Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing

Simultaneous Determination of Biogenic Amines and Methylxanthines in Foodstuff—Sample Preparation with HPLC-DAD-FL Analysis

“…Methylxanthines in high concentration have side effects to human comfort-can lead to unrest, irritation, or insomnia. Methylxanthines occur in coffee, tea (Hicks et al 1996), yerba mate (Isolabella et al 2010), and chocolate (Bruinsma and Tarner 1999;Matissek 1997); thus, they are widely present in human diet.…”

Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation

“…In some South America countries, the leaves and branches infusion is consumed like 'chimarrão', featured as a principal cultural habits. Yerba-mate industrial processing involves different phases that can modify its chemical composition and change the flavor of the final product, consisting basically of three steps: roasting, drying and grinding (Isolabella et al 2010;Valerga et al 2012). During the roasting, the leaves and branches are exposed quickly to fire in a furnace to inactivate the enzymes, which cause oxidation of the product.…”

“…The consumers priority of yerba-mate in Brazil is with a green color; however, in Chile and Uruguay they prefer the product with a yellow color (Valduga et al 2003), which is due to the degradation of chlorophyll (Nabechima et al 2014). To acquire this characteristic, milled yerbamate is stored for six months to one year, which provides color and flavor of a matured product (Isolabella et al 2010). However, the time of storage increases the costs of the product destined to export.…”

Variation of physicochemical and sensory properties during the aging of yerba mate

“…However, there are no published papers regarding which attributes are different in these products. Several authors have studied the variations of certain components in various manufacturing processes, such as caffeine (Isolabella et al, 2010), but there is no research concerning the variation of components among the different aging methods. The type and concentration of sugars varied throughout the heat treatment and drying steps.…”

“…Caffeine is the major component, being observed at between 1 and 2 % (in dried bases) (Heck & De Mejia, 2007;Anesini, Turner, Cogoi, & Filip, 2012). A major decrease in caffeine content (approximately 30 %) takes place during the heat treatment and drying steps (Schmalko & Alzamora, 2001;Isolabella et al, 2010). This behaviour is different from pigments and sugars that undergo great losses during the heat-treatment step (Bertoni, Kricun, Kanzig, & Cattaneo, 1992;Schmalko & Alzamora, 2001).…”