gtag('config', 'GA_TRACKING_ID'); STEVIA YARACUY: Stevia rebaudiana Bertoni: sólidos totales, esteviolglicósidos endulzantes y actividad antioxidante

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sábado, 28 de febrero de 2015

Stevia rebaudiana Bertoni: sólidos totales, esteviolglicósidos endulzantes y actividad antioxidante

http://www.researchgate.net/publication/270393932_Infusin_de_Stevia_rebaudiana_Bertoni_slidos_totales_esteviolglicsidos_endulzantes_y_actividad_antioxidante

Infusión de Stevia rebaudiana Bertoni: sólidos totales, esteviolglicósidos endulzantes y actividad antioxidante

Conference: IV Congreso Internacional de Ciencia y Tecnología de los Alimentos, CICyTAC 2012, Análisis físicos, químicos y sensoriales, pp.92-97. ISBN 978-950-33-1070-0, At Córdoba, Argentina
ABSTRACT Stevia rebaudiana Bertoni is a perennial herb native to Paraguay, recognized by the sweetener principles contained primarily on leaves, steviol-glycosides. The aim of this study was to characterize S. rebaudiana improved variety infusions through the determination of total solids, sweeteners glycosides, relative sweetness to sucrose and antioxidant activity. The content of Stevioside, Rebaudioside A, Rebaudioside C starting material (% db) is: 3.544, 11.809, 1.313 respectively. The total solid content of the tea is 0.542 g/100 mL. The power sweetener in relation to sucrose is equivalent to 32 g of sugar / g leaf. The IC50 determined at 5 minutes is 0.0342 g/100 mL and differs significantly from the value determined at 30 minutes: 0.0296 g/100 mL. It is estimated that to prepare 200 mL infusion sweetened with the studied variety of S. rebaudiana, only 0.200 g - 0.400 g of ground leaves are required, with a sweetening power equivalent to one or two teaspoons of sugar and IC72 - IC96, respectively. The infusion of stevia besides its sweetener capacity appears as an accessible source of health beneficial natural antioxidants

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