(\pm\) 0.0036 c & 3.2666 \(\pm\) 0.0209 e \\ \hline P-4 & - & 10.2299 \(\pm\) 0.1838 a & 8.3120 \(\pm\) 0.0335 a & 0.4892 \(\pm\) 0.0149 a & 1.6579 \(\pm\) 0.0197 a & 8.2794 \(\pm\) 0.0591 a \\ \hline P-5 & - & 1.8603 \(\pm\) 0.0312 g & 1.6377 \(\pm\) 0.0335 f & 0.1172 \(\pm\) 0.0033 c & 0.5210 \(\pm\) 0.0163 d & 0.6586 \(\pm\) 0.0188 f \\ \hline P-6 & - & 6.5974 \(\pm\) 0.2165 e & 3.4445 \(\pm\) 0.0919 d & 0.1416 \(\pm\) 0.0026 c & 0.7419 \(\pm\) 0.0199 b & 4.5228 \(\pm\) 0.1032 d \\ \hline P-7 & - & 8.3190 \(\pm\) 0.0983 c & 3.9120 \(\pm\) 0.1121 c & 0.1357 \(\pm\) 0.0029 c & 0.6834 \(\pm\) 0.0039 b & 5.0571 \(\pm\) 0.0623 c \\ \hline P-8 & - & 8.9251 \(\pm\) 0.0879 b & 4.5349 \(\pm\) 0.1444 b & 0.1151 \(\pm\) 0.0087 d & 0.7066 \(\pm\) 0.0390 b & 4.5225 \(\pm\) 0.0612 d \\ \hline P-9 & - & 7.0176 \(\pm\) 0.2033 d & 2.3529 \(\pm\) 0.1161 e & 0.0760 \(\pm\) 0.0009 f & 0.4587 \(\pm\) 0.0314 e & 4.9965 \(\pm\) 0.1542 c \\ \hline P-10 & - & 8.5851 \(\pm\) 0.0664 b & 3.8017 \(\pm\) 0.0558 c & 0.2225 \(\pm\) 0.0007 b & 0.7121 \(\pm\) 0.0251 b & 7.6755 \(\pm\) 0.1556 b \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Concentration of organic compounds in analyzed yerba mate products after water extraction. The letters next to values represent [PERSON]’s HSD post hoc results, different letters (a–h) indicate significant differences between homogeneous groups of yerba mate products for each organic compound (_p_ < 0.05).