Extracting Sweetening and Bioactive Compounds From Stevia Rebaudiana Using Cellulase Enzyme

Abstract

Abstract This study was conducted to find out the sweetener and bioactive compounds in the Stevia plant’s enzyme extract and its antioxidant and antibacterial effect. The enzyme extract was used in a ratio of 1:15 (w: v) with the use of sodium phosphate buffer solution (pH=4) in an equal mixing ratio with the enzyme. Extraction was carried out at 55°C with a time of 25 minutes to extract and determine steviol glycosides using HPLC. Stevioside and Rebaudioside-A (5.101 and 3.027 mg/g) were obtained, respectively. The study showed that Stevia contains high amounts of phenols and flavonoids (83.052 and 71,765) mg/ml, respectively. The enzyme extract gave an antioxidant activity of 71.367% compared to BHT which gave an activity of 77.267%. It gave the highest inhibitory activity against Bacillus subtilis, which was 14 mm, followed by Staphylococcus aureus and E. coli. The bioactive compounds were diagnosed by GC-MS and contained important bioactive compounds such as Hydroxydehydrostevic acid (steviol), 1,2-Benzenediol, 4-Ethylcatechol, 9-Octadecenamide, (Z)-, Isosteviol methyl ester, gamma-Sitosterol.