Viabilidad de polen e irregularidades meióticas en una colección de stevia rebaudiana (Bertoni) Bertoni cultivada en Tucumán, Argentina

Stevia rebaudiana (Bertoni) Bertoni (2n=2x=22) (Asteraceae family) is a species of economic value due to the presence of steviol glycosides in leaves -mainly stevioside and rebaudioside A- which are non-caloric sugars. In 2013, a collection of plants (genotypes) from four contrasting environments was established in Tucuman, Argentina, for evaluation under local conditions and, eventually, breeding purposes. As a first step, pollen viability and meiosis was studied in a sample of 56 plants. The percentage of pollen viability varied from medium (69.4%) to high (99.6%) in 52 of them, but from low (36.5%) to relatively low (51.5%) in the remaining four. The latter four plants also presented pollen grains of heterogeneous size, which were classified as n (normal, the most frequent size in the sample), n. Abnormalities were observed in meiosis and at the tetrad stage. Pollen viability appears not to be a problem for planning crossing experiments within the collection. Moreover, the observation of parallel spindles at Anaphase II and dyads and triads at the tetrad stage entails the possibility of eventually exploring ploidy manipulations in breeding.Stevia rebaudiana (Bertoni) Bertoni (2n=2x=22) (familia Asteraceae) es una especie de valor economico debido a la presencia de glucosidos de esteviol en sus hojas, principalmente esteviosido y rebaudiosido A, que son azucares no caloricos. En 2013, se establecio una coleccion de plantas (genotipos) provenientes de cuatro ambientes contrastantes en Tucuman, Argentina, para su evaluacion en condiciones locales y, eventualmente, con fines de mejoramiento genetico. Como primer paso, se estudio la viabilidad del polen y la meiosis en una muestra de 56 plantas. El porcentaje de viabilidad del polen fue de medio (69,4%) a alto (99,6%) en 52 de ellas, pero de bajo (36,5%) a relativamente bajo (51,2%) en las cuatro restantes. Las ultimas cuatro plantas tambien presentaron granos de polen de tamano heterogeneo, que se clasificaron como n (normal, el tamano mas frecuente en la muestra), n. Se observaron anomalias en la meiosis y en el estadio de tetrada. La viabilidad del polen no parece ser un problema para planificar cruzamientos experimentales en la coleccion. Ademas, la observacion de husos paralelos en Anafase II de diadas y triadas en la etapa de tetrada conlleva la posibilidad de explorar, eventualmente, manipulaciones de ploidia en el mejoramiento de esta especie.Fil: Budeguer, Carlos Jorge. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Camadro, Elsa Lucila. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; ArgentinaFil: Erazzo, L. E.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-Santiago del Estero; Argentin

Efficient free radical scavenging activity of Ginkgo biloba, Stevia rebaudiana and Parthenium hysterophorous leaves through DPPH (2, 2-diphenyl-1-picrylhydrazyl)

Free radical scavenging activity of three important plants Ginkgo biloba, Stevia rebaudiana and Parthenium hysterophorous was carried out to evaluate and explore new potential sources of natural antioxidants. For this purpose the leaves of the three plants were processed. In these experiments the order of the antioxidant activity was, maximum activity shown by methanolic extract of Ginkgo biloba followed by Parthenium hysterophorous and Stevia rebaudiana. Furthermore the ethanolic extract of Ginkgo biloba also showed maximum antioxidant activity seconded by Stevia rebaudiana and Parthenium hysterophorous.Keywords: Ginkgo biloba, Stevia rebaudiana and Parthenium hysterophorous, DPPH, radical scavenging activit

Natural resources with sweetener power: phytochemistry and antioxidant characterisation of Stevia Rebaudiana (Bert.), sensorial and centesimal analyses of lemon cake recipes with S. Rebaudiana incorporation.

