Dimethoate degradation in plants and during processing of yerba maté leaves

Schmalko, Miguel E.; Ramallo, Laura Ana; Ferreira, Darío; Berlingheri, Rubén D.

doi:10.1590/s1516-89132002000600003

Cited by 11 publications

(5 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Com relação ao processamento após a colheita, a erva-mate é submetida ao tratamento que consiste basicamente em sapeco, secagem, cancheamento, classificação e descanso ou maturação (SCHMALKO e ALZAMORA, 2001; ESMELINDRO et al, SCHMALKO et al, 2002).…”

Section: Introductionunclassified

CARACTERIZAÇÃO QUÍMICA E CAPACIDADE ANTIOXIDANTE DA ERVA-MATE (Ilex paraguariensis St. Hil.)

Efing

Caliari

Nakashima³

et al. 2009

B. do CEPPA

View full text Add to dashboard Cite

O objetivo deste trabalho foi avaliar as características químicas e a capacidade antioxidante de folhas de erva-mate (Ilex paraguariensis St. Hil.) originárias da região de Irati-PR (Brasil). Para a caracterização química foram utilizadas as metodologias do Instituto Adolfo Lutz, enquanto a capacidade antioxidante foi determinada pelo método do complexo fosfomolibdênio, utilizando-se ácido ascórbico e rutina como padrões. Na determinações da umidade, resíduo mineral fixo, lipídios e nitrogênio da erva-mate "in natura" seca foram obtidos, respectivamente, 11,23%; 5,51%; 10,91% e 2,08%. Para a erva-mate cancheada os resultados dessa determinações foram: 10,59%; 5,60%; 10,84% e 1,72%. A capacidade antioxidante do extrato aquoso da erva-mate cancheada foi maior que a apresentada pelo extrato da erva-mate "in natura" seca. Já para o extrato hidroalcoólico, o extrato da erva-mate "in natura" seca apresentou maior atividade. O extrato hidroalcoólico das folhas "in natura" secas apresentou cerca de 50% da atividade do ácido ascórbico e os demais extratos evidenciaram atividades menores. Com relação à rutina, os resultados obtidos mostraram-se intermediários aos apresentados para os extratos aquoso e hidroalcoólico das folhas "in natura" secas e cancheadas.

show abstract

Section: Introductionunclassified

CARACTERIZAÇÃO QUÍMICA E CAPACIDADE ANTIOXIDANTE DA ERVA-MATE (Ilex paraguariensis St. Hil.)

Efing

Caliari

Nakashima³

et al. 2009

B. do CEPPA

View full text Add to dashboard Cite

show abstract

“…Two distinct products named “green mate” and “mate tea” can be obtained from the industrial processing of yerba mate, which are used to prepare mate infusions. Green mate is obtained after blanching (operation performed with hot gases at temperatures above 500 °C), crushing, and drying of leaves and twigs of yerba mate − , and mate tea is obtained by the roasting of green mate (160 °C for approximately 12 min) . The green mate is used to prepare the most traditional tealike beverage of South America known as “chimarrão”.…”

Section: Introductionmentioning

confidence: 99%

Fractionation of Aluminum in Commercial Green and Roasted Yerba Mate Samples (Ilex paraguariensis St. Hil.) and in Their Infusions

Costa

Nogami

Visentainer

et al. 2008

J. Agric. Food Chem.

View full text Add to dashboard Cite

Different trademarks of green mate and mate tea ( Ilex paraguariensis St. Hil.) were employed in this work, the aim of which was to compare the fractionation of Al from green mate and mate tea (roasted mate) and from their infusions. Using the flame atomic absorption spectrometry technique, contents determined for Al leached to green mate and mate tea infusions varied from 12.8 to 18.1% and from 5.9 to 10.6%, respectively. The concentrations of phenolics in infusions were determined using the Folin-Ciocalteu method, and the presence of melanoidins was also evaluated. The results showed that phenolic compounds are the major contributors to the leached Al in green mate infusions, but melanoidins also contribute in the case of infusions prepared from the mate tea. By employing a chelating resin batch procedure, it was observed that Al was predominantly in relatively inert forms, mainly in the case of mate tea infusions (50-70%).

show abstract

“…Dimethoate is not recommended to treat IP fields. However, it is used to control Psyllidae, its principal pest [28]. Conversely, there are no references of the direct use of glyphosate and ammonium glufosinate in IP culture.…”

Section: Determination Of Agrochemical Residuesmentioning

confidence: 99%

Effect of Processing on the Nutritional Quality of Ilex paraguariensis

Ramirez

Mohamad²,

Alarcon-Segovia³

et al. 2022

Applied Sciences

View full text Add to dashboard Cite

Ilex paraguariensisA.St.-Hil. (IP) is a South American plant. IP-dried leaves have been consumed in the form of infusion by indigenous peoples since pre-Hispanic times. In recent years, IP has gained many beverage markets and new ways of consumption, reaching the category of a global consumer product. A side consequence is the increase in IP crops for the specification of human consumption. This situation is the driving force for the investigation of new uses of IP, including feed supplements for livestock and functional food for human consumption. A deep understanding of the influence of processing on the nutritional value of IP is crucial for the development of these alternative products. It is known that the quality and quantity of nutritional compounds occurring in IP depend on the origin, plant condition, and harvest time. However, the effects of the drying method of the leaves and the ageing time of dried leaves on the final IP products deserve further investigation. The present work presents the variation of the nutritional, digestibility, energy, and mineral assets of IP submitted to three different processes: open-air dried and crushed; dried under direct fire and grounded; and dried under direct fire, grounded, and aged for 6 months under controlled conditions. The presence of agrochemical residues and antinutritional factors were also studied. Processing widely influenced the nutritional and digestibility assets of IP leaves. The inorganic content (K, Mg, Ca, P, Zn, B and Fe) significantly varied among leaves treated using different processes. IP samples dried in open air resulted in the highest % of crude protein, Mg, K, S, and Mn. IP samples dried under direct fire resulted in the highest % of carbohydrates and Fe. IP samples dried under direct fire and aged for 6 months resulted in the highest % of digestible matter, Ca, P, Zn, and B. The results also showed quality protein levels between 10.03 and 19.06% of dry matter. The digestibility values showed that IP leaves are suitable for human functional foods and for enriched supplements for livestock feeds. No traces of agrochemicals or antinutritional factors were found.

show abstract

Dimethoate degradation in plants and during processing of yerba maté leaves

Cited by 11 publications

References 9 publications

CARACTERIZAÇÃO QUÍMICA E CAPACIDADE ANTIOXIDANTE DA ERVA-MATE (Ilex paraguariensis St. Hil.)

CARACTERIZAÇÃO QUÍMICA E CAPACIDADE ANTIOXIDANTE DA ERVA-MATE (Ilex paraguariensis St. Hil.)

Fractionation of Aluminum in Commercial Green and Roasted Yerba Mate Samples (Ilex paraguariensis St. Hil.) and in Their Infusions

Effect of Processing on the Nutritional Quality of Ilex paraguariensis

Contact Info

Product

Resources

About