Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2014, 2(5), 209-214
DOI: 10.12691/jfnr-2-5-1
Open AccessArticle

Physico-chemical Assessment and Rebauidioside A. Productively of Natural Sweeteners (Stevia Rebaudiana Bertoni)

Mohammed Abdalbasit A. Gasmalla1, 2, Ruijin Yang1, , Abubakr Musa1, Xiao Hua1 and Wenbin Zhang1

1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China

2Department of Nutrition & Food technology, Faculty of Science and Technology, Omdurman Islamic University, P.O. Box 382, 14415, Khartoum, Sudan

Pub. Date: May 15, 2014

Cite this paper:
Mohammed Abdalbasit A. Gasmalla, Ruijin Yang, Abubakr Musa, Xiao Hua and Wenbin Zhang. Physico-chemical Assessment and Rebauidioside A. Productively of Natural Sweeteners (Stevia Rebaudiana Bertoni). Journal of Food and Nutrition Research. 2014; 2(5):209-214. doi: 10.12691/jfnr-2-5-1

Abstract

Stevia rebaudian Bertoni, belonging to the Compositae family, is a sweet herb contains diterpene glycosides, namely, stevioside, rebaudiosides A–F, steviolbioside, and dulcoside A, which are responsible for the typical sweet taste. Stevia (Stevia rebaudian Bertoni) leaves were analyzed for their physiochemical properties, chemical composition and microbiological contamination in addition to rebauidioside A productively. The carbohydrates content was 63.10%, while the moisture, fiber, protein, ash, fat and reducing sugar contents were 10.73%, 5.03%,13.68%,12.06%,6.13% and 4.50%, respectively. Anti-nutritional value (tannin) was 5.43 %. The total soluble substance was 17.03%. The Stevia leaves showed a good antimicrobial agent for all tested bacterial groups including Coliforms, Staphylococcus. Rebauidioside A was extracted and purified from the dried Stevia leaves by ultrasonic-assisted extraction method. The optimum extraction time was 6 min in which the maximum rebauidioside A content was obtained (32.79 g/100 g). Results show that particle size of sample treated for 6 min is bigger than those for 12, 18 and 24 min. Application of ultrasound-assisted extraction on the Stevia plant substantially affects the Color, and particle size of the stevia leaf extract and rebauidioside A yield.

Keywords:
color particle size Physico-chemical microbial analysis Extraction stevia Rebaudioside A

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