Natural resources with sweetener power: phytochemistry and antioxidant characterisation of Stevia Rebaudiana (Bert.), sensorial and centesimal analyses of lemon cake recipes with S. Rebaudiana incorporation

• Autor(a) principal: Silva, Carla Sousa e
• Data de Publicação: 2018
• Outros Autores: Oliveira, Adriana, Pinto, Sara Vanessa, Manso, M. Conceição, Ferreira da Vinha, Ana
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10284/8044
• topic: Stevia rebaudiana (Bert.) Bertoni; Sweetener; Bioactivity; Antioxidant capacity; Sensorial profile; Nutritional analysis; Lemon cake

Stevia rebaudiana leaf extracts are calorie-free sweeteners of natural origin, derived from the Stevia rebaudiana plant known as a natural sweetener, which contains steviol glycosides and others bioactive compounds recognized by their biological properties. The present study was designed to evaluate the total phenolics (26.0 mg gallic acid/g) and total flavonoids contents (9.7 mg catechin/g) of a hydroalcoholic extract of Stevia rebaudiana dried leaves. A similar hydroalcoholic extract of commercial powder steviol sweetener was also evaluated, showing lower contents of bioactive compounds (11.9 mg/g and 5.1 mg/g, for total phenolics and flavonoids, respectively). The hydroalcoholic extract of dried Stevia rebaudiana leaves also showed high in vitro antioxidant activity, besides a positive correlation between total phenolic compounds and the DPPH and FRAP assays. Moreover, Stevia rebaudiana leaves have sensory and functional properties superior to those of many other high-potency sweeteners and is likely to become a major source of natural sweetener for the growing food market. Thus, four different lemon cakes formulations were studied (a traditional cake control recipe with sugar, two cakes with incorporation of Stevia rebaudiana fresh leaf and a cake with commercial powder steviol), using a sensory analysis covering 100 untrained consumers. Centesimal composition analyses of the four lemon cakes showed significant differences in fat, ashes, proteins and carbohydrates contents (p<0.05). Also, the raised energy value observed for the cake control was superior to the cake with Stevia rebaudiana leaves incorporation (309.8 Kcal/100 g, 268.0 Kcal/100 g,142 respectively). Sensorial analysis results showed that Stevia rebaudiana leaves were accepted and, in the future, they can be a natural option to replace some or all the saccharose in cakes formulations.