Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves
The application of different drying conditions (hot air drying at 100 °C and 180 °C, freeze drying and shade drying) on steviol glycosides (stevioside, dulcoside A, rebaudioside A and rebaudioside C) and antioxidants in Stevia leaves was evaluated. Stevioside, the major glycoside found in fresh leav...
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| Autor*in: |
Periche, Angela [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Rechteinformationen: |
Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Food chemistry - Amsterdam [u.a.] : Elsevier, 1976, 172(2015), Seite 1-6 |
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| Übergeordnetes Werk: |
volume:172 ; year:2015 ; pages:1-6 |
| Links: |
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| DOI / URN: |
10.1016/j.foodchem.2014.09.029 |
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| 520 | |a The application of different drying conditions (hot air drying at 100 °C and 180 °C, freeze drying and shade drying) on steviol glycosides (stevioside, dulcoside A, rebaudioside A and rebaudioside C) and antioxidants in Stevia leaves was evaluated. Stevioside, the major glycoside found in fresh leaves (81.2mg/g), suffered an important reduction in all cases, although shade drying was the least aggressive treatment. Considering the antioxidant parameters (total phenols, flavonoids and total antioxidants), the most suitable drying method was hot air at 180 °C, since it substantially increased all of them (76.8 mg gallic acid, 45.1mg catechin and 126 mg Trolox, all equivalent/g Stevia, respectively), with respect to those present in fresh leaves (44.4, 2.5 and 52.9 mg equivalent/g). Therefore, the ideal method for drying Stevia leaves depends on their final use (sweetener or antioxidant), although, hot air at 180 °C is the most recommendable if only one treatment has to be chosen. | ||
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| 650 | 4 | |a Plant Leaves - chemistry | |
| 650 | 4 | |a Sweetening Agents - analysis | |
| 650 | 4 | |a Food Handling - methods | |
| 650 | 4 | |a Stevia - chemistry | |
| 650 | 4 | |a Antioxidants - analysis | |
| 650 | 4 | |a Diterpenes, Kaurane - analysis | |
| 650 | 4 | |a Glycosides - analysis | |
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| 700 | 1 | |a Escriche, Isabel |4 oth | |
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10.1016/j.foodchem.2014.09.029 doi PQ20160617 (DE-627)OLC1965053742 (DE-599)GBVOLC1965053742 (PRQ)c1301-b5acef35378ba13490385c9e20182f9e8e89ed94c091864f720ef51b78bf88e0 (KEY)0039580320150000172000000001influenceofdryingmethodonsteviolglycosidesandantio DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Periche, Angela verfasserin aut Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The application of different drying conditions (hot air drying at 100 °C and 180 °C, freeze drying and shade drying) on steviol glycosides (stevioside, dulcoside A, rebaudioside A and rebaudioside C) and antioxidants in Stevia leaves was evaluated. Stevioside, the major glycoside found in fresh leaves (81.2mg/g), suffered an important reduction in all cases, although shade drying was the least aggressive treatment. Considering the antioxidant parameters (total phenols, flavonoids and total antioxidants), the most suitable drying method was hot air at 180 °C, since it substantially increased all of them (76.8 mg gallic acid, 45.1mg catechin and 126 mg Trolox, all equivalent/g Stevia, respectively), with respect to those present in fresh leaves (44.4, 2.5 and 52.9 mg equivalent/g). Therefore, the ideal method for drying Stevia leaves depends on their final use (sweetener or antioxidant), although, hot air at 180 °C is the most recommendable if only one treatment has to be chosen. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Plant Leaves - chemistry Sweetening Agents - analysis Food Handling - methods Stevia - chemistry Antioxidants - analysis Diterpenes, Kaurane - analysis Glycosides - analysis Plant Extracts - analysis Castelló, María Luisa oth Heredia, Ana oth Escriche, Isabel oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 172(2015), Seite 1-6 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:172 year:2015 pages:1-6 http://dx.doi.org/10.1016/j.foodchem.2014.09.029 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25442516 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 172 2015 1-6 |
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10.1016/j.foodchem.2014.09.029 doi PQ20160617 (DE-627)OLC1965053742 (DE-599)GBVOLC1965053742 (PRQ)c1301-b5acef35378ba13490385c9e20182f9e8e89ed94c091864f720ef51b78bf88e0 (KEY)0039580320150000172000000001influenceofdryingmethodonsteviolglycosidesandantio DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Periche, Angela verfasserin aut Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The application of different drying conditions (hot air drying at 100 °C and 180 °C, freeze drying and shade drying) on steviol glycosides (stevioside, dulcoside A, rebaudioside A and rebaudioside C) and antioxidants in Stevia leaves was evaluated. Stevioside, the major glycoside found in fresh leaves (81.2mg/g), suffered an important reduction in all cases, although shade drying was the least aggressive treatment. Considering the antioxidant parameters (total phenols, flavonoids and total antioxidants), the most suitable drying method was hot air at 180 °C, since it substantially increased all of them (76.8 mg gallic acid, 45.1mg catechin and 126 mg Trolox, all equivalent/g Stevia, respectively), with respect to those present in fresh leaves (44.4, 2.5 and 52.9 mg equivalent/g). Therefore, the ideal method for drying Stevia leaves depends on their final use (sweetener or antioxidant), although, hot air at 180 °C is the most recommendable if only one treatment has to be chosen. