Effects of different drying methods on the chemical, nutritional and colour of yerba mate (Ilex paraguariensis) leaves

Jessica De Cassia Tomasi; Gabriel Goetten de Lima; Ivar Wendling; Cristiane Vieira Helm; Fabricio Augusto Hansel; Rossana Catie Bueno de Godoy; Renata Grunennvaldt; Tamires Oliveira de Melo; M M Tomazzoli; Cicero Deschamps

doi:10.1515/ijfe-2020-0312

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Effects of different drying methods on the chemical, nutritional and colour of yerba mate (Ilex paraguariensis) leaves

Journal article

Peer reviewed

Effects of different drying methods on the chemical, nutritional and colour of yerba mate (Ilex paraguariensis) leaves

Jessica De Cassia Tomasi, Gabriel Goetten de Lima, Ivar Wendling, Cristiane Vieira Helm, Fabricio Augusto Hansel, Rossana Catie Bueno de Godoy, Renata Grunennvaldt, Tamires Oliveira de Melo, M M Tomazzoli and Cicero Deschamps

International Journal of Food Engineering, Vol.17(7), pp.551-560

2021

DOI: https://doi.org/10.1515/ijfe-2020-0312

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Abstract

caffeine

caffeoylquinic acids

HPLC

protein

total phenolic compounds

yerba mate

This work investigates the effect of different drying processes on chemical, nutritional and leaves colour characteristics for Ilex paraguariensis leaves. These processes were composed of typical drying techniques (roasting + rotary dryer and roasting + conveyor dryer), and cutting-edge techniques (microwave oven [MW], freeze-drying (FD) and oven dryer [OD]). The MW can be an alternative technique, this is because the content of phenolic compounds (77 mg/g), antioxidant capacity (DPPH and ABTS) (∼370 and ∼1040 μM TE/g), methylxanthines and caffeoylquinic acids (2–4 mg/g) were similar, and sometimes higher, to the conventional drying processes. Leaves dried with MW also exhibited satisfactory nutritional analysis for protein (16.4%), dietary fibre (52.3%), ash (6.4%), lipid (6.1%) and moisture (5.7%), implying that yerba mate is a potential source of fibre and protein. Furthermore, the MW preserved leaves green colour (high and low scores of b* and a*, respectively).

Details

Title: Effects of different drying methods on the chemical, nutritional and colour of yerba mate (Ilex paraguariensis) leaves
Authors: Jessica De Cassia Tomasi (Author) - Universidade Federal do Paraná
Gabriel Goetten de Lima (Author) - Universidade Federal do Paraná
Ivar Wendling (Author) - National Centre of Forestry Research
Cristiane Vieira Helm (Author)
Fabricio Augusto Hansel (Author) - National Centre of Forestry Research
Rossana Catie Bueno de Godoy (Author) - National Centre of Forestry Research
Renata Grunennvaldt (Author) - University of the Sunshine Coast, Queensland, School of Science and Engineering - Legacy
Tamires Oliveira de Melo (Author) - Universidade Federal do Paraná
M M Tomazzoli (Author) - Universidade Federal do Paraná
Cicero Deschamps (Author) - Universidade Federal do Paraná
Publication details: International Journal of Food Engineering, Vol.17(7), pp.551-560
Publisher: Walter de Gruyter GmbH
DOI: 10.1515/ijfe-2020-0312
ISSN: 1556-3758
Organisation Unit: School of Science and Engineering - Legacy; School of Science, Technology and Engineering; University of the Sunshine Coast, Queensland
Language: English
Record Identifier: 99526507102621
Output Type: Journal article

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Collaboration types: Domestic collaboration; International collaboration
Web Of Science research areas: Food Science & Technology

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