Antioxidant activity, phenol and flavonoid content, and formulation cream of Stevia rebaudiana Bert

Abstract

The presented study aimed to characterize the content, biological activity and formulation of extracts prepared from dried Stevia rebaudiana Bert leaves. Stevia rebaudiana Bert is the leaves that have antioxidant activity. The leaves, stems and flowers of stevia contain a complex mixture of sweet diterpene glycosides, including isosteviol, stevioside, rebaudioside (A, B, C, D, E, and F), steviolbioside and dulcoside A. In addition to glycosides, the leaves of stevia also contain other phytoconstituents, such as flavonoids, phenolic acids, fatty acids, proteins, and vitamins. These compounds can prevent and retain free radicals substitution, which can cause aging and chronic diseases. The extract obtained was filtered and evaporated — determination of total phenolics and total flavonoid using spectrophotometric methods. The antioxidant potential of this extract was evaluated by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. In the DPPH radical-scavenging activities, the extract had the antioxidant activity (IC50 = 48.18 μg / ml). The results showed that these extracts of Stevia rebaudiana Bert could be considered as natural antioxidants. The evaluation of the formulated cream showed good results and can be good potential for cosmetic product development.

The protective effect of aqueous extract of Stevia rebaudiana against tartrazine toxicity in male Wistar rat

“…It has been proposed that the antioxidant properties of aqueous extract of the Stevia and its constituents, such as phenolic compositions and flavonoids, can prevent ROS overproduction, where the phenolic compounds are antioxidant agents that act as free radical terminators. 18 ALT and AST levels were raised by Tartrazine, and the data agreed with the previous research, 39 in which low and high intakes of Tartrazine for 56 days induced an increase in the ALT and AST enzymes of male rats. Previous studies showed that food colouring additives such as Tartrazine may cause an increase in oxidative stress by overproduction of ROS in the liver and kidney tissues.…”

“…It has been proposed that the antioxidant properties of aqueous extract of the Stevia and its constituents, such as phenolic compositions and flavonoids, can prevent ROS overproduction, where the phenolic compounds are antioxidant agents that act as free radical terminators 18 …”

“…These compounds have the potential to prevent and sustain free radical substitution, which has been linked to ageing and chronic illnesses. 18 The current study concerns the testing the Stevia's ability to counteract the toxicity and harmful impact of Tartrazine in male albino rat and illustrate how Tartrazine induced infertility and predict the power of Stevia to protect testicular tissue and enhance the reproductive health. Oxidative markers such as malondialdehyde (MDA), catalase (CAT), superoxide dismutase (SOD) and glutathione reductase (GSH) were measured in the testicular tissues.…”

“…Previous research show that, S. rebaudiana aqueous extract is a promising medication for testicular tissue protection, 17 where it has many phytoconstituents, including flavonoids, phenolic acids, fatty acids, proteins, and vitamins. These compounds have the potential to prevent and sustain free radical substitution, which has been linked to ageing and chronic illnesses 18 . The current study concerns the testing the Stevia 's ability to counteract the toxicity and harmful impact of Tartrazine in male albino rat and illustrate how Tartrazine induced infertility and predict the power of Stevia to protect testicular tissue and enhance the reproductive health.…”

Pengaruh Penambahan Ekstrak Daun Stevia ( Stevia rebaudiana (Bertoni)) terhadap Daya Terima, Kandungan Gizi, dan Aktifitas Antioksidan Kefir Susu Kambing

“…Stevia juga mengandung senyawa antioksidan yang mampu mengikat senyawa radikal bebas, sehingga menekan perkembangan sel kanker (Thomas & Glade, 2010). Penelitian yang dilakukan oleh Mutmainah et al (2019) melaporkan bahwa pada ekstrak daun stevia memiliki kadar antioksidan (48,18 µg/ml) yang lebih tinggi dibandingkan dengan asam askorbat (10,12 µg/ml). Penambahan ekstrak daun stevia diharapkan dapat memperbaiki daya terima, kandungan gizi, dan aktivitas antioksidan dari kefir susu kambing yang dikembangkan.…”