Skoči na glavni sadržaj

Food Technology and Biotechnology, Vol. 47 No. 2, 2009.

Kratko priopćenje

Influence of Application of Microwave Energy on Quality Parameters of Mate Tea Leaves (Ilex paraguariensis St. Hil.)

Giovanna Cristina Ceni ; Institute of Chemistry – UFRJ, CT, Bloco A, Lab 641, BR-21941-909 Rio de Janeiro, RJ, Brazil
Eliana Maria Baldissera ; Department of Food Engineering, URI – Campus de Erechim, Av. Sete de Setembro, 1621, BR-99700-000 Erechim, RS, Brazil
Maristela dos Santos Primo ; Institute of Chemistry – UFRJ, CT, Bloco A, Lab 641, BR-21941-909 Rio de Janeiro, RJ, Brazil
Octávio Augusto Ceva Antunes ; Institute of Chemistry – UFRJ, CT, Bloco A, Lab 641, BR-21941-909 Rio de Janeiro, RJ, Brazil
Cláudio Dariva ; Institute of Research and Technology – ITP, PEP/NDTR-UNIT, BR-49031-490 Aracaju, SE, Brazil
José Vladimir de Oliveira ; Department of Food Engineering, URI – Campus de Erechim, Av. Sete de Setembro, 1621, BR-99700-000 Erechim, RS, Brazil
Débora de Oliveira ; Department of Food Engineering, URI – Campus de Erechim, Av. Sete de Setembro, 1621, BR-99700-000 Erechim, RS, Brazil

Puni tekst: engleski pdf 130 Kb

str. 221-226

preuzimanja: 1.003

citiraj

Sažetak

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.

Ključne riječi

mate tea leaves; microwave energy; oxidase activity

Hrčak ID:

38117

URI

https://hrcak.srce.hr/38117

Datum izdavanja:

9.6.2009.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.828 *