FURGERI, C.NUNES, T.C.F.FANARO, G.B.SOUZA, M.F.F.BASTOS, D.H.M.VILLAVICENCIO, A.L.C.H.2014-07-152014-07-302014-07-152014-07-302009FURGERI, C.; NUNES, T.C.F.; FANARO, G.B.; SOUZA, M.F.F.; BASTOS, D.H.M.; VILLAVICENCIO, A.L.C.H. Evaluation of phenolic compounds in maté (llex paraguariensis) processed by gamma radiation. <b>Radiation Physics and Chemistry</b>, v. 78, n. 7-8, p. 639-641, 2009. Disponível em: http://repositorio.ipen.br/handle/123456789/4757.0969-806Xhttp://repositorio.ipen.br/handle/123456789/4757The radiation food processing has been demonstrating great effectiveness in the attack of pathogenic agents, while little compromising nutritional value and sensorial properties of foods. The maté (Ilex paraguariensis), widely consumed product in South America, generally in the form of infusions with hot or cold water, calls of chimarrão or tererê, it is cited in literature as one of the best sources phenolic compounds. The antioxidants action of these constituent has been related to the protection of the organism against the free radicals, generated in alive, currently responsible for the sprouting of some degenerative illness as cancer, arteriosclerosis, rheumatic arthritis and cardiovascular clutters among others. The objective of that work was to evaluate the action of the processing for gamma radiation in phenolic compounds of tererê beverage in the doses of 0, 3, 5, 7 and 10 kGy. The observed results do not demonstrate significant alterations in phenolic compounds of tererê beverage processed by gamma radiation.639-641openAccessantioxidantsarteriosclerosisbeveragesgamma radiationneoplasmsphenolsradappertizationradiation dosesradicalsrheumatic diseasesArtigo de periódico7-87810.1016/j.radphyschem.2009.03.056https://orcid.org/0000-0001-6199-7877