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Effect of Stevia rebaudiana on Oxidative Enzyme Activity and Its Correlation with Antioxidant Capacity and Bioactive Compounds

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Abstract

The effect of different concentrations of Stevia rebaudiana Bertoni (Stevia) on polyphenoloxidase and peroxidase activities, antioxidant capacity and other bioactive compounds of a mixture of fruits, during 10 days of incubation at 10 and 37 °C, was studied. A significant decrease (p < 0.05) in both enzyme activities was observed when Stevia was added, showing an inhibitory effect. Samples with a high Stevia concentration showed the highest total phenolic content and antioxidant capacity, whereas non-significant changes were found in the ascorbic acid and carotenoid contents of the samples with Stevia added. A negative significant dependence (p < 0.05) during incubation was obtained between enzyme activity and antioxidant capacity, so that antioxidant capacity increases as enzyme activity decreases. Therefore, enzyme activity could be used as an indirect index of antioxidant capacity. The results clearly showed that Stevia had significant potential for use not only as a sweetener but also as a natural preservative agent.

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Acknowledgments

The authors thank the Interministerial Commission for Science and Innovation (Spain) for its support through project number AGL2010-22206-C02-01ALI. Criado, M.N. thanks the CSIC for the award of a JAE-Tec contract. Barba, F.J. received a contract of employment from this project to carry out the study. Finally, the authors also thank the Anagalide company (Barbastro, Huesca, Spain) for providing dried Stevia leaves.

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Authors and Affiliations

  1. Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas (IATA-CSIC), Avda. Agustín Escardino, 7, 46980, Paterna, Spain

    Maria N. Criado & Dolores Rodrigo

  2. Area of Nutrition and Food Chemistry, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100, Burjassot, Spain

    Francisco J. Barba & Ana Frígola

Authors
  1. Maria N. Criado
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  2. Francisco J. Barba
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  3. Ana Frígola
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  4. Dolores Rodrigo
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Correspondence to Dolores Rodrigo.

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Criado, M.N., Barba, F.J., Frígola, A. et al. Effect of Stevia rebaudiana on Oxidative Enzyme Activity and Its Correlation with Antioxidant Capacity and Bioactive Compounds. Food Bioprocess Technol 7, 1518–1525 (2014). https://doi.org/10.1007/s11947-013-1208-3

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