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Plant Leaves - chemistry Sweetening Agents - analysis Food Handling - methods Stevia - chemistry Antioxidants - analysis Diterpenes, Kaurane - analysis Glycosides - analysis Plant Extracts - analysis Castelló, María Luisa oth Heredia, Ana oth Escriche, Isabel oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 172(2015), Seite 1-6 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:172 year:2015 pages:1-6 http://dx.doi.org/10.1016/j.foodchem.2014.09.029 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25442516 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 172 2015 1-6 |
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10.1016/j.foodchem.2014.09.029 doi PQ20160617 (DE-627)OLC1965053742 (DE-599)GBVOLC1965053742 (PRQ)c1301-b5acef35378ba13490385c9e20182f9e8e89ed94c091864f720ef51b78bf88e0 (KEY)0039580320150000172000000001influenceofdryingmethodonsteviolglycosidesandantio DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Periche, Angela verfasserin aut Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The application of different drying conditions (hot air drying at 100 °C and 180 °C, freeze drying and shade drying) on steviol glycosides (stevioside, dulcoside A, rebaudioside A and rebaudioside C) and antioxidants in Stevia leaves was evaluated. Stevioside, the major glycoside found in fresh leaves (81.2mg/g), suffered an important reduction in all cases, although shade drying was the least aggressive treatment. Considering the antioxidant parameters (total phenols, flavonoids and total antioxidants), the most suitable drying method was hot air at 180 °C, since it substantially increased all of them (76.8 mg gallic acid, 45.1mg catechin and 126 mg Trolox, all equivalent/g Stevia, respectively), with respect to those present in fresh leaves (44.4, 2.5 and 52.9 mg equivalent/g). Therefore, the ideal method for drying Stevia leaves depends on their final use (sweetener or antioxidant), although, hot air at 180 °C is the most recommendable if only one treatment has to be chosen. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Plant Leaves - chemistry Sweetening Agents - analysis Food Handling - methods Stevia - chemistry Antioxidants - analysis Diterpenes, Kaurane - analysis Glycosides - analysis Plant Extracts - analysis Castelló, María Luisa oth Heredia, Ana oth Escriche, Isabel oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 172(2015), Seite 1-6 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:172 year:2015 pages:1-6 http://dx.doi.org/10.1016/j.foodchem.2014.09.029 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25442516 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 172 2015 1-6 |
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10.1016/j.foodchem.2014.09.029 doi PQ20160617 (DE-627)OLC1965053742 (DE-599)GBVOLC1965053742 (PRQ)c1301-b5acef35378ba13490385c9e20182f9e8e89ed94c091864f720ef51b78bf88e0 (KEY)0039580320150000172000000001influenceofdryingmethodonsteviolglycosidesandantio DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Periche, Angela verfasserin aut Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The application of different drying conditions (hot air drying at 100 °C and 180 °C, freeze drying and shade drying) on steviol glycosides (stevioside, dulcoside A, rebaudioside A and rebaudioside C) and antioxidants in Stevia leaves was evaluated. Stevioside, the major glycoside found in fresh leaves (81.2mg/g), suffered an important reduction in all cases, although shade drying was the least aggressive treatment. Considering the antioxidant parameters (total phenols, flavonoids and total antioxidants), the most suitable drying method was hot air at 180 °C, since it substantially increased all of them (76.8 mg gallic acid, 45.1mg catechin and 126 mg Trolox, all equivalent/g Stevia, respectively), with respect to those present in fresh leaves (44.4, 2.5 and 52.9 mg equivalent/g). Therefore, the ideal method for drying Stevia leaves depends on their final use (sweetener or antioxidant), although, hot air at 180 °C is the most recommendable if only one treatment has to be chosen. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Plant Leaves - chemistry Sweetening Agents - analysis Food Handling - methods Stevia - chemistry Antioxidants - analysis Diterpenes, Kaurane - analysis Glycosides - analysis Plant Extracts - analysis Castelló, María Luisa oth Heredia, Ana oth Escriche, Isabel oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 172(2015), Seite 1-6 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:172 year:2015 pages:1-6 http://dx.doi.org/10.1016/j.foodchem.2014.09.029 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25442516 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 172 2015 1-6 |
