Abstract
Stevia leaves are usually used in dried state and undergo the inevitable effect of drying process that changes the quality characteristics of the final product. The aim of this study was to assess temperature effect on Stevia leaves through analysis of relevant bioactive components, antioxidant capacity and content of natural sweeteners and minerals. The drying process was performed in a convective dryer at constant temperatures ranging from 30 to 80 °C. Vitamin C was determined in the leaves and as expected showed a decrease during drying proportional to temperature. Phenolics and flavonoids were also determined and were found to increase during drying below 50 °C. Antioxidant activity was determined by DPPH and ORAC assays, and the latter showed the highest value at 40 °C, with a better correlation with the phenolics and flavonoids content. The content of eight natural sweeteners found in Stevia leaves was also determined and an increase in the content of seven of the sweeteners, excluding steviol bioside, was found at drying temperature up to 50 °C. At temperatures between 60 and 80 °C the increase in sweeteners content was not significant. Stevia leaves proved to be an excellent source of antioxidants and natural sweeteners.
Similar content being viewed by others
References
Lemus-Mondaca R, Zura-Bravo L, Vega-Gálvez A, Ah-Hen K (2012) Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: a comprehensive review on the biochemical, nutritional and functional aspects. Food Chem 132:1121–1132
Rahmesh K, Singh V, Megeji N (2006) Cultivation of Stevia (Stevia rebaudiana Bertoni): a comprehensive review. Adv Agron 89:137–177
Kedik S, Yartsev E, Stanishevskaya I (2009) Antiviral activity of dried extract of Stevia. Pharm Chem J 43:198–199
Ghosh S, Subudhi E, Nayak S (2008) Antimicrobial assay of Stevia rebaudiana Bertoni leaf extracts against 10 pathogens. Int J Integr Biol 2:27–31
Ghanta S, Banerjee A, Poddar A, Chattopadhyay S (2007) Oxidative DNA damage preventive activity and antioxidant potential of Stevia rebaudiana (Bertoni) Bertoni, a natural sweetener. J Agric Food Chem 55:10962–10967
Tadhani MB, Patel VH, Subhash R (2007) In vitro antioxidant activities of Stevia rebaudiana leaves and callus. J Food Comp Anal 20:323–329
Tadhani MB, Subhash R (2006) Preliminary studies on Stevia rebaudiana leaves: proximal composition, mineral analysis and phytochemical screening. J Med Sci 6:321–326
Kerkhofs N, Lister C, Savage G (2005) Change in colour and antioxidant content of tomato cultivars following forced-air drying. Plant Foods Hum Nutr 60:117–121
Mrad ND, Boudhrioua N, Kechaou N, Courtois F, Bonazzi C (2012) Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears. Food Bioprod Process 90:433–441
Periche A, Castelló ML, Heredia A, Escriche I (2015) Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves. Food Chem 172:1–6
Gasmalla MA, Yang R, Amadou I, Hua X (2014) Nutritional composition of Stevia rebaudiana Bertoni leaf: effect of drying method. Trop J Pharm Res 13:61–65
Periche A, Koutsidis G, Escriche I (2014) Composition of antioxidants and amino acids in Stevia leaf infusions. Plant Foods Hum Nutr 69:1–7
Muanda F, Soulimani R, Diop B, Dicko A (2011) Study on chemical composition and biological activities of essential oil and extracts from Stevia rebaudiana Bertoni leaves. LWT Food Sci Technol 44:1865–1872
Cacciola F, Delmonte P, Jaworska K, Dugo P, Mondello L, Rader J (2011) Employing ultra-high pressure liquid chromatography as the second dimension in a comprehensive two-dimensional system for analysis of Stevia rebaudiana extracts. J Chromatogr A 1218:2012–2018
AOAC (1990). Association of Official Analytical chemists. Official Method of Analysis no. 920.39, 962.09 and 934.06, 15th edn, Arlington, VA, USA
Barakat MZ, El-Wahab MF, El-Sadr MM (1955) Action of N-bromosuccinimide on ascorbic acid. Biochemistry Department, Faculty of Medicine, Abbassia, Cairo, Egypt. Anal Chem 27:536–540
Chuah AM, Lee Y-C, Yamaguchi T, Takamura H, Yin L-J, Matoba T (2008) Effect of cooking on the antioxidant properties of coloured peppers. Food Chem 111:20–28
