Stevia rebaudiana Bertoni cultivated in Portugal: A prospective study of its antioxidant potential in different conservation conditions
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- 作者：Marisa Barrosoa ; b ; Lillian Barrosa ; c ; M. Â ; ngelo Rodriguesa ; Maria Joã ; o Sousaa ; Celestino Santos-Buelgac ; Isabel C.F.R. Ferreiraa ; iferreira@ipb.pt" class="auth_mail" title="E-mail the corresponding author
- 关键词：Stevia ; Storage conditions ; Tocopherols ; Sugars ; Phenolic compounds ; Antioxidant activity
- 刊名：Industrial Crops & Products
- 出版年：2016
- 出版时间：15 November 2016
- 年：2016
- 卷：90
- 期：Complete
- 页码：49-55
- 全文大小：522 K
文摘
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Cultivated Stevia rebaudiana was conserved by oven-drying and freezing processes.
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Oven-dried samples gave the highest antioxidant activity and total phenolic compounds.
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5-O-Caffeoylquinic and 3,5-O-dicaffeoylquinic acids were the main compounds.
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Total tocopherols and sugars were higher in frozen fresh samples.