Stevia Research Articles

Pengaruh Suhu Ekstraksi dan Kecepatan Pengadukan terhadap Karakteristik Crude Ekstrak Stevia

Stevia is a natural sweetener that is 250-300 times sweeter than sucrose and is low in calories. Stevia sweeteners are obtained from the extraction of stevia leaves. This study aims to determine the effects of temperature and stirring speed on the characteristics of crude stevia extract (yield, brix value, and IR spectrum). Maceration extraction was conducted with 70% ethanol for 1 hour, varying the temperature (28 ℃, 40 ℃, 55 ℃) and stirring speed (0 rpm, 50 rpm, 100 rpm, 150 rpm). The results showed that a temperature of 40 ℃ produced the highest yield at each stirring speed. The yield increased with the increase in stirring speed at each extraction temperature. The highest brix value was obtained at 55 ℃ and a stirring speed of 150 rpm. The IR spectrum results showed that the functional groups in the crude stevia extract were almost identical to those in commercial stevia.

Therapeutic potential of aquatic Stevia extract in alleviating endoplasmic reticulum stress and liver damage in streptozotocin-induced diabetic rats.

Misfolded proteins accumulate in the liver due to endoplasmic reticulum stress (ERS) caused by high blood glucose levels in diabetes. This triggers the unfolded protein response (UPR), which if persistently activated, results in cellular dysfunction. Chronic ER stress increases inflammation, insulin resistance, and apoptosis. There is growing interest in using native plants and traditional medicine for diabetes treatment. The stevia plant has recently gained attention for its potential therapeutic effects. This study investigates the protective effects of aquatic stevia extract on liver damage, ER stress, and the UPR pathway in streptozotocin (STZ)-induced diabetic rats. Rats were randomly divided into four groups: a control group that received 1ml of water; a diabetic group induced by intraperitoneal injection of STZ (60mg/kg); a diabetic group treated with metformin (500mg/kg); and a diabetic group treated with aquatic extracts of stevia (400mg/kg). After 28 days, various parameters were assessed, including inflammatory markers, oxidative stress indices, antioxidant levels, gene expression, stereology, and liver tissue pathology. Compared to the diabetic control group, treatment with stevia significantly decreased serum glucose, liver enzymes, inflammatory markers, and oxidative stress while increasing body weight and antioxidant levels. Additionally, stevia extract manipulated UPR gene expression and reduced apoptosis pathway activation. Histological examination revealed improved liver tissue morphology in stevia-treated diabetic rats. These findings suggest that aquatic stevia extract mitigates ER stress in diabetic rats by modulating the IRE-1 arm of the UPR and apoptosis pathways, highlighting its potential therapeutic benefits for diabetes-related liver complications.

Extracts and Terpenoids from Stevia Species as Potential Anthelmintics for Neglected Tropical Diseases Caused by Cestode Parasites.

Cestodes are etiological agents of neglected diseases such as echinococcosis and cysticercosis, which are major public health problems. Antiparasitic treatment relies on a small number of approved drugs, which are often only partially effective, poorly tolerated and require prolonged administration. Thus, the discovery of novel potential treatments is critical. The Stevia genus (Asteraceae) includes species that are recognized as a source of bioactive compounds, with many species associated with medicinal uses. In this study, the cestocidal activity of four South American Stevia species that previously showed antiprotozoal activity was analyzed using a motility assay on the laboratory cestode model, Mesocestoides vogae. The four Stevia extracts showed cestocidal activity, with S. alpina var. alpina as the most active. The sesquiterpene lactones estafietin and eupatoriopicrin were purified from S. alpina var. alpina and S. maimarensis, respectively, and tested on M. vogae. Estafietin showed cestocidal activity, inhibiting parasite viability in a dose-dependent manner, even from the first day of incubation. Consistent with the motility effects, the extract of S. alpina var. alpina and estafietin induced marked alterations in the morphology of the parasite. The results of this report show that Stevia species represent a source of new molecules with potential for the treatment of neglected tropical diseases caused by cestodes.

