The influence of natural sweetener (Stevia rebaudiana Bertoni) on bioactive compounds content in chokeberry juice
Corresponding Author
Jana Šic Žlabur
Department of Agricultural Technology, Storage and Transport, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, Zagreb 10 000, Croatia
Correspondence Jana Šic Žlabur, Department of Agricultural Technology, Storage and Transport, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, Zagreb 10 000, Croatia. Email: [email protected]Search for more papers by this authorNadica Dobričević
Department of Agricultural Technology, Storage and Transport, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, Zagreb 10 000, Croatia
Search for more papers by this authorAnte Galić
Department of Agricultural Technology, Storage and Transport, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, Zagreb 10 000, Croatia
Search for more papers by this authorStjepan Pliestić
Department of Agricultural Technology, Storage and Transport, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, Zagreb 10 000, Croatia
Search for more papers by this authorSandra Voća
Department of Agricultural Technology, Storage and Transport, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, Zagreb 10 000, Croatia
Search for more papers by this authorCorresponding Author
Jana Šic Žlabur
Department of Agricultural Technology, Storage and Transport, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, Zagreb 10 000, Croatia
Correspondence Jana Šic Žlabur, Department of Agricultural Technology, Storage and Transport, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, Zagreb 10 000, Croatia. Email: [email protected]Search for more papers by this authorNadica Dobričević
Department of Agricultural Technology, Storage and Transport, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, Zagreb 10 000, Croatia
Search for more papers by this authorAnte Galić
Department of Agricultural Technology, Storage and Transport, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, Zagreb 10 000, Croatia
Search for more papers by this authorStjepan Pliestić
Department of Agricultural Technology, Storage and Transport, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, Zagreb 10 000, Croatia
Search for more papers by this authorSandra Voća
Department of Agricultural Technology, Storage and Transport, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, Zagreb 10 000, Croatia
Search for more papers by this authorAbstract
The aim was to determine the differences in nutritional quality between chokeberry juices sweetened with sucrose and green stevia powder. The quality of chokeberry juices during refrigerated storage was studied. Chokeberry juices with added green stevia powder had the higher content of analyzed bioactive compounds in comparison with juice samples sweetened with sucrose; vitamin C content increased up to two times, total phenol content up to 6% and antioxidant capacity for 3%. The content of studied bioactive compounds and antioxidant capacity during storage in period of 30 and 60 days was significantly reduced with the exception of steviol glycosides which content was not significantly reduced during the storage period.
Practical applications
Chokeberry juice is a popular, widespread product of chokeberry fruit characteristic for the dark intense red color, slightly unpleasant, bitter taste and extremely rich bioactive compounds content. Because of high nutritional quality, chokeberry juice is often consumed but with the biggest barrier of characteristic astringent taste which can be diminished by addition of sweetener. Producers often combine a low-cost sweeteners like sucrose which shows numerous negative effects on human health. A good alternative to the sucrose and artificial sweeteners are natural sweeteners extracted from the plant material like steviol glycosides. Except sweetness, stevia products like green powder shows beneficial effect on the bioactive compounds content in the juices sweetened with it. Juices sweetened with stevia shows increased content of bioactive compounds, so such product may represent quality product from category of functional food.
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