| Journal: | Anais da Academia Brasileira de Ciencias |
| Database: | PERIÓDICA |
| System number: | 000412317 |
| ISSN: | 0001-3765 |
| Authors: | Milani, Paula G1 Formigoni, Maysa1 Dacome, Antonio S2 Benossi, Livia1 Costa, Cecilia E.M. da3 Costa, Silvio C. da2 |
| Institutions: | 1Universidade Estadual de Maringa, Programa de Pos-Graduacao em Ciencia dos Alimentos, Maringa, Parana. Brasil 2Universidade Estadual de Maringa, Departamento de Bioquimica, Maringa, Parana. Brasil 3Universidade Estadual de Maringa, Departamento de Ciencias Fisiologicas, Maringa, Parana. Brasil |
| Year: | 2017 |
| Season: | Sep |
| Volumen: | 89 |
| Number: | 3 |
| Pages: | 1841-1850 |
| Country: | Brasil |
| Language: | Inglés |
| Document type: | Artículo |
| Approach: | Experimental, aplicado |
| English abstract | The aim of this study was to determine the composition and antioxidant potential of leaves of a new variety of Stevia rebaudiana (Stevia UEM-13). Stevia leaves of UEM-13 contain rebaudioside A as the main glycoside, while most wild Stevia plants contain stevioside. Furthermore can be multiplied by seed, which reduces the cost of plant culture techniques as other clonal varieties are multiplied by buds, requiring sophisticated and expensive seedling production systems. Ethanol and methanol were used in the extraction to determine the bioactive compounds. The methanolic extract was fractionated sequentially with hexane, chloroform, ethyl acetate and isobutanol, and the highest concentration of phenolic compounds and flavonoids was obtained in the ethyl acetate fraction (524.20 mg galic acid equivalent/g; 380.62 µg quercetin equivalent/g). The glycoside content varied greatly among the fractions (0.5% - 65.3%). Higher antioxidant potential was found in the methanol extract and the ethyl acetate fraction with 93.5% and 97.32%, respectively. In addition to being an excellent source for obtaining of extracts rich in glycoside, this new variety can also be used as raw material for the production of extracts or fractions with a significant amount of antioxidant activity and potential to be used as additives in food |
| Disciplines: | Agrociencias, Química |
| Keyword: | Fitoquímica, Angiospermas, Compuestos bioactivos, Extractos vegetales, Hojas, Compuestos fenólicos, Glucósidos, Actividad antioxidante, Stevia rebaudiana, Asteraceae |
| Keyword: | Agricultural sciences, Chemistry, Phytochemistry, Angiosperms, Bioactive compounds, Plant extracts, Leaves, Phenolic compounds, Glycosides, Antioxidant activity, Stevia rebaudiana, Asteraceae |
| Full text: | Texto completo (Ver HTML) |
