Influence of solvent type and leaf moisture on extraction efficiency of major steviol glycosides in stevia (var. Levent 93) plant

Author:

Zoua Assoumou U.T.1,Öziyci H.R.2ORCID,Hacıoğlu A.1ORCID,Karhan M.1ORCID

Affiliation:

1. Department of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya, Türkiye

2. Department of Gastronomy and Culinary Arts, Faculty of Tourism, Antalya Bilim University, Antalya, Türkiye

Abstract

AbstractSteviol glycosides (SGs) are natural sweeteners derived from stevia leaves, which have various applications in food and beverage products. The extraction efficiency of SGs depends on several factors, such as solvent type, solid to solvent ratio, centrifugal force, and temperature. This study aimed to compare the effects of different solvents (ethanol and water) and leaf moisture (dry and fresh) on the extraction efficiency of major steviol glycosides (SGs) of rebaudioside A (Reb A), stevioside (ST), and rebaudioside C (Reb C) in stevia (var. Levent 93) plant. A Box–Behnken design was used to optimise the extraction parameters for each extraction type. The results showed that ethanol was a more effective solvent than water, however, aqueous extraction was more environmentally friendly and low-cost, and could also yield high concentrations of SGs when fresh leaves were used. The major SGs had similar concentrations in ethanolic extraction, but Reb A was twice as high as ST in aqueous extraction. Reb C was influenced by the solid to solvent ratio in both extraction types, but more so in water extraction. Temperature had a positive effect on ST and Reb C in water extraction of fresh leaves, but not in water extraction of dry leaves or ethanolic extraction. The results of this study contribute to the optimisation of SGs extraction from stevia leaves and provide insights for future research on the effects of different solvents and extraction parameters on the quality and purity of SGs.

Funder

Scientific Research Projects Coordination Unit of Akdeniz University

Publisher

Akademiai Kiado Zrt.

Reference22 articles.

1. Optimization of microwave-assisted extraction of total extract, stevioside and rebaudioside-A from Stevia rebaudiana (Bertoni) leaves, using response surface methodology (RSM) and artificial neural network (ANN) modelling;Ameer, K.,2017

2. Effect of process parameters on stevioside and rebaudioside A content of stevia extract obtained by decanter centrifuge;Arslan Kulcan, A.,2021

3. Electrotechnologies, microwaves, and ultrasounds combined with binary mixtures of ethanol and water to extract steviol glycosides and antioxidant compounds from Stevia rebaudiana leaves;Carbonell-Capella, J.M.,2017

4. Extraction of stevioside and rebaudioside A from Stevia rebaudiana by percolation with ethanol-water solvents;Celaya, L.,2022

5. Solubility of stevioside and rebaudioside A in water, ethanol and their binary mixtures;Celaya, L.S.,2016

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