Zalat, M., Abido, A., Radwan, F., Zeitoun, A., Shaaban, E. (2019). Drying Temperature and Storage Period and Their Relation to Stevia Leaf Chemical Composition. Journal of the Advances in Agricultural Researches, 24(4), 590-603. doi: 10.21608/jalexu.2019.163511
Moamn Zalat; Ali Ibrahim Abido; Fathy Ibrahim Radwan; Ashraf Abdelmonem Zeitoun; Elsaid Hassan Shaaban. "Drying Temperature and Storage Period and Their Relation to Stevia Leaf Chemical Composition". Journal of the Advances in Agricultural Researches, 24, 4, 2019, 590-603. doi: 10.21608/jalexu.2019.163511
Zalat, M., Abido, A., Radwan, F., Zeitoun, A., Shaaban, E. (2019). 'Drying Temperature and Storage Period and Their Relation to Stevia Leaf Chemical Composition', Journal of the Advances in Agricultural Researches, 24(4), pp. 590-603. doi: 10.21608/jalexu.2019.163511
Zalat, M., Abido, A., Radwan, F., Zeitoun, A., Shaaban, E. Drying Temperature and Storage Period and Their Relation to Stevia Leaf Chemical Composition. Journal of the Advances in Agricultural Researches, 2019; 24(4): 590-603. doi: 10.21608/jalexu.2019.163511
Drying Temperature and Storage Period and Their Relation to Stevia Leaf Chemical Composition
Stevia (Stevia Rebaudiana Bertoni)is a herbal plant with increasing attention due to its high potency sweetener worldwide. Nevertheless, its leaves are highly moisten and are susceptible to rapid degrade. Therefore, two field experiments were carried out at the experimental farm, Sakha Agric. Res. Station in Kafr El-Sheikh-Governorate, Egypt in 2017 and 2018 seasons, to study the effect of drying temperatures (60, 70, 80 and 90 °C) in addition to shade drying and storage period (one, two, three and four months) compared to the control (after harvest directly) on quality of stevia leaves. All combination treatments were allocated in randomized complete block design (RCBD) in three replications, where one cut (one harvest) was taken after 5 months from planting to determine the i. e. stevioside%, rebaudioside% rebaudioside/ stevioside ratio, carbohydrate content and weight loss during storage (storability) as well as correlation coefficient during both seasons of 2017 and 2018. The most important results showed that Increasing drying temperature to 90 °C positively significantly affected;(p < em>≤0.05) stevioside, rebaudioside and carbohydrate percentages. However decreased both the ratio between rebaudioside/stevioside and weight loss of leaves was obtained during both seasons. All storage times, significantly (p < em>≤0.05) decreased values of all studied characters during storage up to four months during the both seasons. Correlation coefficients indicated significant positive correlation ones among stevioside and rebaudioside and ratio of rebaudioside/ stevioside and carbohydrate%; however, storability recorded negative significant correlation with other characters under study in the both seasons.
Cartericoradi, P., F. Meiraborem and R. Saath (2015). Elizabeth Rosemarie Marques .effect of drying and Storage Conditions on the quality of natural and washed Coffee. Research gate. Coffee Science, Lavras, 2(1): 38-47
FDA (2008). Agency Response Letter GRAS Notice No. GRN 000252 [Rebaudioside A purified from Stevia rebaudiana (Bertonij Bertoni]. College Park (MD): U.S. Food and Drug Administration (U.S. FDA), Center for Food Safety and Applied Nutrition (CFSAN); College Park, Maryland.Availableat:https://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=grasnotices&id=253.
Goyal, S. K., Samsher1 and R. K. Goyal (2010). Stevia (Stevia rebaudiana) a bio-sweetener: a review. International J. Food Sciences and Nutrition, 61(1): 1–10
Gomez, K. A. and A. A. Gomez (1984). Statically procedures for agricultural research (second Ed.) John Willey & Sons, New York,: 680.
Grammer, B. and R. I. Kan (1986). Sweat glycosides from the stevia plant. Chem. Britannica 22:915-916.
Jackson, A. U., A. Tata, C. Wu, R. H. Perry, G. Haas, L. Westc and R. G. Cooks (2009). Direct analysis of Stevia leaves for diterpene glycosides by desorption electrospray ionization mass spectrometry. The Royal Society of Chemistry the analyst, 134: 867–874.
