Trends in Ilex paraguariensis researches: a bibliometric analysis

被引：1

作者：

Gonçalves I.L. ^{[1
]}

Valduga A.T. ^{[2
]}

机构：

[1] Faculdade de Medicina, Universidade Regional Integrada do Alto Uruguai e das Missões, Avenida Sete de Setembro, 1621, RS, Erechim

[2] Programa de Pós-Graduação em Ecologia, Universidade Regional Integrada do Alto Uruguai e das Missões, Avenida Sete de Setembro, 1621, RS, Erechim

来源：

Journal of Ethnic Foods | / 10卷 / 1期

关键词：

Bibliometric analysis; Ilex paraguariensis; Scientific production; Yerba-mate;

D O I：

10.1186/s42779-023-00193-4

中图分类号：

学科分类号：

摘要：

Background: Yerba-mate (Ilex paraguariensis St. Hil) is a perennial South American plant widely investigated due to its effects on human health and chemical composition. Due to the presence of high levels of methylxanthines, phenolic compounds and saponins, yerba-mate is attractive under chemical and pharmacological aspects. Yerba-mate leaves are processed for the consumption of traditional beverages with a social, cultural and economic importance. Results: Totally, 839 publications on the topic yerba-mate were identified in the Web of Science database, accumulating 15,365 citations with an h-index = 55. A text-based analysis of the abstract articles identified three main research fields: plant science, chemical composition and biological effects. These publications were distributed in 378 journals and involved the efforts of 3169 authors distributed in 48 countries and 681 organizations. Conclusion: The results reported here are a first graphic overview of the yerba-mate scientific production considering the research areas, journals citation coupling and cooperation among countries, organizations and authors. © 2023, The Author(s).

引用

共 27 条

[1]

Valduga A.T., Goncalves I.L., Magri E., Delalibera Finzer J.R., Chemistry, pharmacology and new trends in traditional functional and medicinal beverages, Food Res Int, 120, pp. 478-503, (2019)

[2]

Lewinski C.S., Goncalves I.L., Piovezan Borges A.C., Dartora N., de Souza L.M., Valduga A.T., Effects of uv light on the physic-chemical properties of yerba-mate, Nutr Food Sci, 45, pp. 221-228, (2015)

[3]

Schenk M., Ferrario M., Schmalko M., Rivero R., Taravini I., Guerrero S., Development of extracts obtained from yerba mate leaves with different industrial processing steps: antimicrobial capacity, antioxidant properties, and induced damage, J Food Process Preserv, 45, (2021)

[4]

Valduga A.T., Goncalves I.L., Dartora N., Mielniczki-Pereira A.A., Souza L.M., Phytochemical profile of morphologically selected yerba-mate progenies, Ciênc Agrotecnol, 40, pp. 114-120, (2016)

[5]

Molin R.F., Dartora N., Borges A.C.P., Goncalves I.L., Di Luccio M., Valduga A.T., Total phenolic contents and antioxidant activity in oxidized leaves of mate (Ilex paraguariensis St. Hil), Braz Arch Biol Technol, 57, pp. 997-1003, (2014)

[6]

Molin R.F., Valduga A.T., Di Luccio M., Dartora N., Cichoski A.J., Pistore M., Rigo E., Assessment of oxidation of leaves of Ilex paraguariensis (St. Hil), Braz Arch Biol Technol, 54, pp. 337-345, (2011)

[7]

Beal P., Faion A.M., Cichoski A.J., Cansian R.L., Valduga A.T., de Oliveira D., Valduga E., Oxidative stability of fermented Italian-type sausages using mate leaves (Ilex paraguariensis St. Hil) extract as natural antioxidant, Int J Food Sci Nutr Food Sci, 62, pp. 703-710, (2011)

[8]

Faion A.M., Beal P., Ril F.T., Cichoski A.J., Cansian R.L., Valduga A.T., de Oliveira D., Valduga E., Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of prato cheese, J Food Sci Technol, 52, pp. 1516-1524, (2015)

[9]

Ril F.T., Loch C.R., Valduga A.T., Macedo S.M.D., Cichoski A.J., Scientific note: Biochemical profile of rats fed yogurt containing yerba mate (Ilex paraguariensis St. Hil) extract, Braz J Food Technol, 14, pp. 332-337, (2011)

[10]

Ferreira E.L., Sampaio G.R., Torres E.A.F.S., Bastos D.H.M., Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation, Braz Arch Biol Technol, 54, pp. 802-809, (2011)

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