The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.
The antioxidant activity and the bioactive compound content of Stevia rebaudiana water extracts
Open accessAbstract
Stevia rebaudiana (SR), a chrysanthemum herb, has been used as a vegetable-based sweetening additive in health drinks and in other foods. This study was conducted to investigate the antioxidant activity and the bioactive compounds found in water extracts taken from SR leaves and calli. Analysis of vitamins in the leaves showed that folic acid (52.18 mg/100 g) was a major component, followed by vitamin C. The total phenolic and flavonoid contents were found to be 130.76 μg catechin and 15.64 μg quercetin for leaves and 43.99 μg catechin and 1.57 μg quercetin for cellus at mg of water extracts, respectively. Pyrogallol was the major material among the phenolic compounds in both leaf and callus extracts. Furthermore, our results showed that the leaf extracts contained higher amounts of free radicals, hydroxyl radicals and superoxide anion radical scavenging activities than those of the callus extracts.
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Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
The Chemistry behind Antioxidant Capacity Assays
Huang, D., Ou, B., & Prior, R. L. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030723c · Cited by 6,162
Estimation of total flavonoid content in propolis by two complementary colometric methods
Chang, C.-C., Yang, M.-H., Wen, H.-M., & Chern, J.-C. (2020) · Journal of Food and Drug Analysis · doi:10.38212/2224-6614.2748 · Cited by 4,106
Self-citationAntioxidant activity of plant extracts containing phenolic compounds
Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J.-P., Pihlaja, K., Kujala, T. S., & Heinonen, M. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990146l · Cited by 3,854 · cited 1×
“The phenolic compounds may contribute directly to the antioxidative action (Duh, Tu, & Yen, 1999), and they are suggested to play a preventive role in the development of cancer and heart disease (Kahkonen et al., 1999).”
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Cited by
Lemus-Mondaca, R., Vega-Gálvez, A., Zura-Bravo, L., & Ah-Hen, K. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2011.11.140 · Cited by 707
The Leaves of Stevia rebaudiana (Bertoni), Their Constituents and the Analyses Thereof: A Review
Wölwer-Rieck, U. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf2044907 · Cited by 255
Metadata
- Authors
- Kim, I.-S., Yang, M., Lee, O.-H., & Kang, S.-N.
- Venue
- LWT - Food Science and Technology
- Publisher
- Elsevier BV
- Published
- 2011-06
- Volume
- 44
- Issue
- 5
- Pages
- 1328-1332
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W1990399859
- Cited by
- 223
- References
- 4
- FWCI
- 4.07
- Type
- journal article
- Language
- en
- Open access
- hybrid
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- Kim, I.-S., Yang, M., Lee, O.-H., & Kang, S.-N. (2011). The antioxidant activity and the bioactive compound content of Stevia rebaudiana water extracts. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2010.12.003
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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