Evaluation of the biochemical changes in stevia leaves affected by storage time, cultivation region, and packaging type

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GHASEMNEJAD A.; AHMADI M.; Tanouri a.; Farzinia m.m.

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Journal Paper

Paper Information

Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2021 | Volume:12 | Issue:2 Page(s): 67-80

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Information Journal Paper

Title

Evaluation of the biochemical changes in stevia leaves affected by storage time, cultivation region, and packaging type

Author(s)

GHASEMNEJAD A. | AHMADI M. | Tanouri a. | Farzinia m.m. | Issue Writer Certificate

Keywords

Total phenolQ1

Total flavonoidQ1

Storage timeQ1

RegionQ1

PackagingQ2

Abstract

Background and objective: Stevia is a valuable medicinal plant. However, by introduction of stevia as non-calorie sweetener its demand is increased worldwide. Consequently, the important step after medicinal plant cultivation is proper planning for its processing and Packaging. The main objective of this study was to evaluate the effects of Storage time, cultivation Region, and type of Packaging on the biochemical composition of Stevia plant. Materials and methods: This research was designed concerning the effects of Storage time, growing Region, and the type of Packaging, on the stevia dried leaves quality, based on factorial design with four replications. For this purpose, leaf samples were collected from both Gorgan and Aghghala as steppe and semi-arid lands, respectively. The harvested leaves were dried under shad conditions and kept for three months in different packages including glass, plastic, paper and foam types. Finally, the visual quality of the samples and the variation of chemical compounds at the end of experiment were investigated compared to the control. Finally, Total phenol (Folin-Ciocalteu), Total flavonoids, DPPH scavenging antioxidant activity, total sugar, and reduced sugar content (Fehling) were measured. Results: Analysis of variance showed that the Total phenolic compounds as well as flavonoid contents were decreased by Storage time. The highest antioxidant activity as well as the highest total sugar content was observed in the leaves collected from Aghghala area. The antioxidant activity of stored samples was relatively lower than that of control. Unlike, the reducing sugar and total sugar of samples showed increasing trend over the Storage time. The cultivation area and the type of Packaging showed significant effects on the antioxidant activity. Among different types of Packaging materials, the highest antioxidant activity was observed in the samples stored in glass Packaging. In contrast, the reducing sugar of stevia leaf extract increased in the package of paper packets and plastic bags. The investigated packages did not show significant effect on the Total phenol and flavonoid contents as well as total sugar. The simultaneous effects of cultivation area and Packaging type on the antioxidant activity, total sugar and reduced sugar showed a significant difference. Samples which were packaged in plastic sacs contained higher amounts of total sugar compare to the other treatments. Conclusion: It can be concluded that the maximum amount of Total flavonoid, total sugar and reducing sugar were recorded at the end of storage period. According to the results, stevia collected from Aghghala Region was biochemically more potent than those from Gorgan. It has been shown that dried leaves of stevia in glass Packaging had the highest antioxidant activity. Thus, it is recommended that for long-term Storage time the dried leaves of stevia should be stored in glass containers.

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APA: Copy

GHASEMNEJAD, A., AHMADI, M., Tanouri, a., & Farzinia, m.m.. (2021). Evaluation of the biochemical changes in stevia leaves affected by storage time, cultivation region, and packaging type. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 12(2 ), 67-80. SID. https://sid.ir/paper/385224/en

Vancouver: Copy

GHASEMNEJAD A., AHMADI M., Tanouri a., Farzinia m.m.. Evaluation of the biochemical changes in stevia leaves affected by storage time, cultivation region, and packaging type. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2021;12(2 ):67-80. Available from: https://sid.ir/paper/385224/en

IEEE: Copy

A. GHASEMNEJAD, M. AHMADI, a. Tanouri, and m.m. Farzinia, “Evaluation of the biochemical changes in stevia leaves affected by storage time, cultivation region, and packaging type,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 12, no. 2 , pp. 67–80, 2021, [Online]. Available: https://sid.ir/paper/385224/en

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