Effect of Preservation Methods on Physicochemical Quality, Phenolic Content, and Antioxidant Activity of Stevia Leaves

Effect of Preservation Methods on Physicochemical Quality, Phenolic Content, and Antioxidant Activity of Stevia Leaves

The effect of freeze-drying and gamma irradiation at 0.5, 1, and 2 kGy on the physicochemical composition (moisture, fat, ash, mineral, and chlorophyll contents), microstructure, total phenolic content, and antioxidant capacity of stevia leaves was investigated in the present study. The results obta...

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Bibliographic Details
Main Authors:	Nadia Hidar, Abdelhamid Noufid, Ayoub Mourjan, El Mustapha El Adnany, Safa Mghazli, Mohammed Mouhib, Abderrahim Jaouad, Mostafa Mahrouz
Format:	Article
Language:	English
Published:	Wiley 2021-01-01
Series:	Journal of Food Quality
Online Access:	http://dx.doi.org/10.1155/2021/5378157
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