Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

Journal of Food Science and Technology

Volumn 52, Issue 12, 2015, Pages 7894-7903

  Ruiz Ruiz, J C ^a   Moguel Ordonez Y B ^b   Matus Basto, A J ^c   Segura Campos, M R ^c  

^a INSTITUTO TECNOLÓGICO DE MÉRIDA   (Mexico)

^b INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

Author keywords

Antidiabetic; Antioxidant; Functional bread; Nutritional; Sensory quality; Stevia

Indexed keywords

ANTIOXIDANTS; FREE RADICALS; NUTRITION; SENSORY PERCEPTION; SUGAR SUBSTITUTES; SUGARS;

ANTI DIABETICS; FUNCTIONAL BREAD; NUTRITIONAL; SENSORY QUALITIES; STEVIA;

FOOD PRODUCTS;

EID: 84947493573     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1883-3     Document Type: Article

References (45)

1. Alam J, Talukder MU, Rahman MN, Prodhan UK, Huq AKO (2013) Evaluation of the nutritional and sensory quality of functional breads prepared from whole wheat and soybean flour. Annals Food Sci Technol 14(2):171–175
2. American Association of Cereal Chemistis-AACC (2000) Approved methods of analysis of the AACC. 10. ed. St. Paul
3. Annunziata A, Vecchio R (2011) Functional foods development in the European market: a concumer perspective. J Func Foods 3:223–228
4. Association of Official Analytical Chemists-AOAC (1997) Official Methods of Analysis, AOAC, Arlington, VA, USA. Secs. 920.39, 923.03, 925.09, 954.01, 962.09, 992.16
5. Belda-Galbis CM, Pina-Pérez MC, Espinosa J, Marco-Celdrán A, Martínez A, Rodrigo D (2014) Use of the modified Gompertz equation to assess the Stevia rebaudiana Bertoni antilisterial kinetics. Food Microbiol 38:56–61
6. Bischoff H (1994) Pharmacology of alpha-glucosidase inhibition. Eur J Clin Invest 24:3–10
7. Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. Lebensm Wiss Technology 28:25–30
8. Chen L, Kang YH (2013) In vitro inhibitory effect of oriental melon (Cucumis melo L. var. mauka Makino) seed on key enzyme linked to type 2 diabetes. J Func Foods 5:981–986
9. Cirillo G, Puoci F, Iemma F, Curcio M, Parisi OI, Spizzirri UG, Altimari I, Picci N (2011) Starch-quercetin conjugate by radical grafting: synthesis and biological characterization. Pharm Develop Technol 17(4):466–476
10. Criado MN, Barba FJ, Frígola A, Rodrigo D (2013) Effect of Stevia rebaudiana on oxidative enzyme activity and its correlation with antioxidant capacity and bioactive compounds. Food Bioprocess Technol 7(5):1518–1525
11. Czuchajowska Z, Pomeranz Y, Jeffers HC (1989) Water activity and moisture content of dough and bread. Cereal Chem 66:128–132
12. Dewanto V, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50:3010–3014
13. Dineshkumar B, Mitra A, Manjunatha M (2010) Studies on the anti-diabetic and hypolipidemic potentials of mangiferin (Xanthone glucoside) in streptozotocin-induced type 1 and type 2 diabetic model rats. Int J Advan Pharm Sci 1:75–85
14. Dziki D, Rozylo R, Gawlik-Dziki U, Swieca M (2014) Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds. Trends Food Sci Technol 40:48–61
15. FAO⁄WHO⁄UNU Expert Consultation (1994) Food Nutrients Requirements, Report of a Joint FAO⁄WHO⁄UNU Expert Consultation. World Health Organization Technical Report Series. 724. Geneva: WHO
16. Ghanta S, Banerjee A, Poddar A, Chattopadhyay S (2007) Oxidative DNA damage preventive activity and antioxidant potential of Stevia rebaudiana (Bertoni), a natural Sweetener. J Agric Food Chem 55:10962–10967
17. Gupta E, Purwar S, Sandaram S, Gai GK (2013) Nutritional and therapeutic values of Stevia rebaudiana: a review. J Med Plants Res 7:3343–3353
18. Han H-M, Koh B-K (2011) Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids. J Sci Food Agric 91:604–608
19. Hirano R, Sasamoto W, Matsumoto A, Itakura H, Igarashi O, Kondo K (2001) Antioxidant ability of various flavonoids against DPPH radicals and LDL oxidation. J Nut Sci Vitaminol 47:357–362
20. Jideani V, Onwubali F (2009) Optimisation of wheat-sprouted soybean flour bread using response surface methodology. Afr J Biotechnol 8:6364–6373
21. John KMM, Rajesh J, Mandal AKA, Natarajan S (2011) Antioxidant and antimicrobial activity of individual catechin molecules: a comparative study between gallated and epimerized catechin molecules. Eur J Exp Biol 1(3):145–153
