Gasmalla et al
Trop J Pharm Res, January 2014;13 (1): 61
Tropical Journal of Pharmaceutical Research January 2014; 13 (1): 61-65
ISSN: 1596-5996 (print); 1596-9827 (electronic)
© Pharmacotherapy Group, Faculty of Pharmacy, University of Benin, Benin City, 300001 Nigeria.
All rights reserved.
Available online at http://www.tjpr.org http://dx.doi.org/10.4314/tjpr.v13i1.9 Original Research Article
Nutritional Composition of Stevia rebaudiana Bertoni Leaf:
Effect of Drying Method
Mohammed Abdalbasit A Gasmalla1,2, Ruijin Yang1
*, Issoufou Amadou1 and
Xiao Hua1
1
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi
214122, PR China, 2Department of Nutrition & Food Technology, Faculty …show more content…
The changing in total energy refers to the fact that biochemical and physiological changes occurred during the time of different drying methods. The total energy of microwave drying was significantly higher than its counterpart sun and oven drying. It was also found that microwave drying resulted in higher amount of tannins than the sun drying whereas, oven drying exhibited the lowest value. There is no significant difference between the three drying methods for tannins contents. Our value is lower than that of
Rai [2] who found 7.8 %. Tannins possessing useful properties such as antioxidant, antiapoptosis, anti-aging, anti carcinogenic, antiinflammatory, as well as anti atherosclerosis and cardiovascular protection [14].
The results of heavy metals in Stevia leaves grown in China fall within internationally accepted range [15] where vegetables should not exceed
6, 0.1, 1.4 and 0.5 µg/g respectively for Pb, Cd,
As and Hg. However, Kabelitz [16] reported the limits of heavy metals to be 10 (Pb), 1 (Cd), 5
(As) and 0.1 (Hg) µg/g.
CONCLUSION
Drying method can affect the
Trop J Pharm Res, January 2014;13 (1): 61
Tropical Journal of Pharmaceutical Research January 2014; 13 (1): 61-65
ISSN: 1596-5996 (print); 1596-9827 (electronic)
© Pharmacotherapy Group, Faculty of Pharmacy, University of Benin, Benin City, 300001 Nigeria.
All rights reserved.
Available online at http://www.tjpr.org http://dx.doi.org/10.4314/tjpr.v13i1.9 Original Research Article
Nutritional Composition of Stevia rebaudiana Bertoni Leaf:
Effect of Drying Method
Mohammed Abdalbasit A Gasmalla1,2, Ruijin Yang1
*, Issoufou Amadou1 and
Xiao Hua1
1
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi
214122, PR China, 2Department of Nutrition & Food Technology, Faculty …show more content…
The changing in total energy refers to the fact that biochemical and physiological changes occurred during the time of different drying methods. The total energy of microwave drying was significantly higher than its counterpart sun and oven drying. It was also found that microwave drying resulted in higher amount of tannins than the sun drying whereas, oven drying exhibited the lowest value. There is no significant difference between the three drying methods for tannins contents. Our value is lower than that of
Rai [2] who found 7.8 %. Tannins possessing useful properties such as antioxidant, antiapoptosis, anti-aging, anti carcinogenic, antiinflammatory, as well as anti atherosclerosis and cardiovascular protection [14].
The results of heavy metals in Stevia leaves grown in China fall within internationally accepted range [15] where vegetables should not exceed
6, 0.1, 1.4 and 0.5 µg/g respectively for Pb, Cd,
As and Hg. However, Kabelitz [16] reported the limits of heavy metals to be 10 (Pb), 1 (Cd), 5
(As) and 0.1 (Hg) µg/g.
CONCLUSION
Drying method can affect the