Search results
1 – 1 of 1Cleomara Salete Lewinski, Itamar Luís Gonçalves, Ana Cláudia Piovezan Borges, Nessana Dartora, Lauro Mera de Souza and Alice Teresa Valduga
– 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.
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.
Details