22. Kähkönen MP, Hopia AI, Vuorela HJ, Rauha J-P, Pihlaja K, Kujala TS, Heinonen M (1999) Antioxidant activity of plant extracts containing phenolic compounds. J Agric Food Chem 47:3954–3962
23. Krentz A, Bailey C (2005) Oral antidiabetic agents: current role in type 2 diabetes mellitus. Drugs 65:385–411
24. Kwon Y, Apostolidis E, Shetty K (2007) Evaluation of pepper (Capsicum annuum) for management of diabetes and hypertension. J Food Biochem 31:370–385
25. Lemus-Mondaca R, Vega-Gálvez A, Zura-Bravo L, Ah-Hen K (2012) Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: a comprehensive review on the bichemical, nutritional and functional aspects. Food Chem 132:1121–1132
26. Mishra N (2011) An Analysis of antidiabetic activity of Stevia rebaudiana extract on diabetic patient. J Nat Sci Res 1(3):1–9
27. Montgomery D (2004) Diseño y análisis de experimentos. Limusa-Wiley, México
28. Nair SS, Kavrekar V, Mishra A (2012) In vitro studies on alpha amylase and alpha glucosidase inhibitory activities of selected plant extracts. Eur J Exp Biol 3(1):128–132
29. NORMA Oficial Mexicana NOM-247-SSA1-2008, Productos y servicios. Cereales y sus productos. Cereales, harinas de cereales, sémolas o semolinas. Alimentos a base de: cereales, semillas comestibles, de harinas, sémolas o semolinas o sus mezclas. Productos de panificación. Disposiciones y especificaciones sanitarias y nutrimentales. Métodos de prueba
30. Ognean M, Darie N, Ognean CF (2006) Studies about obtaining low calorie and high fiber content bakery product using wheat bran. Acta Universitatis Cibiniensis Seria F Chemia 9(1):55–66
31. Önal S, Timmur S, Okuttucu B, Zihnioglu F (2005) Inhibition of alpha-glucosidase by aqueous extracts of some potent antidiabetic medicinal herbs. Prep Biochem Biotechnol 35:29–36
32. Preethi D, Sridhar TM, Josthna P, Naidu CV (2011) Studies on antibacterial activity, phytochemical analysis of Stevia rebaudiana (Bert.). An important calorie free biosweetner. J Ecobiotechnol 3(7):5–10
33. Prosky L, Asp N, Schweitzer T, Debris S, Furda I (1998) Determination of insoluble, soluble and total dietary fiber in food and food products: interlaboratory study. J AOAC 71:1017–1023
34. Puoci F, Malanchin R, Piangiolino C, Restuccia D, Curcio M, Parisi OI, Cirillo G, Picci N (2013) Maca flour: a powerful ingredient for functionally enhanced bread. Int Food Res J 20(3):1293–1300
35. Ramírez JG, Avilés BW, Moguel OY, Góngora GS, May LC (2011) Estevia (Stevia rebaudiana, Bertoni), un cultivo con potencial productivo en México. Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias. Centro de Investigación Regional sureste
36. Rao GN, Rao PP, Balaswamy K, Satyanarayana A (2014) Antioxidant activity of Stevia (Stevia rebaudiana L.) leaf powder and a commercial stevioside powder. J Food Pharm Sci 2:32–38
37. Reyes-Carmona J, Yousef GG, Martinez-Peniche RA, Lila MA (2005) Antioxidant capacity of fruit extracts of blackberry (Rubus sp.) produced in different climatic regions. J Food Sci 70:497–503
38. Schleißinger M, Meyer AL, Afsar N, György Nagy Á, Dieker V, Schmitt JJ (2013) Impact of dietary fibers on moisture and crumb firmness of brown bread. Advan J Food Sci Technol 5(10):1281–1284
39. Sharma R, Yadav R, Manivannan E (2012) Study of effect of Stevia rebaudiana bertoni on oxidative stress in type-2 diabetic rat models. Biomed Aging Pathol 2:126–131
40. Shimada K, Fujikawa K, Yahara K, Nakamura T (1992) Antioxidative properties of xanthan on the autioxidation of soybean oil in cyclodextrin emulsion. J Agric Food Chem 40:945–948
41. Sigh S, Garg V, Yadav D (2013) Antihyperglucemic and antioxidative ability of Stevia rebaudiana (Bertoni) leaves in diabetes induced mice. Int J Pharm Sci 5(2):297–302
42. Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16(3):144–158
43. Swieca M, Gawlik-Dziki U, Dziki D, Baraniak B, Czyz J (2013) The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin. Food Chem 141:451–458
44. Torricella MR, Zamora UE, Pulido AH (1989) Evaluación sensorial aplicada al desarrollo de la calidad en la industria alimentaria. Instituto de Investigaciones para la Industria Alimenticia. La Habana, Cuba
45. Woelwer RU, Lankes C, Wawrzun A, Wüst M (2010) Improved HPLC method for evaluation of the major steviol glycosides in leaves of Stevia rebaudiana. Eur Food Res Technol 231:581–588