Effect of spray drying conditions on antioxidants activity,flavonoids and total phenolic compounds of stevia rebaudiana
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I. Chaparro-Hernández [1] ; J. Rodríguez-Ramírez [1] ; L. Méndez-Lagunas [1] ; L.G. Barriada- Bernal [1]
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[1] Instituto Politécnico Nacional
Instituto Politécnico Nacional
México
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- 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. 873
- Idioma: inglés
- Enlaces
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Resumen
In this work the spray drying of the fresh stevia leaves aqueous extractwithout encapsulating agents was carried out. The effect of the inlet airtemperature (160-200 ºC) and the feed flow rate (2-3 kg/h) on the totalphenolic content, the total fl avonoid content and the antioxidant capacitywere evaluated using Folin-Ciocalteau, aluminum chloride and DPPHmethods respectively. The inlet air temperature had a significant effect on allparameters evaluated that showed a decrease when increasing the inlet airtemperature, the feed flow rate had a significant effect on total flavonoidscontent and the antioxidant capacity, by increasing the feed flow rate theinhibition of the DPPH radical decreased and the total flavonoid contentincreased. The treatment at 160 ºC and 3 kg/h retained highest totalflavonoid content and the antioxidant capacity.
