The Influence of Mechanochemical Activation on Organoleptic and Physicochemical Parameters of Dietary Supplements Obtained from Dry Stevia Leaves-Reference-Cited by-同舟云学术

The Influence of Mechanochemical Activation on Organoleptic and Physicochemical Parameters of Dietary Supplements Obtained from Dry Stevia Leaves

Published:2021-12-28 Issue: Volume: Page:6693-6698
ISSN:0974-360X
Container-title:Research Journal of Pharmacy and Technology
language:en
Short-container-title:RJPT

Author:

Krasina Irina Borisovna¹,Filippova Elizaveta Valentinovna¹,Kurakina Anna Nikolaevna¹,Krasina Ekaterina Vladimirovna¹

Affiliation:

1. Kuban State Technological University, 2 Moskovskaya St., Krasnodar, 350072, Russian Federation.

Abstract

The work aimed to determine the chemical composition of dry stevia leaves, as well as the effect of temperature and mechanochemical activation on organoleptic and physicochemical parameters during their processing. The studies used the methods of liquid chromatography and amperometric detection. Mechanochemical activation of dry stevia leaves was carried out in a vertical rotary-roll disintegrator. The authors describe the quantitative content of proteins, lipids, carbohydrates, dietary fibers, extractives, tannins, and ash. The paper presents the dependencies of the influence of mechanochemical activation modes on the content of diterpene glycosides and triterpene saponins and the influence of mechanochemical activation modes on the content of soluble pectin and the water-soluble fraction of proteins. The results obtained confirm the nutritional value of the product obtained after processing in a rotary-roller disintegrator and determine the prospects for its use as a source of valuable substances in the production of functional food products.

Publisher

A and V Publications

Subject

Pharmacology (medical),Pharmacology, Toxicology and Pharmaceutics (miscellaneous)

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