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Effects of UV light on the physic-chemical properties of yerba-mate

Cleomara Salete Lewinski (Universidade Regional Integrada do Alto Uruguai e das Missões, Erechim, Brazil)
Itamar Luís Gonçalves (Universidade Regional Integrada do Alto Uruguai e das Missões, Erechim, Brazil)
Ana Cláudia Piovezan Borges (Universidade Regional Integrada do Alto Uruguai e das Missões, Erechim, Brazil)
Nessana Dartora (Universidade Federal do Paraná, Curitiba, Brazil)
Lauro Mera de Souza (Universidade Federal do Paraná, Curitiba, Brazil)
Alice Teresa Valduga (Universidade Regional Integrada do Alto Uruguai e das Missões, Erechim, Brazil)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 9 March 2015

Abstract

Purpose

The aim of this paper is to evaluate the effects of ultraviolet (UV) light on the color, secondary metabolites and sensory acceptance of processed yerba-mate.

Design/methodology/approach

Samples were exposed to UV light for 72 hours. The colorimetric coordinates (L*, a* and b*) were analyzed every 6 hours, while secondary metabolites and sensory acceptance were assessed at the beginning and at the end of the experiment. Methylxanthines and phenolic compounds were quantified by ultra performance liquid chromatography photodiode array detectors and vegetable pigments by UV/visible spectrophotometry.

Findings

Decreases in methylxanthines, rutin and isomers of chlorogenic acids were found, along with an increase in isomers of dicaffeoylquinic acids. The product showed less sensory acceptance compared to the control. These results show that UV light treatment of yerba-mate accelerates the maturation process.

Practical implications

UV light can be used in yerba-mate maturation with a reduction time and can ensure microbiological safety with small changes in its phytochemical profile.

Originality/value

This paper is the first report of a novel strategy to investigate the yerba-mate maturation using UV light.

Keywords

Citation

Lewinski, C.S., Gonçalves, I.L., Piovezan Borges, A.C., Dartora, N., de Souza, L.M. and Valduga, A.T. (2015), "Effects of UV light on the physic-chemical properties of yerba-mate", Nutrition & Food Science, Vol. 45 No. 2, pp. 221-228. https://doi.org/10.1108/NFS-07-2014-0065

Publisher

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Emerald Group Publishing Limited

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