Abstract
The effect of different concentrations of Stevia rebaudiana Bertoni (Stevia) on polyphenoloxidase and peroxidase activities, antioxidant capacity and other bioactive compounds of a mixture of fruits, during 10 days of incubation at 10 and 37 °C, was studied. A significant decrease (p < 0.05) in both enzyme activities was observed when Stevia was added, showing an inhibitory effect. Samples with a high Stevia concentration showed the highest total phenolic content and antioxidant capacity, whereas non-significant changes were found in the ascorbic acid and carotenoid contents of the samples with Stevia added. A negative significant dependence (p < 0.05) during incubation was obtained between enzyme activity and antioxidant capacity, so that antioxidant capacity increases as enzyme activity decreases. Therefore, enzyme activity could be used as an indirect index of antioxidant capacity. The results clearly showed that Stevia had significant potential for use not only as a sweetener but also as a natural preservative agent.
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