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Effects of different drying methods on the chemical, nutritional and colour of yerba mate (Ilex paraguariensis) leaves

  • Jéssica de Cássia Tomasi EMAIL logo , Gabriel Goetten de Lima ORCID logo , Ivar Wendling , Cristiane Vieira Helm , Fabrício Augusto Hansel , Rossana Catie Bueno de Godoy , Renata Lúcia Grunennvaldt , Tamires Oliveira de Melo , Maíra Maciel Tomazzoli und Cícero Deschamps


This work investigates the effect of different drying processes on chemical, nutritional and leaves colour characteristics for Ilex paraguariensis leaves. These processes were composed of typical drying techniques (roasting + rotary dryer and roasting + conveyor dryer), and cutting-edge techniques (microwave oven [MW], freeze-drying (FD) and oven dryer [OD]). The MW can be an alternative technique, this is because the content of phenolic compounds (77 mg/g), antioxidant capacity (DPPH and ABTS) (∼370 and ∼1040 μM TE/g), methylxanthines and caffeoylquinic acids (2–4 mg/g) were similar, and sometimes higher, to the conventional drying processes. Leaves dried with MW also exhibited satisfactory nutritional analysis for protein (16.4%), dietary fibre (52.3%), ash (6.4%), lipid (6.1%) and moisture (5.7%), implying that yerba mate is a potential source of fibre and protein. Furthermore, the MW preserved leaves green colour (high and low scores of b* and a*, respectively).

Corresponding author: Jéssica de Cássia Tomasi, Agronomy Department, Federal University of Parana, 1540 Rua dos Funcionários, Curitiba, 80035-050Paraná, Brazil, E-mail:

Award Identifier / Grant number: 001

  1. Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. Research funding: This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES) – (Finance Code 001).

  3. Conflict of interest statement: The authors declare no conflict of interest regarding the publication of this manuscript.

  4. Availability of data and material: Data will be made available upon request.


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Received: 2020-11-26
Accepted: 2021-03-30
Published Online: 2021-04-16

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