Influence of the addition of yerba mate (Ilex paraguariensis A. St. Hil.) in powder on the physicochemical characteristics and bioactive potential of meads

Detalhes bibliográficos
Autor(a) principal: Cavanholi, Monnik Gandin
Data de Publicação: 2021
Outros Autores: Wanderley, Bruna Rafaela da Silva Monteiro, Santetti, Gabriela Soster, Amboni, Renata Dias de Mello Castanho, Fritzen-Freire, Carlise Beddin
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/17821
Resumo: Mead is an alcoholic beverage, resulting from the fermentation of honey dilution in water, in the presence of yeast. The diversification of mead can be carried by out addition of fruits and herbs. Yerba mate is a native plant of South America, being widely studied for being an excellent source of phenolic compounds and with high antioxidant capacity. Thus, the objective of this work was to evaluate the influence of addition of yerba mate powder on the physicochemical properties and on the bioactive potential of meads. For this, three formulations of mead were elaborated: (HC): control - without addition of yerba mate; (HF): with the addition of 1% yerba mate in powder leaves submitted to cold aqueous extraction; and (HQ): with the addition of 1% yerba mate in powder leaves submitted to hot aqueous extraction. Musts and meads were evaluated for physical parameters-compounds, color, content of total phenolic compounds, in vitro antioxidant capacity, and the alcohol content of the meads. The addition of yerba mate extracts contributed to increase the acidity of musts and meads. When analyzing the total solids, all after the reduction there is a decrease in fermentation, and an increase in alcohol content. The values regarding the obtainment for the content of total phenolic compounds and for the antioxidant capacity were the highest for those with yerba mate extract, both in the musts in the meads. Thus, the results obtained in this study revealed that mate is an alternative to increase the bioactive potential of mead.
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spelling Influence of the addition of yerba mate (Ilex paraguariensis A. St. Hil.) in powder on the physicochemical characteristics and bioactive potential of meadsInfluencia de la adición de yerba mate (Ilex paraguariensis A. St. Hil.) en polvo sobre las características fisicoquímicas y bioactivo potencial del hidromielInfluência da adição de erva-mate (Ilex paraguariensis A. St. Hil.) em pó nas características físico-químicas e no potencial bioativo de hidroméisMelBebidas alcoólicasFermentaçãoCapacidade antioxidanteCompostos fenólicos totais. HoneyAlcoholic beverageFermentationAntioxidant capacityTotal polyphenols.MielBebida alcohólicaFermentaciónCapacidad antioxidantePolifenoles totales.Mead is an alcoholic beverage, resulting from the fermentation of honey dilution in water, in the presence of yeast. The diversification of mead can be carried by out addition of fruits and herbs. Yerba mate is a native plant of South America, being widely studied for being an excellent source of phenolic compounds and with high antioxidant capacity. Thus, the objective of this work was to evaluate the influence of addition of yerba mate powder on the physicochemical properties and on the bioactive potential of meads. For this, three formulations of mead were elaborated: (HC): control - without addition of yerba mate; (HF): with the addition of 1% yerba mate in powder leaves submitted to cold aqueous extraction; and (HQ): with the addition of 1% yerba mate in powder leaves submitted to hot aqueous extraction. Musts and meads were evaluated for physical parameters-compounds, color, content of total phenolic compounds, in vitro antioxidant capacity, and the alcohol content of the meads. The addition of yerba mate extracts contributed to increase the acidity of musts and meads. When analyzing the total solids, all after the reduction there is a decrease in fermentation, and an increase in alcohol content. The values regarding the obtainment for the content of total phenolic compounds and for the antioxidant capacity were the highest for those with yerba mate extract, both in the musts in the meads. Thus, the results obtained in this study revealed that mate is an alternative to increase the bioactive potential of mead.El hidromiel es una bebida alcohólica, resultante de la fermentación de la miel diluida en agua, en presencia de levadura, se puede agregar hierbas y frutas. La yerba mate es una planta nativa de América del Sur, siendo ampliamente estudiada por ser una excelente fuente de compuestos fenólicos y con alta capacidad antioxidante. El