Elaboração de bebida fermentada de erva mate (Ilex paraguaiensis)

Abstract

The yerba mate (Ilex paraguariensis) is a native of Argentina, Brazil and Paraguay and has important social, economic and cultural, especially the southern states of Brazil, produced by smallholders and sold by herb-producing industries mate. It is known to provide bioactive compounds such as phenolic compounds which act as antioxidants, and stimulant properties methylxanthines such as caffeine and theobromine. This paper is intended to provide a new brew, carbonated, non-caloric yerba mate green and roasted, for the formulation of the two drinks were evaluated their physico-chemical, microbiological and sensory. The yerba mate green and tostada presented high levels of phenolic compounds (7,73 to 8,33%) and flavonoids (1,83 to 1,17%) is suitable for the preparation of beverages functional appeal. The drinks yerba mate green and roasted after 180 days of storage showed high levels of phenolic compounds (1225-1522 mg/L) comparable to red grape juices, flavonoids (513-517 mg/L) and high antioxidant activity (92,23 to 92,60%) assessed by the DPPH method. As far as the intention of buying a drink green mate the percentage of perhaps buy and certainly would buy were respectively 64 and 12% and for the drink mate toasted to 60 and 26 %.