Physico-chemical composition of mate, before and after simulation of mate

• Autor(a) principal: Braghini, Francieli
• Data de Publicação: 2014
• Outros Autores: de Carli, Caroline Giane, Bonsaglia, Barbara, Silveira Junior, José Francisco dos Santos, de Oliveira, Débora Francielly, Tramujas, Janaína, Tonial, Ivane Benedetti
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Pesquisa Agropecuária Gaúcha (Online)
• Texto Completo: http://revistapag.agricultura.rs.gov.br/ojs/index.php/revistapag/article/view/63
• topic: Ilex paraguariensis; Quality nutritional; Soiling; Ilex paraguariensis; Qualidade nutricional; Sujidades

The mate, product of infusion of the mate leaves as part of the diet and customs, mainly of the South Brazil consumers. That's because the drink features sensory individuals characteristics andbenefit of their consumers health, such as anti-inflammatory properties, therapeutic, rheumatic, stimulant and diuretic, among others. Aiming to contribute information on the nutritionalcharacteristics of mate, were performed physico-chemical analyzes on different product samples before and after the mate simulation. With the intention of check the physical safety of mate analyzed, there was also microscopic analysis of the natural samples. The results of mate after mate simulation  showed that the proteins, minerals, lipids, sugars and caffeine contained in the product, could be ingested by consumers drink at rates ranging from 4.44% to 87.21% depending on the parameter measured. Moreover, microscopic analysis revealed fragments of insects in 60% of samples. Implying the need for better quality control during processing and beneficiation of mate.