objetivo de este trabajo fue evaluar la influencia de la adición de polvo de yerba mate sobre las propiedades fisicoquímicas y el potencial bioactivo de lo hidromiel. Para ello, se elaboraron tres formulaciones de hidromiel: (HC): control - sin adición de yerba mate; (HF): con la adición de 1% de yerba mate en polvo, hojas sometidas a extracción acuosa fría; y (HQ): con la adición de 1% de hojas de yerba mate en polvo sometidas a extracción acuosa en caliente. Las muestras de mostos y hidromiel se evaluaron en cuanto a parámetros fisicoquímicos, color, contenido de compuestos fenólicos totales y capacidad antioxidante in vitro. La adición de extractos de yerba mate contribuyó a incrementar la acidez de mostos e hidromiel. Todas las muestras tuvieron una caída significativa de sólidos solubles totales después de la fermentación y un aumento en el contenido de alcohol. Los valores obtenidos para el contenido de compuestos fenólicos totales y para la capacidad antioxidante fueron mayores para las muestras con extracto de yerba mate, tanto en mostos como en hidromiel. Así, los resultados obtenidos revelaron que la yerba mate se presenta como una alternativa para incrementar el potencial bioactivo del hidromiel.O hidromel é uma bebida alcoólica, resultante da fermentação de mel diluído em água, na presença de leveduras. Uma forma de diversificação da bebida é a adição de frutas e ervas. A erva-mate (Ilex paraguariensis A. St. Hil.) é uma planta nativa da América do Sul, sendo amplamente estudada por ser uma excelente fonte de compostos fenólicos e com elevada capacidade antioxidante. Assim, o objetivo deste trabalho foi avaliar a influência da adição de erva-mate em pó nas propriedades físico-químicas e no potencial bioativo de hidroméis. Para isso, foram elaboradas três formulações de hidromel: (HC): controle - sem adição de erva-mate; (HF): com adição de 1% de folhas de erva-mate em pó submetidas à extração aquosa à frio; e (HQ): com adição de 1% de folhas de erva-mate em pó submetidas à extração aquosa à quente. Avaliou-se os mostos e as amostras de hidromel quanto aos parâmetros físico-químicos, de cor, teor de compostos fenólicos totais e capacidade antioxidante in vitro. A adição dos extratos de erva-mate contribuiu para o aumento da acidez dos mostos e dos hidroméis. Todas as amostras tiveram uma queda significativa do teor de sólidos solúveis totais após a fermentação, e consequentemente um aumento do teor alcoólico. Os valores obtidos para o teor de compostos fenólicos totais e para a capacidade antioxidante foram mais elevados para as amostras com extrato de erva-mate, tanto nos mostos quanto nos hidroméis. Assim, os resultados revelaram que a erva-mate apresenta-se como uma alternativa para aumentar o potencial bioativo do hidromel.Research, Society and Development2021-07-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1782110.33448/rsd-v10i9.17821Research, Society and Development; Vol. 10 No. 9; e25010917821Research, Society and Development; Vol. 10 Núm. 9; e25010917821Research, Society and Development; v. 10 n. 9; e250109178212525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/17821/16098Copyright (c) 2021 Monnik Gandin Cavanholi; Bruna Rafaela da Silva Monteiro Wanderley; Gabriela Soster Santetti; Renata Dias de Mello Castanho Amboni; Carlise Beddin Fritzen-Freirehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCavanholi, Monnik GandinWanderley, Bruna Rafaela da Silva MonteiroSantetti, Gabriela SosterAmboni, Renata Dias de Mello CastanhoFritzen-Freire, Carlise Beddin2021-09-12T14:28:06Zoai:ojs.pkp.sfu.ca:article/17821Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:38:05.612211Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Influence of the addition of yerba mate (Ilex paraguariensis A. St. Hil.) in powder on the physicochemical characteristics and bioactive potential of meads
Influencia de la adición de yerba mate (Ilex paraguariensis A. St. Hil.) en polvo sobre las características fisicoquímicas y bioactivo potencial del hidromiel
Influência da adição de erva-mate (Ilex paraguariensis A. St. Hil.) em pó nas características físico-químicas e no potencial bioativo de hidroméis
title Influence of the addition of yerba mate (Ilex paraguariensis A. St. Hil.) in powder on the physicochemical characteristics and bioactive potential of meads
spellingShingle Influence of the addition of yerba mate (Ilex paraguariensis A. St. Hil.) in powder on the physicochemical characteristics and bioactive potential of meads
Cavanholi, Monnik Gandin
Mel
Bebidas alcoólicas
Fermentação
Capacidade antioxidante
Compostos fenólicos totais.