STUDY OF STEVIA ECAPSULATION FOR USING IN PROBIOTIC DELIVERY SYSTEMS

At the moment, incoming products, beverages, raw materials on the market must comply with the requirements of State standards and safety requirements. The question of nutritional value is growing every day, based on the fact that the constant use of healthy foods develops the body's resistance to various diseases. Such products are called useful or functional products. An equally urgent task for today's specialists is the development of a functional fermented milk product that contains a pleasant sweet taste from natural Stevia plant extract. Stevia rebaudiana Bertoni is a natural sweetener, which has many useful properties. For example, one of the first benefits in low-calorie content does not include fast carbohydrates. So, Stevia has less effect on blood sugar levels and does not increase insulin and is suitable for diabetics. In addition, Stevia extract can be used as prebiotic for co-encapsulation with probiotic microorganisms to enrich functional beverages. Purpose of this study is investigation of formulation parameters for reсeiving саpsules whiсh сreаte а strong bаrrier to penetrаtion of the encapsulated substаnсe to the externаl environment; the саpsules providing more effiсient mаnifestаtion of а сomplex of biologiсаl, phаrmасologiсаl, preventive or mediсinаl properties of bаgged substаnсe. Development of cаpsules of the long term of storаge in whiсh the асtive loaded mаteriаl is proteсted by аn envelope аnd саn preserve activity in vаrious pH environments became the most perspective. Ionic gelation method through extrusion represents a simple encapsulation technique that does not require organic solvents, making it suitable for both hydrophobic or hydrophilic compounds. Stevia extract -loaded Alginate-Chitosan particles with improved physicochemical properties with a process yield of 88-89% were obtained. The release kinetics of active agent was monitored using UV-vis spectroscopy and showed a slow release within 24 hours. Thus, the slow kinetics of the release of the agent demonstrates the effectiveness of the methodology of encapsulation based on the ionic gelation and hardening of shell. Сreаtion of саpsules with the ingredients enсаpsulаted inside, hаving thermostаble properties, resistаnсe to influenсe of асidiс environments аnd enzymes, meсhаniсаl аnd osmotiс resistаnсe to influenсe of externаl physiсаl аnd сhemiсаl fасtors, suсh аs meсhаniсаl effeсt, temperаture inсreаse, сhаnge of pressure, аnd аlso inсreаse in proteсtion of bаgged substаnсes remains as an actual problem at present time. The morphology, average diameters of wet and dry microcapsule were determined by optical microscopy using Olympus Soft Imaging Solutions GmbH, version E_LCmicro_09Okt2009. Twenty microparticles were randomly selected from triplicate batches to determine size distribution. The compositions of microcapsules for analysis on a scanning electron microscope were applied to a highly conductive graphite tape. SEM equipment was used to determine the pore size on the surface of the microparticles. Studies results showed that sizes of microcapsules were 720-830 µm, and color was determined by color of loaded agent. Microencapsulation allows not only protect active agent from aggressive environment, prolong activity, but also can be used for development product with useful properties for human health. Funding: This research is funded by the Science Committee of the Ministry of Science and Higher Education of the Republic of Kazakhstan (Grant No. AP19679879).

Development of dark chocolate with inulin and sweetened with stevia extract obtained by pressurized hot water

