New insights into phenol and polyphenol composition of Stevia rebaudiana leaves

Pacifico, Severina; Piccolella, Simona; Nocera, Paola; Tranquillo, Elisabetta; Poggetto, Francesco Dal; Catauro, Michelina

doi:10.1016/j.jpba.2018.09.046

Cited by 63 publications

(58 citation statements)

References 30 publications

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“…Liquid chromatography–tandem mass spectrometry (LC–MS/MS) is the most effective method for characterization and quantification of PPS (Karaköse et al., ; Kim et al., ; Pacifico et al., ; Wolwer‐Rieck, ), although many other processes, including purification and NMR (Nuclear Magnetic Resonance) analysis, are needed for complete characterization and quantification. As for the HPLC determination conditions, UV‐Vis diode array detector and C18 column were commonly employed (Karaköse et al., ; Kim et al., ; Marrubini, Appelblad, Maietta, & Papetti, ; Oliveira, Ribeiro‐Santos, Ramos, Castilho, & Sanches‐Silva, ); and binary gradient mobile phases of A (sodium phosphate in water: methanol) with B (methanol aqueous) (Kim et al., ) or water/formic acid with methanol (Karaköse et al., ) were often applied as the eluent.…”

Section: The Quantitation Of Total Polyphenol Content Of Pps and The mentioning

confidence: 99%

“…To date, apart from 64 steviol glycosides have been found from S. rebaudiana leaves, more than 30 Stevia phenolic compounds were reported (Karaköse, Jaiswal, & Kuhnert, ; Kim, Yang, Lee, & Kang, ; R. Lemus‐Mondaca et al., ; Madan et al., ; Pacifico et al., ; Wolwer‐Rieck, ; Yu et al., ; Zhang, Yang, Li, Liu, & Jia, ), although most of them was identified only by high‐throughput liquid chromatography‐tandem mass spectrometry (LC–MS) with comparison of standard chemicals. For example, tentatively, Pacifico reported 33 Stevia phenolic compounds (24 chlorogenic acids) with their TOF‐MS data (Pacifico et al., ). Anyhow, the major tentative polyphenols from S. rebaudiana (Bertoni) leaves (PPS) are chlorogenic acids, including chlorogenic acid, isochlorogenic acids, and other hydroxycinnamic acids as listed in Table .…”

Section: Introductionmentioning

confidence: 99%

“…Anyhow, the major tentative polyphenols from S. rebaudiana (Bertoni) leaves (PPS) are chlorogenic acids, including chlorogenic acid, isochlorogenic acids, and other hydroxycinnamic acids as listed in Table . Many of PPS components in Table have also been found in other medicinal plants and present some potential bioactivities (Arriola et al., ; R. Lemus‐Mondaca et al., ; Pacifico et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…The majority of the PPS, chlorogenic acids, is a polyphenol family of esters, including hydroxycinnamic acids with quinic acid (Buitimea‐Cantua, Gutierrez‐Uribe, & Serna‐Saldivar, ; Naveed et al., ; Velickovic & Stanic‐Vucinic, ), which possesses excellent hydrophilic antioxidant activity and other therapeutic properties. In general, phenolic compounds are crucial for plant growth and defensing against infection and injury, providing an important impact on oxidative stability (Arriola et al., ; Pacifico et al., ). As most antioxidant polyphenols are common constituents in edible plants, polyphenols are also defined as dietary antioxidants (Hanhineva et al., ; Pacifico et al., ; Pasrija & Anandharamakrishnan, ; M. Singh, Arseneault, Sanderson, Murthy, & Ramassamy, ), such as polyphenols from tea, apple, and grape seeds.…”

Section: Introductionmentioning

confidence: 99%

“…Many of PPS components in Table 1 have also been found in other medicinal plants and present some potential bioactivities (Arriola et al, 2019;R. Lemus-Mondaca et al, 2018;Pacifico et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Polyphenols from Stevia rebaudiana (Bertoni) leaves and their functional properties

Myint

Xia

et al. 2020

Journal of Food Science

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The major polyphenol components from Stevia rebaudiana (Bertoni) leaves (PPS) are chlorogenic acids, a polyphenol family of esters, including hydroxycinnamic acids with quinic acid, which possesses excellent hydrophilic antioxidant activity and other therapeutic properties. As an abundant byproduct during production of steviol glycosides, the PPS would be a new antioxidantive food resource or additives applied in foods and drugs with antidiabetic function. Extracting PPS from S. rebaudiana (Bertoni) leaves together with steviol glycosides would be an economic process, which will change most operation process in current Stevia factories. The quantification of PPS needs to be unified for regulation. In view of the current regulation status of polyphenols and extracts from Stevia, the PPS would be ready to go to the market with few regulation barriers in the near future. This review will summarize the analysis, extraction, and some functional properties of PPS, such as antioxidant, antidiabetic, antimicrobial, anti-inflammatory, and anticancer.

