Effect of the mild temperature and traditional treatments on residual peroxidase activity, color, and chlorophyll content on storage of mate (Ilex paraguariensis) tea.

The green coloring is the first characteristic in mate tea (chimarrão). Mate producers perform the sapeco process by rapidly passing the leaves through flames. It has been proven that this procedure leads to high energy consumption and also to excessive exposure of the raw material to heat.

Phenolic acids and methylxanthines composition and antioxidant properties of mate (Ilex paraguariensis) residue.

Unlabelled: Ilex paraguariensis is known to contain compounds with antioxidant properties, such as phenolic acids, and its stimulant properties are attributed to methylxanthines, such as caffeine. The aims of this study were to evaluate the phenolic, methylxanthinic, and tannin composition of a mate residue (mate powder), to compare the quali-quantitative phenolic composition and the antioxidant potential of extracts obtained from distinct solvent systems. Among the extracts prepared with different solvents, the 80% methanol extract showed the highest total polyphenol content (11.

Occurrence of polycyclic aromatic hydrocarbons throughout the processing stages of erva-mate (Ilex paraguariensis).

The presence of polycyclic aromatic hydrocarbons (PAHs) in mate (Ilex paraguariensis) is believed to be due to the degradation of mate compounds and the burning of wood during the "sapeco" (rapid drying process) and the final drying steps, which are the most important processing stages in mate production. Due to the high toxicity of these compounds, studies on their presence in mate are extremely important. The aim of this study was to evaluate PAH levels in mate throughout the processing stages of its production.

Microstructure, nutrient composition and antioxidant capacity of king palm flour: a new potential source of dietary fibre.

The objective of this research was to evaluate the chemical composition, microstructure, and antioxidant capacity of king palm flour obtained from residues from organic king palm (Archontophoenix alexandrae) processing. King palm flour exhibited high levels of dietary fibre (70.85%) and total ash (3.

Chemical characterization of candy made of Erva-Mate (Ilex paraguariensis A. St. Hil.) residue.

The aim of this work was to evaluate the chemical properties of the residues from erva-mate processing and also to determine the candy-making performance with addition of residues from erva-mate on consumers' acceptance and purchase intent of this new product. The candies containing different amounts of mate powder were evaluated through overall acceptability test and purchase intent. Mate powder showed high contents of dietary fiber, total ash, and total polyphenols.