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Antioxidant Activity of Stevia(Stevia rebaudianaL.) Leaf Powder and A Commercial Stevioside Powder

Narsing Rao, G. and Prabhakara Rao, P. G. and Balaswamy, K. and Sathyanarayana, A. (2014) Antioxidant Activity of Stevia(Stevia rebaudianaL.) Leaf Powder and A Commercial Stevioside Powder. Journal of Food and Pharmaceutical Sciences, 2. pp. 32-38.

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Stevia leaf powder (SLP) and a commercial stevioside powder (CSP) were analysed for their polyphenol content, isothermal sorption behavior and their antioxidant activity was evaluated by DPPH radical scavenging activity, ferric reducing power and ABTS assay. Polyphenol contents were higher (5.6%) in SLP than in CSP (2.3%). It was observed that the SLP was non-hygroscopic and CSP was hygroscopic in nature as seen from sorption isotherms. The equilibrium relative humidity of SLP and CSP respectively was 62 and 24%. The antioxidant activity of the methanolic extracts were determined and DPPH radical scavenging activity for SLP showed 30.33% for 20 μg/ml and 52.46% inhibition at 100 μg/ml, which were slightly higher compared to CSP stevioside, which showed 29.5% and 47.64% inhibition for similar concentrations.Higher ferric reducing power was seen in CSP (0.632) than SLP (0.166) for 100 μg.The antioxidant activity measured by ABTS assay also indicated higher activity (37.5% inhibition for10 μg/ml) for SLP than CSP (39.66% for 40 μg/ml).

Item Type: Article
Uncontrolled Keywords: Stevia, Stevioside, methanol extract, total polyphenols, antioxidant activity
Subjects: 500 Natural Sciences and Mathematics > 10 Plants
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Sep 2016 07:03
Last Modified: 05 Oct 2018 06:28
URI: http://ir.cftri.com/id/eprint/12340

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