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Ilex guayusa Loes. is rich in bioactive compounds such as alkaloids, flavonoids, and polyphenols. This study aimed to formulate and evaluate a functional beverage using different aqueous extraction methods—infusion, drip filtration, French press, and percolation. Extracts were analyzed for caffeine, total phenolics, flavonoids, antioxidant activity (DPPH, ABTS), and sensory attributes. Chemical profiling was conducted using HPLC/DAD and LC-QTOF/MS. Percolation and French press showed the highest extraction efficiency, with elevated caffeine (90.4 mg/g), phenolics (105.1 mg GA/g) and flavonoids (10.9 mg QE/g), along with greater antioxidant activity (IC 50 DPPH 21.1 ppm; ABTS 18.2 ppm). Sensory analysis favored percolation, highlighting superior aroma, flavor, and body. Metabolomic profiling confirmed the presence of alkaloids, flavonoids, lignans, sphingolipids, and sterols. The results demonstrate that the extraction method strongly influences the chemical composition, bioactivity, and organoleptic quality of I. guayusa beverages. Percolation optimized the recovery of both polar and apolar compounds, supporting their use in the development of functional beverages with improved health benefits and consumer acceptance.
Sequeda-Castañeda et al. (2026) studied this question.