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10.1016/j.foodchem.2014.09.029 doi PQ20160617 (DE-627)OLC1965053742 (DE-599)GBVOLC1965053742 (PRQ)c1301-b5acef35378ba13490385c9e20182f9e8e89ed94c091864f720ef51b78bf88e0 (KEY)0039580320150000172000000001influenceofdryingmethodonsteviolglycosidesandantio DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Periche, Angela verfasserin aut Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The application of different drying conditions (hot air drying at 100 °C and 180 °C, freeze drying and shade drying) on steviol glycosides (stevioside, dulcoside A, rebaudioside A and rebaudioside C) and antioxidants in Stevia leaves was evaluated. Stevioside, the major glycoside found in fresh leaves (81.2mg/g), suffered an important reduction in all cases, although shade drying was the least aggressive treatment. Considering the antioxidant parameters (total phenols, flavonoids and total antioxidants), the most suitable drying method was hot air at 180 °C, since it substantially increased all of them (76.8 mg gallic acid, 45.1mg catechin and 126 mg Trolox, all equivalent/g Stevia, respectively), with respect to those present in fresh leaves (44.4, 2.5 and 52.9 mg equivalent/g). Therefore, the ideal method for drying Stevia leaves depends on their final use (sweetener or antioxidant), although, hot air at 180 °C is the most recommendable if only one treatment has to be chosen. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Plant Leaves - chemistry Sweetening Agents - analysis Food Handling - methods Stevia - chemistry Antioxidants - analysis Diterpenes, Kaurane - analysis Glycosides - analysis Plant Extracts - analysis Castelló, María Luisa oth Heredia, Ana oth Escriche, Isabel oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 172(2015), Seite 1-6 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:172 year:2015 pages:1-6 http://dx.doi.org/10.1016/j.foodchem.2014.09.029 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25442516 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 172 2015 1-6 |
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540 660 DNB 58.34 bkl 58.00 bkl Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves Plant Leaves - chemistry Sweetening Agents - analysis Food Handling - methods Stevia - chemistry Antioxidants - analysis Diterpenes, Kaurane - analysis Glycosides - analysis Plant Extracts - analysis |
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ddc 540 bkl 58.34 bkl 58.00 misc Plant Leaves - chemistry misc Sweetening Agents - analysis misc Food Handling - methods misc Stevia - chemistry misc Antioxidants - analysis misc Diterpenes, Kaurane - analysis misc Glycosides - analysis misc Plant Extracts - analysis |
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influence of drying method on steviol glycosides and antioxidants in stevia rebaudiana leaves |
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Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves |
| abstract |
The application of different drying conditions (hot air drying at 100 °C and 180 °C, freeze drying and shade drying) on steviol glycosides (stevioside, dulcoside A, rebaudioside A and rebaudioside C) and antioxidants in Stevia leaves was evaluated. Stevioside, the major glycoside found in fresh leaves (81.2mg/g), suffered an important reduction in all cases, although shade drying was the least aggressive treatment. Considering the antioxidant parameters (total phenols, flavonoids and total antioxidants), the most suitable drying method was hot air at 180 °C, since it substantially increased all of them (76.8 mg gallic acid, 45.1mg catechin and 126 mg Trolox, all equivalent/g Stevia, respectively), with respect to those present in fresh leaves (44.4, 2.5 and 52.9 mg equivalent/g). Therefore, the ideal method for drying Stevia leaves depends on their final use (sweetener or antioxidant), although, hot air at 180 °C is the most recommendable if only one treatment has to be chosen. |
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The application of different drying conditions (hot air drying at 100 °C and 180 °C, freeze drying and shade drying) on steviol glycosides (stevioside, dulcoside A, rebaudioside A and rebaudioside C) and antioxidants in Stevia leaves was evaluated. Stevioside, the major glycoside found in fresh leaves (81.2mg/g), suffered an important reduction in all cases, although shade drying was the least aggressive treatment. Considering the antioxidant parameters (total phenols, flavonoids and total antioxidants), the most suitable drying method was hot air at 180 °C, since it substantially increased all of them (76.8 mg gallic acid, 45.1mg catechin and 126 mg Trolox, all equivalent/g Stevia, respectively), with respect to those present in fresh leaves (44.4, 2.5 and 52.9 mg equivalent/g). Therefore, the ideal method for drying Stevia leaves depends on their final use (sweetener or antioxidant), although, hot air at 180 °C is the most recommendable if only one treatment has to be chosen. |
| abstract_unstemmed |
The application of different drying conditions (hot air drying at 100 °C and 180 °C, freeze drying and shade drying) on steviol glycosides (stevioside, dulcoside A, rebaudioside A and rebaudioside C) and antioxidants in Stevia leaves was evaluated. Stevioside, the major glycoside found in fresh leaves (81.2mg/g), suffered an important reduction in all cases, although shade drying was the least aggressive treatment. Considering the antioxidant parameters (total phenols, flavonoids and total antioxidants), the most suitable drying method was hot air at 180 °C, since it substantially increased all of them (76.8 mg gallic acid, 45.1mg catechin and 126 mg Trolox, all equivalent/g Stevia, respectively), with respect to those present in fresh leaves (44.4, 2.5 and 52.9 mg equivalent/g). Therefore, the ideal method for drying Stevia leaves depends on their final use (sweetener or antioxidant), although, hot air at 180 °C is the most recommendable if only one treatment has to be chosen. |
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Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves |
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