Dini I, Tenore GC, Dini A (2010) Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds. LWT - Food Sci Technol 43:447–451
Zheng W, Wang SY (2001) Antioxidant activity and phenolic compounds in selected herbs. J Agric Food Chem 49:5165–5170
López-Martínez LX, Oliart-Ros RM, Valerio-Alfaro G, Lee C-H, Parkin KL, Garcia HS (2009) Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize. LWT - Food Sci Technol 42:1187–1192
JECFA (2008). Joint FAO/WHO expert committee on food additives. Steviol glycosides. In: Compendium of food additive specifications, 69th meeting, FAO/WHO monographs 5, Rome, Italy
Kaya A, Aydin O (2009) An experimental study on drying kinetics of some herbal leaves. Ener Conv Manage 50:118–124
Abou-Arab A, Abou-Arab A, Abu-Salem M (2010) Physicochemical assessment of natural sweeteners steviosides produced from Stevia rebaudiana Bertoni plant. Afr J Food Sci 4:269–281
Kaushik R, Pradeep N, Vamshi V, Geetha M, Usha A (2010) Nutrient composition of cultivated Stevia leaves and the influence of polyphenols and plant pigments on sensory and antioxidant properties of leaf extracts. J Food Sci Technol 47:27–33
Curutchet A, Dellacassa E, Ringuelet J, Chaves A, Viña S (2014) Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha piperita and Mentha spicata). Food Chem 143:231–238
Shukla S, Mehta A, Menta P, Bajpai V (2012) Antioxidant ability and phenolic content of aqueous leaf extract of Stevia rebaudiana Bert. Exp Toxicol Pathol 64:807–811
Kim I, Yang M, Lee O, Kang S (2011) The antioxidant activity and the bioactive compound content of Stevia rebaudiana water extracts. LWT Food Sci Technol 44:1328–1332
Karaköse H, Jaiswal R, Kuhnert N (2011) Characterization and quantification of hydroxycinnamate derivatives in Stevia rebaudiana leaves by LC-MSn. J Agric Food Chem 59:10143–10150
El Gharras H (2009) Polyphenols: food sources, properties and applications – a review. Int J Food Sci Technol 44:2512–2518
Jaiswal R, Patras MA, Eravuchira PJ, Kuhnert N (2010) Profile and characterization of the chlorogenic acid in green Robusta coffee beans by LC-MSn: identification of seven classes of compounds. J Agric Food Chem 58:8722–8737
Gardana C, Scaglianti M, Simonetti P (2010) Evaluation of steviol and its glycosides in Stevia rebaudiana leaves and commercial sweetener by ultra-high performance liquid chromatography-mass spectrometry. J Chromatogr A 1217:1463–1470
Shafii B, Vismeh R, Beaudry R, Warner R, Jones A (2012) Large-scale profiling of diterpenoid glycosides from Stevia rebaudiana using ultrahigh performance liquid chromatography/tandem mass spectrometry. Anal Bioanal Chem 403:2683–2690
Woelwer-Rieck U, Lankes C, Wawrzun A, Wüst M (2010) Improved HPLC method for the evaluation of the major steviol glycosides in leaves of Stevia rebaudiana. Euro Food Res Technol 231:581–588
Alabi D, Alausa A (2006) Evaluation of the mineral nutrients and organic food contents of the seeds of Lablab purpureus, Leucaena leucocephala and Mucuna utilis for domestic consumption and industrial utilization. World J Agric Sci 2:115–118
Brisibe E, Umoren U, Brisibe F, Magalhäes P, Ferreira J, Luthria D, Wu X, Prior R (2009) Nutritional characterisation and antioxidant capacity of different tissues of Artemisia annua L. Food Chem 115:1240–1246
Acknowledgments
The authors gratefully acknowledge the financial support provided by FONDECYT REGULAR PROJECT N°1130558 for publication of this research.
Author information
Authors and Affiliations
Corresponding authors
Ethics declarations
Conflict of Interest
The authors declare no conflicts of interest.
Rights and permissions
About this article
Cite this article
Lemus-Mondaca, R., Ah-Hen, K., Vega-Gálvez, A. et al. Stevia rebaudiana Leaves: Effect of Drying Process Temperature on Bioactive Components, Antioxidant Capacity and Natural Sweeteners. Plant Foods Hum Nutr 71, 49–56 (2016). https://doi.org/10.1007/s11130-015-0524-3
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11130-015-0524-3