Resumo

CELAYA, Liliana; TAIARIOL, Darío; VALLE, Silvia  e  KOLB KOSLOBSKY, Nicolás. Steviol glycosides and phenolic compounds in Stevia rebaudiana infusions and depending on the variety. Rev. cienc. tecnol. [online]. 2020, n.33, pp.1-10. ISSN 1851-7587.

The aim of this study was to characterize three Stevia rebaudiana (stevia) infusions that grow in Argentina in order to determine the overall solids recovery, steviol glycosides and phenolic compounds with antiradical activity. That total infusion retrievals on dry leaves varied from 45 to 53%. The steviol glycosides recovery was between 13 and 17% while the phenolic compounds were around 2 to 8%. The three varieties of stevia infusions show high contents of phenolic compounds and strong scavenging activity against DPP-W (IC50= 18.6-27.7 pg/mL). High correlations were found in the stevia infusions between steviol glycosides and total solids, Rebaudióside A and total phenolic compounds and between Stevioside and tannin contents. Respect to the stevia sweetness potency and variety, 0.2-0.6 g of leaves, are necessary to sweeten a cup of the infusion. In general, stevia infusions with higher steviol glycosides provide more antiradical phenolic compounds.

Palavras-chave : Stevia rebaudiana; Infusion; Steviol glycosides; Phenolic compounds..

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