Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Effect of spray drying conditions on antioxidants activity, flavonoids and total phenolic compounds of stevia rebaudiana
Irene Chaparro-Hernández, Juan Rodríguez-Ramírez, Lilia L. Méndez-Lagunas, Luis Gerardo Barriada-Bernal

Last modified: 02-01-2019


In this work the spray drying of the fresh stevia leaves aqueous extract without encapsulating agents was carried out. The effect of the inlet air temperature (160-200 ºC) and the feed flow rate (2-3 kg/h) on the total phenolic content, the total flavonoid content and the antioxidant capacity were evaluated using Folin-Ciocalteau, aluminum chloride and DPPH methods respectively. The inlet air temperature had a significant effect on all parameters evaluated that showed a decrease when increasing the inlet air temperature, the feed flow rate had a significant effect on total flavonoids content and the antioxidant capacity, by increasing the feed flow rate the inhibition of the DPPH radical decreased and the total flavonoid content increased. The treatment at 160 ºC and 3 kg/h retained highest total flavonoid content and the antioxidant capacity.

Keywords: Phenolic compounds, stevia, spray drying, antioxidant capacity

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