01955naa a2200325 a 450000100080000000500110000800800410001902200140006002400400007410000190011424501640013326000090029752010080030665000170131465000100133165000130134165000170135465000230137165000150139465000170140965000130142665000240143965300300146370000230149370000180151670000170153470000170155170000190156877300420158721774022025-07-21       2025    bl uuuu     u00u1 u    #d  a0308-81467 a10.1016/j.foodchem.2025.1453202DOI1 aFONSECA, M. M.  aVoltammetric fingerprinting of aqueous infusion of chemically modified yerba mate leavesbASCA model analysis and PLS-DA discrimination.h[electronic resource]  c2025  aYerba mate (Ilex Paraguariensis) is widely consumed and used in the food and cosmetics industries. Its benefits include controlling cholesterol and diabetes, improving digestion and concentration, and providing antioxidant effects. However, excessive consumption can cause nervousness and insomnia due to the presence of caffeine. This study proposes an alternative methodology for the quality control of plants with diverse chemical com- positions, using cyclic voltammetry and ASCA (ANOVA-Simultaneous Component Analysis) modeling to evaluate genotype and shading levels in plants. It also employs PLS-DA (Partial Least Squares Discriminant Analysis) to differentiate between decaffeinated and highly caffeinated yerba mate. The results demonstrated 100 % sensi- tivity and specificity in the discrimination models, confirming genetic differences and the viability of a robust quality control model. The developed method is notable for being economical, fast, accurate, and environ- mentally friendly.  aAntioxidants  aBoron  aCaffeine  aChemometrics  aDNA fingerprinting  aYerba mate  aAntioxidante  aCafeína  aIlex Paraguariensis  aImpressão digital de DNA1 aMARCHEAFAVE, G. G.1 aCOLDIBELI, B.1 aWENDLING, I.1 aBRUNS, R. E.1 aSARTORI, E. R.  tFood Chemistrygv. 491, 145320, 2025.