Because of its taste, texture, and aroma, chocolate is consumed as a way to generate pleasant sensations. Due to its high caloric density, moderate consumption is recommended. Seeking to offer the benefits of this product to a more selective public, the aim of this research was to determine the chemical composition and sensory properties of a sugar-free dark chocolate added with inulin and sweetened with stevia extract obtained by pressurized hot water, which was compared with a commercial dark chocolate and accompanied by a sensory analysis of the samples. A completely randomized statistical experimental design was used to compare the properties of the alternative and commercial chocolates. The treatments were carried out in triplicate and the results obtained were analyzed by descriptive statistics and one-way analysis of variance with 95 % confidence level. The results showed that the treatment of stevia leaves with hot pressurized water allowed an extraction of 41.51 g of steviol glycosides for rebaudioside A and 6.76 g for stevioside per 100 g of leaves subjected to processing. The chemical analysis of the alternative and commercial chocolates indicated that the fat and total dietary fiber contents showed no significant difference (p > 0.05) between the dark chocolates, unlike the other components. Moisture, ash, fat, and protein contents were slightly higher in the two types of chocolate, and carbohydrate content was 4.1 % lower than in the commercial chocolate. Both products had 0 % added sugars and high dietary fiber content (> 37 %), and there was a reduction of 100 kcal/100 g compared to the commercial brand. Consumer sensory evaluation showed a higher level of liking (p < 0.05) for the elaborated chocolate with respect to the commercial product in attributes such as appearance, color, and texture. These findings suggest the use of stevia extracts obtained by pressurized hot water as a non-caloric sweetener for healthy, alternative dark chocolates suitable for people with diabetes.

Quality Comparison between Stevia, Mint and Lemon Extracts

Quality Comparison between Stevia, Mint and Lemon Extracts

Candy leaf - Stevia rebaudiana (Bertoni) Bertoni attenuated LPS-induced protein kinase C phosphorylation in mouse macrophages cells: Target search by network pharmacology and validation using ex vivo and in vivo assays

Stevia rebaudiana (Bertoni) Bertoni is a plant known for its natural sweeteners and potential health benefits. Traditionally used to treat diabetes, its impact on cellular signaling proteins such as PKC is unknown. This study begins with examining a database to analyse publications related to S. rebaudiana. The objective was to identify its experimentally validated phytochemicals and biological targets and to perform network pharmacological analysis of gene-disease associations. The identified targets are subsequently validated using a mouse model for LPS-induced PKC phosphorylation assay on mouse macrophage cells. The effect of HPTLC-standardized S. rebaudiana extract was also evaluated using FACS, ELISA, and fluorescence microscopical analysis. A total of 32 unique phytochemicals were found to interact with three targeted proteins, including 5′-Adenosine Monophosphate (AMP)-activated protein kinase catalytic subunit alpha-2/beta-1/gamma-1, 1,3-beta-D-glucan synthase, and xanthine dehydrogenase/oxidase. Network analysis and molecular modelling also supported targeted lead's binding and inhibition with AMP-activated protein kinase. The LPS significantly enhanced the phosphorylation of PKC in both ex vivo and in vivo assays. The standardised extract, which contains Rebaudioside and Stevioside at 4.82% w/w and 20.12 % w/w, respectively, attenuated the phosphorylation of PKC, suppressed nitric oxide (NO) and reactive oxygen species (ROS). This study found that stevia extract inhibited PKC phosphorylation in macrophages induced by LPS. Additional research is necessary to understand the potential effects of S. rebaudiana in managing PKC-mediated disorders. This includes exploring the mechanisms by which S. rebaudiana may interact with PKC and the possible therapeutic implications for various health conditions associated with PKC dysregulation.

The effects of sweet potato (Ipomoea batatas L.) extract and stevia extract on the physicochemical characteristics of effervescent granules

This study aims to determine the effects of the ratio of sweet potato extract and stevia on the physicochemical characteristics of effervescent granules. This study uses the Factorial Randomized Group Design with three repetitions. The treatment design carried out in this study consists of one factor, namely, the comparison of sweet potato extract consisting of six levels, namely, (37.5:7.5), (35:9), (32.5:11.5), (30:14), (27.5:16.5), and (25:19). Responses in this study include chemical responses, namely, water content, pH value test, total sugar content, and anthocyanin content. Physical responses include dissolving time, hygroscopicity, color intensity, and scanning electron microscope. The comparison of sweet potato extract with stevia results showed an effect on effervescent granule characteristics, namely, total sugar content, dissolving time test, hygroscopicity level, and color intensity. This includes a moisture content of 2.56%, pH value of 3.45, total sugar content of 1.61%, and anthocyanin content of 21.19 mg/g. The best physical response results are dissolving time of 39.96 s, hygroscopicity level of 0.33%, and color intensity L* 49.46, color a* 16.55, and color b* -4.21.

