Évaluation de l’activité antioxydante de Stevia rebaudiana

详细信息    查看全文

• 作者：M. Hebi ; M. Eddouks
• 关键词：Stevia rebaudiana ; Polyphénols ; Flavonoïdes ; Activité antioxydante ; Stevia rebaudiana ; Polyphenols ; Flavonoids ; Antioxidant activity
• 刊名：Phytoth¨¦rapie
• 出版年：2016
• 出版时间：February 2016
• 年：2016
• 卷：14
• 期：1
• 页码：17-22
• 全文大小：491 KB
• 参考文献：1.Marc Fr, Davin A, Deglene-Benbrahim L, et al (2004) Méthodes d’évaluation du potentiel antioxydant dans les aliments. Erudit, M/S: médecine sciences 20(4):458–63
  2.Hartmann T (2007) From waste products to ecochemicals: Fifty years research of plant secondary metabolism. Phytochemisty 68:2831–46CrossRef
  3.Aboudrare A (2009) Une nouvelle plante sucrée au Maroc, Stevia rebaudiana: Exigences, techniques culturales et potentialités. Bulletin de Transfert de Technologies et Agriculture, MAPM/ DERD, n°174
  4.Abou-Arab EA, Abu-Salem FM (2010) Evaluation of bioactive compounds of Stevia rebaudiana leaves and callus. Afr J Food Sci 4:627–34
  5.Slinkard K, Singleton VL (1977) Total phenol analyses: automation and comparison with manual methods. Am J Enol Viticult 28:49–55
  6.Yi ZB, Yu Y, Liang YZ, Zeng B (2007) In vitro antioxidant and antimicrobial activities of the extract of Pericarpium Citri Reticulatae of a new Citrus cultivar and its main flavonoids. LWT-Food Sci Technol 4:1000–1016
  7.Louli V, Ragoussis N, Magoulas K (2004) Recovery of phenolic antioxidants from wine industry by-products, Bioresour. Technol 92:201
  8.Pokorny J, Yanishlieva N, Gordon M (2001) Antioxydants in food, Practical applications, Cambridge Woodhead publishing limited 72(5):145–71
  9.Hayouni E, Abedrabba M, Bouix M, et al (2007) The effects of solvent and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quecus coccifera L. and Juniperus phoenicea L. fruit extracts. Food Chem 105:1126–34CrossRef
  10.Ksouri R, Megdiche W, Debez A, et al (2007) Salinity effects on polyphenol content and antioxidant activities in leaves of the halophyte Cakilemaritima. Plant Physiol Bioch 45:244–9CrossRef
  11.Atmani D, Chaher N, Berboucha M, et al (2009) Antioxidant capacity and phenol content of selected Algerian medicinal plants. Food Chem 112:303–9CrossRef
  12.Bahorun T (1997) Substances Naturelles actives: la flore mauricienne une source d’approvisionnement potentielle, Food and Agricultural Research Council, Université de Maurice, AMAS, 83 p
  13.Shukla S, Mehta A, Bajpai V, et al (2009) In vitro antioxidant activity and total phenolic content of ethanolic leaf extract of Stevia rebaudiana Bert. Food Chem Toxicol 47:2338–43CrossRef PubMed
  14.Jahan IA, Mostafa M, Hossain H, et al (2010) Antioxidant activity of Stevia rebaudiana Bert. Leaves from Bangladesh. Bangladesh Pharmaceut J 13(2):67–75
  15.Koumé J, Gnoula C, Palé E, et al (2009) Etude des propriétés cytotoxiques et antiradicalaires d’extraits de feuilles de galles de Guiera senegalensis J.F. gmel (Combretaceae). Science et technique- Sciences de la santé, pp 9–23
  
• 作者单位：M. Hebi (1)
  M. Eddouks (1)
  
  1. Faculté des Sciences et Techniques Errachidia, BP 509, Boutalamine Errachidia, Maroc
  
• 刊物主题：Medicine/Public Health, general; Complementary & Alternative Medicine;
• 出版者：Springer Paris
• ISSN：1765-2847

文摘

This work aimed to evaluate the antioxydant activity of Stevia rebaudiana. The antioxydant activity of the ethanolic extracts 70% resulting from leaves of three varieties of Stevia rebaudiana was evaluated by the method of trapping of free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). The varieties 5, 6 and 7 respectively showed inhibitory concentrations of 50% of free radicals (IC50) of 340.12, 268.31 and 282.72 µg/ml. The synthetic antioxidant butylhydroxytoluene (BHT) has shown an IC50 equal to 13.71µg/ml. Moreover, the phytochemical tests allowed quantifying the total polyphenols and total flavonoids in extracts of Stevia rebaudiana leaves respectively by the method of Folin-Ciocalteu and aluminum trichloride (AlCl₃). In fact, the content in total polyphenols was variable, the ethanolic extract of the leaves of the variety 7 presented the highest content (125.33 ± 2.52 mg EAG /g of extract), the contents of 95.00 ± 0.50 and 94.60 ± 3.13 mg EAG / g of extract are shown respectively for the extract varieties 6 and 5. According to the total flavonoids, the highest content was observed in the ethanol extract 70% of the variety 6 (59.70 ± 2.41 mg EQ/g of extract), the extract variety 7 (50.66 ± 0.35 mg EQ/g of extract) and the extract variety 5 (31.03 ± 0.48 mg EQ/g extract). Keywords Stevia rebaudiana Polyphenols Flavonoids Antioxidant activity