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Journal of Food Science and Technology

, Volume 54, Issue 7, pp 2020–2029 | Cite as

Fortification of the whey protein isolate antioxidant and antidiabetic activity with fraction rich in phenolic compounds obtained from Stevia rebaudiana (Bert.). Bertoni leaves

  • Paula Gimenez MilaniEmail author
  • Maysa Formigoni
  • Yago Carvalho Lima
  • Silvano Piovan
  • Giuliana Maria Ledesma Peixoto
  • Daiane Montoia Camparsi
  • Willian do Nascimento da Silva Rodrigues
  • Jordana Quaglia Pereira da Silva
  • Alexandre da Silva Avincola
  • Eduardo Jorge Pilau
  • Cecília Edna Mareze da Costa
  • Silvio Cláudio da Costa
Original Article

Abstract

A stevia fraction (ASF) free of steviol glycosides was extracted from Stevia rebaudiana leaves (Stevia UEM-13). ASF essentially constitutes phenolic compounds (52.42%), which were identified by liquid chromatography tandem mass spectrometry (LC–MS/MS) as caffeic acid, quercetin-3-o-glycoside, cyanidin-3-glucoside, kaempferol, quercetin, apigenin, rozmarinic acid, chlorogenic acid and dicaffeoylquinic acid. ASF was used as a multi-functional source of phenolic compounds to fortify the whey protein isolate (WPI) obtained by membrane separation. WPI fortified with 0.2% ASF showed an 80% increase in its antioxidant activity and more pronounced antidiabetic effects than the unfortified WPI, mainly in the glycemic control of diabetic animals induced by streptozotocin. The in vitro and in vivo antioxidant effects of ASF may enhance the effects of WPI. Indeed, this pioneering study revealed that ASF can be used to enrich the antioxidant and antidiabetic properties of WPI.

Keywords

Whey protein isolate Antioxidant fraction of Stevia rebaudiana Phenolic compounds Flavonoids Diabetes mellitus 

Notes

Acknowledgements

The researchers would like to thank CAPES and graduate program in Food Science from the State University of Maringa

Compliance with ethical standards

Conflict of interest

The authors declare that they have no competing interests.

Supplementary material

13197_2017_2638_MOESM1_ESM.docx (813 kb)
Supplementary material 1 (DOCX 813 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  • Paula Gimenez Milani
    • 1
    Email author
  • Maysa Formigoni
    • 1
  • Yago Carvalho Lima
    • 2
  • Silvano Piovan
    • 2
  • Giuliana Maria Ledesma Peixoto
    • 2
  • Daiane Montoia Camparsi
    • 4
  • Willian do Nascimento da Silva Rodrigues
    • 4
  • Jordana Quaglia Pereira da Silva
    • 5
  • Alexandre da Silva Avincola
    • 3
  • Eduardo Jorge Pilau
    • 3
  • Cecília Edna Mareze da Costa
    • 2
  • Silvio Cláudio da Costa
    • 6
  1. 1.Programa de Pós-Graduação em Ciência de AlimentosUniversidade Estadual de MaringáMaringáBrazil
  2. 2.Programa de Pós-Graduação em Ciências Fisiológicas, Departamento de Ciências FisiológicasUniversidade Estadual de MaringáMaringáBrazil
  3. 3.Departamento de QuímicaUniversidade Estadual de MaringáMaringáBrazil
  4. 4.Departamento de BiologiaUniversidade Estadual de MaringáMaringáBrazil
  5. 5.Departamento de BioquímicaUniversidade Estadual de MaringáMaringáBrazil
  6. 6.Programa de Pós-Graduação em Ciência de Alimentos, Departamento de BioquímicaUniversidade Estadual de MaringáMaringáBrazil

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