Formigoni Maysa, Milani Paula Gimenez, da Silva Avíncola Alexandre, Dos Santos Vanessa Jorge, Benossi Livia, Dacome Antônio Sergio, Pilau Eduardo Jorge, da Costa Silvio Claudio
Programa de pós-graduação em Ciência de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Maringá, Av. Colombo 5790, CEP 87020-900 Maringá, PR, Brazil.
Programa de pós-graduação em Ciência de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Maringá, Av. Colombo 5790, CEP 87020-900 Maringá, PR, Brazil; Departamento de Bioquímica, Centro de Ciências Biológicas, Universidade Estadual de Maringá, Av. Colombo 5790, CEP 87020-900 Maringá, PR, Brazil.
Food Chem. 2018 Feb 15;241:452-459. doi: 10.1016/j.foodchem.2017.09.022. Epub 2017 Sep 7.
Leaves of a new variety of Stevia rebaudiana with a high content of rebaudioside A were pretreated with ethanol. The ethanolic extract showed high antioxidant potential and 39 compounds were identified, by UPLC/HRMS, among them one not yet mentioned in the literature for stevia leaves. From the in natura leaves and pretreated leaves, the conditions of aqueous extraction of steviol glycosides were investigated using response surface methodology. The aqueous extracts obtained were purified by ion exchange chromatography techniques and membrane separation methods. The recuperation of steviol glycosides was 4.02g for pretreated leaves and 2.20g for in natura leaves. The level of purity was, respectively, 87% and 84.8%. The results obtained demonstrate that pretreatment increases the yield and purity level of stevia sweeteners by the use of environmentally friendly methodologies and the final product presented acceptable sensory characteristics.
用乙醇对一种甜叶菊新品种的叶子进行预处理，该品种的叶子富含甜菊糖苷A。乙醇提取物显示出高抗氧化潜力，通过超高效液相色谱/高分辨质谱法鉴定出39种化合物，其中一种在甜叶菊叶子的文献中尚未提及。采用响应面法研究了天然叶子和预处理叶子中甜菊糖苷的水提取条件。所得水提取物通过离子交换色谱技术和膜分离方法进行纯化。预处理叶子的甜菊糖苷回收率为4.02克，天然叶子为2.20克。纯度分别为87%和84.8%。所得结果表明，预处理通过使用环境友好的方法提高了甜叶菊甜味剂的产量和纯度水平，最终产品具有可接受的感官特性。
