6533b821fe1ef96bd127ba3d

RESEARCH PRODUCT

Evaluation of the Behavior of Phenolic Compounds and Steviol Glycosides of Sonicated Strawberry Juice Sweetened with Stevia (Stevia rebaudiana Bertoni)

Suzana Rimac BrnčićSandra VoćaMladen BrnčićJosé M. LorenzoNadica DobričevićFrancisco J. BarbaJana ŠIc ŽLaburDaniel FrancoAtanas G. AtanasovAtanas G. Atanasov

subject

sonicationSonicationgreen stevia powder ; strawberry juice ; antioxidant compounds ; steviol glycosides ; sonicationPharmaceutical ScienceSteviol01 natural sciencesFragariaArticleAntioxidantsAnalytical Chemistrylcsh:QD241-441chemistry.chemical_compound0404 agricultural biotechnologylcsh:Organic chemistryantioxidant compoundsGlucosidesPhenolsDrug DiscoveryFood scienceSteviosidePhysical and Theoretical Chemistrysteviol glycosidesstrawberry juiceChromatography High Pressure Liquidchemistry.chemical_classificationFlavonoidsbiologyPlant Extracts010401 analytical chemistryOrganic ChemistryGlycoside04 agricultural and veterinary sciencesSweetnessgreen stevia powderbiology.organism_classification040401 food scienceStevia0104 chemical sciencesStevia rebaudianachemistryChemistry (miscellaneous)Molecular MedicineKaempferolDiterpenes Kaurane

description

In this study, the influence of stevia addition and sonication processing parameters on the phenolic content and profile as well as the steviol glycosides of strawberry juice-based samples was investigated. For this purpose, three matrices&mdash

10.3390/molecules24071202http://europepmc.org/articles/PMC6479960