2020
DOI: 10.1590/2179-8087.009818
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Color Parameters to Predict Moisture and Tannin Content in Yerba Mate Process

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Cited by 6 publications
(22 citation statements)
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“…Green leaves were characterized by negative (−a) values in the range from −8.50 ± 0.69 to 4.48 ± 1.16, after bleaching (2-3 min burning at 500-600 • C) the values of the a* component ranged from −7.96 ± 0.66 to −6.04 ± 1.31 (organic and conventional cultivation, respectively). On the other hand, the drying and grinding processes gradually led to the loss of green color, reaching values from −3.92 ± 1.74 to 3.49 ± 0.65, and after storage from −2.03 ± 0.19 to 0.12 ± 0.47 [19], which was close to the values in this study. A similar trend was found by Schmalko and Alzamora (2001) [47], although their values for the coordinate (−a) were much lower (from 9.13 in fresh to −5.46 in dried Yerba Mate leaves).…”
Section: Physicochemical Properties Of Dried Yerba Mate and Its Diffe...supporting
confidence: 89%
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“…Green leaves were characterized by negative (−a) values in the range from −8.50 ± 0.69 to 4.48 ± 1.16, after bleaching (2-3 min burning at 500-600 • C) the values of the a* component ranged from −7.96 ± 0.66 to −6.04 ± 1.31 (organic and conventional cultivation, respectively). On the other hand, the drying and grinding processes gradually led to the loss of green color, reaching values from −3.92 ± 1.74 to 3.49 ± 0.65, and after storage from −2.03 ± 0.19 to 0.12 ± 0.47 [19], which was close to the values in this study. A similar trend was found by Schmalko and Alzamora (2001) [47], although their values for the coordinate (−a) were much lower (from 9.13 in fresh to −5.46 in dried Yerba Mate leaves).…”
Section: Physicochemical Properties Of Dried Yerba Mate and Its Diffe...supporting
confidence: 89%
“…In the studies of Frizon and Nisgoski (2020) [19], in the industrial Yerba Mate production, dried samples reached values for the chromatic coordinate b* from 17.87 ± 1.87 to 31.59 ± 3.77, and therefore similar to those in this study (Table 1), lower values for parameter b* (from 17 to 21) was found by Schmalko and Alzamora (2001) [47]. These differences can be explained by age of leaves, varied content of chlorophyll a and b in fresh leaves and the rate of degradation of these pigments depending on the time and temperature of leaf drying [19,47], as well as the degree of fragmentation and the rate of tissue dehydration during the Yerba Mate production [47]. Differences in color, especially in the brightness of dried Yerba Mate, also depend on the growing conditions (conventional vs. organic), storage time, or moisture content [19].…”
Section: Physicochemical Properties Of Dried Yerba Mate and Its Diffe...mentioning
confidence: 99%
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“…Moisture content has been linked to changes in colour parameters. Nara Tobaldini et al [58] concluded that colour parameters can be applied for a preliminary assessment of moisture content in yerba mate leaves.…”
Section: Parametersmentioning
confidence: 99%