TITLE:
Comparison of Chemical and Functional Properties of Stevia rebaudiana (Bertoni) Varieties Cultivated in Mexican Southeast
AUTHORS:
Maira Segura-Campos, Enrique Barbosa-Martín, Ángel Matus-Basto, Diana Cabrera-Amaro, María Murguía-Olmedo, Yolanda Moguel-Ordoñez, David Betancur-Ancona
KEYWORDS:
Stevia rebaudiana (Bertoni); Physico-Chemical Properties; Dietary Fiber; Functional Properties
JOURNAL NAME:
American Journal of Plant Sciences,
Vol.5 No.3,
January
26,
2014
ABSTRACT: 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.