Antiviral activity of dried extract of Stevia

Кедик, С. А.; Yartsev, E.I.; Stanishevskaya, Inessa

doi:10.1007/s11094-009-0270-7

Cited by 20 publications

(12 citation statements)

References 5 publications

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“…Stevioside is used in several parts of the world as a low calorie sweetener. In addition to sweetening properties, leaves of S. rebaudiana has therapeutic properties like anticariogenic [8] , antimicrobial [9] , antiviral [10] , antifungal [11] , antihypertensive [12] , antihyperglycaemic [13,14] , antitumour [15] , antiinflammatory [16] , antidiarrheal, diuretic, antihuman rotavirus activities [17] , antiHIV [18] , hepatoprotective [19] and immunomodulatory [20] . Extraction and purification of active chemicals from plant extracts involves various techniques.…”

Section: Research Papermentioning

confidence: 99%

Extraction, Purification and Analysis of Sweet Compounds in Stevia rebaudiana Bertoni using Chromatographic Techniques

Kumari¹,

Rana²,

Sharma³

et al. 2017

pharmaceutical-sciences

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Neena, et al.: Estimation of Diterpenoid Glycosides of S. rebaudianaStevioside and rebaudioside-A are two commercially important diterpenoid glycoside natural sweeteners present in Stevia rebaudiana Bertoni. Stevioside is the major component about 300 times sweeter than sugar, while rebaudioside-A is 1.6 to 1.8 times sweeter than stevioside. Some of the modern extraction and purification techniques developed have been found to be complex and expensive. Therefore, an attempt was made to extract and purify stevioside and rebaudioside-A using simple, easy and inexpensive thinlayer chromatography and column chromatography techniques. Dried leaves were extracted with methanol followed by purification through column chromatography and further analysis was done through high performance liquid chromatography. This extraction method provided a simple and cost effective route to obtain almost pure stevioside and rebaudioside-A.

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Section: Research Papermentioning

confidence: 99%

Extraction, Purification and Analysis of Sweet Compounds in Stevia rebaudiana Bertoni using Chromatographic Techniques

Kumari¹,

Rana²,

Sharma³

et al. 2017

pharmaceutical-sciences

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“…In this sense, recent studies have focused on the investigation of the physiological role of phenolic and flavonoid compounds with potential antioxidant activity [12][13][14][15][16]. Likewise, recent studies have accounted for the antimicrobial activity of stevia extracts [16][17][18]. Such studies generally considered conventional solvents such as water, ethanol, acetone, etc.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and antimicrobial effects of stevia (Stevia rebaudiana Bert.) extracts during preservation of refrigerated salmon paste

Ortiz‐Viedma

Romero

Puente

et al. 2017

Euro J Lipid Sci & Tech

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Stevia (Stevia rebaudiana Bert.) is a relevant source of natural phenolic compounds with antioxidant and antimicrobial properties. The aim of this study was to evaluate the potential protective effect of crude stevia extracts on the quality and shelf‐life of salmon (Salmo salar) paste. For this, polyphenol extracts obtained by water extraction, ethanol/water extraction and supercritical CO2 with ethanol extraction were evaluated in preserving salmon paste. Salmon paste was stored under refrigerated conditions (5°C) for 21 days, being primary, secondary, and total lipid oxidations monitored along storage by means of peroxide, p‐anisidine, and TOTOX indices, respectively. In addition, ω3/ω6 ratio, polyene index, and α‐tocopherol were monitored. Microbiological analysis comprised the investigation of aerobic mesophiles and psychrotrophes. Salmon paste samples treated with ethanol/water and supercritical CO2‐ethanol stevia extracts exhibited the highest (p < 0.05) ω3/ω6 ratio and α‐tocopherol content. Besides, partial inhibition of both primary and secondary lipid oxidation events and aerobes and psychrotroph growth was also observed in both samples. These results correlated with the fact that ethanol/water and supercritical CO2‐ethanol extracts provided the highest DPPH and FRAP values. These results open the way to the utilization of bioactive compounds from stevia leaves for the preservation of foods derived from salmon. Practical applications: The results obtained in this research show the possibility of using stevia and/or its derivatives of the sweetener industry as an alternative source of natural antioxidants in refrigerated fatty fish paste. The results indicate that it is possible to obtain advantages in the refrigerated salmon paste, based on the use of some extracts of stevia, which can help to inhibit lipid oxidation and development of pathogenic microorganisms. Further studies on the use of stevia and its derivatives should focus on the application of clean separation technologies such as supercritical fluid extraction. Stevia extracts obtained by extraction with water (W), ethanol‐water mixture (E/W, 50:50 v/v) and extraction with supercritical CO2 and ethanol (SCE; scCO2/E, 95: 5 v/v) previously elimination of the steviosides demonstrates a conservative effect of refrigerated salmon paste. The SCE and E/W extracts provides better control of primary and secondary lipid oxidation compounds and moderate inhibition of aerobes and psychrotrophs.

