New seminal variety of Stevia rebaudiana: Obtaining fractions with high antioxidant potential of leaves

Milani, Paula Gimenez; Formigoni, Maysa; Madrona, Grasiele Scaramal; Benossi, Lívia; Costa, Cecília Edna Mareze da; Costa, Sílvio Cláudio da

doi:10.1590/0001-3765201720170174

Cited by 24 publications

(19 citation statements)

References 17 publications

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“…A PPS (52.42%, HPLC with caffeic acid, quercetin-3-oglycoside, cyanidin-3-glucoside, kaempferol, quercetin, apigenin, rozmarinic acid, chlorogenic acid, and dicaffeoylquinic acid as references) was utilized to fortify whey protein isolate (WPI). The WPI fortified with 0.2% PPS showed more pronounced antidiabetic effects than the unfortified WPI, mainly in the glycemic control of diabetic animals induced by streptozotocin (Milani et al, 2017).…”

Section: Concise Reviews and Hypotheses In Food Sciencementioning

confidence: 90%

“…In most cases, water, methanol, and ethanol were employed, which is due to the safety requirement for food production and the material properties. When fractionating methanolic extract sequentially with hexane, chloroform, ethyl acetate, and isobutanol, the ethyl acetate fraction provided the highest TPC (524.20 mg GAE/g) (Milani et al., ). Zaidan et al.…”

Section: Extraction Of Polyphenol From Stevia Rebaudiana (Bertoni) Lementioning

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: Concise Reviews and Hypotheses In Food Sciencementioning

confidence: 90%

Section: Extraction Of Polyphenol From Stevia Rebaudiana (Bertoni) Lementioning

confidence: 99%

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

Myint

Xia

et al. 2020

Journal of Food Science

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“…Individuals with higher rebaudioside-A, like S-21 (2.32% stevioside and 8.55% rebaudioside-A), S-23 (3.73% stevioside and 8.26% rebaudioside-A), S-20 (4.28% stevioside and 6.24% rebaudioside-A), S-19 (2.56% stevioside and 6.03% rebaudioside-A), and S-22 (3.45% stevioside and 5.11% rebaudioside-A), were isolated with S:R ratios far below one. These strains, which are much valued in international trade, and strains with higher rebaudioside-A than stevioside content are reported in the literature (Morita, 1987;Britos, 2012;Milani et al, 2017). Morita (1987), in a patent application, reported plants exhibiting rebaudioside-A to stevioside ratios as high as 9.1:1, while total steviol glycosides were 10.1%.…”

Section: Chemical Content Of a And B Strains And Their F 1 And F 2 Populationsmentioning

confidence: 85%

Interpopulation variations in morphochemical characteristics of Stevia rebaudiana Bertoni

Kumari¹,

Raina²,

Sharma³

2018

Turk J Bot

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Introduction Low-calorie sweeteners have gained importance due to an increase in the number of diabetic people in the world. As per a World Health Organization report, the number of diabetic people will be 80 million by 2025. Synthetic lowcalorie sweeteners have been in use for a long time but are associated with some health risks like carcinogenicity, weight gain, headache, and depression (Tandel, 2011). Consequently, people prefer natural sweeteners rather than synthetic ones. Stevia rebaudiana Bertoni is an important natural sweetener-containing perennial plant of the family Asteraceae (Reis et al., 2017). It is a native of Brazil and Paraguay in South America. In these regions, several other Stevia species such as S. salicifolia Cav., S. lucida Lag., S. rhombifolia Kunth, S. eupatoria Spreng., and S. balansae Hieron. are well known for their ethnopharmacological properties. S. salicifolia Cav. and S. lucida Lag. possess antirheumatic, antihelminthic, and antiinflammatory properties while S. rhombifolia, S. eupatoria, and S. balansae have emetic, antidiarrheal, and diuretic properties, respectively (Ferrazzano et al., 2016). Stevioside and rebaudioside-A are two main sweetener compounds present in the leaves of the plant (Ramesh et al., 2006) and are widely used as zero-calorie sweeteners in many food and beverage industries (Midmore and Rank, 2006; Herranz et al., 2010). These are utilized to sweeten various products like tea (Vanek et al., 2001), seafood, candy, and ice cream (Ozdemir et al., 2015). In addition, the leaves have antidiabetic, antiviral, antiobesity, anticancerous, diuretic, and antiinflammatory properties (Yadav et al., 2011). Stevia rebaudiana grows well under semitropical, subhumid climatic conditions with average annual temperature and rainfall of 25 °C and 1375 mm, respectively (Gupta et al., 2013). The species has been introduced as a commercial crop in several countries, such as the United States, Korea, Tanzania, Brazil, and India (Brandle and Rosa, 1992). According to Ramesh et al. (2006), Stevia rebaudiana performs well at a temperature range from 28 to 40 °C under subtropical Indian conditions. Dwivedi (1999) also reported the cultivation of the crop in humid hilly regions of Assam. The crop is found to grow well in regions like Maharashtra, Rajasthan, Kerala, Orissa, and Punjab in India (Singh et al., 2014). Stevia rebaudiana populations grown from seeds show variations in morphology as well as chemical contents (Tamura et al., 1984; Jadeja et al., 2005). Accordingly, morphochemical characterization needs to be applied to natural sweetener plants like S. rebaudiana. Although earlier studies reported the selection of elite genotypes in natural populations and segregant generations of S. rebaudiana (Abdelsalam et al., 2016; Singh et al., 2017), only limited information is available with regard to the identification of superior plant types in segregant populations. Though the segregating individuals are not needed for crop cultivation as associated with

