Influence of Extraction Methods on the Yield of Steviol Glycosides and Antioxidants in Stevia rebaudiana Extracts

This study evaluated the application of ultrasound techniques and microwave energy, compared to conventional extraction methods (high temperatures at atmospheric pressure), for the solid–liquid extraction of steviol glycosides (sweeteners) and antioxidants (total phenols, flavonoids and antioxidant...

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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 2015-06, Vol.70 (2), p.119-127
Main Authors: Periche, Angela, Castelló, Maria Luisa, Heredia, Ana, Escriche, Isabel
Format: Article
Language:English
Subjects:
air temperature
antioxidant activity
antioxidants
Antioxidants - analysis
atmospheric pressure
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chromatography, High Pressure Liquid
correlation
Diterpenes, Kaurane - analysis
Ecology
energy
flavonoids
Flavonoids - analysis
Food Science
glycosides
Glycosides - analysis
leaves
Microwaves
Nutrition
Original Paper
Phenol - analysis
phenols
Plant Extracts - analysis
Plant Leaves - chemistry
Plant Physiology
Principal Component Analysis
Reproducibility of Results
Stevia - chemistry
Stevia rebaudiana
steviol
sweeteners
Temperature
Ultrasonic Waves
ultrasonics
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Summary:This study evaluated the application of ultrasound techniques and microwave energy, compared to conventional extraction methods (high temperatures at atmospheric pressure), for the solid–liquid extraction of steviol glycosides (sweeteners) and antioxidants (total phenols, flavonoids and antioxidant capacity) from dehydrated Stevia leaves. Different temperatures (from 50 to 100 °C), times (from 1 to 40 min) and microwave powers (1.98 and 3.30 W/g extract) were used. There was a great difference in the resulting yields according to the treatments applied. Steviol glycosides and antioxidants were negatively correlated; therefore, there is no single treatment suitable for obtaining the highest yield in both groups of compounds simultaneously. The greatest yield of steviol glycosides was obtained with microwave energy (3.30 W/g extract, 2 min), whereas, the conventional method (90 °C, 1 min) was the most suitable for antioxidant extraction. Consequently, the best process depends on the subsequent use (sweetener or antioxidant) of the aqueous extract of Stevia leaves.
ISSN:0921-9668
1573-9104
DOI:10.1007/s11130-015-0475-8