This work aimed to study the oxidation of leaves of Ilex paraguariensis St. Hil, in a process similar to the oxidation
of Camellia sinensis, with the purpose of developing new products based on yerba maté. So far, no previous
systematic study about the oxidation of yerba maté has been found elsewhere. A Plackett-Burman experimental
design was used for the screening of the significant parameters that affected the oxidation. The oxidation was
indirectly quantified by following the changes in the product color, water activity, and pH with the time of
processing. The factors that most influenced the process were the age of the leaves and the relative humidity of the
oxidation chamber. The differences between the treatments were more evident after 3, 6 12 and 24 h of oxidation.
The results could contribute to the developing of new products based on I. paraguariensis St. Hil, increasing the
profitability of cultivation of this native species.
