Abou-Arab, E., Abou-Arab, A., Abu-Salem, F. (2009). PHYSICO-CHEMICAL ASSESSMENT OF NATURAL SWEETENERS STEVIOSIDES PRODUCED FROM STEVIA Rebudiana bertoni PLANT. Journal of Food and Dairy Sciences, 34(12), 11037-11057. doi: 10.21608/jfds.2009.115819
Esmat A. Abou-Arab; Azza A. Abou-Arab; Ferial M. Abu-Salem. "PHYSICO-CHEMICAL ASSESSMENT OF NATURAL SWEETENERS STEVIOSIDES PRODUCED FROM STEVIA Rebudiana bertoni PLANT". Journal of Food and Dairy Sciences, 34, 12, 2009, 11037-11057. doi: 10.21608/jfds.2009.115819
Abou-Arab, E., Abou-Arab, A., Abu-Salem, F. (2009). 'PHYSICO-CHEMICAL ASSESSMENT OF NATURAL SWEETENERS STEVIOSIDES PRODUCED FROM STEVIA Rebudiana bertoni PLANT', Journal of Food and Dairy Sciences, 34(12), pp. 11037-11057. doi: 10.21608/jfds.2009.115819
Abou-Arab, E., Abou-Arab, A., Abu-Salem, F. PHYSICO-CHEMICAL ASSESSMENT OF NATURAL SWEETENERS STEVIOSIDES PRODUCED FROM STEVIA Rebudiana bertoni PLANT. Journal of Food and Dairy Sciences, 2009; 34(12): 11037-11057. doi: 10.21608/jfds.2009.115819
PHYSICO-CHEMICAL ASSESSMENT OF NATURAL SWEETENERS STEVIOSIDES PRODUCED FROM STEVIA Rebudiana bertoni PLANT
Department of Food Technology, National Research Centre, Dokki, Cairo, Egypt
Abstract
Stevia plants are a good source of carbohydrates (61.93 % d.w.), protein (11.41 % d.w.), crude fiber (15.52 % d.w.), minerals (K, 21.15; Ca, 17.7; Na, 14.93 & Mg, 3.26 mg/100g d.w. and Cu, 0.73; Mn, 2.89; Fe, 5.89 & Zn, 1.26 mg/100g d.w.) also essential amino acids were found in amounts higher than those recommended by FAO and WHO for adults as well as non- essential amino acids. Stevioside was extracted and purified from the dried Stevia leaves by three methods. The first one, extraction by hot water (65 °C) at different ratios of leaves to water (1:15 to 1:75). The optimum ratio was 1:35 in which the maximum stevioside content was obtained (7.53 %), recovery of stevioside was 80.21 % and purity related to depigmentation was 97.56 %. The second method, extraction by methanol at ratio 4:1 methanol/leaves and purification, recovery of stevioside was 94.90 % and purity was 81.53 %. The third method, extraction by mixture of methanol/water (4:1) and purification, recovery of stevioside and purity were 92.34 and 79.81 %, respectively. Physical and chemical characteristics of the extracted stevioside were studied. Stevioside extractions were analyzed by HPLC in which the highest amount of stevioside (23.20 %) was obtained in methanol extract. Physical, chemical and organolyptic characteristics of extractions indicate that this sweetener has been applied as substitutes for sucrose in different drinks and baking products.
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