Antioxidant Activity of Maté Tea and Effects of Processing

Berté, Kleber Alves Santos; Rodriguez–Amaya, Délia B.; Ribani, Rosemary Hoffmann; Maccari, Agenor

doi:10.1016/b978-0-12-404738-9.00015-5

Cited by 5 publications

(13 citation statements)

References 35 publications

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“…Composition of yerba mate varies considerably depending on factors, such as seasonality, temperature, water and nutrient availability, cultivation system, and adopted management practice, with effects on its physiological effects. Thus, studies that elucidate the relationship between its composition and its constituent factors are necessary to determine the association between health benefits, mate consumption, and maintenance of sustainable supply chains with forest preservation (Berté et al, 2014;Pires et al, 2016;Cardoso Junior and Morand, 2016;Kahmann et al, 2017;Riachi et al, 2018).…”

Section: Agronomic Aspects -Cropping Systemsmentioning

confidence: 99%

“…Another negative aspect concerns the oxidative environment of the bleaching and drying process, which potentially contributes to the degradation of the biochemical compounds of the leaves. Thus, Figure 4 -Traditional processing of yerba mate (Berté et al, 2014;Silveira et al, 2017;Riachi et al, 2018). Yerba mate: cultivation and composition Sci.…”

Section: Processing and Usesmentioning

confidence: 99%

“…Roasted mate can also be subjected to the extraction of soluble solids with hot water, followed by drying in a spray-dryer, resulting in soluble roasted mate. Soluble solid extraction from the crushed green yerba mate yields the soluble green mate; both products are intended primarily for export and present as market innovation (Berté et al, 2014).…”

Section: Processing and Usesmentioning

confidence: 99%

“…The per capita consumption of yerba mate in Uruguay, Argentina, and Brazil is estimated at 8 to 10 kg yr -1 , 5 to 6 kg yr -1 , and 1.2 to 5 kg yr -1 , respectively (Berté et al, 2014;Cardoso Junior and Morand, 2016). In Brazil, the state of Rio Grande do Sul is the largest consumer of herb for chimarrão (70,000 t yr -1 ), while Rio de Janeiro is the largest consumer of roasted mate tea (1,500 t yr -1 ).…”

Section: Processing and Usesmentioning

confidence: 99%

“…Our current knowledge on yerba mate is rather fragmented, requiring further studies. The species has potential to be used not only as a drink, but also as raw material for the cosmetics, nutraceutical, and pharmaceutical industries (Heck and Mejia, 2007;Bracesco et al, 2011;Berté et al, 2014;Souza et al, 2015;Cardoso Junior and Morand, 2016). Thus, changes are necessary in agronomic research to obtain a highquality raw material through breeding programs, variety selection, as well as improved production strategies in efficient systems that ensure the best chemical composition, thereby, optimizing its biological activities (Cardoso Junior and Morand, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Yerba mate: cultivation systems, processing and chemical composition. A review

Croge

Cuquel

Matumoto‐Pintro

2021

Sci. agric. (Piracicaba, Braz.)

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The unique chemical composition of yerba mate and its functionalities suggest that it needs to be explored for its innovation potential. New uses may boost consumption, surpassing the traditional consumption barrier, and making yerba mate accessible on a global level. Thus, to highlight the importance of yerba mate as a potential source of agro-economic resources, we present a review on its botanical, ecological, agronomic, and industrial aspects, along with information on the biochemical composition of this species and its biological activity.

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Section: Agronomic Aspects -Cropping Systemsmentioning

confidence: 99%

Section: Processing and Usesmentioning

confidence: 99%

Section: Processing and Usesmentioning

confidence: 99%

Section: Processing and Usesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Yerba mate: cultivation systems, processing and chemical composition. A review

Croge

Cuquel

Matumoto‐Pintro

2021

Sci. agric. (Piracicaba, Braz.)

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Effects of an alternative bleaching method for yerba mate leaves on total phenolic content: evaluation and prediction with soft‐computing approaches

et al. 2022

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BACKGROUND The effects of an alternative bleaching method on the total phenolic content (TPC) and antioxidant activity (AA) of yerba mate extracts were evaluated. Traditional bleaching (‘zapeco’) was compared with submerging the leaves in water followed by a hot air oven‐drying process. Seven different approaches, i.e. linear model (LM), response surface model (RSM), Mamdani, Larsen, adaptive neuro‐fuzzy inference system (ANFIS) with the product (Prod) and the minimum (Min) operators, and ANFIS with automatically membership functions (Auto), were employed to compare the TPC of yerba mate extracts based on drying temperature and AA assays. RESULTS The results showed that if leaves were bleached followed by drying at higher temperatures, we obtained higher AA and TPC values. For submerging bleaching treatment, RSM model delivered the best accuracy measures with a mean absolute error (MAE), average absolute percentage error (MAPE), and mean squared error (MSE) of 0.128, 0.006, and 0.028, respectively. The ANFIS Auto model was the best for traditional bleaching treatment, with MAE, MAPE, and MSE of 0.490, 0.013, and 0.612, respectively. CONCLUSION The results suggest a second‐order linear relation between drying temperature, AA assays to TPC, and a high level of relation complexity of drying temperature, AA assays, and TPC. The evaluated soft‐computing approaches have the excellent ability to estimate TPC from bleached leaves. © 2022 Society of Chemical Industry.

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