Toasted yerba mate: Impact of drying methods on bioactive compounds, antioxidant capacity, and mate tea consumer acceptance

Tomasi, Jéssica de Cássia; Lima, Gabriel Goetten de; Duarte, Márcia do Rocio; Godoy, Rossana Catiê Bueno de; Wendling, Ivar; Helm, Cristiane Vieira; Hansel, F. A.; Grunennvaldt, Renata Lúcia; Tomazzoli, Maíra Maciel; Deschamps, Cícero

doi:10.1111/jfpp.15944

Cited by 3 publications

(2 citation statements)

References 58 publications

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“…25 To find alternative processing methods that can be applied to yerba-mate leaves is an emerging necessity, aiming at an improvement in food security while maintaining its phytochemical composition and sensory acceptance. 26,27 Future studies will be undertaken to assess the changes in phytochemical composition of yerba-mate produced by this form of enzymatic inactivation.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of blanching technology in green color preservation in yerba-mate as a substitute for conventional process

Picolo

Gonçalves

Pasquali

et al. 2023

Sustainable Food Technol.

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Section: Resultsmentioning

confidence: 99%

Evaluation of blanching technology in green color preservation in yerba-mate as a substitute for conventional process

Picolo

Gonçalves

Pasquali

et al. 2023

Sustainable Food Technol.

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“…The SSD is expressed even in the chemical composition of the yerba mate leaves from native populations [34,42], from Brazilian clonal plants [36,43], or between clones of the two genders from Argentina [34]. Additionally, the sensory quality of the yerba mate beverage is related to the leaf chemical composition, processing methods, SSD, and even the leaf-gas exchanges [43][44][45]. The caffeine abundance is higher in male versus female plants [34], while theobromine is notably absent only in the male plants under shade, but not in monoculture [36], with a milder drink produced from monoculture composed of male plants versus female plants [44].…”

Section: Introductionmentioning

confidence: 99%

Stability of Leaf Yerba Mate (Ilex paraguariensis) Metabolite Concentrations over the Time from the Prism of Secondary Sexual Dimorphism

Rakocevic

Maia

Liz

et al. 2023

Plants

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The yerba mate leaf metabolic composition depends mainly on genetics, sex, plant and leaf age, light intensity, harvest time, climate, and fertilization. In yerba mate, the secondary sexual dimorphism (SSD), the leaf metabolic SSD association with the frequency of leaf harvests, and the stability of the metabolites in the two genders over the years is not known. It was hypothesized that (1) the SSD in the metabolite segregation would differ among the winter and summer growth pauses, (2) females would show lower metabolite concentrations, and (3) the metabolic concentrations would show stability over the years on the same plants, not obligatorily associated with the SSD stability expression. Variations in theobromine, caffeine, chlorogenic and caffeic acids were correlated to the increasing time since the previous harvest, especially in females. However, the frequency of the metabolic SSD were associated with the studied growth pauses, rejecting the first hypothesis. No regular gender superiority was expressed in the yerba mate leaf secondary metabolites, rejecting our second hypothesis, even though more cases of superior female metabolite accumulation were identified. The stability of the leaf protein was preserved over the four years, with no SSD cases observed. The leaf methylxanthines were time stable, while the decrease in the phenolic content occurred with tree aging, which was not associated with the SSD expression, partially proving our third hypothesis. The novelty was related to the time stability of the leaf metabolic SSD observed over the winter and summer growth pauses, and over the four consecutive years without a regular expression of the male- or female-biased concentrations in the studied metabolites. To demystify the random metabolic gender responses in yerba mate, gender-orientated experiments with a high number of tree repetitions must be conducted, including clonal plants grown in various environments, such as monoculture and agroforestry, or on plantations in different climates and altitudes.

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Composição físico-química, teor de metilxantinas e compostos fenólicos em subprodutos da produção de chá-mate

Hammerschmidt,

Cipriano,

Helm

et al. 2024

Sem. Ci. Agr.

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O chá de erva-mate é comercializado na forma líquida após embalagem ou fresco após torrefação. Ambos os processos produzem subprodutos com potencial para diversas aplicações, dependendo de suas características bioquímicas. Este estudo teve como objetivo avaliar a composição físico-química e o teor de metilxantina e compostos fenólicos de subprodutos produzidos pela agroindústria da erva-mate durante a produção de chá-mate envasado ou torrefação. Os subprodutos da erva-mate utilizados foram obtidos de produtores dos estados do Paraná e Santa Catarina, com épocas de colheita de setembro de 2020 a março de 2021 (primavera/verão) e de abril a agosto de 2021 (outono/inverno). As amostras foram avaliadas in natura (cancheada), após separação dos talos e folhas (pimentão verde e talo verde), após torrefação (pimentão torrado) e após embalagem (moagem). O experimento foi conduzido em delineamento inteiramente casualizado, comparando épocas de colheita e tipos de subprodutos, com três repetições. As médias foram comparadas pelo teste de Tukey a 5% de probabilidade. A cancheada verde (10,57%) e a chile torrada (11,9%) apresentaram maiores teores de cafeína e teobromina quando colhidas de abril a agosto. O maior teor de proteína foi registrado em borra de chile torrada (16,10% no outono/inverno e 13,20% na primavera/verão) e cinzas (6,57% outono/inverno e 6,29% verão/inverno) e pó verde (6,65% outono/inverno e 6,62% primavera/verão), nas duas épocas de colheita. O teor médio de proteína foi maior nas borras de erva-mate colhidas de abril a agosto (16,10%). Em relação aos compostos fenólicos, o pó apresentou os maiores teores de ácido 3-cafeoilquínico (33,62%), 4-cafeoilquínico (32,09%) e ácido 3,4-dicafeoilquínico (20,57%), e as amostras de chile torrado apresentaram os maiores teores de 5-cafeoilquínico. (46,09%) e ácido 3,5-dicafeoilquínico (31,64%), e a chile moída e torrada apresentaram as maiores concentrações de ácido 4,5-dicafeoilquínico, 30,40 e 26,28%, respectivamente. O teor de metilxantina foi influenciado pelo tipo de amostra e época de colheita, enquanto o teor de compostos fenólicos variou principalmente em função do tipo de subproduto e foi maior nas amostras de chile moída e torrada.

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Toasted yerba mate: Impact of drying methods on bioactive compounds, antioxidant capacity, and mate tea consumer acceptance

Cited by 3 publications

References 58 publications

Evaluation of blanching technology in green color preservation in yerba-mate as a substitute for conventional process

Evaluation of blanching technology in green color preservation in yerba-mate as a substitute for conventional process

Stability of Leaf Yerba Mate (Ilex paraguariensis) Metabolite Concentrations over the Time from the Prism of Secondary Sexual Dimorphism

Composição físico-química, teor de metilxantinas e compostos fenólicos em subprodutos da produção de chá-mate

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