Effects of drying conditions on the content of glycosides andantioxidants of packed bed of stevia leaves

• J. Rodríguez-Ramírez ^[1] ; B. Noyola-Altamirano ^[1] ; L.G. Barriada-Bernal ^[1] ; L.L. Méndez- Lagunas ^[1]
  1. [1] Instituto Politécnico Nacional

     Instituto Politécnico Nacional

     México

     
• Localización: IDS2018. 21st International Drying Symposium. Proceedings / Gabriela Clemente Polo (aut.), Juan Andrés Carcel Carrión (aut.), Antoni Mulet Pons (aut.), 2018, ISBN 978-84-9048-688-7, pág. 879
• Idioma: inglés
• Enlaces
  • Texto completo
• Resumen

  • The commercial value of stevia dehydrated leaves is related to the content ofglycocides and their appearance. The present work approaches the effect ofpacked bed drying conditions (temperature, flow rate and solid loading) onglycosides and antioxidants activity of stevia leaves of Morita II variety.Diffusion coefficient was calculated. The drying times ranged between 34 and160 minutes, the temperature was the most significant factor followed by solidloading and flow rate. Drying increases the concentration of antioxidants,stevioside and reduces rebaudioside A.