An improvised process of isolation, purification of steviosides fromStevia rebaudianaBertoni leaves and its biological activity

Autor:	Adari B. Rao, Goka R. Reddy, Sundergopal Sridhar, Prasad Ernala, Y. V. L. Ravikumar
Rok vydání:	2012
Předmět:	chemistry.chemical_classification Sucrose Chromatography Extraction (chemistry) Glycoside Sweetness Industrial and Manufacturing Engineering chemistry.chemical_compound Stevia rebaudiana chemistry Stevioside Sugar Rebaudioside A Food Science
Zdroj:	International Journal of Food Science & Technology. 47:2554-2560
ISSN:	0950-5423
DOI:	10.1111/j.1365-2621.2012.03134.x
Popis:	Summary The food industry has traditionally used sugar (sucrose) as a sweetening agent; however the dietary and health demands are continuing to expand the market for sweeteners as an alternative to sucrose. The leaves of Stevia rebaudiana are rich source of glycosides that have sweet taste with low calorific value. The study highlights extraction of steviosides from leaves using pressurised hot water extractor, followed by purification and concentration of the sweet glycosides through ultra (UF) and nano (NF) filtration membrane in obtaining high purity steviosides. After the final purification process the stevioside content was 9.05 g per 100 g and rebaudioside A 0.2 g per 100 g stevia leaf, with total purity of stevioside 97.66% by HPLC at total operation time of 7 h. This process also improved the potency of sweetness and palatability profile when compare with other commercially available steviosides. Thus, the methodology developed establishes simple, in-expensive and eco-friendly process in obtaining pure steviosides.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3c8d5f167b1277cc1dcedbda23f72825 https://doi.org/10.1111/j.1365-2621.2012.03134.x Zobrazit plný text záznamu Plný text