Stevia Derivative and its Potential Uses in Diabetic-Directed Foods. Review

Pérez, Elevina; González, César; Vaillant, Fabrice; Lares, Mary

doi:10.18488/journal.87/2016.3.1/87.1.1.20

Cited by 7 publications

(9 citation statements)

References 24 publications

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“…Stevia (Stevia rebaudiana Bertoni) dikenal sebagai tanaman pemanis dengan kandungan glikosida steviol (GS) terutama pada daun (Brandle & Telmer, 2007). GS sangat manis 100-450 kali dibandingkan sukrosa (Cramer & Ikan, 1986), tanpa kalori, dan mempunyai indeks glikemik nol (Pérez et al, 2016). Selain digunakan *) Korespondensi penulis: mayasinta77@gmail.com sebagai pemanis, stevia dilaporkan memiliki kemampuan sebagai antioksidan, antimikroba, antiinflamasi, dan antivirus (Oliveira et al, 2013;Gawel-Beben et al, 2015;Lemus-Mondaca et al, 2018).…”

Section: Pendahuluanunclassified

Inisiasi, pertumbuhan, dan perkembangan kalus embriogenik tanaman stevia (Stevia rebaudiana)

Sinta¹,

Saptari²,

Sumaryono³

2021

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The leaves of sweetener plant Stevia rebaudiana contain secondary metabolites of steviol glycosides which are very sweet, with no calorie and zero glycemic index. Propagation of stevia by seeds is ineffective due to its low germination rate and diverse progenies. The tissue culture of stevia can be used to mass propagate rapidly and is commonly conducted by shoot multiplication. Up to now, the technology of somatic embryogenesis (SE) in stevia has not been successful yet. SE is developed to increase the production scale, rejuvenate clonal-propagated plants, and plant genetic transformation. The research objective was to develop protocols for the initiation, proliferation, and development of embryogenic calli of stevia as potential materials for SE. The explants used were young leaves, nodes, and internodes of axenic plantlets of stevia BX clone. The explants were cultured on MS solid media containing different concentrations of auxin and cytokinin for callus initiation. Callus emerged after 2-3 weeks of culture. The calli obtained were proliferated by subculturing several times as material stocks for indirect SE. MS solid media added with 1 µM 3,4-D and 16 mM CaCl2 gave the highest callus multiplication rate (4.7 times in 3 weeks). The selection of embryogenic calli was made continuously to obtain a pure line of embryogenic calli. Three types of calli attained were friable, fast-growing, yellowish calli, shiny nodular calli, and greenish nodular calli. Histological studies revealed that cells of the nodular calli had been differentiated to potentially formed somatic embryos.

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Section: Pendahuluanunclassified

Inisiasi, pertumbuhan, dan perkembangan kalus embriogenik tanaman stevia (Stevia rebaudiana)

Sinta¹,

Saptari²,

Sumaryono³

2021

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“…Until recently synthetic high potency sweetener were the only practical solution to the problem of removing sugar from food and drinks without loss of sweetness, since, people start searching for other alternatives that is stevia, a natural sweetener that may be an ideal substitute to sugar. Among non-nutritive sweeteners, stevia (Stevia rebaudiana) showed higher potential to food and used as a safe non-calorie alternative in some countries, especially in carbohydrate restricted diets (Perez et al, 2016). Stevia is an herb, contains many essential vitamins, minerals that are not present in the artificial sweeteners (Madan et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Stevia is an herb, contains many essential vitamins, minerals that are not present in the artificial sweeteners (Madan et al, 2010). Furthermore, stevia has natural antioxidants and medicinal properties that help in controlling blood pressure, cholesterol and diabetes (Nelson, 1997 andPerez et al, 2016). This meant that for the first time there was available non-caloric high potency sweetener derived from nature that had a taste quality good enough.…”

