Antioxidant capacity of leaf extracts from two stevia rebaudiana Bertoni varieties adapted to cultivation in Mexico

Keyphrases

• Mexico 100%
• Stevia Rebaudiana Bertoni 100%
• Leaf Extract 100%
• Antioxidant Capacity 100%
• No Significant Difference 66%
• Stevia Rebaudiana 66%
• Criollas 66%
• Non-nutritive Sweeteners 66%
• Phenolic Compounds 33%
• High Content 33%
• Phenolic Flavonoids 33%
• Antioxidant 33%
• Antioxidant Properties 33%
• High Activity 33%
• Phytochemical Properties 33%
• Chelating Activity 33%
• Antioxidant System 33%
• Total Flavonoid Content 33%
• Total pigments 33%
• Reducing Power 33%
• Carotenoids 33%
• Chlorophyll a (Chl a) 33%
• Recent Introduction 33%
• Cu2+ 33%
• Fe2+ 33%
• Decolorization 33%
• Polar Compounds 33%
• Trolox Equivalent Antioxidant Capacity 33%
• Carotene 33%
• Flavonoids 33%
• Total Phenolic Content 33%

Food Science

• Flavonoid 100%
• Antioxidant Capacity 100%
• Antioxidant 100%
• Stevia rebaudiana 100%
• Phenolic Compound 50%
• Carotenoid 50%
• Carotene 50%
• Artificial Sweetener 50%
• Trolox Equivalent Antioxidant Capacity 50%
• Chelating Activity 50%
• Antioxidant Properties 50%
• Total Flavonoid Content 50%
• Total Phenolic Content 50%

Agricultural and Biological Sciences

• Flavonoid 100%
• Antioxidant 100%
• Leaf Extracts 100%
• Phytochemical 33%
• Carotene 33%
• Decolorization 33%
• Photobleaching 33%
• Carotenoid 33%
• Artificial Sweetener 33%
• Chlorophyll 33%
• Phenol Derivative 33%
• Antioxidant Properties 33%