INFLUENCE OF STEVIA PRODUCTS ON BIOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF TEA, COFFEE AND HERBAL DRINKS

The need for natural antioxidants and phenolics additives is constantly growing, there are a number of aspects that need to be studied before the introduction of technology into production. Therefore, in presented work was studied the antioxidant properties of Stevia products that exist on the European market with comparison them to extracts of in vitro cultures of Stevia plants. The highest antioxidant activity was observed in leaf crops (89%) of in vitro cultures of Stevia rebaudiana which further were selected as components for the development of beverages based on tea, herbs and coffee with improved organoleptic properties. It was estimated that antioxidant activity in different varieties of tea, herbal drinks and coffee was lower compared to the same kinds plus 10% S. rebaudiana leaf culture extracts to be added to beverages. The profile of phenolic compounds in Stevia, tea and coffee consists of a wide range of compounds of phenolic nature, which includes phenolic acids, anthocyanins, flavonoids, catechins but shown different composition. Organoleptic evaluation of beverages (black, green, aronia, hibiscus, chamomile, mint, mate teas, yoga-tea, lapacho, Coffea arabica) and its change under the influence of Stevia additives has been presented.

Automated summary

The antioxidant properties of Stevia products and extracts of in vitro cultures of Stevia plants were studied. The highest antioxidant activity was found in leaf crops of in vitro cultures of Stevia rebaudiana. These leaf crops were used to develop beverages with improved organoleptic properties. The antioxidant activity in different varieties of tea, herbal drinks, and coffee was lower compared to beverages with 10% addition of S. rebaudiana leaf culture extracts. The phenolic compounds in Stevia, tea, and coffee showed a wide range of diversity.