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245457

Enhancement of biochemical properties of natural sweetener of Stevia rebaudiana by using Abscisic acid and pacloputrazol.

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Last updated: 22 Jan 2023

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Abstract


Stevia Rebaudiana Bertoni is a medicinal plant and commercially used as a non-caloric sweetener for diabetic patients. In the present study, a protocol was developed for in vitro propagation using 6-benzylamino purine (BAP) and Kinetin (Kin) for multiple shoot proliferation. For roots induction, we used Indole-3-butyric acid (IBA) and 1- Naphthaleneacetic acid (NAA). This study was conducted to investigate the antioxidant activity, phenolic compound and flavonoids in water extracts taken from leaves and stems, as well as products nutritive values (carbohydrates, protein, fat and crude fiber). The study also was conducted to produce low caloric sweeteners from in vitro leaves extract on quality and texture characteristics of food product (biscuit) At multiplication stage, was observed on Murashige and Skoog (MS) medium supplemented with 1.5 mg/l BA while, 1.0mg/l Kin induced the highest leaves number and longest shoots (55.33  and 7.83cm, respectively).  The maximum number of roots (8.66 roots per explants) was obtained on a MS medium containing 2.0 mg/l IBA. At rooting stage, maximum number of roots was obtained with MS medium contained 2.0 mg/l IBA. The longest roots, leaves number, and plant length was recorded with MS contained 2.0mg/l NAA (10.00 cm, 25.80, and 10.66 cm, respectively). The well-rooted plantlets were successfully and acclimatized in the greenhouse with a survival rate of 96 %. Further, stevia leaves are a good source of carbohydrates(72.23% at 0.25 mg/l ABA), proteins (17.04 at 1mg/l ABA)and fats contents (12.45 at 1mg/l ABA). The highest content of crude fiber from the stem (39.31 at 0.25mg/l ABA). Better sensory characteristics scores and acceptability were given to biscuit by using 2.5and 5.0% leaves extract. Stevia as a sucrose replacement at (2.5 or 5.0%) had a better impact on Biscuit physical quality (Texture, color, taste, and general acceptability). So, stevia produces a variety of high potential natural-source and low-calorie sweetener. These results strongly suggest that due to its all favorable properties, stevia could be used in either food or cosmetic and pharmaceutical products.

Keywords

Stevia rebaudiana Bertoni, Non-caloric sweetener, in Vitro, baking, Rooting

Authors

First Name

Naglaa

Last Name

Elgeabeily

MiddleName

-

Affiliation

Department of Horticulture Crops Technology, Food Technology Research Institute, Agricultural Research Center.

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City

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Orcid

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First Name

Hamdy

Last Name

Emara

MiddleName

A.

Affiliation

Plant Biotechnology Department, Genetic Engineering and Biotechnology Research Institute (GEBRI), University of Sadat City, Egypt.

Email

-

City

-

Orcid

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First Name

Awatef

Last Name

Badr-Elden

MiddleName

-

Affiliation

Plant Biotechnology Department, Genetic Engineering and Biotechnology Research Institute (GEBRI), University of Sadat City, Egypt.

Email

awatef.badrelden@gebri.usc.edu.eg

City

Cairo

Orcid

-

First Name

Ahmed

Last Name

Abd Elmaksoud

MiddleName

I.

Affiliation

Industrial Biotechnology Department, Genetic Engineering and Biotechnology Research Institute (GEBRI), University of Sadat City, Egypt.

Email

-

City

-

Orcid

-

First Name

Omar

Last Name

Massoud

MiddleName

R. M.

Affiliation

Department of Horticulture Crops Technology, Food Technology Research Institute, Agricultural Research Center

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-

City

-

Orcid

-

Volume

6

Article Issue

1

Related Issue

31328

Issue Date

2020-06-01

Receive Date

2020-02-05

Publish Date

2020-06-01

Page Start

11

Page End

21

Print ISSN

2356-9433

Online ISSN

2682-3470

Article File

RJAB_Volume 6_Issue 1_Pages 11-21.pdf

PDF . 551.2kB

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https://rjab.journals.ekb.eg/article_245457.html

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https://rjab.journals.ekb.eg/service?article_code=245457

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Original Article

Type Code

890

Publication Type

Journal

Publication Title

Research Journal of Applied Biotechnology

Publication Link

https://rjab.journals.ekb.eg/

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Article

Created At

22 Jan 2023