Effect of Processing on the Nutritional Quality of Ilex paraguariensis

Autores
Ramirez, Maria Rosana; Mohamad, Leandro; Alarcon Segovia, Lilian Celeste; Rintoul, Ignacio
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Ilex paraguariensis A.St.-Hil. (IP) is a South American plant. IP-dried leaves have been consumed in the form of infusion by indigenous peoples since pre-Hispanic times. In recent years, IP has gained many beverage markets and new ways of consumption, reaching the category of a global consumer product. A side consequence is the increase in IP crops for the specification of human consumption. This situation is the driving force for the investigation of new uses of IP, including feed supplements for livestock and functional food for human consumption. A deep understanding of the influence of processing on the nutritional value of IP is crucial for the development of these alternative products. It is known that the quality and quantity of nutritional compounds occurring in IP depend on the origin, plant condition, and harvest time. However, the effects of the drying method of the leaves and the ageing time of dried leaves on the final IP products deserve further investigation. The present work presents the variation of the nutritional, digestibility, energy, and mineral assets of IP submitted to three different processes: open-air dried and crushed; dried under direct fire and grounded; and dried under direct fire, grounded, and aged for 6 months under controlled conditions. The presence of agrochemical residues and antinutritional factors were also studied. Processing widely influenced the nutritional and digestibility assets of IP leaves. The inorganic content (K, Mg, Ca, P, Zn, B and Fe) significantly varied among leaves treated using different processes. IP samples dried in open air resulted in the highest % of crude protein, Mg, K, S, and Mn. IP samples dried under direct fire resulted in the highest % of carbohydrates and Fe. IP samples dried under direct fire and aged for 6 months resulted in the highest % of digestible matter, Ca, P, Zn, and B. The results also showed quality protein levels between 10.03 and 19.06% of dry matter. The digestibility values showed that IP leaves are suitable for human functional foods and for enriched supplements for livestock feeds. No traces of agrochemicals or antinutritional factors were found.
Fil: Ramirez, Maria Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mohamad, Leandro. No especifíca;
Fil: Alarcon Segovia, Lilian Celeste. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Matemática Aplicada del Litoral. Universidad Nacional del Litoral. Instituto de Matemática Aplicada del Litoral; Argentina
Fil: Rintoul, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Materia
DIGESTIBILITY
NUTRITIONAL COMPOSITION
YERBA MATE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/214418
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/214418
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of Processing on the Nutritional Quality of Ilex paraguariensisRamirez, Maria RosanaMohamad, LeandroAlarcon Segovia, Lilian CelesteRintoul, IgnacioDIGESTIBILITYNUTRITIONAL COMPOSITIONYERBA MATEhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2Ilex paraguariensis A.St.-Hil. (IP) is a South American plant. IP-dried leaves have been consumed in the form of infusion by indigenous peoples since pre-Hispanic times. In recent years, IP has gained many beverage markets and new ways of consumption, reaching the category of a global consumer product. A side consequence is the increase in IP crops for the specification of human consumption. This situation is the driving force for the investigation of new uses of IP, including feed supplements for livestock and functional food for human consumption. A deep understanding of the influence of processing on the nutritional value of IP is crucial for the development of these alternative products. It is known that the quality and quantity of nutritional compounds occurring in IP depend on the origin, plant condition, and harvest time. However, the effects of the drying method of the leaves and the ageing time of dried leaves on the final IP products deserve further investigation. The present work presents the variation of the nutritional, digestibility, energy, and mineral assets of IP submitted to three different processes: open-air dried and crushed; dried under direct fire and grounded; and dried under direct fire, grounded, and aged for 6 months under controlled conditions. The presence of agrochemical residues and antinutritional factors were also studied. Processing widely influenced the nutritional and digestibility assets of IP leaves. The inorganic content (K, Mg, Ca, P, Zn, B and Fe) significantly varied among leaves treated using different processes. IP samples dried in open air resulted in the highest % of crude protein, Mg, K, S, and Mn. IP samples dried under direct fire resulted in the highest % of carbohydrates and Fe. IP samples dried under direct fire and aged for 6 months resulted in the highest % of digestible matter, Ca, P, Zn, and B. The results also showed quality protein levels between 10.03 and 19.06% of dry matter. The digestibility values showed that IP leaves are suitable for human functional foods and for enriched supplements for livestock feeds. No traces of agrochemicals or antinutritional factors were found.Fil: Ramirez, Maria Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Mohamad, Leandro. No especifíca;Fil: Alarcon Segovia, Lilian Celeste. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Matemática Aplicada del Litoral. Universidad Nacional del Litoral. Instituto de Matemática Aplicada del Litoral; ArgentinaFil: Rintoul, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaMDPI2022-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/214418Ramirez, Maria Rosana; Mohamad, Leandro; Alarcon Segovia, Lilian Celeste; Rintoul, Ignacio; Effect of Processing on the Nutritional Quality of Ilex paraguariensis; MDPI; Applied Sciences; 12; 5; 2-2022; 1-142076-3417CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2076-3417/12/5/2487info:eu-repo/semantics/altIdentifier/doi/10.3390/app12052487info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:52:14Zoai:ri.conicet.gov.ar:11336/214418instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:52:14.692CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of Processing on the Nutritional Quality of Ilex paraguariensis
title Effect of Processing on the Nutritional Quality of Ilex paraguariensis
spellingShingle Effect of Processing on the Nutritional Quality of Ilex paraguariensis
