Abstract
Background: Stevia rebaudiana Bertoni leaves give similar satiety as that of sucrose. These have the additional benefit of diminished calorie intake and cause a reduction in body weight. Bananas have vital nutrients and high potassium content. Tomato is a rich source of water-soluble antioxidants. Aim: Stevia leaves, banana fruits and tomato fruits are processed in search of an extract equipped with antioxidant activity mainly due to water-soluble constituents. Methods: Ripe and unripe fruit extracts were mixed in various ratios and screened for DPPH inhibition. The dual component fruit extracts possessing the highest free radical scavenging (banana extract consisting of ripe banana extract: unripe banana extract in a ratio of 2:1 while tomato extract consisted of ripe tomato extract: unripe tomato extract in a ratio of 1:2) were further intermingled with stevia extract. Results: The triple component extract consisting of stevia extract: tomato extract: and banana extract in a ratio of 7:3:3 exhibited the highest total phenolic content, total flavonoid content and superior DPPH inhibition activity. The composition of the aqueous extract was stevia leaves: ripe banana fruit: unripe banana fruit: ripe tomato fruit: unripe tomato fruit in the ratios of 7: 2: 1: 1: 2. Conclusion: The mingling of aqueous extracts of stevia, ripe/unripe banana and ripe/unripe tomato may be a suitable strategy in free radical-mediated disorders such as diabetes. This paves the path for further phytochemical and pharmacological screening for stevia leaves, banana fruits and tomato fruits-based prophylactic/therapeutic options. Major Findings: The intermingling of the water-soluble secondary metabolites from Stevia rebaudiana Bertoni leaves, Musa acuminata Colla. fruits and Solanum lycopersicum L. fruits result in enhanced antioxidant activity.
Published Version
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