Jasim, A., A.S. Bawd, and K. Singh (1996). Dehydration of Garlic slices .Indian Food Packer, 50 (6): 61-67.
Kumar, P. and V. V. Sreenarayanan (2000). Studies on storage of dehydrated onion flakes. Indian Food Packer, 54 (1-6):72-75
Kwok, B.H.L., C.Hu, T. Durance, and D.D. Kitss (2004). Dehydration techniques affect phytochemical contents and free radical scavenging activities of Saskatoon berries (Amelanchier alnifolia Nutt). J. Food Sci., 69(3): S122-S126, DOI: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13381.x
Lakshmi, B and V. Vimala (2000). Nutritive value of dehydrated onion flake. Indian Food. Packer, 54 (1-6):72-78
Mondaca, R. A. L., K. Ah-Hen, A. Vega-Gálvez, C. Honores, and N.O. Moraga (2015).Stevia rebaudiana leaves: effect of drying process temperature on bioactive components, antioxidant capacity and natural sweeteners. Plant Foods Hum. Nutr., 1-8 DOI: http://dx.doi.org/10.1007/s11130- 015-0524-3
Mondaca, R. A. L., A. V. Galvez, P. Rojas, K. Ah-Hen, (2016). Assessment of quality attributes and steviosides of Stevia rebaudiana leaves subjected to different drying. J. Food and Nutrition Research, 4, (11), 720-728
Nishiyama, P., I.T. Kusumoto, S. Costa, M. Alvarez and L.G. Vieira (1991). Correlation between the Content of total carbohydrate and stevioside m leaves of Stevia rebaudiana .Arquivos de Biologia e Tech. 34:425-434 [English summary]
Nishiyama, P, M. Alvarez, L.G. Vieira (1992). Quantitative analysis of stevioside in the leaves of Stevia rebaudiana by near infrared reflectance spectroscopy. J. Sci. Food Agric. 59: 277-281.
Perich, A., M.L. Castelle, A. Heredia, I. Escriche (2015). Influence of drying method on steviol glycosides and antioxidants in Stevia Rebaudiana leaves. Food Chemistry. 172:1-6
Rayagura, K. and M. K. Khan (2008). Post-harvest management of Stevia Rebaudiana leaves. J. Food Sci. Tech. 45 (5):391-399
Sadvatha, R. H. (2010). Drying, storage and value addition of stevia (stevia rebaudiana Bertoni) leaves. M. Sc. Thesis, Univ. Agri .Sci. Bangalore.
Samsudin, A., and A. B. Aziz (2013). Drying of stevia leaves using laboratory and pilot scale dryers. J. Prof Agric. Food Sci., 41(1):137-147.
Shen-Dun, L., S. Jih-Min, and C. Chung-Li (2011). Effect of drying and storage conditions on caffeic acid derivatives and total phenolics of Echinacea purpurea grown in Taiwan. Food Chem., 125(1), 226-231.
Steel, R. G. D. and J. H. Torrie (1980).Principles and Procedures of Statistics. (With special Reference to the Biological Sciences.) McGraw‐Hill Book Company, New York, Toronto, London 1960,:481 S., 15 ; 81 s 6 d
Tanaka, O (1982). Steviol-glycosides: new natural sweeteners. Trends anal chem. 1: 246-248.
Tanko, H. M., D. J. Carrier, S. Sokhansanj and T. G. Crowe (2003).Effect of Drying temperature and storage on parthenolide concentration of fever few (Tanacetumport –Beniuml.) Leaves. J. Nutraceuticals. Functional and medicinal foods 4:27-37.
Uddin, M. S., M. S. H. Chowdhury, M. M. M. H. Khan, M. B. Uddin and Md. A. Baten (2006). In vitro propagation of Stevia rebaudiana Bert in Bangladesh African J. of Biotechnology (13),: 1238-1240, July Available online at http://www.academicjournals.org/AJB ISSN 1684–5315
Wills, R. and D. Stuart (2000). Effect of handling and storage of alkytamdes and cichoric acid in Echinacea purpura. J. sci. Food and Agric. 80:1402-1406.
Zakia, B., R.J. Rathnam, and M. N. Shashirekha (1992). Mushroom unconventional single cell Protein for conventional consumption. Indian Food Packer ,45 (5):25-40
View on SCiNiTO
Top