Effect of stevia and citric acid on the stability of phenolic compounds and in vitro antioxidant and antidiabetic capacity of a roselle (Hibiscus sabdariffa L.) beverage

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:33:00Z
Fecha de publicación2015-01-01
ResumenPlant infusions are consumed due to their beneficial effects on health, which is attributed to their bioactive compounds content. However, these compounds are susceptible to degradation during processing and storage. The objective of this research was to evaluate the effect of stevia and citric acid on the stability of phenolic compounds, antioxidant capacity and carbohydrate-hydrolysing enzyme inhibitory activity of roselle beverages during storage. The optimum extraction conditions of roselle polyphenolic compounds was of 95 degrees C/60 min, which was obtained by a second order experimental design. The incorporation of stevia increased the stability of colour and some polyphenols, such as quercetin, gallic acid and rosmarinic acid, during storage. In addition, stevia decreased the loss of ABTS, DPPH scavenging activity and a-amylase inhibitory capacity, whereas the incorporation of citric acid showed no effect. These results may contribute to the improvement of technological processes for the elaboration of hypocaloric and functional beverages. (C) 2014 Elsevier Ltd. All rights reserved.es_ES
Doihttps://doi.org/10.1016/j.foodchem.2014.09.126es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4828
Idiomaenes_ES
EditorialELSEVIER SCI LTDes_ES
RelaciónFood Chemistryes_ES
URL relacionadohttps://doi.org/10.1016/j.foodchem.2014.09.126es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteFood Chemistry
Palabra claveRoselle beverageses_ES
Palabra claveSteviaes_ES
Palabra clavePolyphenolic stabilityes_ES
Palabra claveAntioxidant capacityes_ES
Palabra claveAntidiabetic capacityes_ES
Palabra claveSecond order experimental designes_ES
TítuloEffect of stevia and citric acid on the stability of phenolic compounds and in vitro antioxidant and antidiabetic capacity of a roselle (Hibiscus sabdariffa L.) beveragees_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorPerez-Ramirez, Iza F.
AutorCastano-Tostado, Eduardo
AutorRamirez-de Leon, Jose A.
AutorRocha-Guzman, Nuria E.
AutorReynoso-Camacho, Rosalia
AutorPerez-Ramirez, Iza F.es_ES
AutorCastano-Tostado, Eduardoes_ES
AutorRamirez-de Leon, Jose A.es_ES
AutorRocha-Guzman, Nuria E.es_ES
AutorReynoso-Camacho, Rosaliaes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Rango de páginas885-892es_ES
URL relacionadahttps://doi.org/10.1016/j.foodchem.2014.09.126
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen172es_ES

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