Section: Introductionmentioning

confidence: 99%

Effect of stevia leaf extract powder on sensory characteristics of Amrakhand

Tondare

Hembade

2019

AJDFR

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Amrakhand is a variation of shrikhand where it is mixed with pureed mango popular in western part of southern peninsula of India; consumers in Gujarat prefer its sweet variety while those in Maharashtra prefer the tangy/soury variety. High sugar content in the Amrakhand contributes to the total energy intake; carbohydrate is the most restricted item in the diet of both dietetic and diabetic individuals. Stevia is a natural sweetener with zero calories and its beneficial influence on human health, there is a great possibility of its use in food industry. The main aim of study was to investigate the sensory quality of Amrakhand prepared by using stevia leaf extract powder at different level of concentrations. Six different concentrations of sucrose and stevia used were 30:70(T1), 25:75 (T2), 20:80 (T3), 15:85 (T4), 10:90 (T5) based on quantity of chakka. Control sample (T0) was prepared from 100:0 sucrose and stevia leaf extract powder concentration. Sensory attributes (colour and appearance, flavor, Mouthfeel, Body and texture, taste and overall acceptability) were judged by panel using 9- point hedonic scale the preferred order of samples was as follows : T1>T2>T0>T3>T4>T5. Amrakhand with treatment T1 (30:70) was more acceptable by the panel of judges.

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“…Steviol glycosides (SGs) are chemical compounds present in the leaves of the South American plant Stevia rebaudiana and are used as sugar substitutes in the food industry (Perez et al 2016). Primary components responsible for the sweet properties of the plant extract are glycosides of diterpene ent-13-hydroxykaur-16-en-19-oic acid, collectively referred as steviol glycosides (Prakash et al 2012).…”

Section: Introductionmentioning

confidence: 99%

“…United States Food and Drug Administration (USFDA) has accorded the Generally Recognized As Safe (GRAS) status to high purity (95% minimum purity) SGs (USFDA 2016). Stevia as a sweeteners has been approved in many countries including Japan, China, Australia, New Zealand, Europe, USA (McQuate 2011;Perez et al 2016) and India (FSSAI 2012).…”

Section: Introductionmentioning

confidence: 99%

Estimation of steviol glycosides in food matrices by high performance liquid chromatography

et al. 2018

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Steviol glycosides (SGs) are non-caloric, natural sweetener obtained from plant and are used as sugar substitute in foods. The level of SGs in foods should not exceed maximum permissible limit defined by regulatory agencies. Thus analytical methods are required for assay of stevioside (Stev) and rebaudioside A (Reb A), which are two major constituents of SGs, in foods. A method for extraction of Stev and Reb A from dairy viz., flavoured milk, flavoured yoghurt and non-dairy foods viz., carbonated water, jam, chewing gum and estimation of these by HPLC has been described. Extraction of SGs from dairy samples was achieved by treating samples with 20% acetonitrile in presence of Carrez solutions while these can be simply extracted with water from non-dairy samples. Separation and estimation of these two glycosides was achieved on C18 column (length: 4.6 × 250 mm, particle size: 5 μm) using isocratic mobile phase prepared by mixing of acetonitrile and 10 mM sodium phosphate buffer (pH 2.6) in ratio of 32:68 (v/v). Recovery of two SGs was quantitative. Separation and estimation of SGs by HPLC was robust. Limit of detection and limit of quantitation for Reb A in different food was in range from 1.057-1.834 to 3.525-6.114 mg kg while that of Stev was from 1.679-2.912 to 5.596-9.707 mg kg, respectively. Neotame, an artificial sweetener can be used as internal standard for separation of SGs.

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Stevia Derivative and its Potential Uses in Diabetic-Directed Foods. Review

Abstract: ABSTRACT

Cited by 7 publications

References 24 publications

Inisiasi, pertumbuhan, dan perkembangan kalus embriogenik tanaman stevia (Stevia rebaudiana)

Inisiasi, pertumbuhan, dan perkembangan kalus embriogenik tanaman stevia (Stevia rebaudiana)

Effect of stevia leaf extract powder on sensory characteristics of Amrakhand

Estimation of steviol glycosides in food matrices by high performance liquid chromatography

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