Cytotoxic / antioxidant activity and sensorial acceptance of yerba-mate development by oxidation process
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/26033 |
Resumo: | Yerba-mate (Ilex paraguariensis St. Hil.) is a native species of South America, and its dried leaves are consumed mainly as a beverage. Its phytochemical profile includes phenolic compounds consisting of secondary metabolites with antioxidant activities. Current research optimizes conditions of yerba-mate leaves oxidation, evaluates the sensory acceptance and assesses the in vivo antioxidant activity of the oxidized product. The variables incubation chamber humidity and age of leaves were optimized within the yerba-mate leaves oxidative process by a 22 factorial design. The sensory acceptance and the antioxidant activity of yerba-mate extracts, oxidized by the yeast Saccharomyces cerevisiae exposed to hydrogen peroxide, were assessed. The variables chamber humidity and age of leaves affected the colorimetric coordinates L* and b* during the oxidative process, and validated empirical models. The minimum concentration of beverage-type yerba-mate extract which was able to enhance the cell survival of S. cerevisiae was 150 μg×mL-1, whilst rate for oxidized product reached 1,200 μg×mL-1. Extracts from the two processing forms increased the cell survival in S. cerevisiae exposed to 5 mM hydrogen peroxide. The sensory acceptance of oxidized product did not differ significantly when compared to control. The antioxidant activity of yerba-mate extracts should be exploited for the development of new products. |
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Acta scientiarum. Technology (Online) |
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Cytotoxic / antioxidant activity and sensorial acceptance of yerba-mate development by oxidation processoxidized yerba-mateantioxidant activityorganoleptic proprietiesYerba-mate (Ilex paraguariensis St. Hil.) is a native species of South America, and its dried leaves are consumed mainly as a beverage. Its phytochemical profile includes phenolic compounds consisting of secondary metabolites with antioxidant activities. Current research optimizes conditions of yerba-mate leaves oxidation, evaluates the sensory acceptance and assesses the in vivo antioxidant activity of the oxidized product. The variables incubation chamber humidity and age of leaves were optimized within the yerba-mate leaves oxidative process by a 22 factorial design. The sensory acceptance and the antioxidant activity of yerba-mate extracts, oxidized by the yeast Saccharomyces cerevisiae exposed to hydrogen peroxide, were assessed. The variables chamber humidity and age of leaves affected the colorimetric coordinates L* and b* during the oxidative process, and validated empirical models. The minimum concentration of beverage-type yerba-mate extract which was able to enhance the cell survival of S. cerevisiae was 150 μg×mL-1, whilst rate for oxidized product reached 1,200 μg×mL-1. Extracts from the two processing forms increased the cell survival in S. cerevisiae exposed to 5 mM hydrogen peroxide. The sensory acceptance of oxidized product did not differ significantly when compared to control. The antioxidant activity of yerba-mate extracts should be exploited for the development of new products. Universidade Estadual De Maringá2016-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/2603310.4025/actascitechnol.v38i1.26033Acta Scientiarum. Technology; Vol 38 No 1 (2016); 115-121Acta Scientiarum. Technology; v. 38 n. 1 (2016); 115-1211806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/26033/pdf_138Valduga, Alice TeresaGonçalves, Itamar LuísBorges, Ana Cláudia PiovezanMielniczki-Pereira, Albanin AparecidaPicolo, Ana Paulainfo:eu-repo/semantics/openAccess2016-01-26T17:26:14Zoai:periodicos.uem.br/ojs:article/26033Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2016-01-26T17:26:14Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Cytotoxic / antioxidant activity and sensorial acceptance of yerba-mate development by oxidation process |
title |
Cytotoxic / antioxidant activity and sensorial acceptance of yerba-mate development by oxidation process |
spellingShingle |
Cytotoxic / antioxidant activity and sensorial acceptance of yerba-mate development by oxidation process Valduga, Alice Teresa oxidized yerba-mate antioxidant activity organoleptic proprieties |
title_short |
Cytotoxic / antioxidant activity and sensorial acceptance of yerba-mate development by oxidation process |
title_full |
Cytotoxic / antioxidant activity and sensorial acceptance of yerba-mate development by oxidation process |
title_fullStr |
Cytotoxic / antioxidant activity and sensorial acceptance of yerba-mate development by oxidation process |
title_full_unstemmed |
Cytotoxic / antioxidant activity and sensorial acceptance of yerba-mate development by oxidation process |
title_sort |
Cytotoxic / antioxidant activity and sensorial acceptance of yerba-mate development by oxidation process |
author |
Valduga, Alice Teresa |
author_facet |
Valduga, Alice Teresa Gonçalves, Itamar Luís Borges, Ana Cláudia Piovezan Mielniczki-Pereira, Albanin Aparecida Picolo, Ana Paula |
author_role |
author |
author2 |
Gonçalves, Itamar Luís Borges, Ana Cláudia Piovezan Mielniczki-Pereira, Albanin Aparecida Picolo, Ana Paula |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Valduga, Alice Teresa Gonçalves, Itamar Luís Borges, Ana Cláudia Piovezan Mielniczki-Pereira, Albanin Aparecida Picolo, Ana Paula |
dc.subject.por.fl_str_mv |
oxidized yerba-mate antioxidant activity organoleptic proprieties |
topic |
oxidized yerba-mate antioxidant activity organoleptic proprieties |
description |
Yerba-mate (Ilex paraguariensis St. Hil.) is a native species of South America, and its dried leaves are consumed mainly as a beverage. Its phytochemical profile includes phenolic compounds consisting of secondary metabolites with antioxidant activities. Current research optimizes conditions of yerba-mate leaves oxidation, evaluates the sensory acceptance and assesses the in vivo antioxidant activity of the oxidized product. The variables incubation chamber humidity and age of leaves were optimized within the yerba-mate leaves oxidative process by a 22 factorial design. The sensory acceptance and the antioxidant activity of yerba-mate extracts, oxidized by the yeast Saccharomyces cerevisiae exposed to hydrogen peroxide, were assessed. The variables chamber humidity and age of leaves affected the colorimetric coordinates L* and b* during the oxidative process, and validated empirical models. The minimum concentration of beverage-type yerba-mate extract which was able to enhance the cell survival of S. cerevisiae was 150 μg×mL-1, whilst rate for oxidized product reached 1,200 μg×mL-1. Extracts from the two processing forms increased the cell survival in S. cerevisiae exposed to 5 mM hydrogen peroxide. The sensory acceptance of oxidized product did not differ significantly when compared to control. The antioxidant activity of yerba-mate extracts should be exploited for the development of new products. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/26033 10.4025/actascitechnol.v38i1.26033 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/26033 |
identifier_str_mv |
10.4025/actascitechnol.v38i1.26033 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/26033/pdf_138 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 38 No 1 (2016); 115-121 Acta Scientiarum. Technology; v. 38 n. 1 (2016); 115-121 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315335484014592 |