Isolation and Characterization of Steviols from Stevia Rebaudiana - Agarwal, Ankita;Mishra, Ruchi
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Stevia rebaudiana is a member of the Compositae, native to Paraguay. It produces a number of high potency low calorie sweeteners in its leaf tissue. The sweeteners are diterpene glycosides and range between 30 and 320 times sweeter than sugar. Increasing consumer interest in natural food ingredients means that products like stevia sweeteners will be subject to increasing demand. In the present work attempt was made to isolate stevioside and steviolbioside from the dried leaves of Stevia in its purest form. These two steviol glycosides were isolated by using the normal phase column…mehr

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Produktbeschreibung
Stevia rebaudiana is a member of the Compositae, native to Paraguay. It produces a number of high potency low calorie sweeteners in its leaf tissue. The sweeteners are diterpene glycosides and range between 30 and 320 times sweeter than sugar. Increasing consumer interest in natural food ingredients means that products like stevia sweeteners will be subject to increasing demand. In the present work attempt was made to isolate stevioside and steviolbioside from the dried leaves of Stevia in its purest form. These two steviol glycosides were isolated by using the normal phase column chromatography and quantified by the HPLC and characterized by the spectroscopic techniques (NMR and LC-MS).
Autorenporträt
Dr. Ankita Agarwal has done her Doctor of Philosophy and Master of Science in Pharmaceutical Chemistry from Banasthali University, Rajasthan. She has several publications in national and international journals. Dr. Ruchi Mishra has done her Doctor of Philosophy in Pharmaceutical Chemistry from Banasthali University, Rajasthan.