Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

Abstract

In this study a new wheat bread was designed whose sugars were replaced with S. rebaudiana Bertoni aqueous extract. The impact of the S. rebaudiana Bertoni aqueous extract on nutritional and sensory quality, its ability to reduce sugar intake and its antioxidant properties were investigated. Functional bread with 50 % of sugars replaced with S. rebaudiana extract was compared with traditional wheat bread. The extract demonstrated alpha amylase (IC 50 = 198.40 μg/mL) glucosidase (596.77 μg/mL) inhibition. The radical scavenging activity exhibited an IC 50 value of 335.94 mg/mL. In comparison with the control, the bread with stevia extract was softer and had lower microbial growth during the shelf-life study. The sensory test showed that the substitution of 50 % stevia extract was more acceptable when comparing with all quality characteristics. Regarding the nutritional contribution, the content of dietary fiber and digestible carbohydrates in the bread with stevia extract was higher and lower respectively, so caloric intake was significantly reduced. The results showed that the biological properties of S. rebaudiana extract were retained after the bread making process and that the proposed bread is suitable as functional food in human nutrition.

Stevia rebaudiana Bertoni bioactive effects: From in vivo to clinical trials towards future therapeutic approaches

“…In vivo and in vitro studies indicate that both stevia extract and stevioside have antihyperglycemic effects and their mechanisms of action are through gluconeogenesis suppression (stevia extract) and increased insulin secretion (stevia extract and stevioside); rebaudioside A increases insulin secretion exclusively in vitro and with high glucose concentrations (Aranda‐González, Segura‐Campos, Moguel‐Ordoñez, & Betancur‐Ancona, ). Other authors have stated similar results (Ruiz‐Ruiz et al, ).…”

“…Other studies showed similar antioxidant potentialities (Hajihashemi & Ehsanpour, 2014;Ruiz-Ruiz et al, 2015;Zayova, Stancheva, Geneva, Petrova, & Dimitrova, 2013). Vaško, Vašková, Fejerčáková, Mojžišová, and Poráčová (2014) reported that stevia has significant effects against hydroxyl radicals and has ability to decompose NO.…”

“…Currently, its cultivation is spread in other parts of the world, including Canada and some regions of Asia and Europe. Belonging to the 950 genera of the Asteraceae family, this plant is widely known as "high-quality, no-calorie biosweetener" (Gupta et al, 2016;Ruiz-Ruiz, Moguel-Ordoñez, Matus-Basto, & Segura-Campos, 2015). In fact, the Stevia genus includes 230 species, but only S. rebaudiana gives a sweet essence.…”

Stevia rebaudianatea prevents experimental cirrhosis via regulation of NF‐κB, Nrf2, transforming growth factor beta, Smad7, and hepatic stellate cell activation

“…Stevia leaves were ground in a grinding mill, and the resulting dried stevia leaf powder was sprayed in the mill with a 1‐mm mesh. Then, 500 mg of this powder were dispersed in 10 ml of water and incubated at 90°C for 5 min to obtain the AES, as previously reported (Ruiz‐Ruiz, Moguel‐Ordoñez, Matus‐Basto, & Segura‐Campos, ). Subsequently, AES was filtered through filter paper and cooled before administration to rats.…”

Nutraceutical properties of cumin residue generated from Ayurvedic industries using cell line models

“…Inhibitors of these enzymes delay the breakdown of carbohydrates in the small intestine decreasing the absorption of glucose from starch and thereby diminishing the postprandial blood glucose excursion. These enzymes are important therapeutic targets for the modulation of postprandial hyperglycemia that is the earliest metabolic abnormality associated with type 2 diabetes mellitus (Ruiz-Ruiz et al 2015).…”