Nutrition & Santé
Volume 12, Numéro 2, Pages 90-95
2024-01-04
Evaluation Of Antioxidant Activity Of Commercial Powder Of Steviol Glucoside In Neutral And Acidic Ph.
Authors : Nabi Ikram . Nait Bachir Yacine .
Abstract
Current trends on new food products aim to incorporate biopolymers to improve their physicochemical stability such as Stevia Rebaudiana. Furthermore, its highest sweetener potential, the commercial powder of steviol glucoside has been recently incorporated in food formulation for its antioxidant capacity. In this sense, research focused on the evaluation of antioxidant capacity of commercial powder of steviol glucosides in both neutral and acidic PH (3.5-7) in a range of concentration between 100-500 ug/ml. Test was assessed by the 2, 2-diphenyl-1-picrylhydrazyl free radical scavenging method DPPH.The total phenolic compounds were measured in 100ug with Folin ciocalteu . The results showed that commercial powder of steviol glucoside possessing a total polyphenols content of 2.5% exhibited a significant inhibitory percentage of DPPH. values were ranged of 35,89 % to 62,32% in neutral Ph and were between 40 ,21%-65% in acidic Ph. For this purpose, commercial stevioside powder can be used not only as sweetener, but also source of polyphenols with antioxidant activity in the preparation of neutral and acidic low calorie functional foods.
Keywords
steviol glucoside ; polyphenols ; antioxidant ; functional food
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