Antioxidant capacity of leaf extracts from two Stevia rebaudiana Bertoni varieties adapted to cultivation in Mexico
The recent introduction of the cultivation ofSteviarebaudianaBertoni in Mexico has gained interest forits potential use as a non-caloric sweetener, but someother properties of this plant require studies. Extractsfrom two varieties ofS. rebaudianaBertoni adapted tocultivation in Mexico were screened...
| Autores: | , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2015 |
| País: | México |
| Recursos: | Universidad Autónoma de Yucatán |
| Repositorio: | Redalyc-UADY |
| OAI Identifier: | oai:redalyc.org:309235369023 |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=309235369023 |
| Access Level: | acceso abierto |
| Palavra-chave: | Medicina Phytochemicals Leaves extracts Antioxidant properties Stevia rebaudiana Bertoni |
| Resumo: | The recent introduction of the cultivation ofSteviarebaudianaBertoni in Mexico has gained interest forits potential use as a non-caloric sweetener, but someother properties of this plant require studies. Extractsfrom two varieties ofS. rebaudianaBertoni adapted tocultivation in Mexico were screened for their content ofsome phytochemicals and antioxidant properties. Totalpigments, total phenolic and flavonoids contents of theextracts ranged between 17.7-24.3 mg/g, 28.7-28.4 mg/g,and 39.3-36.7 mg/g, respectively. The variety “Criolla”exhibited higher contents of pigments and flavonoids.Trolox equivalent antioxidant capacity ranged between618.5-623.7 mM/mg and DPPH decolorization assayranged between 86.4-84.3%, no significant differenceswere observed between varieties. Inhibition ofβ-caro-tene bleaching ranged between 62.3-77.9%, with higheractivity in the variety “Criolla”. Reducing power rangedbetween 85.2-86% and the chelating activity ranged be-tween 57.3-59.4% for Cu2+and between 52.2-54.4% forFe2+, no significant differences were observed betweenvarieties. In conclusion, the results of this study showedthat polar compounds obtained during the extractionlike chlorophylls, carotenoids, phenolic compounds andflavonoids contribute to the antioxidative activity mea-sured. The leaves ofS. rebaudianaBertoni could be usednot only as a source of non-caloric sweeteners but alsonaturally occurring antioxidants.. |
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