Influence of Application of Microwave Energy on Quality Parameters of Mate Tea Leaves (Ilex paraguariensis St. Hil.)
Polyphenol oxidase and peroxidase are enzymes responsible for browning and quality deterioration in mate tea leaves. The main objective of this work is to investigate the influence of microwave energy on the oxidase activity, moisture content and colour of this raw material. The polyphenol oxidase w...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2009-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/59891 |
| _version_ | 1827614357339504640 |
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| author | Giovanna Cristina Ceni Eliana Maria Baldissera Maristela dos Santos Primo Octávio Augusto Ceva Antunes Cláudio Dariva José Vladimir de Oliveira Débora de Oliveira |
| author_facet | Giovanna Cristina Ceni Eliana Maria Baldissera Maristela dos Santos Primo Octávio Augusto Ceva Antunes Cláudio Dariva José Vladimir de Oliveira Débora de Oliveira |
| author_sort | Giovanna Cristina Ceni |
| collection | DOAJ |
| description | Polyphenol oxidase and peroxidase are enzymes responsible for browning and quality deterioration in mate tea leaves. The main objective of this work is to investigate the influence of microwave energy on the oxidase activity, moisture content and colour of this raw material. The polyphenol oxidase was inactivated after 30 s of microwave treatment of the samples exposed to high and low light intensity. In samples exposed to low light intensity, the peroxidase activity was reduced for about 60 % after 120 s. The exposure of mate tea leaves to microwave energy for 220 s resulted in the moisture content required by the manufacturing process. The measured colour parameters showed that after microwave treatment, mate tea leaves showed a more intense green colour. In a general sense, the results show that the inhibition of polyphenol oxidase and peroxidase by microwave energy have an anti-browning effect on the colour evolution of mate tea leaves. |
| first_indexed | 2024-03-09T08:53:47Z |
| format | Article |
| id | doaj.art-fea41b546100464f9481aad21b0ae79f |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T08:53:47Z |
| publishDate | 2009-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-fea41b546100464f9481aad21b0ae79f2023-12-02T13:43:46ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062009-01-01472221226Influence of Application of Microwave Energy on Quality Parameters of Mate Tea Leaves (Ilex paraguariensis St. Hil.)Giovanna Cristina Ceni0Eliana Maria Baldissera1Maristela dos Santos Primo2Octávio Augusto Ceva Antunes3Cláudio Dariva4José Vladimir de Oliveira5Débora de Oliveira6Institute of Chemistry – UFRJ, CT, Bloco A, Lab 641, BR-21941-909 Rio de Janeiro, RJ, BrazilDepartment of Food Engineering, URI – Campus de Erechim, Av. Sete de Setembro, 1621, BR-99700-000 Erechim, RS, BrazilInstitute of Chemistry – UFRJ, CT, Bloco A, Lab 641, BR-21941-909 Rio de Janeiro, RJ, BrazilInstitute of Chemistry – UFRJ, CT, Bloco A, Lab 641, BR-21941-909 Rio de Janeiro, RJ, BrazilInstitute of Research and Technology – ITP, PEP/NDTR-UNIT, BR-49031-490 Aracaju, SE, BrazilDepartment of Food Engineering, URI – Campus de Erechim, Av. Sete de Setembro, 1621, BR-99700-000 Erechim, RS, BrazilDepartment of Food Engineering, URI – Campus de Erechim, Av. Sete de Setembro, 1621, BR-99700-000 Erechim, RS, BrazilPolyphenol oxidase and peroxidase are enzymes responsible for browning and quality deterioration in mate tea leaves. The main objective of this work is to investigate the influence of microwave energy on the oxidase activity, moisture content and colour of this raw material. The polyphenol oxidase was inactivated after 30 s of microwave treatment of the samples exposed to high and low light intensity. In samples exposed to low light intensity, the peroxidase activity was reduced for about 60 % after 120 s. The exposure of mate tea leaves to microwave energy for 220 s resulted in the moisture content required by the manufacturing process. The measured colour parameters showed that after microwave treatment, mate tea leaves showed a more intense green colour. In a general sense, the results show that the inhibition of polyphenol oxidase and peroxidase by microwave energy have an anti-browning effect on the colour evolution of mate tea leaves.http://hrcak.srce.hr/file/59891mate tea leavesmicrowave energyoxidase activity |
| spellingShingle | Giovanna Cristina Ceni Eliana Maria Baldissera Maristela dos Santos Primo Octávio Augusto Ceva Antunes Cláudio Dariva José Vladimir de Oliveira Débora de Oliveira Influence of Application of Microwave Energy on Quality Parameters of Mate Tea Leaves (Ilex paraguariensis St. Hil.) Food Technology and Biotechnology mate tea leaves microwave energy oxidase activity |
| title | Influence of Application of Microwave Energy on Quality Parameters of Mate Tea Leaves (Ilex paraguariensis St. Hil.) |
| title_full | Influence of Application of Microwave Energy on Quality Parameters of Mate Tea Leaves (Ilex paraguariensis St. Hil.) |
| title_fullStr | Influence of Application of Microwave Energy on Quality Parameters of Mate Tea Leaves (Ilex paraguariensis St. Hil.) |
| title_full_unstemmed | Influence of Application of Microwave Energy on Quality Parameters of Mate Tea Leaves (Ilex paraguariensis St. Hil.) |
| title_short | Influence of Application of Microwave Energy on Quality Parameters of Mate Tea Leaves (Ilex paraguariensis St. Hil.) |
| title_sort | influence of application of microwave energy on quality parameters of mate tea leaves ilex paraguariensis st hil |
| topic | mate tea leaves microwave energy oxidase activity |
| url | http://hrcak.srce.hr/file/59891 |
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