Honey
Alcoholic beverage
Fermentation
Antioxidant capacity
Total polyphenols.
Miel
Bebida alcohólica
Fermentación
Capacidad antioxidante
Polifenoles totales.
title_short Influence of the addition of yerba mate (Ilex paraguariensis A. St. Hil.) in powder on the physicochemical characteristics and bioactive potential of meads
title_full Influence of the addition of yerba mate (Ilex paraguariensis A. St. Hil.) in powder on the physicochemical characteristics and bioactive potential of meads
title_fullStr Influence of the addition of yerba mate (Ilex paraguariensis A. St. Hil.) in powder on the physicochemical characteristics and bioactive potential of meads
title_full_unstemmed Influence of the addition of yerba mate (Ilex paraguariensis A. St. Hil.) in powder on the physicochemical characteristics and bioactive potential of meads
title_sort Influence of the addition of yerba mate (Ilex paraguariensis A. St. Hil.) in powder on the physicochemical characteristics and bioactive potential of meads
author Cavanholi, Monnik Gandin
author_facet Cavanholi, Monnik Gandin
Wanderley, Bruna Rafaela da Silva Monteiro
Santetti, Gabriela Soster
Amboni, Renata Dias de Mello Castanho
Fritzen-Freire, Carlise Beddin
author_role author
author2 Wanderley, Bruna Rafaela da Silva Monteiro
Santetti, Gabriela Soster
Amboni, Renata Dias de Mello Castanho
Fritzen-Freire, Carlise Beddin
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Cavanholi, Monnik Gandin
Wanderley, Bruna Rafaela da Silva Monteiro
Santetti, Gabriela Soster
Amboni, Renata Dias de Mello Castanho
Fritzen-Freire, Carlise Beddin
dc.subject.por.fl_str_mv Mel
Bebidas alcoólicas
Fermentação
Capacidade antioxidante
Compostos fenólicos totais.
Honey
Alcoholic beverage
Fermentation
Antioxidant capacity
Total polyphenols.
Miel
Bebida alcohólica
Fermentación
Capacidad antioxidante
Polifenoles totales.
topic Mel
Bebidas alcoólicas
Fermentação
Capacidade antioxidante
Compostos fenólicos totais.
Honey
Alcoholic beverage
Fermentation
Antioxidant capacity
Total polyphenols.
Miel
Bebida alcohólica
Fermentación
Capacidad antioxidante
Polifenoles totales.
description Mead is an alcoholic beverage, resulting from the fermentation of honey dilution in water, in the presence of yeast. The diversification of mead can be carried by out addition of fruits and herbs. Yerba mate is a native plant of South America, being widely studied for being an excellent source of phenolic compounds and with high antioxidant capacity. Thus, the objective of this work was to evaluate the influence of addition of yerba mate powder on the physicochemical properties and on the bioactive potential of meads. For this, three formulations of mead were elaborated: (HC): control - without addition of yerba mate; (HF): with the addition of 1% yerba mate in powder leaves submitted to cold aqueous extraction; and (HQ): with the addition of 1% yerba mate in powder leaves submitted to hot aqueous extraction. Musts and meads were evaluated for physical parameters-compounds, color, content of total phenolic compounds, in vitro antioxidant capacity, and the alcohol content of the meads. The addition of yerba mate extracts contributed to increase the acidity of musts and meads. When analyzing the total solids, all after the reduction there is a decrease in fermentation, and an increase in alcohol content. The values regarding the obtainment for the content of total phenolic compounds and for the antioxidant capacity were the highest for those with yerba mate extract, both in the musts in the meads. Thus, the results obtained in this study revealed that mate is an alternative to increase the bioactive potential of mead.
publishDate 2021
dc.date.none.fl_str_mv 2021-07-25
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 https://rsdjournal.org/index.php/rsd/article/view/17821
10.33448/rsd-v10i9.17821
url https://rsdjournal.org/index.php/rsd/article/view/17821
identifier_str_mv 10.33448/rsd-v10i9.17821
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/17821/16098
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 9; e25010917821
Research, Society and Development; Vol. 10 Núm. 9; e25010917821
Research, Society and Development; v. 10 n. 9; e25010917821
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052683308236800

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