Phytochemical content and antioxidant activity of different varieties of Stevia rebaudiana

Shahu, Rinkey; Jobby, Renitta; Patil, Swaroopa Amit; Bhori, Mustansir; Tungare, Kanchanlata; Jha, Pamela

doi:10.1007/s13580-022-00451-5

Cited by 3 publications

(1 citation statement)

References 72 publications

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“…Mainly, it can be described that the higher the content of the gelling agent, the lower the functional properties and bioactive compounds (e.g., polyphenols) of jellies [ 50 , 52 ]. On the other hand, the addition of stevia in the jelly formulations increases the antioxidant capacity of the samples because stevia contains higher amounts of antioxidant compounds (hydroxyl radicals, free radicals, and superoxide anion radical scavenging activities) [ 53 ]. Similar results for DPPH and TPC were reported by Cano-Lamadrid et al [ 50 ] for jelly candies based on pomegranate juice “Mollar de Elche”.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties

Spinei,

Oroian

2023

Foods

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The influence of particle size intervals (<125 μm, ≥125–<200 μm, and ≥200–<300 μm) of grape pomace (Vitis vinifera var. Băbească Neagră) was analyzed in terms of the proximate composition, functional properties, and physicochemical parameters. The aim was to study the effect of the formulation variables (extract from grape pomace with different particle size intervals and gelatin doses—7, 8.5, and 10 g) on the mechanical properties (hardness, cohesiveness, adhesiveness, springiness, and gumminess), color, and sensorial, microbiological, and phytochemical parameters. The jelly candy formulated with grape pomace extract (<125 μm) and 7 g of gelatin showed the highest total phenolic content (156 mg GAE/g) and antioxidant activity (65.8% inhibition), while grape pomace jellies with a particle size of ≥125–<200 μm and different concentration of gelatin presented the greatest sensory acceptance in terms of sweetness, taste, odor, elasticity, color, and overall acceptability of the resulting jelly. The concluding observation was supported by the microbiological analysis, which also showed that there is no growth in jelly samples except the jelly candies prepared with a ≥200–<300 μm particle size interval of grape pomace extract.

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Section: Resultsmentioning

confidence: 99%

Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties

Spinei,

Oroian

2023

Foods

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Antioxidants quantification, minerals profile, color properties and sensorial quality of Laurus nobilis composite tea infused with ginger and stevia

Anwar,

Syed,

Asmat

et al. 2023

Food Measure

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Nanocurcumin-Based Sugar-Free Formulation: Development and Impact on Diabetes and Oxidative Stress Reduction

Ferradj,

Yahoum,

Rebiha

et al. 2024

Nanomaterials

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The objective of this study is the development of innovative nanocurcumin-based formulations designed for the treatment and prevention of oxidative stress and diabetes. Nanocurcumin was obtained through a micronization process and subsequently encapsulated within biopolymers derived from corn starch and fenugreek mucilage, achieving encapsulation rates of 75% and 85%, respectively. Subsequently, the encapsulated nanocurcumin was utilized in the formulation of sugar-free syrups based on Stevia rebaudiana Bertoni. The stability of the resulting formulations was assessed by monitoring particle size distribution and zeta potential over a 25-day period. Dynamic light scattering (DLS) revealed a particle size of 119.9 nm for the fenugreek mucilage-based syrup (CURF) and 117 nm for the corn starch-based syrup (CURA), with polydispersity indices PDIs of 0.509 and 0.495, respectively. The dissolution rates of the encapsulated nanocurcumin were significantly enhanced, showing a 67% improvement in CURA and a 70% enhancement in CURF compared with crude curcumin (12.82%). Both formulations demonstrated excellent antioxidant activity, as evidenced by polyphenol quantification using the 2.2-diphenyl 1-pycrilhydrazyl (DPPH) assay. In the evaluation of antidiabetic activity conducted on Wistar rats, a substantial reduction in fasting blood sugar levels from 392 to 187 mg/mL was observed. The antioxidant properties of CURF in reducing oxidative stress were clearly demonstrated by a macroscopic observation of the rats’ livers, including their color and appearance.

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Phytochemical content and antioxidant activity of different varieties of Stevia rebaudiana

Cited by 3 publications

References 72 publications

Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties

Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties

Antioxidants quantification, minerals profile, color properties and sensorial quality of Laurus nobilis composite tea infused with ginger and stevia

Nanocurcumin-Based Sugar-Free Formulation: Development and Impact on Diabetes and Oxidative Stress Reduction

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