Desenvolvimento, caracterização físico-química, atividade antioxidante e aceitabilidade de licor fino de erva-mate (Ilex paraguariensis)

Abstract

In the present work, we studied how to obtain a fine liqueur from different concentrations of yerba mate (Ilex paraguariensis), the liqueur is a drink of ancient origin that is related to the traditions and culture of each producing region. Two yerba mate extracts were prepared, one hydroalcoholic and the other aqueous and, due to the lower concentration of turbidity found in the extracts, the liqueurs were prepared from the hydroalcoholic extract. The liqueurs were made with cachaça, sucrose solution and the addition of hydroalcoholic yerba mate extracts with levels of 20% (L20) and 40% (L40) (v/v). According to physical-chemical analyzes such as pH, color, turbidity, alcoholic content, total soluble solids and microbiological analyzes it was possible to verify that one of the proposed liqueurs was within the limits predicted by legislation with respect to sugar concentration (280 g.L-1) and alcohol content (25 ºGL). It was possible to observe the effectiveness of the extraction processes of total phenolic compounds and capture of the DPPH radical through spectroscopic measurements and chromatography, in addition to the quantification of the respective compounds, we observed that the quantity of these compounds is significant, averaging 11 mg EGA. mL-1 of phenolic compounds and 14 μmol TE. mL-1 sample for capturing DPPH radicals. The caffeine analysis was carried out aiming at its stimulatory characteristics and contributing to the choice of the L40 extract (527.47 mg. L-1). There was no significant difference between the sensorial preference of the liqueurs prepared with different extract levels. When analyzing the acceptance index (AI) of the products, all attributes had an AI greater than 70%, demonstrating the acceptance of both liqueurs prepared. Because the product developed comes from commercial raw materials, the importance of this work is highlighted for the dissemination of the culture and tradition of yerba mate consumption in the southern region of the country to other locations, in addition to pointing out to small producers the possibilities for growth in the market, with the development of a new quality product.