Chemical Composition and Antioxidant Activity of Stevia leave Aqueous Extract | ||||
| Damietta Journal of Agricultural Sciences | ||||
| Volume 2, Issue 1, January 2023, Page 60-66 PDF (839.41 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/djas.2023.405943 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Nabil Azzaz; Sahar Hamed; Heba Nekshara 
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| Department of Agricultural Biotechnology, Faculty of Agriculture, Damietta University, Egypt | ||||
| Abstract | ||||
| Stevia rebaudiana (SR), is a natural sweetener or substitute for sucrose in many foods and beverages. This study aimed to estimate chemical composition, phenol content and antioxidant activity of aqueous extract of Stevia rebaudiana. The results indicated that aqueous extract significant (P≤0.01) improvement antioxidant activity (reducing power and radical scavenging activity). Additionally, results show that chemical composition of aqueous extract of SR. leaves (ash, lipid, protein, total carbohydrates and fibers content were 6.48, 8.24, 7.44, 29.16 and 17.5%, respectively). However, reducing sugar, total phenolic and flavonoid contents were found to be 10.58%, 2.07(mg/ml extract) and 0.94 (mg/ml extract), respectively. Reducing power of SR. leaves aqueous extract was increased (1.33%) compared to ascorbic acid. Free radical scavenging capacity of SR. leaves aqueous extract was (IC50; 3.19 μg /mL) comparable with ascorbic acid (IC50; 2.56 μg/ml). Total antioxidant capacity (TAC) of SR. leaves aqueous extract was (0.608) compared to ascorbic acid (1.785).. | ||||
| Keywords | ||||
| Stevia rebaudiana; Total phenols; Flavonoids; Antioxidant activity; DPPH and reducing power | ||||
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