Attempt to Classify the Yerba Mate According to the Country of Origin Based on Color Parameters

Authors

  • P. Dmowski Gdynia Maritime University, Department of Commodity and Quality Sciences, ul. Morska 81-87, 81-225 Gdynia, Poland
  • N. Kłopotek Gdynia Maritime University, Department of Commodity and Quality Sciences, ul. Morska 81-87, 81-225 Gdynia, Poland

Keywords:

yerba mate, color parameters, identification, parametry barwy, identyfikacja

Abstract

Infusions prepared from yerba mate are good sources of antioxidants, especially polyphenols in the diet. The aim of this work is to evaluate the color parameters of the yerba mate leaves in order to identify the samples of yerba mate grown and processed in different regions of Argentina, Brazil and Paraguay. Significant differences were observed for most color parameters, indicating the possibility to classify the yerba mate samples by statistical analysis. The results indicated that the country of origin, as well as the brand, among Argentinian samples of yerba mate had a significant effect on color parameters (CIEL*a*b*). However, the most significant differences were detected between yerba mate from Brazil and samples from other countries.

References

Anesini, C., Turner, S., Cogoi, L., Filip, R., 2012, Research note. Study of the Participation of Caffeine and Polyphenols on the Overall Antioxidant Activity of Mate (Ilex Paraguariensis), LWT – Food Science and Technology, 45, pp. 299–304.

[2] Boaventura, B.C.B, da Silva, E.L., Liu, R.H., Schwinden-Prudencio, E., Di Pietro, P.F., Minuzzi Becker, A., Dias de Mello Castanho Amboni, R., 2015, Effect of Yerba Mate (Ilex Paraguariensis A. St. Hil.) Infusion Obtained by freeze Concentration Technology on Antioxidant Status of Healthy Individuals, LWT – Food Science and Technology, 62, pp. 948–954.

[3] Cardozo Junior, E.C., Morand, Ch., 2016, Interest of Mate (Ilex paraguariensis A. St. Hil.) as a New Natural Functional Food to Preserve Human Cardiovascular Health – A Review, Journal of Functional Foods, 21, pp. 440–454.

[4] Dmowski, P., Kłopotek, N., 2016, Sensory Characterization of Ilex Paraguariensis Beverages, Food Quality Evaluation, Wyd. Naukowe Intytutu Technologii Eksploatacji-PIB, pp. 21–30.

[5] Frizon, C.N.T., Oliveira, G.A., Perussello, C.A., Peralta-Zamora, P.G., Camlofski, A.M.O., Rossa, Ü.B., Hoffmann-Ribani, R., 2015, Determination of Total Phenolic Compounds in Yerba Mate (Ilex Paraguariensis) Combining Near Infrared Spectroscopy (NIR) and Multivariate Analysis, LWT – Food Science and Technology, 60, pp. 795–801.

[6] Gonzalez de Mejia, E., Soo Song, Y., Heck, C.I., Ramirez-Mares, M.V., 2016, Yerba mate tea (Ilex paraguariensis): Phenolics, Antioxidant Capacity and in Vitro Inhibition of Colon Cancer Cell Proliferation, Journal of Functional Foods, 2, pp. 23–34.

[7] Heras-Roger, J., Díaz-Romero, C., Darias-Martín, J., 2016, A Comprehensive Study of Red Wine Properties According to Variety, Food Chemistry, 196, pp. 1224–1231.

[8] Korifi, R., Le Dréau, Y., Antinelli, J.F., Valls, R., Dupuy, N., 2013, CIEL*a*b* Color Space Predictive Models for Colorimetry Devices – Analysis of Perfume Quality, Talanta, 104, p. 58–66.

[9] Linck, V., Manzali de Sá, I., Elisabetsky, E., 2015, Information. Yerba Mate or Paraguay Tea, Chinese Herbal Medicines (CHM), 6(3), pp. 235–254.

[10] Luykx, D., van Ruth, S.M., 2008, An Overview of Analytical Methods for Determining the Geographical Origin of Food Products, Food Chemistry, 107, pp. 897–911.

[11] Marcelo, M.C.A., Martins, C.A., Pozebon, D., Dressler, V.L., Ferrão, M.F., 2014, Classification of Yerba Mate (Ilex paraguariensis) According to the Country of Origin Based on Element Concentrations, Microchemical Journal, 117, pp. 164–171.

[12] Márquez, V., Martínez, N., Guerra, M., Fariña, L., Boido, E., Dellacassa, E., 2013, Characterization of Aroma-impact Compounds in Yerba Mate (Ilex paraguariensis) Using GC-olfactometry and GC-MS, Food Research International, 53, pp. 808–815.

[13] Pawlak-Lemańska, K., Zarzycka, O., Gliszczyńska-Świgło, A., Tyrakowska, B., 2016, Yerba Mate, Black and Green Tea Infusions. Compersion of their Alkaloid Content and Antioxidant Activity, Polish Journal of Commodity Science, 1(46), pp. 106–114.

[14] Pérez-Magariño, S., González-Sanjosé, M.L., 2013, Application of Absorbance Values Used in Wineries for Estimating CIELAB Parameters in Red Wines, Food Chemistry, 81, pp. 301–306.