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“…; Kedik et al . ), and antihyperglycemic (Gregersen et al . ) and antioxidant activities (Ghanta et al .…”

Section: Introductionmentioning

confidence: 99%

Dehydration of S tevia rebaudiana Bertoni Leaves: Kinetics, Modeling and Energy Features

Lemus‐Mondaca

Vega‐Gálvez

Moraga

et al. 2014

Journal of Food Processing and Preservation

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The drying process of Stevia leaves was studied from 30 to 80C. Experimental drying curves showed that the drying process took place only in the falling rate period. Effective moisture diffusivity of Stevia leaves was in the range of 4.67-14.9 × 10 −10 m 2 /s. Several drying models available were evaluated based on statistical tests as a sum squared error (SSE), chi-square and determination coefficient. A value of 38.78 kJ/mol was determined as an activation energy. When comparing the experimental with predicted drying curves, the Midilli-Kucuk model was found to give the best fit quality (SSE < 0.001, χ 2 < 0.001, r 2 > 0.99). In addition, all drying curves were generalized and then modeled by Midilli-Kucuk model (r 2 = 0.99), showing this equation can very accurately predict the drying time of Stevia leaves under the drying conditions studied. At last, energy consumption and efficiency values for Stevia leaves drying process were found to be in the range of 316.59-716.19 kJ/kg and 21.46-54.34%, respectively. PRACTICAL APPLICATIONSA great demand for medicinal plants with extended shelf life has urged the dried food industry to look for raw materials of desirable nutritional and functional properties. Stevia rebaudiana leaves, with its high content of biologically active health-promoting components (natural non-caloric sweetener compounds, antibacterial capacity, antioxidant activity and other), is therefore an excellent raw material for the healthy food industry. Dehydration has the potential to deliver safe food products through decreasing moisture content and water activity. Therefore, knowledge about moisture transfer kinetics, as well as energy consumption and/or data normalization, is needed by the industry to manage and control efficiently drying process. Thus, this could serve to demonstrate the environmental consciousness of the food processing industry, greatly appreciated by consumers.

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Antiviral activity of dried extract of Stevia

Abstract: The biological (antiviral) activity of a dried purified extract of Stevia was evaluated in vitro. Tests were performed using Teschen disease virus, infectious rhinotracheitis virus, and human coronavirus.

Cited by 20 publications

References 5 publications

Extraction, Purification and Analysis of Sweet Compounds in Stevia rebaudiana Bertoni using Chromatographic Techniques

Extraction, Purification and Analysis of Sweet Compounds in Stevia rebaudiana Bertoni using Chromatographic Techniques

Antioxidant and antimicrobial effects of stevia (Stevia rebaudiana Bert.) extracts during preservation of refrigerated salmon paste

Dehydration of S tevia rebaudiana Bertoni Leaves: Kinetics, Modeling and Energy Features

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