Quality Comparison between Stevia, Mint and Lemon Extracts

Document Type : Original Article

Authors

1 Food Technology Dep., NRC, Egypt

2 Food Technology, NRC

3 Food Tech, NRC

4 Toxicity Dep., NRC

5 Food Tech., NRC

6 Food Tech. NRC

7 Toxicity Dep.NRC

Abstract

Objective: This study was making to produce highly nutrients extracts from stevia, mint and lemon samples. Methods: Samples of stevia, mint, and lemon extracts were enhanced to a stevia, mint, and lemon extracts that filled 200ml sterilized glass bottles at room temperature. The examination of the extracts included assessments of their color, physical and chemical properties, sugar profile (glucose, fructose, and sucrose), bioactive substances (Vit. C, total polyphenol, total chlorophylls, chlorophylls A and B, total carotenoids, antioxidant activity (DPPH), and sensory quality. Results: There were slight variations in the ratios of total soluble solids to acidity, pH, acidity, and TSS. Increasing the concentration of total polyphenol and antioxidant activity (DPPH) in stevia and lemon extracts led to a notable improvement in the sugar profile, bioactive compounds (Vitamin C, total polyphenol, total chlorophylls, chlorophylls A and B, total carotenoids, and antioxidant activity (DPPH), as well as sensory evaluation. The concentrations of total carotenoids increased in lemon extract, but the contents of total chlorophylls, specifically chlorophylls A and B, increased in stevia and mint extract. Lemon and mint extracts have higher vitamin C contents. Conclusion: All quality criteria, including color attributes, sugar profiles, physical-chemical properties, bioactive components, and sensory evaluation tests, demonstrated that the extracts of stevia, mint, and lemon had good quality and may be suggested for ingestion as dietary supplements. These findings can be used on an industrial basis in the future.

Keywords

Main Subjects

Files

Share

How to cite

Statistics