[15] Rój, A., Przybyłowski, P., Pietrusińska, E., 2016, Wpływ mineralizacji wody na ekstrakcję substancji aktywnych w naparach yerba mate, Food Quality Evaluation, Wyd. Naukowe Intytutu Technologii Eksploatacji-PIB, pp. 11–21.

Remove [1] Anesini, C., Turner, S., Cogoi, L., Filip, R., 2012, Research note. Study of the Participation of Caffeine and Polyphenols on the Overall Antioxidant Activity of Mate (Ilex Paraguariensis), LWT – Food Science and Technology, 45, pp. 299–304.

[2] Boaventura, B.C.B, da Silva, E.L., Liu, R.H., Schwinden-Prudencio, E., Di Pietro, P.F., Minuzzi Becker, A., Dias de Mello Castanho Amboni, R., 2015, Effect of Yerba Mate (Ilex Paraguariensis A. St. Hil.) Infusion Obtained by freeze Concentration Technology on Antioxidant Status of Healthy Individuals, LWT – Food Science and Technology, 62, pp. 948–954.

[3] Cardozo Junior, E.C., Morand, Ch., 2016, Interest of Mate (Ilex paraguariensis A. St. Hil.) as a New Natural Functional Food to Preserve Human Cardiovascular Health – A Review, Journal of Functional Foods, 21, pp. 440–454.

[4] Dmowski, P., Kłopotek, N., 2016, Sensory Characterization of Ilex Paraguariensis Beverages, Food Quality Evaluation, Wyd. Naukowe Intytutu Technologii Eksploatacji-PIB, pp. 21–30.

[5] Frizon, C.N.T., Oliveira, G.A., Perussello, C.A., Peralta-Zamora, P.G., Camlofski, A.M.O., Rossa, Ü.B., Hoffmann-Ribani, R., 2015, Determination of Total Phenolic Compounds in Yerba Mate (Ilex Paraguariensis) Combining Near Infrared Spectroscopy (NIR) and Multivariate Analysis, LWT – Food Science and Technology, 60, pp. 795–801.

[6] Gonzalez de Mejia, E., Soo Song, Y., Heck, C.I., Ramirez-Mares, M.V., 2016, Yerba mate tea (Ilex paraguariensis): Phenolics, Antioxidant Capacity and in Vitro Inhibition of Colon Cancer Cell Proliferation, Journal of Functional Foods, 2, pp. 23–34.

[7] Heras-Roger, J., Díaz-Romero, C., Darias-Martín, J., 2016, A Comprehensive Study of Red Wine Properties According to Variety, Food Chemistry, 196, pp. 1224–1231.

[8] Korifi, R., Le Dréau, Y., Antinelli, J.F., Valls, R., Dupuy, N., 2013, CIEL*a*b* Color Space Predictive Models for Colorimetry Devices – Analysis of Perfume Quality, Talanta, 104, p. 58–66.

[9] Linck, V., Manzali de Sá, I., Elisabetsky, E., 2015, Information. Yerba Mate or Paraguay Tea, Chinese Herbal Medicines (CHM), 6(3), pp. 235–254.

[10] Luykx, D., van Ruth, S.M., 2008, An Overview of Analytical Methods for Determining the Geographical Origin of Food Products, Food Chemistry, 107, pp. 897–911.

[11] Marcelo, M.C.A., Martins, C.A., Pozebon, D., Dressler, V.L., Ferrão, M.F., 2014, Classification of Yerba Mate (Ilex paraguariensis) According to the Country of Origin Based on Element Concentrations, Microchemical Journal, 117, pp. 164–171.

[12] Márquez, V., Martínez, N., Guerra, M., Fariña, L., Boido, E., Dellacassa, E., 2013, Characterization of Aroma-impact Compounds in Yerba Mate (Ilex paraguariensis) Using GC-olfactometry and GC-MS, Food Research International, 53, pp. 808–815.

[13] Pawlak-Lemańska, K., Zarzycka, O., Gliszczyńska-Świgło, A., Tyrakowska, B., 2016, Yerba Mate, Black and Green Tea Infusions. Compersion of their Alkaloid Content and Antioxidant Activity, Polish Journal of Commodity Science, 1(46), pp. 106–114.

[14] Pérez-Magariño, S., González-Sanjosé, M.L., 2013, Application of Absorbance Values Used in Wineries for Estimating CIELAB Parameters in Red Wines, Food Chemistry, 81, pp. 301–306.

[15] Rój, A., Przybyłowski, P., Pietrusińska, E., 2016, Wpływ mineralizacji wody na ekstrakcję substancji aktywnych w naparach yerba mate, Food Quality Evaluation, Wyd. Naukowe Intytutu Technologii Eksploatacji-PIB, pp. 11–21.

Downloads

Published

2017-04-30

How to Cite

Dmowski, P., & Kłopotek, N. (2017). Attempt to Classify the Yerba Mate According to the Country of Origin Based on Color Parameters. Scientific Journal of Gdynia Maritime University, (101), 22–32. Retrieved from https://sjgmu.umg.edu.pl/index.php/sjgmu/article/view/167

Issue

No. 101 (2017)

Section

Articles

License

Copyright (c) 2017 The Author(s)

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors retain the copyright to their work, licensing it under the Creative Commons Attribution License Attribution 4.0 International licence (CC BY 4.0) which allows articles to be re-used and re-distributed without restriction, as long as the original work is correctly cited. The author retains unlimited copyright and publishing rights.