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

•We studied the effect of stevia and citric acid on roselle polyphenols degradation.•Roselle polyphenols optimum extraction condition was of 95°C/60min.•Stevia improved several individual polyphenols and anthocyanins stability.•Antioxidant and antidiabetic capacities loss was reduced by stevia incor...

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Veröffentlicht in:	Food chemistry 2015-04, Vol.172, p.885-892
Hauptverfasser:	Pérez-Ramírez, Iza F., Castaño-Tostado, Eduardo, Ramírez-de León, José A., Rocha-Guzmán, Nuria E., Reynoso-Camacho, Rosalía
Format:	Artikel
Sprache:	eng
Schlagworte:	Antidiabetic capacity Antioxidant capacity Antioxidants - chemistry Beverages - analysis Citric Acid - analysis Diterpenes, Kaurane - analysis Food Additives - analysis Glucosides - analysis Hibiscus - chemistry Hypoglycemic Agents - chemistry Phenols - chemistry Plant Extracts - chemistry Polyphenolic stability Roselle beverages Second order experimental design Stevia
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