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Beverages 2018, 4(3), 52; https://doi.org/10.3390/beverages4030052

Effect of Stevia rebaudiana Bert. Addition on the Antioxidant Activity of Red Raspberry (Rubus idaeus L.) Juices

1
Institut Kurz GmbH, Stöckheimer Weg 1, 50829 Cologne, Germany
2
Institute for Food Technology, Weihenstephan-Triesdorf University of Applied Sciences, Am Staudengarten 11, 85354 Freising, Germany
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Received: 12 June 2018 / Revised: 19 July 2018 / Accepted: 20 July 2018 / Published: 25 July 2018
(This article belongs to the Special Issue Functional Beverages, from Idea to Functionality)
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Abstract

The demand for antioxidant-rich beverages is steadily expanding. At the same time, the possibility of manufacturing products with reduced sugar content, sweetened with natural ingredients, represents a decisive aspect of obtaining quality products with health benefits. Stevia rebaudiana Bertoni (stevia) is a natural sweetener that can help to control caloric intake and is also a good source of antioxidant compounds. The present study was designed to assess the feasibility of producing high-quality berry juices sweetened with dry-grinded stevia leaves or their crude extract. The effect of the stevia supplementation on the antioxidant activities of raspberry juices was determined at two different production steps by means of the Folin–Ciocalteu, the oxygen radical absorbance capacity (ORAC), and the cellular antioxidant activity (CAA) assays. The addition of stevia significantly increased the antioxidant activity of the juices and resulted in significantly higher ascorbic acid and total phenolic content. A positive correlation was observed between ORAC, CAA, and total phenolic values. These findings show that supplementation with stevia not only promotes a healthy diet by reducing sugar intake but may also enhance the antioxidant potential of the beverage. View Full-Text
Keywords: raspberry juice; stevia; antioxidant activity; CAA; ORAC raspberry juice; stevia; antioxidant activity; CAA; ORAC
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Bender, C.; Killermann, K.V.; Rehmann, D.; Weidlich, H.H. Effect of Stevia rebaudiana Bert. Addition on the Antioxidant Activity of Red Raspberry (Rubus idaeus L.) Juices. Beverages 2018, 4, 52.

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