Studies on drying characteristic, nutritional composition, and antioxidant properties of Stevia rebaudiana (Bertoni) leaves

International Agrophysics

Volumn 29, Issue 3, 2015, Pages 323-331

  Moguel Ordóñez, Yolanda B ^a   Cabrera Amaro, Diana L ^a   Segura Campos, Maira R ^b   Ruiz Ruiz, Jorge C ^c  

^a INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

^c INSTITUTO TECNOLÓGICO DE MÉRIDA   (Mexico)

Author keywords

antioxidant properties; drying methods; nutritional composition; Stevia rebaudiana (Bertoni)

Indexed keywords

ANTIOXIDANT; CHEMICAL COMPOSITION; HERB; LEAF; NUTRITIONAL STATUS; PIGMENT; PLANT EXTRACT; RADIATION BALANCE;

STEVIA REBAUDIANA;

EID: 84938586882     PISSN: 02368722     EISSN: 23008725     Source Type: Journal    
DOI: 10.1515/intag-2015-0039     Document Type: Article

References (35)

1. Abou-Arab A.E., Abou-Arab A.A., and Abu-Salem M.F., 2010. Physico-chemical assessment of natural sweeteners stevio-sides produced from Stevia rebaudiana Bertoni plant. African J. Food Sci., 4, 269-281
2. AOAC, 1998. Official Methods of Analysis, Association of Official Analytical Chemists, Arlington, VA. Secs. 920.39, 923.03, 925.09, 954.01, 962.09
3. Bhuiyan M.H.R., Alam M.M., and Islam N., 2011. The con-struction and testing of a combined solar and mechanical cabinet dryer. J. Environ. Sci.d Natural Res., 4, 35-40
4. Carter P., 1971. Spectrophotometric determination of serum iron at the submicrogram level with a new reagent (ferrozine). Analytical Biochemistry, 40, 450-458
5. Duh P.D., Tu Y.Y., and Yen G.C., 1999. Antioxidant activity of the aqueous extract of harng Jyur (Chrysanthemum morifo-lium Ramat), LWT-Food Sci. Technol., 32, 269-277
6. Espitia C.M., Montoya B.R., and Atencio S.L., 2009. Yield of Stevia rebaudiana Bertoni under three population arrange-ment in middle sinu. Actualidad y Divulgación Científica, 12, 151-161
7. Ferruzzi M.G., Bohm V., Courtney P.D., and Schwartz S.J., 2002. Antioxidant and antimutagenic activity of dietary chlorophyll derivatives determined by radical scavenging and bacterial reverse mutagenesis assays. J. Food Sci., 67, 2589-2595
8. Gasmalla M.A.A., Yang R., Amadou I., and Hua X., 2014. Nutritional composition of Stevia rebaudiana Bertoni leaf: effect of drying method. Trop. J. Pharma. Res., 13(1), 61-65
9. Krinsky N.I. and Johnson E.J., 2005. Carotenoid actions and their relation to health and disease. Molecular Aspects Medicine, 26, 459-516
10. Lattimer J.M. and Haub M.D., 2010. Effects of dietary fiber and its components on metabolic health. Nutrients, 2, 1266-1289
11. Lichtenthaller H.K., 1987. Chlorophylls and carotenoids, pig-ments of photosynthetic biomembranes. Methods Enzymo-logy, 148, 350-382
12. Liu R.H., 2003. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. American J. Clinical Nutrition, 78, 517S-520S.
13. Luximon-Ramma A., Bahorun T., Soobrattee A.M., and Aruoma O.I., 2005. Antioxidant activities of phenolic, proanthocyanidin and flavonoid components in extracts of Acacia fistula. J. Agric. Food Chem., 50, 5042-5047
14. Manzocco L., Calligaris S., Mastrocola D., Nicoli M.C., and Lerici C.R., 2002. Review of nonenzymatic browning and antioxidant capacity in processed foods. Trends Food Sci. Technol., 11, 340-346
15. Markovic I.S., Djarmati Z.A., and Abramovic B.F., 2008. Chemical composition of leaf extracts of Stevia rebaudiana Bertoni grown experimentally in Vojvodina. J. Serbian Chemical Soc., 73, 283-297
16. Montgomery D., 2004. Design and analysis of experiments. Limusa-Wiley, México, D.F.