DIET-INDUCED CHANGES IN SOME PARAMETERS OF OXIDATIVE SATUS IN WISTAR RATS – COMPARISON BETWEEN THREE DIFFERENT DIETS AND EFFECTS OF REPLACING DIETARY SUCROSE WITH STEVIOL GLYCOSIDES

PURPOSE: The aim of the study was to evaluate the effects of a high-fat diet, high-carbohydrate diet and a combined high-fat high-carbohydrate diet on some parameters of oxidative status in a rat experimental model, and to test the potential positive effects of replacing sucrose with stevia extract in some of the diets. METHODS: The following parameters of oxidative status were measured: advanced oxidation protein products (AOPP), catalase, glutathione and ferric reducing ability of plasma (FRAP). Fifty-six male Wistar rats were used in the study. Rats were divided into seven groups: 1) group BD (before diet), in which parameters were measured before beginning of the diet; and six more groups in which parameters were measured after 5 weeks on the respective dietary regimen, as follows: 2) group SD (standard diet); 3) group HFD (high-fat diet); 4) group HCHD (high-carbohydrate diet); 5) group HFHCHD (high-fat high-carbohydrate diet); 6) group SD-S (standard diet with added stevia extract); 7) group HFD-S (high-fat diet with added stevia extract). RESULTS: Diets enriched with fats and carbohydrates induce significant changes in some of the oxidative status parameters. CONCLUSIONS: A five-week experimental diet enriched with fats and carbohydrates has the potential to disrupt pro-oxidant / antioxidant balance in rats.

Caffeoylquinic acid profiling: comparative analysis in yerba mate, Indian camphorweed, and stevia extracts with emphasis on the influence of brewing conditions and cold storage in yerba mate infusion.

Herbal infusions exhibit diverse pharmacological effects, such as antioxidant, anti-inflammatory, anticancer, antihypertensive, and antineurodegenerative activities, which can be attributed to the high content of phenolic compounds (e.g., caffeoylquinic acids (CQAs)). In this study, we used ultraperformance liquid chromatography to determine the content of CQAs in the methanolic extracts of model herbs, namely, yerba mate (Ilex paraguariensis), stevia (Stevia rebaudiana), and Indian camphorweed (Pluchea indica (L.) Less.). The results revealed that yerba mate had the highest total CQA content (108.05 ± 1.12 mg/g of dry weight). Furthermore, we evaluated the effect of brewing conditions and storage at 4 °C under dark and light conditions on the antioxidant property and total phenolic and CQA contents of a yerba mate infusion. The analysis of the yerba mate infusions prepared with different steeping times, dried leaf weights, and water temperatures revealed that the amount of extracted CQAs was maximized (∼175 mg/150 mL) when 6 g of dried leaves were steeped in hot water for 10 min. A total of 10-day refrigerated storage resulted in no significant changes in the antioxidant activity and total phenolic and CQA contents of an infusion kept in a brown container (dark). However, the antioxidant properties and total phenolic and CQA contents were negatively affected when kept in a clear container, suggesting the detrimental effect of light exposure. Our study provides practical recommendations for improving the preparation and storage of herbal infusions, thus catering to the needs of consumers, food scientists, and commercial producers. Moreover, it is the first study of the influence of light exposure on the content of crucial quality attributes within plant-based beverages.

Exploring the impact of stevioside and stevia Rebaudiana Bertoni (SRB) extract on the TyG index in male rats

Exploring the impact of stevioside and stevia Rebaudiana Bertoni (SRB) extract on the TyG index in male rats

