Optimization of ultrasound assisted extraction of functional ingredients from Stevia rebaudiana Bertoni leaves

• Autorzy: Sic Zlabur J. , Voca S. , Dobricevic N. , Brncic M. , Dujmic F. , Rimac Brncic S.
• Języki publikacji: EN

Abstrakty

EN

The aim of the present study was to reveal an effective extraction procedure for maximization of the yield of steviol glycosides and total phenolic compounds as well as antioxidant activity in stevia extracts. Ultrasound assisted extraction was compared with conventional solvent extraction. The exami-ned solvents were water (100ºC/24 h) and 70% ethanol (at 70°C for 30 min). Qualitative and quantitative analyses of steviol glycosides in the extracts obtained were performed using high performance liquid chromatography. Total phenolic compounds, flavonoids, and radical scavenging capacity by 2, 2-azino-di-3-ethylbenzothialozine-sulphonic acid) assay were also determined. The highest content of steviol glycosides, total phenolic compounds, and flavonoids in stevia extracts were obtained when ultrasound assisted extraction was used. The antioxidant activity of the extracts was correlated with the total amount of phenolic compounds. The results indicated that the examined sonication parameters represented as the probe diameter (7 and 22 mm) and treatment time (2, 4, 6, 8, and 10 min) significantly contributed to the yield of steviol glycosides, total phenolic compounds, and flavonoids. The optimum conditions for the maximum yield of steviol glycosides, total phenolic compounds, and flavonoids were as follows: extraction time 10 min, probe diameter 22 mm, and temperature 81.2oC.

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2015
• Tom: 29
• Numer: 2
• Opis fizyczny: p.231-237,fig.,ref.

Twórcy

autor

Sic Zlabur J.

• Faculty of Agriculture, University of Zagreb, Svetosimunska cesta 25, Zagreb, Croatia

autor

Voca S.

• Faculty of Agriculture, University of Zagreb, Svetosimunska cesta 25, Zagreb, Croatia

autor

Dobricevic N.

• Faculty of Agriculture, University of Zagreb, Svetosimunska cesta 25, Zagreb, Croatia

autor

Brncic M.

• Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia

autor

Dujmic F.

• Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia

autor

Rimac Brncic S.

• Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia

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Identyfikatory

DOI

10.1515/intag-2015-0017