Stevia rebaudiana leaf extracts are calorie-free sweeteners of natural origin, derived from the Stevia rebaudiana plant known as a natural sweetener, which contains steviol glycosides and others bioactive compounds recognized by their biological properties. The present study was designed to evaluate the total phenolics (26.0 mg gallic acid/g) and total flavonoids contents (9.7 mg catechin/g) of a hydroalcoholic extract of Stevia rebaudiana dried leaves. A similar hydroalcoholic extract of commercial powder steviol sweetener was also evaluated, showing lower contents of bioactive compounds (11.9 mg/g and 5.1 mg/g, for total phenolics and flavonoids, respectively). The hydroalcoholic extract of dried Stevia rebaudiana leaves also showed high in vitro antioxidant activity, besides a positive correlation between total phenolic compounds and the DPPH and FRAP assays. Moreover, Stevia rebaudiana leaves have sensory and functional properties superior to those of many other high-potency sweeteners and is likely to become a major source of natural sweetener for the growing food market. Thus, four different lemon cakes formulations were studied (a traditional cake control recipe with sugar, two cakes with incorporation of Stevia rebaudiana fresh leaf and a cake with commercial powder steviol), using a sensory analysis covering 100 untrained consumers. Centesimal composition analyses of the four lemon cakes showed significant differences in fat, ashes, proteins and carbohydrates contents (p<0.05). Also, the raised energy value observed for the cake control was superior to the cake with Stevia rebaudiana leaves incorporation (309.8 Kcal/100 g, 268.0 Kcal/100 g,142 respectively). Sensorial analysis results showed that Stevia rebaudiana leaves were accepted and, in the future, they can be a natural option to replace some or all the saccharose in cakes formulations.info:eu-repo/semantics/publishedVersio

Natural resources with sweetener power: phytochemistry and antioxidant characterisation of Stevia Rebaudiana (Bert.), sensorial and centesimal analyses of lemon cake recipes with S. Rebaudiana incorporation

Stevia rebaudiana leaf extracts are calorie-free sweeteners of natural origin, derived from the Stevia rebaudiana plant known as a natural sweetener, which contains steviol glycosides and others bioactive compounds recognized by their biological properties. The present study was designed to evaluate the total phenolics (26.0 mg gallic acid/g) and total flavonoids contents (9.7 mg catechin/g) of a hydroalcoholic extract of Stevia rebaudiana dried leaves. A similar hydroalcoholic extract of commercial powder steviol sweetener was also evaluated, showing lower contents of bioactive compounds (11.9 mg/g and 5.1 mg/g, for total phenolics and flavonoids, respectively). The hydroalcoholic extract of dried Stevia rebaudiana leaves also showed high in vitro antioxidant activity, besides a positive correlation between total phenolic compounds and the DPPH and FRAP assays. Moreover, Stevia rebaudiana leaves have sensory and functional properties superior to those of many other high-potency sweeteners and is likely to become a major source of natural sweetener for the growing food market. Thus, four different lemon cakes formulations were studied (a traditional cake control recipe with sugar, two cakes with incorporation of Stevia rebaudiana fresh leaf and a cake with commercial powder steviol), using a sensory analysis covering 100 untrained consumers. Centesimal composition analyses of the four lemon cakes showed significant differences in fat, ashes, proteins and carbohydrates contents (p<0.05). Also, the raised energy value observed for the cake control was superior to the cake with Stevia rebaudiana leaves incorporation (309.8 Kcal/100 g, 268.0 Kcal/100 g,142 respectively). Sensorial analysis results showed that Stevia rebaudiana leaves were accepted and, in the future, they can be a natural option to replace some or all the saccharose in cakes formulations.info:eu-repo/semantics/publishedVersio

Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life

Kale is a vegetable with high contents of health–promoting compounds although its consumption as a beverage is highly limited due to its bitter flavour. Nonetheless, the bitter flavour of Brassicas may be masked by sweetening. Then, the effects of different stevia extracts (CTRL, S0.5 (g L–1), S1.25 and S2.5), added to an innovative kale beverage presentation, were studied on the kale juice spheres quality during 7 days at 5ºC. Kale juice spheres were produced with a double spherification technique, which allowed to obtain hydrogel spheres with high mechanical resistance.The authors express their gratitude to CNPq (Council for Scientific and Technological Development, Brazil) for a doctoral grant (232758/2014−0) made to Tâmmila Venzke Klug. The authorsare grateful to S.G. Hasa for her skillful technical assistance. The authors are also grateful to Sakata Seeds Ibérica SLU and to Sacoje SCL for providing the plant material

Chemistry and analytical techniques for ent-kaurene-glycosides of Stevia rebaudiana Bertoni - A review

The Stevia genus encompasses about 200 herbs and shrubs species. Stevia rebaudiana, one of the members has gained commercial importance as a natural low calorie sweetener, due to the presence of high con-centration of stevioside and rebaudioside - A (25% to 45% of stevioside content) in the leaves. The major processes involved in the production and quantification of steviol glycosides are extraction, purification and estimation. Various extraction methods have been used for extraction of steviol glycosides in the world. The extraction methods of steviol glycosides mostly differed at the stage of clarification of extracts. The present study is an attempt to summarize the scattered literature and reports on a single podium. Moreover, it also depicts up to date literature regarding numerous extraction, purification and quantitative estimation methods for steviol glycoside

