03805nab a2200325 i 4500003000900000005001700009008004100026040001800067072001400085072000800099100002800107100003500135100002800170100001800198100002500216100003500241100003200276100002000308245011000328500007900438520122400517520139101741650000903132650001003141650002903151650002403180650001503204773018203219856007803401BR-BrBNA20260506135041.0260506b2020    bl.qr|pooa||| 00| 0 eng |  aBR-BrBNAbeng  aQ02b2140  aQ04  aDuarte, Manoela Mendes   aTomasi, Jéssica de Cássia   aHelm, Cristiane Vieira   aAmano, Erika   aLazzarotto, Marcelo   aGodoy, Rossana Catie Bueno de   aNogueira, Antônio Carlos   aWendling, Ivar   aCaffeinated and decaffeinated mate tea: Effect of toasting on bioactive compounds and consumer acceptance  a

Publicação online;  27 ref.; 3 illus.; 4 tables;  Summaries (En, Pt)  a


ABSTRACT:    We analyzed the influence of toasting yerba mate on bioactive compounds contents in different genotypes and the consumer acceptance of caffeinated and decaffeinated mate teas. The influence of toasting was studied using 11 genotypes and a control sample, determining the antioxidant capacity, total phenolic compounds, methylxanthines and caffeoylquinic acids before and after toasting. In the acceptance tests, five decaffeinated and six caffeinated teas and two control samples (commercial products) were evaluated separately by 110 consumers. The toasting process reduced the levels of teas bioactive compounds, as well as differences between genotypes were found. After toasting, EC49 and EC37 showed the highest caffeine levels, while EC29 and EC51 presented the lowest levels. In relation to mate tea acceptance, the decaffeinated genotypes EC29 and EC51 performed well, and EC43 and EC33 stood out among the caffeinated ones. In both cases, the genotypes were equal or superior to commercial products. In general, decaffeinated teas were more accepted than caffeinated ones.  


Key words:      antioxidant capacity; caffeoylquinic acids; Ilex paraguariensis; methylxanthines; phenolic compounds  a


RESUMO:     O estudo objetivou analisar a influência da tosta da erva-mate nos teores de compostos bioativos de diferentes genótipos e a aceitação por consumidores de chá mate cafeinados e descafeinado. A influência da tosta foi estudada a partir de 11 genótipos e uma amostra controle, determinando-se a capacidade antioxidante, compostos fenólicos totais, metilxantinas e ácidos cafeoilquínicos, antes e após a tosta. Nos testes de aceitação foram avaliados cinco chás descafeinados e seis cafeinados, separadamente, e duas amostras controle (produtos comerciais), provadas por 110 consumidores. O processo de tosta influenciou negativamente nos teores de compostos bioativos dos chás, bem como houve diferença entre os genótipos. Para cafeína, EC49 e EC37 apresentaram os maiores teores, enquanto EC29 e EC51 os menores, ambos após a tosta. Com relação a aceitação do chá mate, os genótipos descafeinados EC29 e EC51 tiveram bom desempenho e, dentre os cafeinados destacaram-se  EC43  e  EC33.  Em  ambos  os  casos,  os  genótipos  foram  iguais  ou  superiores  aos  produtos  comerciais.  De  maneira geral, os chás descafeinados tiveram melhor aceitação do que os chás cafeinados. 


 Palavras-chave:     capacidade antioxidante; ácidos cafeoilquínicos; Ilex paraguariensis; metilxantinas; compostos fenólicos  aMATE  aCHÁ  aCOMPOSIÇÃO QUÍMICA  aCOMPOSTO FENÓLICO  aCONSUMIDOR0 04656dRecife-PE Universidade Federal Rural de Pernambuco 2006o2026-1793tRevista Brasileira de Ciências Agrárias (Brazil)x1981-1160gv. 15(3) p. 1-10; (2020)wBR2026000549  uhttp://www.agraria.pro.br/ojs32/index.php/RBCA/article/view/v15i3a8513/50