Accelerated maturation of processed yerba-mate under the controlled conditions of temperature and humidity

Abstract

Purpose – The purpose of this paper was to assess the changes in secondary metabolites and color during yerba-mate aging under controlled conditions. In Uruguay and Paraguay, the yerba-mate matured, in which chlorophyll degradation occurs, is preferred. For the matured product, the yerba-mate is stored for six months to one year. Design/methodology/approach – Processed yerba-mate was submitted to 35°C and 80 per cent humidity during 42 days in a climatic chamber. Samples were collected every seven days, and the phenolic compounds/methylxanthines were quantified by ultra-performance liquid chromatography – photodiode array and chlorophylls/phaeophytins by spectrophotometry. L*, a* and b* colorimetric coordinates were measured. Findings – The most expressive changes in the color occur in the first 14 days. At this time, 23.161 ± 2.984 per cent of total chlorophyll was degraded, considering that in 42 days, 37.458 ± 0.955 per cent is degraded, according to an exponential model. A positive correlation between theobromine amount and maturation time was found. This was verified by an increase in dicaffeoylquinic acid concentrations and small changes in chlorogenic acid isomers. Practical implications – The results indicate that this is a viable accelerated yerba-mate maturation process according to economics and nutraceutics. Originality/value – The paper has reported here a novel strategy to promote the yerba-mate maturation using controlled conditions.

Simultaneous extraction and separation of compounds from mate (Ilex paraguariensis) leaves by pressurized liquid extraction coupled with solid-phase extraction and in-line UV detection

“…These compounds presented an absorption spectrum with two peaks, one at 255 nm and another at 350 nm, which is characteristic of flavonoids compounds. The identification of the compounds present is in accordance with the profile reported in the literature for mate samples and with the reference method used ( Bravo et al, 2007 , da Silveira et al, 2016 , Gonçalves et al, 2015 , Lima et al, 2016 ; Rostagno et al, 2011 ).

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Chewing gums with yerba mate and different flavors: An initial study with consumers

“…Some authors related the presence of off‐flavors depending on storage time, however, it is was not associated to product rejection (Surkan et al, 2009). Other studies indicate expressive alterations in color and plant pigment during the storage (Gonçalves et al., 2015). Processing clearly has an effect on the sensory properties of yerba mate and that is shown in this study for consumer acceptance of the chewing gums with yerba mate leaves processed differently.…”