scholarly journals Chemical composition of essential oil by different extraction methods and fatty acid analysis of the leaves of Stevia Rebaudiana Bertoni

2016 ◽  
Vol 9 ◽  
pp. S1185-S1189 ◽  
Author(s):  
A.B. Siddique ◽  
S.M. Mizanur Rahman ◽  
M. Amzad Hossain
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Essential Oil ◽  
Stevia Rebaudiana ◽  
Extraction Methods ◽  
Fatty Acid Analysis ◽  
Stevia Rebaudiana Bertoni

Study on chemical composition and biological activities of essential oil and extracts from Stevia rebaudiana Bertoni leaves

LWT ◽  
2011 ◽  
Vol 44 (9) ◽  
pp. 1865-1872 ◽  
Author(s):  
François N. Muanda ◽  
Rachid Soulimani ◽  
Babakar Diop ◽  
Amadou Dicko
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Biological Activities ◽  
Stevia Rebaudiana ◽  
Stevia Rebaudiana Bertoni

scholarly journals Comparative Assessment of the Basic Chemical Composition and Antioxidant Activity of Stevia rebaudiana Bertoni Dried Leaves, Grown in Poland, Paraguay and Brazil—Preliminary Results

2021 ◽  
Vol 11 (8) ◽  
pp. 3634
Author(s):  
Teresa Leszczyńska ◽  
Barbara Piekło ◽  
Aneta Kopeć ◽  
Benno F. Zimmermann
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Vitamin C ◽  
Dietary Fiber ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Stevia Rebaudiana ◽  
Steviol Glycosides ◽  
Total Polyphenols ◽  
Stevia Rebaudiana Bertoni

This study compares the content of basic nutrients (proteins, fats, digestible carbohydrates, dietary fiber and ash), steviol glycosides, selected antioxidants (vitamin C, total polyphenols) and antioxidant activity in dried leaves of Stevia rebaudiana Bertoni cultivated in Poland, Paraguay and Brazil and available in the direct sale. The basic chemical composition was determined by standard AOAC (Association of Official Analytical Chemists) methods. Content of steviol glycosides was determined by the UHPLC-UV chromatographic method. Total polyphenols content was expressed as gallic acid equivalent (GAE) and catechins equivalent (CE). Antioxidant activity was measured as ABTS●+ free radical scavenging activity. Dried leaves of S. rebaudiana grown in Poland had significantly higher contents of dietary fiber, and lower protein and ash content, compared to those derived from Paraguay and Brazil. The former had, however, considerably higher contents of total steviol glycosides, stevioside and rebaudioside D, compared to the remaining two plants. In the Paraguay-derived dried leaves, the content of rebaudioside A, C, E and rubusoside was found to be significantly lower. Dried leaves of S. rebaudiana Bertoni, cultivated in Poland, contained substantially more vitamin C and a similar content of total polyphenols, compared to those from Brazil and Paraguay. The examined material from Brazil and Paraguay plantations showed similar antioxidant activity, while that obtained from Polish cultivation was characterized by a significantly lower value of this parameter.

scholarly journals Comparison between Two Solid-Liquid Extraction Methods for the Recovery of Steviol Glycosides from Dried Stevia Leaves Applying a Numerical Approach

Processes ◽  
2018 ◽  
Vol 6 (8) ◽  
pp. 105 ◽  
Author(s):  
Monica Gallo ◽  
Andrea Formato ◽  
Gaetano Formato ◽  
Daniele Naviglio
Keyword(s):  
Stevia Rebaudiana ◽  
Value Added ◽  
Numerical Approach ◽  
Extraction Process ◽  
Extraction Methods ◽  
Liquid Extraction ◽  
Steviol Glycosides ◽  
Stevia Rebaudiana Bertoni ◽  
Solid Liquid Extraction ◽  
Solid Liquid

Abstract: Stevia rebaudiana Bertoni is a perennial shrub belonging to the Asteraceae family. The leaves contain a mixture of steviol glycosides with extraordinary sweetening properties, among which the most important are stevioside and rebaudioside A. These components have a high sweetening power, which is about 300 times that of sucrose, and a negligible calorie content. However, their extraction and purification are not easy. In this paper, the extraction technique under cyclic pressure, known as rapid solid-liquid dynamic extraction (RSLDE), was compared using a Naviglio extractor (NE) with conventional maceration. The aim was to identify an efficient and economically viable method for obtaining high amounts of steviol glycosides in a short time. Furthermore, a numerical model was set up for the solid-liquid extraction process of value-added compounds from natural sources. Several parameters must be evaluated in relation to the characteristics of the parts of the plant subjected to extraction. Therefore, since diffusion and osmosis are highly dependent on temperature, it is necessary to control the temperature of the extraction system. On the other hand, the final aim of this work was to provide a scientific and quantitative basis for RSLDE. Therefore, the results obtained from stevia extracts using the corresponding mathematical model allowed hypothesizing the application of this model to the extraction processes of other vegetable matrices.

Comparison of different extraction methods of Pistacia lentiscus var. chia leaves: Yield, antioxidant activity and essential oil chemical composition

2014 ◽  
Vol 1 (3) ◽  
pp. 81-91 ◽  
Author(s):  
Ariana Bampouli ◽  
Konstantina Kyriakopoulou ◽  
Georgios Papaefstathiou ◽  
Vasiliki Louli ◽  
Magdalini Krokida ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Extraction Methods ◽  
Pistacia Lentiscus

scholarly journals Assessing properties of acantholippia deserticola (Phil.) moldenke essential oil: Comparison between hydrodistillation and microwave-assisted hydrodistillation extraction methods

2020 ◽  
Vol 12 (4) ◽  
pp. 36-49
Author(s):  
Jenifer Palma ◽  
Ana Mercado ◽  
Adrian Paredes ◽  
Catherine Lizama ◽  
Gissel Pohl ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Essential Oil ◽  
Fatty Acid Profile ◽  
Process Parameters ◽  
Extraction Method ◽  
Extraction Methods ◽  
Inhibitory Effect ◽  
Process Time ◽  
Process Conditions ◽  
Microwave Assisted

Acantholippia deserticola (Rica-Rica) is a native shrub of the Chilean highlands used as a medicinal plant and food dressing. The objective of this study was to compare the physical, antioxidant and antimicrobial characteristics of its essential oil (EO), based on the process parameters and extraction methods using hydrodistillation (HD) and microwave-assisted hydrodistillation (MAHD), and assessing presence of fatty acids. The process performance as well as the colour parameters, refractive index, fatty acid profile, antioxidant activity and antimicrobial activity were evaluated. The best process conditions for HD were 90 min, 420 W and 150 g 1000 mL–1; for MAHD, these were 90 min, 700 W and 200 g 1000 mL–1, with yields of 0.45 and 0.49 mL 100 g-1 and antioxidant capacities of 2.38 and 3.92 µmol Trolox g-1 respectively. The collection season, extraction method and its parameters affected the yield and fatty acid profile, influencing EOs’ activity. In terms of mass of herbs, process time as well as energy efficiency and environmental impact, the extraction of MAHD was 8% more efficient. EOs extracted by both methods show a slight inhibitory effect on Streptococcus sp. and Bacillus cereus, and MAHD EO showed a highly inhibitory effect on Streptococcus Group A. The type of extraction method and the process parameters could be set to obtain suitable EOs according to its potential industrial application.

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