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Section: The Quantitation Of Total Polyphenol Content Of Pps and The mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Polyphenols from Stevia rebaudiana (Bertoni) leaves and their functional properties

Myint

Xia

et al. 2020

Journal of Food Science

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Antioxidant Effects of Stevia rebaudiana Leaf and Stem Extracts on Lipid Oxidation in Salted Pacific Saury (Cololabis saira) during Processing

Liu

Yang

Qin

et al. 2022

Euro J Lipid Sci & Tech

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Stevia rebaudiana, cultivated as a sweetener, also contains numerous phenolic compounds with strong antioxidant activities. Here, the antioxidant effects of Stevia rebaudiana leaf (SRL) and stem (SRS) extracts on lipid oxidation in salted Pacific saury (Cololabis saira) fillets throughout the salting and drying process are investigated. Fish fillets treated with SRL and SRS extracts are monitored for lipid oxidation and physicochemical characteristics. The results show that both SRL and SRS extract treatment significantly retard lipid oxidation in the fish, shown by reductions in the levels of peroxide, conjugated diene, and thiobarbituric acid reactive substances. These effects can be attributed to both the antioxidant activity of the extracts and the possible inhibition of the fish lipoxygenase by the SRL and SRS extracts. Interestingly, the SRS extract has stronger activities than the SRL extract in inhibiting lipid oxidation during the fish drying process, despite having relatively lower DPPH radical scavenging activity, ferrous ion-chelating ability, and reducing power. Notably, the SRS extract is more effective at hydroxyl radical scavenging than the SRL extract, suggesting the importance of hydroxyl radical scavenging during the fish drying process. Consequently, stevia extracts can be a source of natural antioxidants to minimize lipid oxidation in salted fish. Practical applications: Current work demonstrates the antioxidant effect of the aqueous extracts of stevia leaf and stem against the lipid oxidation in salted Pacific saury during salting and drying process. The results open the way to the potential utilization of extracts from stevia leaf and stem, a by-product of the sweetener industry, as alternative source of natural antioxidants for salted fish and meat.

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Bio‐phenols determination in olive oils: Recent mass spectrometry approaches

Bongiorno

Stefano

Indelicato

et al. 2021

Mass Spectrometry Reviews

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Extra virgin olive oil (EVOO) is largely used in Mediterranean diet, and it is also worldwide apprised not only for its organoleptic properties but also for its healthy effects mainly attributed to the presence of several naturally occurring phenolic and polyphenolic compounds (bio-phenols). These compounds are characterized by the presence of multiple phenolic groups in more or less complex structures.Their content is fundamental in defining the healthy qualities of EVOO and consequently the analytical methods for their characterization and quantification are of current interest. Traditionally their determination has been conducted using a colorimetric assay based on the reaction of Folin-Ciocalteu (FC) reagent with the functional hydroxy groups of phenolic compounds. Identification and quantification of the bio-phenols in olive oils requires certainly more performing analytical methods. Chromatographic separation is now commonly achieved by HPLC, coupled with spectrometric devices as UV, FID, and MS. This last approach constitutes an actual cutting-edge application for bio-phenol determination in complex matrices as olive oils, mostly on the light of the development of mass analyzers and the achievement of high resolution and accurate mass measurement in more affordable instrument configurations. After a short survey of some rugged techniques used for bio-phenols determination, in this review have been described the most recent mass spectrometry-based methods, adopted for the analysis of the bio-phenols in EVOOs. In particular, the sample handling and the results of HPLC coupled with low-and high-resolution MS and MS/MS Mass Spec Rev.

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New insights into phenol and polyphenol composition of Stevia rebaudiana leaves

Cited by 63 publications

References 30 publications

Polyphenols from Stevia rebaudiana (Bertoni) leaves and their functional properties

Polyphenols from Stevia rebaudiana (Bertoni) leaves and their functional properties

Antioxidant Effects of Stevia rebaudiana Leaf and Stem Extracts on Lipid Oxidation in Salted Pacific Saury (Cololabis saira) during Processing

Bio‐phenols determination in olive oils: Recent mass spectrometry approaches

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