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INTRODUCTION: the Maillard reaction (MR) occurs in processed foods during heating, processing and storage and in biological systems, where it is called glycation. The MR is initiated by the condensation of amino groups of proteins with the carbonyl group of reducing sugars and has special importance in foods, because they promote sensory changes important to the flavor, aroma, color and texture. In biological systems, this reaction are involved in the progression of several diseases, such as diabetes, cardiovascular complications and neurodegenerative diseases. The Maillard reaction products contribute to increase the endogenous pool of carbonyl compounds. The use of substances or foods that can minimize the formation of these compounds may constitute a strategy to minimize your intake. OBJECTIVES: evaluate the effect of addition of the ethanolic extract of yerba mate in inhibition of the Maillard reaction in model food systems. METHODS: were developed cookies and milk models food systems. The content of Maillard reaction products [Furosine (FUR), hydroxymethylfurfural (HMF), carboxymethyllysine (CML) and fluorescent compounds (IF)] were evaluated. The yerba mate extract was obtained by hot continuous extraction and characterized for the levels of phenolic compounds and saponins by liquid chromatography. The contents of the fluorescent compounds (IF) was measured by spectrophotometric method, HMF and FUR were analyzed by high performance liquid chromatography and the levels of CML by ELISA. RESULTS: The yerba mate extract contained 155μg mg -1 of total phenolics, 76μg mg -1 of caffeine, 5μg mg -1 of ursolic acid and 3μg mg -1 of oleanolic acid. The formation of HMF, FUR and IF in cookie systems was not influenced by the addition of the yerba mate extract. The CML content of the cookie model with yerba mate extract was significantly lower (p<0.05) than the other treatments with heating. The IF milk models added extract were significantly lower (p <0.05) than the IF milk models with heating without extract. CONCLUSION: The yerba mate extract reduced the formation of CML in the cookie system and inhibit the Maillard reaction in the intermediate stage in milk systems.

Inibição da formação de produtos da reação de Maillard por extrato de erva-mate (Ilex paraguariensis) em sistemas modelo alimento