Exploring Stevia: A Natural Sweetener with Multifaceted Health Benefits

Natural sweeteners, especially those derived from plants, have become popular as low-calorie options compared to traditional sweeteners. Such discussion explores the world of natural sweeteners, emphasizing the growing demand for alternatives to artificial ones like saccharin and cyclamates. These sweeteners, sourced from plants, fruits, and honey, provide a healthier choice with fewer calories. Stevia, extracted from the Stevia rebaudiana plant, is a notable natural sweetener due to its zero-calorie content and strong sweetness. The review explores the background of Stevia, its glycoside compounds, and how it attains its sweetness. The pharmacological aspects of Stevia are also explored, highlighting its potential benefits in managing Type 2 diabetes, reducing blood pressure, alleviating inflammation, acting as an antioxidant, and showing anticancer properties. Studies suggested that Stevia’s active ingredients, are primarily Stevioside and Rebaudioside A, contribute to its sweetness. The chemical composition of these active ingredients is influenced by factors like geographical location, cultivars, and processing methods. Stevia offers advantages such as low caloric content, suitability for diabetics, and benefits for dental health, making it an appealing sugar substitute for those focused on weight management and a health-conscious lifestyle. However, it is important to note potential drawbacks, including a bitter aftertaste, individual sensitivities, and regulatory considerations. Some commercial Stevia products may contain additives that impact their nutritional profile. Despite these factors, high-purity Stevia extracts have received safety approvals from global food safety authorities. In summary, Stevia emerges as a natural sweetener with the potential to address health-related concerns linked to traditional sugar consumption.

Improvement of the recipe of yogurt from goat milk with natural sugar substitutes

The article presents the results of studies conducted to identify the biological effects of active and food additives on the organoleptic, physico-chemical parameters of yogurt made from goat's milk. The aim of the work is to improve the recipe of goat's milk yogurt with natural sweeteners. A yogurt made from goat's milk was created with the replacement of refined white sugar with natural sweeteners, its organoleptic and physico-chemical parameters were studied. The practical significance of this work lies in the fact that a recipe-component composition and a method for producing yogurt from goat's milk without refined sugar, with the addition of natural sweeteners, which are good because they are products that contain a number of substances useful for health. A parametric scheme of the technological process of yogurt fermentation is presented. The organoleptic parameters and physico-chemical properties of goat's milk yogurt with the addition of stevia and erythritol extracts meet the requirements for yoghurts. As a result of research, a technology for the production of yogurt from goat's milk using natural sweeteners erythritol and stevia has been developed, a product with high nutritional and biological value has been obtained, and also has pleasant taste qualities, hiding the specific taste of goat's milk.

UJI EFEKTIVITAS ANTIOKSIDAN DARI KOMBINASI EKSTRAK DAUN STEVIA (Stevia rebaudiana (bertoni) bertoni) DAN DAUN TEH HIJAU (Camellia sinensis (L.) Kuntze) DENGAN MENGGUNAKAN METODE DPPH (1,1- Difenil-2-Pikrilhidrazil)

The stevia plant is known to have various benefits in the pharmaceutical field and is used as a health medicine because of its antioxidant, antifungal and non-carcinogenic effects. Green tea is a plant that contains various antioxidant compounds that are beneficial for health. The aim of this research is to determine whether the combination of stevia leaf extract and green tea leaves is effective as an antioxidant. Ethanol extract of stevia leaves and green tea leaves is made by maceration with 96% ethanol solvent, combination extract has blackish green. The ethanol extract of stevia leaves and green tea leaves was screened for phytochemical compounds. Antioxidant effectiveness was tested using the DPPH (1,1 Diphenyl-2-Picrylhydrazyl) method, with varying concentrations of 10 ppm, 20 ppm, 30 ppm, 40 ppm and 50 ppm. Then Antioxidant activity test by DPPH measured using a UV-Vis spectrophotometer. The results of screening for phytochemical compounds show that stevia leaf extract contains alkaloids, saponins, flavonoids and tannins. Meanwhile, the results of screening for phytochemical compounds in green tea leaf extract contain alkaloids, steroids, saponins, flavonoids and tannins. The research results showed that antioxidant levels in the combination of Stevia leaf extract and green tea leaves with concentrations of 10 ppm, 20 ppm, 30 ppm, 40 ppm, 50 ppm with a ratio of (1:1) had an IC50 analysis result of 10 ppm of 19.90 mg/L, 20 ppm is 12.90 mg/L, 30 ppm is 9.60 mg/L. 40 ppm is 6.80 mg/L. 50 ppm is 6.60 mg/L where a concentration of 50 ppm is classified as a very strong antioxidant. The antioxidant effect of the combination of stevia leaf extract and green tea leaves is still higher than vitamin C. The combination of stevia leaves xtract and green tea leaves has antioxidant effectiveness.