17. Oktay M., Gulcin I., and Kufrevioglu O.I., 2003. Determination of in vitro antioxidant activity of fennel (Foeniculum vul-gare) seed extracts. LWT-Food Sci. Technol., 36, 263-271
18. Prosky L., Asp N., Schweizer T., Devries S., and Furda I., 1998. Determination of insoluble, soluble and total dietary fiber in food and food products: interlaboratory study. J. Association Official Analytical Chemists, 71, 1017-1023
19. Ramírez J.G., Avilés B.W., Moguel O.Y., Góngora G.S., and May L.C., 2011. Stevia (Stevia rebaudiana Bertoni), a po-tentialcrop production Mexico. National Institute of Forestry, Agriculture andLivestock. Southeast Regional Research Center, Yucatán, Mexico
20. Rhee S.J., Lee C-Y. J., Kim M-R., and Lee C-H., 2004. Potential antioxidant peptides in rice wine. J. Microbiol. Biotechnol., 14, 715-721
21. Ruiz-Ruiz J.C., Moguel-Ordoñez Y.B., Matus-Basto A., and Segura-Campos M.R., 2015. Antioxidant capacity of leaf extracts from two Stevia rebaudiana Bertoni varieties adapted to cultivation in Mexico. Nutr. Hosp., 31, 1163-1170
22. Saiga A., Tanabe S., and Nishimura T., 2003. Antioxidant acti-vity of peptides obtained from porcine myofibrillar proteins by protease treatment. J. Agric. Food Chem., 51, 3661-3667
23. Sankhala A., Sankhala A.K., Bhatnagar B., and Singh A., 2005. Nutrient composition of less familiar leaves consumed by the tribals of Udaipur region. J. Food Sci. Technol., 42, 446-48
24. Sánchez-Muñiz F.J., 2012. Dietary fibre and cardiovascular health. Nutrición Hospitalaria, 27, 31-45
25. Singh S., Garg V., Yadav D., Beg M.N., and Sharma N., 2012. In vitro antioxidative and antibacterial activities of various parts of Stevia rebaudiana (Bertoni). J. Pharmacy Pharma-ceutical Sci., 4, 468-473
26. Singh Y. and Prasad K., 2013. Moringa Oleifera leaf as func-tional food powder: Characterization and uses. International J. Agric. Food Sci. Technol., 4, 317-324
27. Siow L.F. and Hui Y.W., 2013. Comparison on the antioxidant properties of fresh and convection oven-dried guava (Psidium guajava L.). Int. Food Res. J., 20, 639-644
28. Sudha G., Priya M.S., Shree R.I., and Vadivukkarasi S., 2011. In vitro free radical scavenging activity of raw pepino fruit (Solanum muricatum A.). Int. J. Current Pharmaceutical Res., 3, 137-140
29. Van Soest P.J., Robertson J.B., and Lewis B.A., 1991. Methods for dietary fiber, neutral detergent fiber, and nonstarch poly-sacharides in relation to animal nutrition. J. Dairy Sci., 74, 358-397
30. Vásquez-Osorio D., Vélez-Acosta L.M., and Hincapi G.A., 2014. Analysis of nutritional and functional properties of dry guafiva. Ingeniería Universidad Bogotá, 18, 159-175
31. Verás A.O.M., Béttega R., Freire F.B., Barrozo M.A.S., and Freire J.T., 2012. Drying kinetics, structural characteristics and vitamin C retention of pepper (Capsicum baccatum) during convective and freeze drying. Brazilian J. Chem. Eng., 29, 741-750
32. Weickert M.O. and Pfeiffer A.F., 2008. Metabolic effects of dietary fiber consumption and prevention of diabetes. J. Nutrition, 138, 439-442
33. Woelwer R.U., Lankes C., Wawrzun A., and Wüst M., 2010. Improved HPLC method for evaluation of the major steviol glycosides in leaves of Stevia rebaudiana. European Food Res. Technol., 231, 581-588
34. Wong J.M. and Jenkins D.J., 2007. Carbohydrate digestibility and metabolic effects. J. Nutrition, 137, 2539S-2546S.
35. Young A.J. and Lowe G.M., 2001. Antioxidant and prooxidant properties of carotenoids. Archives Biochem. Biophys., 385, 20-27