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

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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.

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Acknowledgements

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

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Authors and Affiliations

  1. Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Av. Colombo, 5790 – Jardim Universitário, Maringá, Paraná, CEP 87020-900, Brazil

    Paula Gimenez Milani & Maysa Formigoni

  2. Programa de Pós-Graduação em Ciências Fisiológicas, Departamento de Ciências Fisiológicas, Universidade Estadual de Maringá, Av. Colombo, 5790 – Jardim Universitário, Maringá, Paraná, CEP 87020-900, Brazil

    Yago Carvalho Lima, Silvano Piovan, Giuliana Maria Ledesma Peixoto & Cecília Edna Mareze da Costa

  3. Departamento de Química, Universidade Estadual de Maringá, Av. Colombo, 5790 – Jardim Universitário, Maringá, Paraná, CEP 87020-900, Brazil

    Alexandre da Silva Avincola & Eduardo Jorge Pilau

  4. Departamento de Biologia, Universidade Estadual de Maringá, Av. Colombo, 5790 – Jardim Universitário, Maringá, Paraná, CEP 87020-900, Brazil

    Daiane Montoia Camparsi & Willian do Nascimento da Silva Rodrigues

  5. Departamento de Bioquímica, Universidade Estadual de Maringá, Av. Colombo, 5790 – Jardim Universitário, Maringá, Paraná, CEP 87020-900, Brazil

    Jordana Quaglia Pereira da Silva

  6. Programa de Pós-Graduação em Ciência de Alimentos, Departamento de Bioquímica, Universidade Estadual de Maringá, Av. Colombo, 5790 – Jardim Universitário, Maringá, Paraná, CEP 87020-900, Brazil

    Silvio Cláudio da Costa

Authors
  1. Paula Gimenez Milani
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  2. Maysa Formigoni
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  3. Yago Carvalho Lima
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  4. Silvano Piovan
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  5. Giuliana Maria Ledesma Peixoto
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  6. Daiane Montoia Camparsi
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  7. Willian do Nascimento da Silva Rodrigues
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  8. Jordana Quaglia Pereira da Silva
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  9. Alexandre da Silva Avincola
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  10. Eduardo Jorge Pilau
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  11. Cecília Edna Mareze da Costa
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  12. Silvio Cláudio da Costa
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Corresponding author

Correspondence to Paula Gimenez Milani.

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Milani, P.G., Formigoni, M., Lima, Y.C. et al. Fortification of the whey protein isolate antioxidant and antidiabetic activity with fraction rich in phenolic compounds obtained from Stevia rebaudiana (Bert.). Bertoni leaves. J Food Sci Technol 54, 2020–2029 (2017). https://doi.org/10.1007/s13197-017-2638-0

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  • DOI: https://doi.org/10.1007/s13197-017-2638-0

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