Paper Information

Journal:   ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION   2017 , Volume 8 , Number 2 #G0058; Page(s) 69 To 90.
 
Paper: 

EVALUATION OF ANTIOXIDANT ACTIVITY OF METHANOL EXTRACT OF STEVIA REBAUDIANA BERTONI AND INVESTIGATION OF THIS PROPERTIES IN DAIRY DESSERT

 
 
Author(s):  FALAH SHOJAEE M.*, SADEGHI MAHOONAK A.R., KHOMEIRI M., GHORBANI M.
 
* DEPT. OF FOOD SCIENCE AND TECHNOLOGY, GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, GORGAN, IRAN
 
Abstract: 

Background and objectives: Stevia rebaudiana Bertoni, is an ancient perennial shrub of South America, with a great potential as a crop for the production of potent natural sweetener. it is suitable as a raw material for the production of functional foods due to its chemical composition and phytochemical compounds content. Stevioside has enormous sweetening power comparable to artificial sweeteners which are presented in various foods and beverages available in the market. This compound is about 300 times sweeter than sucrose. In this study, phenolic compounds were extracted from Stevia rebaudiana Bertoni leaves by maceration in methanol to evaluate antioxidant activity of its water-methanol extract and its antioxidant effect in dairy desserts.
Materials and methods: Antioxidant activity of the extract was evaluated using reducing power test, DPPH radical scavenging activity and total antioxidant capacity and compared with synthetic antioxidant BHT. Antioxidant effects of Stevia rebaudiana Bertoni extract in dairy desserts was investigated using reducing power test and DPPH radical scavenging activity after 1, 3, 6, 9, 12 and 15 days storage.
Results: Average total phenolic compounds in the Stevia rebaudiana Bertoni extract was 10.64 (Tannic acid equivalent) g/100g dry matter. Evaluation of antioxidant activity of the extract showed that DPPH free radical scavenging, reducing power and total antioxidant activity of the extract were directly correlated with the amount of phenolic compounds. Antioxidant activity was found to be concentration-dependent in all antioxidant assays. DPPH scavenging activity of methanolic extract of stevia was greater than BHT. Reducing power and total antioxidant capacity of BHT were significantly higher than those of ethanolic extracts. Dessert samples containing stevia showed higher DPPH free radical scavenging activity and reducing power compared with control sample. By conducting sensory analysis on desserts containing different percentages of Stevia rebaudiana Bertoni extract, samples with 0.75, 1 and 0.25% extract (due to high total acceptance) and also samples with 0% (as control sample) and 100% (complete sugar replacement) were selected. DPPH free radical scavenging and reducing power assays in dairy desserts showed that samples with higher amounts of Stevia rebaudiana Bertoni extract had higher activities. In addition, dairy desserts containing Stevia rebaudiana Bertoni extract showed high levels of free radical scavenging activities during two weeks storage that may result in delay in fat oxidation and extended shelf life of the product.
Conclusion: The obtained results showed that antioxidant capacity of Stevia rebaudiana Bertoni extract is considerable; therefore it can be used as a good source of natural antioxidants.

 
Keyword(s): STEVIA REBAUDIANA BERTONI, ANTIOXIDANT ACTIVITY, DAIRY DESSERTS, STEVIOSIDE
 
References: 
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