Effect of stevia rebaudiana bert. Addition on the antioxidant activity of red raspberry (rubus idaeus l.) juices

Beverages

Volumn 4, Issue 3, 2018, Pages

  Bender, Cecilia ^a   Killermann, Karina V ^b   Rehmann, Dirk ^b   Weidlich, Helmut H ^a  

^a Institut Prof Dr Georg Kurz GmbH   (Germany)

^b UNIVERSITY OF APPLIED SCIENCES WEIHENSTEPHAN TRIESDORF   (Germany)

Author keywords

Antioxidant activity; CAA; ORAC; Raspberry juice; Stevia

Indexed keywords

EID: 85056623550     PISSN: None     EISSN: 23065710     Source Type: Journal    
DOI: 10.3390/beverages4030052     Document Type: Article

References (29)

1. Rothwell, J.A.; Perez-Jimenez, J.; Neveu, V.; Medina-Remon, A.; M’Hiri, N.; García-Lobato, P.; Manach, C.; Knox, C.; Eisner, R.; Wishart, D.S.; et al. Phenol-Explorer 3.0: A major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database 2013. [CrossRef] [PubMed]
2. Prior, R.L.; Cao, G.; Martin, A.; Sofic, E.; McEwen, J.; O’Brien, C.; Lischner, N.; Ehlenfeldt, M.; Kalt, W.; Krewer, G.; et al. Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium Species. J. Agric. Food Chem. 1998. [CrossRef]
3. Moyer, R.A.; Hummer, K.E.; Finn, C.E.; Frei, B.; Wrolstad, R.E. Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus and Ribes. J. Agric. Food Chem. 2002, 50, 519–525. [CrossRef] [PubMed]
4. Wada, L.; Boxin, O. Antioxidant activity and phenolic content of Oregon caneberries. J. Agric. Food Chem. 2002, 50, 3495–3500. [CrossRef] [PubMed]
5. Pandey, K.B.; Rizvi, S.I. Plant polyphenols as dietary antioxidants in human health and disease. Oxid. Med. Cell. Longev. 2009, 2, 270–278. [CrossRef] [PubMed]
6. Goyal, S.K.; Samsher, G.R.K. Stevia (Stevia rebaudiana) a bio-sweetener: A review. Int. J. Food Sci. Nutr. 2010, 61, 1–10. [CrossRef] [PubMed]
7. Madan, S.; Ahmad, S.; Singh, G.N.; Kohli, K.; Kumar, Y.; Singh, R.; Garg, M. Stevia rebaudiana (Bert) Bertoni: A review. Indian J. Nat. Prod. Resour. 2010, 1, 267–286.
8. Thomas, J.E.; Glade, M.J. Stevia: It’s not just about calories. Open Obes. J. 2010, 2, 101–109. [CrossRef]
9. Lemus-Mondaca, R.; Vega-Gálvez, A.; Zura-Bravo, L.; Ah-Hen, K. Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects. Food Chem. 2012, 132, 1121–1132. [CrossRef] [PubMed]
10. Wölwer-Rieck, U. The leaves of Stevia rebaudiana (Bertoni), their constituents and the analyses thereof: A review. J. Agric. Food Chem. 2012, 60, 886–895. [CrossRef] [PubMed]
11. Kim, I.S.; Yang, M.; Lee, O.H.; Kang, S.N. The antioxidant activity and the bioactive compound content of Stevia rebaudiana water extracts. Food Sci. Technol. 2011, 44, 1328–1332. [CrossRef]
12. Rajbhandari, A.; Roberts, M.F. The Flavonoids of Stevia rebaudiana. J. Nat. Prod. 1983, 46, 194–195. [CrossRef]
13. Tadhani, M.B.; Patel, V.H.; Subhash, R. In vitro antioxidant activities of Stevia rebaudiana leaves and callus. J. Food Compos. Anal. 2007, 20, 323–329. [CrossRef]
14. Shukla, S.; Mehta, A.; Bajpai, V.K.; Shukla, S. In vitro antioxidant activity and total phenolic content of ethanolic leaf extract of Stevia rebaudiana Bert. Food Chem. Toxicol. 2009, 47, 2338–2343. [CrossRef] [PubMed]
