Effect of Processing on theNutritionalQuality of Ilex paraguariensis

Autores
Ramirez, Maria Rosana
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Ramirez, Maria Rosana. Instituto Universitario de Ciencias de la Salud. Fundación Barceló; Argentina.
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.
Materia
ARTICULO
ILEX PARAGUARIENSIS
NUTRICION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
Repositorio
Repositorio Institucional (Fundacion Barceló)
Institución
Fundación H. A. Barceló
OAI Identificador
oai:fbarcelo:snrd:HASH53c56f64a28e64eec831d3

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network_name_str Repositorio Institucional (Fundacion Barceló)
spelling Effect of Processing on theNutritionalQuality of Ilex paraguariensisRamirez, Maria RosanaARTICULOILEX PARAGUARIENSISNUTRICIONFil: Ramirez, Maria Rosana. Instituto Universitario de Ciencias de la Salud. Fundación Barceló; Argentina.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.Appl. Sci. 2022, 12, 2487.Mohamad, LeandroAlarcon Segovia, Lilian CelesteRintoul, Ignacio2022-02-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://repositorio.barcelo.edu.ar/greenstone/collect/snrd/index/assoc/HASH53c5.dir/BRC_138_NUT_ST.pdfenginfo:eu-repo/semantics/openAccessreponame:Repositorio Institucional (Fundacion Barceló)instname:Fundación H. A. Barceló2025-09-04T11:11:40Zoai:fbarcelo:snrd:HASH53c56f64a28e64eec831d3instacron:BARCELOInstitucionalhttp://repositorio.barcelo.edu.ar/greenstone/cgi-bin/library.cgiUniversidad privadaNo correspondehttp://repositorio.barcelo.edu.ar/greenstone/cgi-bin/oaiserver.cgilrodriguezares@barcelo.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:a2025-09-04 11:11:41.573Repositorio Institucional (Fundacion Barceló) - Fundación H. A. Barcelófalse
dc.title.none.fl_str_mv Effect of Processing on theNutritionalQuality of Ilex paraguariensis
title Effect of Processing on theNutritionalQuality of Ilex paraguariensis
spellingShingle Effect of Processing on theNutritionalQuality of Ilex paraguariensis
Ramirez, Maria Rosana
ARTICULO
ILEX PARAGUARIENSIS
NUTRICION
title_short Effect of Processing on theNutritionalQuality of Ilex paraguariensis
title_full Effect of Processing on theNutritionalQuality of Ilex paraguariensis
title_fullStr Effect of Processing on theNutritionalQuality of Ilex paraguariensis
title_full_unstemmed Effect of Processing on theNutritionalQuality of Ilex paraguariensis
title_sort Effect of Processing on theNutritionalQuality of Ilex paraguariensis
dc.creator.none.fl_str_mv Ramirez, Maria Rosana
author Ramirez, Maria Rosana
author_facet Ramirez, Maria Rosana
author_role author
dc.contributor.none.fl_str_mv Mohamad, Leandro
Alarcon Segovia, Lilian Celeste
Rintoul, Ignacio
dc.subject.none.fl_str_mv ARTICULO
ILEX PARAGUARIENSIS
NUTRICION
topic ARTICULO
ILEX PARAGUARIENSIS
NUTRICION
dc.description.none.fl_txt_mv Fil: Ramirez, Maria Rosana. Instituto Universitario de Ciencias de la Salud. Fundación Barceló; Argentina.
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.
description Fil: Ramirez, Maria Rosana. Instituto Universitario de Ciencias de la Salud. Fundación Barceló; Argentina.
publishDate 2022
dc.date.none.fl_str_mv 2022-02-27
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://repositorio.barcelo.edu.ar/greenstone/collect/snrd/index/assoc/HASH53c5.dir/BRC_138_NUT_ST.pdf
url http://repositorio.barcelo.edu.ar/greenstone/collect/snrd/index/assoc/HASH53c5.dir/BRC_138_NUT_ST.pdf
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.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 Appl. Sci. 2022, 12, 2487.
publisher.none.fl_str_mv Appl. Sci. 2022, 12, 2487.
dc.source.none.fl_str_mv reponame:Repositorio Institucional (Fundacion Barceló)
instname:Fundación H. A. Barceló
reponame_str Repositorio Institucional (Fundacion Barceló)
collection Repositorio Institucional (Fundacion Barceló)
instname_str Fundación H. A. Barceló
repository.name.fl_str_mv Repositorio Institucional (Fundacion Barceló) - Fundación H. A. Barceló
repository.mail.fl_str_mv lrodriguezares@barcelo.edu.ar
_version_ 1842344000933068800
score 12.623145