Optimisation of novel method for the extraction of steviosides from Stevia rebaudiana leaves

Puri, Munish; Sharma, Deepika; Barrow, Colin J.; Tiwary, Ashok K.

doi:10.1016/j.foodchem.2011.11.063

Cited by 103 publications

(64 citation statements)

References 33 publications

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“…Recently, further properties of Stevia leaf extracts have been reported, including antibacterial, antiamnesic and antiviral activities. They have also been shown to have positive therapeutic effects in the treatment of neuralgia, anemia, lumbago, rheumatism, eczema and dermatitis [25].…”

Section: González Et Almentioning

confidence: 99%

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Main properties of steviol glycosides and their potential in the food industry: a review

González¹,

Tapia²,

Pérez³

et al. 2014

Fruits

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-Introduction. In recent decades, there has been increased interest in developing natural non-caloric sweeteners, providing sensory properties similar to sucrose. One of the most promising alternatives is the steviol glycosides, high-sweetness compounds extracted from the leaves of Stevia rebaudiana Bertoni. Characteristics and properties. In this review article, the characteristics of this plant are described. According to the relevant literature data, this review provides insight into the major steviol glycosides as well as their main characteristics and properties. Toxicity and legislation. We describe the current situation on the toxicity and the legal framework of the above sweeteners. Extraction techniques. This review describes the techniques developed for extraction and purification, including conventional extraction with water/solvent, ion exchange, enzymatic extraction, supercritical fluid and with a focus on membrane filtration, for its proven advantages in the purification of aqueous extract obtained by leaching of the leaves. Applications. This review also presents various evidence relating to the implementation of steviol glycosides in the food industry, with an emphasis on their use in the formulation of fruit juices. Conclusions. Finally, the future prospects of these natural sweeteners are presented. They highlight the need for research in this area, and the great appeal and commercial potential of such compounds, which should be focused on continuous assessment in relation to issues such as the intensity, persistence of sweetness and the absence of other residual flavors, in order to ensure their acceptance, preference and choice by the general public.Stevia rebaudiana / leaves / extraction / glycosides / sweeteners / stevioside / food industry / fruit juices Synthèse sur les principales caractéristiques des glycosides de stéviol et leur intérêt dans l'industrie alimentaire.Résumé -Introduction. Au cours des dernières décennies, il est apparu un intérêt croissant pour le développement des édulcorants naturels, non-caloriques, offrant des propriétés sensorielles similaires à celles du saccharose. Parmi les produits les plus prometteurs apparaissent les glycosides de stéviol, composés très édulcorants extraits des feuilles de Stevia rebaudiana Bertoni. Caractéristiques et propriétés. Dans cette synthèse, nous décrivons les caractéris-tiques de S. rebaudiana. À partir des données de la littérature, cette étude donne un aperçu des principaux glycosides de stéviol et de leurs principales caractéristiques et propriétés ; elle souligne d'autres qualités de ces produits. Toxicité et législation. Nous faisons un point sur la toxicité et le cadre juridique des édulcorants concernés. Techniques d'extraction. Notre synthèse décrit les techniques mises au point pour l'extraction et la purification, y compris l'extraction conventionnelle avec de l'eau ou solvant, l'échange d'ions, l'extraction enzymatique et le fluide supercritique ; elle met l'accent sur la filtration membranaire du fait de ses ava...

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Section: González Et Almentioning

confidence: 99%

“…Enzymatic extraction was also used successfully [25]. In this investigation, the authors studied different extraction parameters, notably duration, temperature, the enzymes used and the concentration of each one.…”

Section: Techniques For the Extraction And Purification Of Steviol Glmentioning

confidence: 99%

Main properties of steviol glycosides and their potential in the food industry: a review

González¹,

Tapia²,

Pérez³

et al. 2014

Fruits

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“…There are abundant published/patented literature in extraction and purification process of steviosides based on solvent, solvent plus a decolorizing agent, selective precipitation by metallic ions, supercritical fluid extraction and purification by adsorption and column chromatography, ion exchange resin, ultra and nano membrane process [9][10][11][12]. The recent development of various membrane-based techniques for the purification of valuable natural products covers utilization of microfiltration, ultrafiltration and nanofiltration membrane techniques, either carried out singly or coupled with other separation techniques, in order to achieve purification process of natural products to improve the biological activity [13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

“…The long isolation procedures of steviol glycosides known to produce noxious residues and biter alkaloids harmful to the human health [17,18]. Some of the recent stevioside isolation methodologies are expensive and are energy intensive process in obtaining pure steviol glycosides' [9][10][11]19]. Therefore, a simple, inexpensive and environmental friendly procedure in isolation of highly purified steviol glycosides is present day challenging problem [20][21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Simple extraction and membrane purification process in isolation of steviosides with improved organoleptic activity

Rao¹,

Prasad²,

Sridhar³

et al. 2012

ABB

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In recent years there has been increasing demand for natural non-nutritive high intensity sweeteners with low-calorie value as an alternative to sucrose. Extracts of the leaves of Stevia rebaudiana (Bertoni), have been known for their sweet taste. Steviosides and rebaudioside-A are the two major diterpenoid glucosides components present in the leaf extracts of the stevia, these glycosides are 300 times sweeter than sugar and also exhibits wide therapeutic activity. The conventional methods of isolation of steviosides involve long extraction and purification procedures; therefore optimization of product yields is a challenging problem. The present study, establishes a new improvised process of extraction of steviosides from the stevia leaves in which the dry treated leaves were grounded, defatted, and extracted through pressurized hot water extractor (PHWE), followed by purification and concentration of the sweet glycosides through ultra (UF) and nano (NF) membrane filtration in obtaining high (98.2%) purity steviosides. This process established "green" method for isolation of high quality steviol glycosides, with improved final yield is 10.1% from 11% of crude leaf extract and observed the improved organoleptic and biological activity (antioxidant). Thus the method confirms a simple, in-expensive and eco-friendly process in obtaining pure steviosides.

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“…The authors have concluded that this process should be seen as a useful pretreatment for other purification steps, with for instance crystallization. Other patent [91] and researching on the extraction, separation and modification have been performed by using novels technologies; such as, microwave-assisted extraction [92] Ultrasonic-assisted extraction [93] enzymes treatments [91,93] and high-speed counter-current chromatography [94].…”

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confidence: 99%

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2016

Journal of Nutrients

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Optimisation of novel method for the extraction of steviosides from Stevia rebaudiana leaves

Cited by 103 publications

References 33 publications

Main properties of steviol glycosides and their potential in the food industry: a review

Main properties of steviol glycosides and their potential in the food industry: a review

Simple extraction and membrane purification process in isolation of steviosides with improved organoleptic activity

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