Ramirez, Maria Rosana
DIGESTIBILITY
NUTRITIONAL COMPOSITION
YERBA MATE
title_short Effect of Processing on the Nutritional Quality of Ilex paraguariensis
title_full Effect of Processing on the Nutritional Quality of Ilex paraguariensis
title_fullStr Effect of Processing on the Nutritional Quality of Ilex paraguariensis
title_full_unstemmed Effect of Processing on the Nutritional Quality of Ilex paraguariensis
title_sort Effect of Processing on the Nutritional Quality of Ilex paraguariensis
dc.creator.none.fl_str_mv Ramirez, Maria Rosana
Mohamad, Leandro
Alarcon Segovia, Lilian Celeste
Rintoul, Ignacio
author Ramirez, Maria Rosana
author_facet Ramirez, Maria Rosana
Mohamad, Leandro
Alarcon Segovia, Lilian Celeste
Rintoul, Ignacio
author_role author
author2 Mohamad, Leandro
Alarcon Segovia, Lilian Celeste
Rintoul, Ignacio
author2_role author
author
author
dc.subject.none.fl_str_mv DIGESTIBILITY
NUTRITIONAL COMPOSITION
YERBA MATE
topic DIGESTIBILITY
NUTRITIONAL COMPOSITION
YERBA MATE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Ilex paraguariensis A.St.-Hil. (IP) is a South American plant. IP-dried leaves have been consumed in the form of infusion by indigenous peoples since pre-Hispanic times. In recent years, IP has gained many beverage markets and new ways of consumption, reaching the category of a global consumer product. A side consequence is the increase in IP crops for the specification of human consumption. This situation is the driving force for the investigation of new uses of IP, including feed supplements for livestock and functional food for human consumption. A deep understanding of the influence of processing on the nutritional value of IP is crucial for the development of these alternative products. It is known that the quality and quantity of nutritional compounds occurring in IP depend on the origin, plant condition, and harvest time. However, the effects of the drying method of the leaves and the ageing time of dried leaves on the final IP products deserve further investigation. The present work presents the variation of the nutritional, digestibility, energy, and mineral assets of IP submitted to three different processes: open-air dried and crushed; dried under direct fire and grounded; and dried under direct fire, grounded, and aged for 6 months under controlled conditions. The presence of agrochemical residues and antinutritional factors were also studied. Processing widely influenced the nutritional and digestibility assets of IP leaves. The inorganic content (K, Mg, Ca, P, Zn, B and Fe) significantly varied among leaves treated using different processes. IP samples dried in open air resulted in the highest % of crude protein, Mg, K, S, and Mn. IP samples dried under direct fire resulted in the highest % of carbohydrates and Fe. IP samples dried under direct fire and aged for 6 months resulted in the highest % of digestible matter, Ca, P, Zn, and B. The results also showed quality protein levels between 10.03 and 19.06% of dry matter. The digestibility values showed that IP leaves are suitable for human functional foods and for enriched supplements for livestock feeds. No traces of agrochemicals or antinutritional factors were found.
Fil: Ramirez, Maria Rosana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mohamad, Leandro. No especifíca;
Fil: Alarcon Segovia, Lilian Celeste. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Matemática Aplicada del Litoral. Universidad Nacional del Litoral. Instituto de Matemática Aplicada del Litoral; Argentina
Fil: Rintoul, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description Ilex paraguariensis A.St.-Hil. (IP) is a South American plant. IP-dried leaves have been consumed in the form of infusion by indigenous peoples since pre-Hispanic times. In recent years, IP has gained many beverage markets and new ways of consumption, reaching the category of a global consumer product. A side consequence is the increase in IP crops for the specification of human consumption. This situation is the driving force for the investigation of new uses of IP, including feed supplements for livestock and functional food for human consumption. A deep understanding of the influence of processing on the nutritional value of IP is crucial for the development of these alternative products. It is known that the quality and quantity of nutritional compounds occurring in IP depend on the origin, plant condition, and harvest time. However, the effects of the drying method of the leaves and the ageing time of dried leaves on the final IP products deserve further investigation. The present work presents the variation of the nutritional, digestibility, energy, and mineral assets of IP submitted to three different processes: open-air dried and crushed; dried under direct fire and grounded; and dried under direct fire, grounded, and aged for 6 months under controlled conditions. The presence of agrochemical residues and antinutritional factors were also studied. Processing widely influenced the nutritional and digestibility assets of IP leaves. The inorganic content (K, Mg, Ca, P, Zn, B and Fe) significantly varied among leaves treated using different processes. IP samples dried in open air resulted in the highest % of crude protein, Mg, K, S, and Mn. IP samples dried under direct fire resulted in the highest % of carbohydrates and Fe. IP samples dried under direct fire and aged for 6 months resulted in the highest % of digestible matter, Ca, P, Zn, and B. The results also showed quality protein levels between 10.03 and 19.06% of dry matter. The digestibility values showed that IP leaves are suitable for human functional foods and for enriched supplements for livestock feeds. No traces of agrochemicals or antinutritional factors were found.
publishDate 2022
dc.date.none.fl_str_mv 2022-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/214418
Ramirez, Maria Rosana; Mohamad, Leandro; Alarcon Segovia, Lilian Celeste; Rintoul, Ignacio; Effect of Processing on the Nutritional Quality of Ilex paraguariensis; MDPI; Applied Sciences; 12; 5; 2-2022; 1-14
2076-3417
CONICET Digital
CONICET
url http://hdl.handle.net/11336/214418
identifier_str_mv Ramirez, Maria Rosana; Mohamad, Leandro; Alarcon Segovia, Lilian Celeste; Rintoul, Ignacio; Effect of Processing on the Nutritional Quality of Ilex paraguariensis; MDPI; Applied Sciences; 12; 5; 2-2022; 1-14
2076-3417
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2076-3417/12/5/2487
info:eu-repo/semantics/altIdentifier/doi/10.3390/app12052487
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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