Effect of stevia and citric acid on the stability of phenolic compounds and in vitro antioxidant and antidiabetic capacity of a roselle (Hibiscus sabdariffa L.) beverage

Food Chemistry

Volumn 172, Issue , 2015, Pages 885-892

  Pérez Ramírez, Iza F ^a   Castaño Tostado, Eduardo ^a   Ramírez De León, José A ^b   Rocha Guzmán, Nuria E ^c   Reynoso Camacho, Rosalía ^a  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE TAMAULIPAS   (Mexico)

^c Instituto Tecnologico de   (Mexico)

Author keywords

Antidiabetic capacity; Antioxidant capacity; Polyphenolic stability; Roselle beverages; Second order experimental design; Stevia

Indexed keywords

ANTI DIABETICS; ANTIOXIDANT CAPACITY; ROSELLE; SECOND ORDERS; STEVIA;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ALPHA GLUCOSIDASE; AMYLASE; ANTHOCYANIN; ANTIDIABETIC AGENT; CAFFEIC ACID; CHLOROGENIC ACID; CITRIC ACID; ELLAGIC ACID; EPICATECHIN; GALLIC ACID; GALLOCATECHIN; HESPERIDIN; HYDROLASE; NARINGENIN; PHENOL DERIVATIVE; QUERCETIN; ROSMARINIC ACID; RUTOSIDE; SINAPIC ACID; VANILLIN; ANTIOXIDANT; FOOD ADDITIVE; GLUCOSIDE; KAURANE DERIVATIVE; PLANT EXTRACT; STEVIOSIDE;

ANTIDIABETIC ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BEVERAGE; CONTROLLED STUDY; DEGRADATION KINETICS; DRUG STABILITY; ENZYME ACTIVITY; ENZYME INHIBITION; EXPERIMENTAL DESIGN; EXTRACTION; FOOD STORAGE; HALF LIFE TIME; HIBISCUS SABDARIFFA; IN VITRO STUDY; STEVIA; ANALYSIS; CHEMISTRY; HIBISCUS;

ANTIOXIDANTS; BEVERAGES; CITRIC ACID; DITERPENES, KAURANE; FOOD ADDITIVES; GLUCOSIDES; HIBISCUS; HYPOGLYCEMIC AGENTS; PHENOLS; PLANT EXTRACTS;

EID: 84908544247     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.126     Document Type: Article

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