Abstract：
:The present study aims to assess the effect of different nitrogen (N) rates on the chemical composition and antioxidant properties of stevia frozen fresh and dried leaves, and to define the best growing conditions to maximize the levels of bioactive compounds. In general, processing affects more significantly the tocopherol and sugar contents than N fertilization. The most abundant sugars were xylose, arabinose + fructose and sucrose, presenting dried samples with higher contents than frozen fresh ones, while the latter better retained tocopherols than dry samples. Regarding phenolic compounds, greater levels were found in dried samples and in those fertilized with 25 kg N ha-1. Leaves from plants fertilized with 25 and 50 kg N ha-1 also evidenced higher antioxidant activity, which seemed to be influenced by the phenolic composition. In general, N fertilization provides an improvement in the chemical composition and bioactive potential of stevia leaves.
journal_name
Food Chemjournal_title
Food chemistryauthors
Barroso MR,Martins N,Barros L,Antonio AL,Rodrigues MÂ,Sousa MJ,Santos-Buelga C,Ferreira ICFRdoi
10.1016/j.foodchem.2017.09.137subject
Has Abstractpub_date
2018-03-15 00:00:00pages
208-213eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31613-8journal_volume
243pub_type
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