15. Abou-Arab, E.A.; Abu-Salem, F.M. Evaluation of bioactive compounds of Stevia rebaudiana leaves and callus. Afr. J. Food Sci. 2010, 4, 627–634.
16. Jahan, I.A.; Mostafa, M.; Hossain, H.; Nimmi, I.; Sattar, A.; Alim, A.; Moeiz, S.M. Antioxidant activity of Stevia rebaudiana Bertoni leaves from Bangladesh. Bangladesh Pharm. J. 2010, 13, 67–75.
17. Karaköse, H.; Jaiswal, R.; Kuhnert, N. Characterization and quantification of hydroxycinnamate derivatives in Stevia rebaudiana leaves by LC-MSn. J. Agric. Food Chem. 2011, 59, 10143–10150. [CrossRef] [PubMed]
18. Karaköse, H.; Müller, A.; Kuhnert, N. Profiling and quantification of phenolics in Stevia rebaudiana leaves. J. Agric. Food Chem. 2015, 63, 9188–9198. [CrossRef] [PubMed]
19. Bender, C.; Graziano, S.; Zimmermann, B.F. Study of Stevia rebaudiana Bertoni antioxidant activities and cellular properties. Int. J. Food Sci. Nutr. 2015, 66, 553–558. [CrossRef] [PubMed]
20. European Commssion. Novel Food Catalogue. Available online: http://ec.europa.eu/food/safety/novel_ food/catalogue/search/public/index.cfm (accessed on 19 June 2017).
21. Barba, F.J.; Criado, M.N.; Belda-Galbis, C.M.; Esteve, M.J.; Rodrigo, D. Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization. Food Chem. 2014, 148, 261–267. [CrossRef] [PubMed]
22. Bender, C.; Killermann, K.V.; Rehmann, D.; Weidlich, H.H. Effect of mash enzyme and heat treatments on the cellular antioxidant activity of blackcurrant (Ribes nigrum), raspberry (Rubus idaeus) and blueberry (Vaccinium myrtillus) juices. CyTA J. Food 2017, 15. [CrossRef]
23. Wolfe, K.L.; Liu, R.H. Cellular antioxidant activity (CAA) assay for assessing antioxidants, foods, and dietary supplements. J. Agric. Food Chem. 2007. [CrossRef] [PubMed]
24. Singleton, V.L.; Rossi, J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 16, 144–158.
25. Prior, R.L.; Wu, X.; Schaich, K. Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements. J. Agric. Food Chem. 2005. [CrossRef] [PubMed]
26. Hammer, Ø.; Harper, D.A.; Ryan, P.D. PAST: Paleontological statistics software package for education and data analysis. Palaeontologia Electronica 2001, 4, 1–9.
27. Riviello-Flores, M.D.; Arévalo-Galarza, M.D.; Cadena-Iñiguez, J.; Soto-Hernández, R.M.; Ruiz-Posadas, L.D.; Gómez-Merino, F.C. Nutraceutic Characteristics of the Extracts and Juice of Chayote (Sechiumedule (Jacq.) Sw.) Fruits. Beverages 2018, 4, 37. [CrossRef]
28. Šic Žlabur, J.; Dobričević, N.; Galić, A.; Pliestić, S.; Voća, S. The influence of natural sweetener (Stevia rebaudiana Bertoni) on bioactive compounds content in chokeberry juice. Food Process. Preserv. 2018, 42, e13406. [CrossRef]
29. Carbonell-Capella, J.M.; Barba, F.J.; Esteve, M.J.; Frígola, A. High pressure processing of fruit juice mixture sweetened with Stevia rebaudiana Bertoni: Optimal retention of physical and nutritional quality. Innov. Food Sci. Emerg. Technol. 2013, 18, 48–56. [CrossRef]