Comparison of Chemical and Functional Properties of <i>Stevia rebaudiana</i> (Bertoni) Varieties Cultivated in Mexican Southeast

Abstract

The leaf powders from two varieties of Stevia rebaudiana (Bertoni) cultivated in Yucatan, Mexico were analyzed for their proximate composition, dietary fiber composition and functional properties. The leaf powders were a good source of carbohydrates (64.06% -67.98%), protein (12.11% -15.05%), and crudefiber (5.92% -9.52%). Total dietary fiber content in the S. rebaudiana leaf powders were 28.61 (Morita II) and 29.12 (Criolla) g/100g sample, with most of this content represented by insoluble dietary fiber 87.79% (Morita II) and 70.02% (Criolla). Neutral detergent fiber (NDF), acid detergent fiber (ADF) and acid detergent lignin (ADL) were higher in Criolla (19.29%, 17.77%, 8.98%) than Morita II variety (18.11%, 14.16%, 2.28%). Hemicellulose and cellulose were higher in Morita II (3.96%, 11.78%) than criolla variety (1.51%, 8.79%). Functional properties of leaf powder from Morita II and Criolla were, water-holding capacity (2.87 -4.07 g/g sample), oil-holding capacity (6.49 -6.79 g/g sample), water-absorption capacity (3.41 -3.44 g/g sample), water-adsorption capacity (0.25 -0.28 g/g sample), and organic molecule absorption capacity (1.13 -1.81 g/g sample). These suggest that S. rebaudiana (Bertoni) leaf powders may be used as dietary supplement or as food additive.

Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream

“…In both varieties, the level of addition had an effect on proximal composition of ice cream; in Morita variety, level of addition increased the crude fiber with significant differences between formulations 1 and 2 (P<0.05); in the Criolla variety, the formulation with more Stevia extract (F4) had higher content of crude fiber, protein and carbohydrates, while lower crude fat which was statistically different compared with F3 (P<0.05). This is probably due to the differences between the chemical constituents present in the leaves of the varieties, as has been reported by SEGURA-CAMPOS et al (2014).…”

“…The ash content in F1 and F2, were similar and so did F3 and F4, accordingly to Stevia variety used. Varieties of S. rebaudiana cultivated in Mexico contain high amounts of ashes ranging from 7.82-11.93% dry basis (SEGURA-CAMPOS et al, 2014). However, according to RAHMESH et al (2006), growth conditions may affect the final content.…”

“…Regarding the fiber in the four formulations, the Stevia rebaudiana may provide it given that it is a good source of fiber (5.92-9.52% dry basis) according to SEGURA-CAMPOS et al (2014) or simply from the fruit used in the formulation. As for the crude fat, the four treatments showed a great content, as the fat content in a standard ice cream formulation is about 12% (ARBUCKLE & MARSHALL, 2000).…”

Stevia prevents experimental cirrhosis by reducing hepatic myofibroblasts and modulating molecular profibrotic pathways

“…This product has a certification from the US Department of Agriculture. The components present in this variety of stevia have been described by other authors (Table ) . Stevia leaves were sprayed in the mill with 1‐mm mesh and stored in amber glass bottles to protect them from sunlight until used.…”

Nutritional and therapeutic perspectives of Stevia rebaudiana as emerging sweetener; a way forward for sweetener industry

“…Estimated fat absorption capacity of Stevia leaves powder is 4.5 mL/g. Functional properties of Stevia leaves powder have been reported as 0.443 g/mL bulk density, 4.7 mL/g WHC, 4.5 mL/ g fat absorption capacity, 5.0 mL/g emulsification value, 5.01 g/L swelling index, solubility was 0.365 g/L and pH was 5.95 (Segura-Campos et al, 2014). Lemus-Mondaca et al (2012) and Rao (2014) calculated the Stevia powder bulk density as 0.443 g/mL.…”