Efficiency of Ethanol concentration and Heating methods assisted Extraction Process of Stevioside from Stevia rebaudiana

محورهای موضوعی : Food and Health

Roozbeh Assterki ¹ , Neda Hoveizeh Tamimian ² , Peyman Mahasti Shotorbani ³

1 - Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 - Applied Biophotonics Research Center, Science and Research Branch, Islamic Azad University, Tehran, Iran
3 - Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

تاریخ دریافت : 1396/10/18 تاریخ پذیرش : 1396/12/13 تاریخ انتشار : 1396/12/24

کلید واژه: Heating methods, extraction methods, Stevioside, Ethanol, &lt, i&gt, Stevia rebaudiana&lt, /i&gt, ,

چکیده مقاله :

Introduction: Stevioside, a high intensity non-nutritive sweetener, is extracted from the leaves of Stevia rebaudiana Bertoni. This sweet plant native to north eastern Paraguay and is a white, crystalline and odorless powder and approximately 300 times sweeter than sucrose. Procedures for isolation of stevioside from S. rebaudiana leaves on a pilot scale mostly involve liquid extraction with such solvents as chloroform-methane, glycerol, and propylene glycol, followed by refinement involving extraction into a polar organic solvent, decolorization, coagulation, ion-exchange chromatography and crystallization. Method: In this study, the effect of ethanol concentration (25, 50 and 75 percent) and heating techniques (Hot plate, Ohmic and Microwave) on the extraction rate of Stevia leaves Were studied. Stevioside were determined by HPLC analysis. Results:Results indicated that heating methods do not effective on the extraction efficiency and the highest concentration of extraction obtained in 50 % of ethanol. Conclusion: There is no significant difference between the extractions rates of different heating methods can be stated that this species efficiency of extraction does not related with microwave radiation and it depending on the microwave heat.

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