Fermentation of Rubus dolichocarpus juice using Lactobacillus gasseri and Lacticaseibacillus casei and protecting phenolic compounds by Stevia extract during cold storage

This study aimed to investigate the biological activities of Lactobacillus gasseri SM 05 (L. gasseri) and Lacticaseibacillus casei subsp. casei PTCC 1608 (L. casei) in the black raspberry (Rubus dolichocarpus) juice (BRJ) environment, and also the anti-adhesion activity against Salmonella typhimurium (S. typhimurium) in fermented black raspberry juice (FBRJ). Results showed significant anti-adhesion activity in Caco-2 epithelial cells. In the anti-adhesion process, lactic acid bacteria (LAB) improve intestinal health by preventing the adhesion of pathogens. Adding LAB to BRJ produces metabolites with bacteriocin properties. Major findings of this research include improved intestinal health, improved antidiabetic properties, inhibition of degradation of amino acids, and increase in the nutritional value of foods that have been subjected to heat processing by preventing Maillard inhibition, and inhibition of oxidation of foodstuff by increased antioxidant activity of BRJ. Both species of Lactobacillus effectively controlled the growth of S. typhimurium during BRJ fermentation. Moreover, in all tests, as well as Maillard's and α-amylase inhibition, L. gasseri was more effective than L. casei. The phenolic and flavonoid compounds increased significantly after fermentation by both LAB (p < 0.05). Adding Stevia extract to FBRJ and performing the HHP process showed convenient protection of phenolic compounds compared to heat processing.

Methanolic and hydroalcoholic extract of stevia stems have antihyperglycemic and antilipid activity

The use of Stevia rebaudiana stems leaves can negatively interfere with the process of obtaining and purifying sweeteners. If separated, they account for 30 % of the plant's biomass, besides being used as a supplement to animal feed. This pioneering study performed commonly used extractions from the leaves. We characterized the extracts (methanolic and hydroalcoholic) and their fractions (ethyl acetate) by UHPLC-MS/MS. Besides, we evaluated their antioxidant, antidiabetic, and antiobesity capacity in vitro. The extracts had 17 % of phenolics, with antioxidant activity of about 65 %. The fraction with 26 % of phenolics showed an antioxidant capacity of 89 %. The lipase inhibition rate was higher than the fraction, about 2.5 times. The same happened with the enzymes α-amylase and α-glucosidase, where the hydroalcoholic extract showed 30 and 90 % inhibition, respectively. These results show that the stem is a valuable co-product for the Stevia production chain.

Enhancement of eco-friendly ultrasound process on the microbiological quality of stevia, mint and lemon Extracts stored at refrigerator temperature for four weeks.

Enhancement of eco-friendly ultrasound process on the microbiological quality of stevia, mint and lemon Extracts stored at refrigerator temperature for four weeks.

Effects of dietary stevia extract supplementation on growth performance, serum biochemical indices, and intestinal health of yellow-feathered broilers.

Stevia, a perennial shrub from the genus Stevia in the Asteraceae family, contains active ingredients like chlorogenic acid and shows promise as a natural feed additive. Despite this potential, there is limited research on the impact of stevia extract specifically on yellow-feather broilers. The study aimed to evaluate the effects of dietary stevia extract with varying concentrations of chlorogenic acid on the growth performance, serum biochemical indices, and intestinal health of yellow-feathered broilers. A total of 425 1-d-old female yellow-feathered broilers were randomly allocated into five treatment groups with five replicates of 17 broilers each, and the feeding trial lasted 63 d. The groups included control and those supplemented with stevia extract at concentrations of 100, 200, 300, and 400mg/kg. Results showed that adding 100mg/kg of stevia extract to the basal diet significantly increased the daily weight gain (ADG) of the broilers while reducing the average daily feed intake and feed conversion ratio (F/G). However, supplementation with stevia extract at concentrations up to 300mg/kg led to decreased final weight and ADG. Conversely, dietary supplementation with 100-200mg/kg of stevia extract improved serum antioxidant capacity and reduced serum total cholesterol levels compared to the control group. Additionally, the cecum n-butyric acid level was significantly higher in the 200mg/kg stevia extract group than in the control group. In conclusion, supplementing yellow-feathered broilers' diets with stevia extract can enhance growth performance, antioxidant and immune capacity, and intestinal health. The optimal concentration of stevia extract for these benefits is between 100 and 200mg/kg.

