Comparison of Chemical and Functional Properties of Stevia rebaudiana (Bertoni) Varieties Cultivated in Mexican Southeast

Maira Segura-Campos, Enrique Barbosa-Martín, Ángel Matus-Basto, Diana Cabrera-Amaro, María Murguía-Olmedo, Yolanda Moguel-Ordoñez, David Betancur-Ancona

Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Yucatan, Mexico.
Instituto Nacional de Invesigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Yucatan, Mexico.

DOI: 10.4236/ajps.2014.53039                

Abstract

The leaf powders from two varieties of Stevia rebaudiana (Bertoni) cultivated in Yucatan, Mexico were analyzed for their proximate composition, dietary fiber composition and functional properties. The leaf powders were a good source of carbohydrates (64.06%-67.98%), protein (12.11%-15.05%), and crudefiber (5.92%-9.52%). Total dietary fiber content in the S. rebaudiana leaf powders were 28.61 (Morita II) and 29.12 (Criolla) g/100g sample, with most of this content represented by insoluble dietary fiber 87.79% (Morita II) and 70.02% (Criolla). Neutral detergent fiber (NDF), acid detergent fiber (ADF) and acid detergent lignin (ADL) were higher in Criolla (19.29%, 17.77%, 8.98%) than Morita II variety (18.11%, 14.16%, 2.28%). Hemicellulose and cellulose were higher in Morita II (3.96%, 11.78%) than criolla variety (1.51%, 8.79%). Functional properties of leaf powder from Morita II and Criolla were, water-holding capacity (2.87-4.07 g/g sample), oil-holding capacity (6.49-6.79 g/g sample), water-absorption capacity (3.41-3.44 g/g sample), water-adsorption capacity (0.25-0.28 g/g sample), and organic molecule absorption capacity (1.13-1.81 g/g sample). These suggest that S. rebaudiana (Bertoni) leaf powders may be used as dietary supplement or as food additive.

Keywords

Stevia rebaudiana (Bertoni); Physico-Chemical Properties; Dietary Fiber; Functional Properties

Conflicts of Interest

The authors declare no conflicts of interest.

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