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“…The seminal variety of S. rebaudiana , Stevia UEM-13 [20], cultured at NEPRON-UEM, was collected at the maximum vegetative growth stage and dried in an oven at 60 °C. The leaves were then separated and immersed in ethanol (99.5%) for 24 h in the dark at room temperature, to obtain the first fraction.…”

Section: Methodsmentioning

confidence: 99%

“…This same procedure was repeated until seven fractions were obtained. The extracts were then dried in a rotary evaporator (BUCHI Brasil Ltda) at 50 °C under vacuum, as described previously [20]. The concentration of glycosides, phenolic compounds, and total flavonoids and the percentage inhibition of DPPH (2,2-diphenyl-1-picrylhydrazyl) were evaluated in the final extract (Table 2).…”

Section: Methodsmentioning

confidence: 99%

Whey protein sweetened with Stevia rebaudiana Bertoni (Bert.) increases mitochondrial biogenesis markers in the skeletal muscle of resistance-trained rats

et al. 2019

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Background A combination of resistance training and whey protein supplementation is a common practice among athletes and recreational exercisers to enhance muscle growth and strength. Although their safety as food additives is controversial, artificial sweeteners are present in whey protein supplements. Thus, natural sweeteners extracted from the leaves of Stevia rebaudiana are a potential alternative, due to their safety and health benefits. Here, we investigated the effects of whey protein sweetened with S. rebaudiana on physical performance and mitochondrial biogenesis markers in the skeletal muscle of resistance-trained rats. Methods Forty male Wistar rats were distributed into four groups: sedentary rats, trained rats, trained rats receiving whey protein and trained rats receiving whey protein sweetened with S. rebaudiana leaf extracts. Resistance training was performed by climbing a ladder 5 days per week, during 8-weeks. The training sessions consisted of four climbs carrying a load of 50, 75, 90, and 100% of the maximum load-carrying capacity which we determined before by performing a maximum load-carrying test for each animal. After this period, we collected plasma and tissues samples to evaluate biochemical, histological and molecular (western blot) parameters in these rats. Results Dietary supplementation with whey protein sweetened with S. rebaudiana significantly enhanced the maximum load-carrying capacity of resistance-trained rats, compared with non-sweetened whey protein supplementation. This enhanced physical performance was accompanied by an increase in the weight of the gastrocnemius and soleus muscle pads. Although the muscle pad of the biceps brachii was not altered, we observed a significant increase in PGC-1α expression, which was followed by a similar pattern in TFAM protein expression, two important mitochondrial biogenesis markers. In addition, a higher level of AMPK phosphorylation was observed in these resistance-trained rats. Finally, supplementation with whey protein sweetened with S. rebaudiana also induced a significant decrease in retroperitoneal adipocyte diameter and an increase in the weight of brown adipose tissue pads in resistance-trained rats. Conclusion The addition of Stevia rebaudiana leaf extracts to whey protein appears to be a potential strategy for those who want to increase muscular mass and strength and also improve mitochondrial function. This strategy may be useful for both athletes and patients with metabolic disorders, such as obesity and type 2 diabetes.

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New seminal variety of Stevia rebaudiana: Obtaining fractions with high antioxidant potential of leaves

Cited by 24 publications

References 17 publications

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

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

Interpopulation variations in morphochemical characteristics of Stevia rebaudiana Bertoni

Whey protein sweetened with Stevia rebaudiana Bertoni (Bert.) increases mitochondrial biogenesis markers in the skeletal muscle of resistance-trained rats

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