Chemical incorporation of SiO2 into TiO2 layer by green plasma enhancer and quencher agents for synchronized improvements in the protective and bioactive properties

This study explores the dynamic interaction between environmentally sustainable plasma enhancer and quencher agents during the incorporation of SiO2 into a TiO2 layer, with the primary objective of simultaneously augmenting protective and bioactive attributes. This enhancement is realized through the synergistic utilization of Tetraethyl orthosilicate (TE) and Stevia (ST) within a plasma-assisted oxidation process. To achieve this goal, Ti–6Al–4V alloy underwent oxidation in an electrolyte solution containing acetate-glycerophosphate, with the addition of TE and ST separately and in combination. TE, as a silicon oxide (SiO2) precursor, facilitates the creation of a calcium-rich, rough, porous layer by undergoing hydrolysis to generate silanol groups (Si–OH), which subsequently condense into silicon-oxygen-silicon (Si–O–Si) bonds, resulting in SiO2 formation. In contrast, ST acts as a plasma quencher, absorbing highly reactive plasma species during the oxidation process, reducing energy levels, and diminishing sparking intensity. The combination of TE and ST results in moderate sparking, balancing Stevia's quenching effect and TE's sparking influence. As a result, this coating exhibits enhanced corrosion resistance and bioactivity compared to using either ST or TE alone. The study highlights the potential of this synergistic approach for advanced TiO2-based coatings.

Phytotoxic and Cytotoxic Effects, Antioxidant Potentials, and Phytochemical Constituents of Stevia rebaudiana Leaves.

Stevia (Stevia rebaudiana), recognized for its low-calorie, sugar-free attributes, and various health benefits, has potential applications beyond human consumption, particularly in agriculture. This study explored the potential uses of Stevia in both agricultural and healthcare contexts by examining its plant-inhibitory, cytotoxic, and antioxidant effects. The methanolic extract of Stevia leaves was fractionated into hexane, ethyl acetate, chloroform, and water fractions. These fractions were then subjected to the bioassay analyses above and underwent identification of their chemical constituents. The results indicated that the ethyl acetate fraction demonstrated significant inhibitory effects on weed germination and growth of Beggars tick (Bidens frondosa) (100% inhibition at 1000 ppm of dose). This fraction also exhibited the highest antioxidant activity, total phenolic, and total flavonoid contents (IC50 DPPH = 18.67 μg/mL, 103.50 mg GAE/g fraction, and 410.16 mg QE/g fraction, respectively). In contrast, the chloroform fraction showed the highest cytotoxic effect (LC50 = 700.01 ppm) in the brine shrimp (Artemia salina) mortality evaluation. Pearson's correlation analysis revealed a positive correlation among plant inhibitory effects, antioxidant potentials, and phenolic/flavonoid contents of Stevia. FTIR spectra confirmed the presence of phenols and nonpolar components in the ethyl acetate and chloroform fractions. In addition, GC-MS analysis successfully identified Stevia's key constituents, including tetracontane, hexadecane, hexadecanoic acid, methyl ester in the ethyl acetate fraction, and spiro [4.5] decan-7-one and 6-hydroxy-4,4,7a-trimethyl-5,6,7,7a-tetrahydrobenzofuran-2(4H)-one in the chloroform fraction. This study underscores the potential of S. rebaudiana as a source of natural antioxidants and herbicides, offering valuable insights into its diverse applications in agriculture.