Microwave Drying Modelling of Stevia rebaudiana Leaves Using Artificial Neural Network and Its Effect on Color and Biochemical Attributes

Table 4

Variation in biochemical parameters of Stevia leaves dried at different levels of microwave power.

Microwave power (W)	Steviol glycosides		Ascorbic acid (mg/100 g)	Total phenolic content (mg GAE/g)	Radical scavenging activity (inhibition %)
	Stevioside (mg/g)	Rebaudioside A (mg/g)
Fresh leaves	12.56 ± 0.15^a	9.22 ± 0.29^a	25.30 ± 0.02^a	49.96 ± 0.09^d	79.09 ± 0.26^a
180	6.22 ± 0.21^f	4.97 ± 0.19^f	12.23 ± 0.48^f	41.19 ± 0.15^f	59.20 ± 0.13^d
360	7.71 ± 0.10^e	5.82 ± 0.11^e	15.35 ± 0.22^e	44.72 ± 0.36^e	50.14 ± 0.94^e
540	10.15 ± 0.53^c	7.11 ± 0.23^c	19.61 ± 0.70^d	52.54 ± 0.18^c	65.02 ± 0.70^c
720	11.84 ± 0.55^b	8.53 ± 0.01^b	21.75 ± 0.25^b	54.82 ± 0.09^b	69.55 ± 0.11^bc
900	9.01 ± 0.31^d	6.44 ± 0.24^d	20.89 ± 0.47^c	56.98 ± 0.03^a	74.22 ± 0.20^b

GAE:  gallic acid equivalent and values with same superscript letters in the same column are nonsignificant at .