Evaluation of the Plant Stevia rebaudiana (Bert.)'s Pharmacological and Therapeutic Significance

Research on novel compounds with less hazardous side effects and greater potency is underway, and more focus is being placed on medicinal plants as a means of treating the aforementioned issues. Drug candidates made from medicinal plants have been identified.. The globe uses The plant-based carbohydrate a sweetener which has therapeutic qualities as well as nutritional, therapeutic, and industrial relevance. The rebaudiana plant's leaves are often referred as as as from honey leaves, and candies, and sweets

The Antifungal Potential of Stevia rebaudiana Bertoni Leaf Extract Against Candida albicans

&nbsp; Candida sp. are eukaryotic opportunistic pathogens that reside on the mucosa oral cavity, gastrointestinal tract, vagina and sometimes skin. An infection caused by Candida is termed candidiasis or candidosis. Oral candidiasis is a common opportunistic infection of the oral cavity caused by overgrowth of Candida species, the most common being Candida albicans. Risk factor for oral candidiasis are local factors, systemic factors and the physiological states. The most commonly used classes of antifungal drug treatment to Candida infections are the azole, polyenes and echinocandins. However, the management of Candida infections faces many problems, such as toxicity, resistance of Candida to antifungal drugs, relapse to Candida infection and the high cost of antifungal drugs. Many investigators are exploiting alternative therapeutic strategies to overcome problems treating candidiasis. Stevia leaves extracts has been known to have antifungal activity to treat candidiasis. The aim of this review article is to explain antifungal potency of Stevia rebaudiana Bertoni leaves extracts toward Candida albicans. Stevia rebaudiana Bertoni leaves extracts can use as cheap, natural and alternative agent to control candidiasis

Інтродукція рослин Stevia rebaudiana (Bert.) Bertoni в Національному ботанічному саду ім. М.М. Гришка НАН України

The results of long-term studies of Stevia rebaudiana (Bert.) Bertoni are presented, viz. plant morphology parameters, propagation, cultivation, constituents. Stevia is characterized by significant food and medicinal properties and is promising introduced species in Ukraine. In M.M. Gryshko National Botanical Garden the valuable gene pool is accumulated which has numbered more than 20 forms. The nutritional media and environment needs for introduction to the culture in vitro and long-term storage of plant and also their regeneration from leaf explants. The content of antioxidants (flavonoids and ascorbic acid) in stevia raw material has been evaluated. The leaves of Stevia rebaudiana have been accumulated the diterpeneglycosides up to approximately 6–7 % (to dry weight). This is dynamic indicator that depends on Stevia form and cultivation conditions. Maximal accumulation of steviosides was observed in open ground plants in budding-bloo ming phases. Stevia rebaudiana plants regardless of the form and the cultivation conditions (open and protected ground, in vitro) are characterized by low levels of drought tolerance. Plants growing in open ground conditions demonstrate higher drought tolerance compared with plants in vitro. The biggest water-retaining capacity, both in soil and in vitro conditions, is found in form R100, the lowest – in form 3T.Наведено результати багаторічних досліджень Stevia rebaudianа (Bert.) Bertoni, зокрема особливості морфології рослин та розмноження, компонентний склад та прийоми культивування. Рослини характеризуються цінними лікарськими і харчовими властивостями та є перспективними інтродуцентами в Україні. В НБС ім. М.М. Гришка НАН України створено генофонд, який нараховує понад 20 форм. Розроблено умови та підібрано поживні середовища для введення в культуру і тривалого зберігання рослин в умовах in vitrо, а також для їх регенерації з листкових експлантів. Визначено вміст антиоксидантів (флавоноїдів та аскорбінової кислоти) у фітосировині стевії. Встановлено, що у листках S. rebaudiana накопичується в середньому близько 6–7 % (від абс. сухої маси) дитерпенових глікозидів. Це динамічний показник, який залежить від форми та умов культивування. Максимальне накопичення стевіозидів спостерігається у рослин відкритого ґрунту в фазу бутонізації. Рослини S. rebaudiana незалежно від форми та умов культивування (відкритий та захищений ґрунт, in vitro) характеризуються низьким рівнем посухостійкості. Рослини, які зростають у ґрунтових умовах, відрізняються вищою посухостійкістю порівняно із рослинами, котрі зростають в умовах in vitro. Найбільшу водоутримувальну здатність, як у ґрунтових умовах, так і в умовах in vitro, встановлено у форми R100, найменшу – у форми 3T