An improvised process of isolation, purification of steviosides from Stevia rebaudiana Bertoni leaves and its biological activity

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...

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Published inInternational journal of food science & technology Vol. 47; no. 12; pp. 2554 - 2560
Main Authors Rao, Adari B., Reddy, Goka R., Ernala, Prasad, Sridhar, Sundergopal, Ravikumar, Yerrapragada V. L.
Format Journal Article
LanguageEnglish
Published Oxford Blackwell Publishing Ltd 01.12.2012
Wiley-Blackwell
Subjects
After-taste bitterness
antioxidant
Biological and medical sciences
Food additives
Food industries
Foods
Fundamental and applied biological sciences. Psychology
General aspects
Glycosides
Leaves
membrane-filtration
Nanostructure
natural-sweetener
Purification
Purity
stevio-glycosides
Sucrose
Sweets
natural-sweetener
Purification
After-taste bitterness
Stevioside
Plant leaf
Food additive
Antioxidant
Natural
stevio-glycosides
Biological activity
Plant part
Membrane filtration
Isolation
Sweetener
Glycoside
Taste
membrane-filtration
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Summary: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.
Bibliography:Indian patent No: 0033NF dated 09-02-2011.
Department of the Biotechnology, (DBT)
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ArticleID:IJFS3134
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Figure S1. Structures of steviosides and related sweet glycosides.Figure S2. Flow diagram shows clarification and concentration of stevioside extract processes.Figure S3. (A) HPLC spectra-after UF membrane filtration. (B) HPLC spectra-after NF membrane filtration. (C) HPLC spectra-after crystallization.Figure S4. ESI-Mass spectra-after NF membrane filtration.Figure S5. ESI-LC Mass spectra- pure stevioside isolated.Figure S6. NMR spectra-pure stevioside isolated.Figure S7. Variation of flux and permeate stevioside concentration by ultrafiltration membrane (values expressed were average of three determinations).Figure S8. Variation of concentrate and permeate conductivities with time by nanofiltration (values expressed were average of three determinations).Figure S9. Variation of flux and stevioside concentration in reject stream with time by nanofiltration membrane (values expressed were average of three determinations).Figure S10. Effects of feed pressure on permeate flux and conductivity at constant water recovery by nanofiltration membrane (values expressed were average of three determinations).Table S1. Comparative performance of UF and NF membranes in concentration and purification of steviosides (7-8%) present in Stevia rebaudiana.Table S2. Comparative sweetness of steviosides glycosides with sucrose in human volunteers.Table S3. Step wise purity and yields of steviosides isolated from the leaves of Stevia rebaudiana Bertoni.
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2012.03134.x