Stevia rebaudiana: Chemical Composition, Uses and Health Promoting Aspects

David Betancur-Ancona, MD and Maira Segura-Campos, MD
Facultad de Ingeniería Química, Campus de Ciencias Exactas e Ingenierías, Universidad Autónoma de Yucatán, Yucatán, Mexico

Series: Food and Beverage Consumption and Health
BISAC: TEC012000

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$110.00

Volume 10

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Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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This book discusses critical findings about the significance of Stevia rebaudiana, a natural calorie free sweetener and ways to incorporate it in our diet. Stevia is a plant used in the food industry as a sweetener but empirically used for the treatment of diabetes. Scientific literature has reported anticariogenic, antineoplastic, antihypertensive, anti-inflammatory and anti-hyperglycemic effects.

It is important to people in developed countries, and designed for product developers, nutritionists, dieticians, and regulatory agencies. This book explores a range of topics related to this plant and their components as stevioside, rebaudiose, dulcoside, etc. The chapters in this volume provide a survey of chemical composition, functional properties, the impact on human health, but also the opportunities for Stevia as ingredient to be incorporated into foods for the benefit of consumers.

The topics include:

• Crop and botany
• Chemical composition of leaves
• Structure and chemistry of steviol glycosides
• Methods of analysis
• Biological properties of stevia
• Health aspects of stevia
• Experimental use of stevia
• Prospective utilization of stevia in functional foods

The contributors to this volume provide valuable information about Stevia rebaudiana, not only used as sweetener. The biological potential and health implications of consumers are presented in this book.
(Imprint: Nova)

Preface

Chapter 1 - Stevia rebaudiana Bertoni, a Crop with a Productive, Sweetener and Medicinal Potential in Mexico (pp. 1-24)
Genovevo Ramírez Jaramillo and Y. B. Moguel-Ordoñez (Researcher of Center for Development Cooperation of the Tropics (CECODET) CIRSE-INIFAP, Cologne Diaz Ordaz, Merida, Yucatan, and Researcher of Mocochá Experimental Field, Old Road Merida-Motul, Km 24.5 in Mococha, Yucatan, Mexico)

Chapter 2 - Determination and Isolation of Chemically Active Compounds in Stevia rebaudiana Leaves by Conventional Separation Instrument Techniques (pp. 25-40)
N. A. Samah and N. A. A. Zamri (Faculty of Industrial Sciences & Technology, Universiti Malaysia Pahang, Malaysia)

Chapter 3 - Phytochemistry of Stevia rebaudiana (pp. 41-58)
Swati Madan, and Sumeet Gullaiya (Amity Institute of Pharmacy, Amity University, Noida, India)

Chapter 4 - Anti-Diabetic Activity of Stevia rebaudiana Bertoni and Its Relationship with Its Antioxidant Properties (pp. 59-76)
J. C. Ruiz-Ruiz, Y. B. Moguel-Ordoñez, D. L. Cabrera-Amaro and M. R. Segura-Campos (Departamento de Ingeniería Química-Bioquímica, Instituto Tecnológico de Mérida, Mérida; Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Mocochá, and Facultad de Ingeniería Química, Universidad Autónoma de Yucatán. Periférico Norte, Mérida, Yucatán, México)

Chapter 5 - Stevia rebaudiana Bertoni Antioxidant Activity and Its Preservative Potential Combined with High Hydrostatic Pressure (pp. 77-94)
María Nieves Criado, Clara Miracle Belda-Galbis, Antonio Martínez and Dolores Rodrigo (Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Carrer del Catedràtic Agustín Escardino Benlloch, Paterna, València, Spain)

Chapter 6 - Chemical Composition and Antioxidant Capacity of Stevia rebaudiana (Var. Morita II) Leaves from Yucatan, Mexico (pp. 95-116)
Y. B. Moguel-Ordóñez, D. L. Cabrera-Amaro, D. A. Betancur-Ancona, M. R. Segura-Campos and J. C. Ruiz-Ruiz (Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias. Campo Experimental Mocochá. Km 25, Mocochá; Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Col. Chuburná de Hidalgo Inn, Mérida, and Departamento de Ingeniería Química-Bioquímica, Instituto Tecnológico de Mérida, Av. Tecnológico Km 4.5 S/N, C.P. 97118. Mérida, Yucatán, México)

Chapter 7 - Stevia rebaudiana Bertoni Antimicrobial Potential (pp. 117-130)
Clara Miracle Belda-Galbis, María Nieves Criado, Antonio Martínez and Dolores Rodrigo (Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Carrer del Catedràtic Agustín Escardino Benlloch, Paterna, València, Spain)

Chapter 8 - Antimicrobial and Anti-Tumor Activities of Stevia rebaudiana Bertoni (pp. 131-146)
J. C. Ruiz-Ruiz,Y. B. Moguel-Ordoñez, D. L. Cabrera-Amaro and M. R. Segura-Campos (Departamento de Ingeniería Química-Bioquímica, Instituto Tecnológico de Mérida, Mérida; Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Yucatán, México, Facultad de Ingeniería Química, Universidad Autónoma de Yucatán. Periférico Norte, Mérida, Yucatán, México)

Chapter 9 - Use of Stevia rebaudiana Extract As a Sweetener of Chocolates for People with Diabetes (pp. 147-158)
Enrique Barbosa-Martín, Diana Sabido-Cortés, Irma Aranda-Gozález and David Betancur-Ancona (Universidad Autónoma de Yucatán, Facultad de Ingeniería Química, Mérida, México)

Index

"The book "Stevia rebaudiana: Chemical Composition, Uses and Health Promoting Aspects" reviews the most relevant and current aspects of the use of S. rebaudiana; from the chemical analysis to their application in health and food industry. It covers many topics that may be of interest to agronomists, biologists, chemists, food engineers, nutritionists, among others professionals. A comprehensive description of climatic and soil requirements for growing the plant is done in chapter one, along with the analysis of the potential crop in some states of Mexico. Phytochemicals content in Stevia are discussed in chapter 2 and 3 with a description of some analytical techniques used for determining steviol glycosides with helpful comparison among chromatrographic techniques used elsewhere. However, in addition to steviol derivatives other molecules are described, such as labdanes, triterpenoids, steroids, flavonoids and volatile oils (chapter 3) which may contribute to the therapeutic uses described in the following chapters. The third element discussed in this book is the antioxidant capacity of the leaves of Stevia (chapter 6) which could have a potential use in the treatment of chronic diseases such as diabetes or cancer (extensively reviewed in chapter 4 and 8); this antioxidant capacity could also be used in the food industry increasing the half-life of products decreasing the enzymatic activity of bacterial growth (Chapter 5 and 7). Finally chapter 9 demonstrates that sugar can be replaced with Stevia in high food consumption such as chocolate, and it is still accepted by consumers, resulting in a food with high antioxidant content (from cocoa and Stevia). Thus, reading this book will be of great interest to those who wish to be updated in the analysis or uses of Stevia." - MSc. Irma Aranda, Universidad del Valle de México

Audience: In important to people in developed countries, designed for product developers, nutritionists, dieticians, and regulatory agencies. The book explores a range of topics related to this plant and their components as stevioside, rebaudiose, dulcoside, etc. The chapters to this volume provide a survey of chemical composition, functional properties, the impact on human health, but also the opportunities for Stevia as ingredient to be incorporated into foods for the benefit of consumers.

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