Antioxidant capacity and bioactive compounds to obtain a tea sachet with stevia (Stevia rebaudiana B) as natural sweetener

Abstract:

In this research the variation of the antioxidant capacities and phenolic compounds of aromatic herbs subjected to a process for the obtention of a teabag containing stevioside as a natural sweetener was carried out. This investigation found that the aromatic herbs increased their antioxidant capacity which is reported as mM Trolox/100 g b.s.: in the phases of raw material, drying and grinding respectively; tall mallow had the highest content of antioxidant capacity, 5,354; 35,40 and 36,74. The aromatic herbs also increased their phenolic compounds during the process of obtaining a teagbag which is reported as mg of gallic acid/100 g sample b.s.; in the phases of raw material, drying and grinding respectively; mint presented the highest content of phenolic compounds 5601,42; 6989,91 and 7063,26; the best stevioside dosage was of 5% of the herbs and proved to be the best formulation for the teabag. The teabag …

Año de publicación:

2016

Keywords:

Fuente:

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