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

• 作者: ángel Matus-Basto David Betancur-Ancona Diana Cabrera-Amaro Enrique Barbosa-Martín Maira Segura-Campos María Murguía-Olmedo Yolanda Moguel-Ordo?ez
• 来源期刊: 美国植物学期刊(英文)
• 学科: 化学
• 关键词: STEVIA rebaudiana (Bertoni) PHYSICO-CHEMICAL PROPERTIES Dietary Fiber FUNCTIONAL PROPERTIES
• 年，卷（期）: 2014,（3）
• 页码范围: 286-293
• 页数: 8页
• 分类号: O6

摘要

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.