@article{jfnr2014251,
author={{Gasmalla, Mohammed Abdalbasit A. and Yang, Ruijin and Musa, Abubakr and Hua, Xiao and Zhang, Wenbin},
title={Physico-chemical Assessment and Rebauidioside A. Productively of Natural Sweeteners (<i>Stevia Rebaudiana</i> Bertoni)},
journal={Journal of Food and Nutrition Research},
volume={2},
number={5},
pages={209--214},
year={2014},
url={http://pubs.sciepub.com/jfnr/2/5/1},
issn={2333-1240},
abstract={<i>Stevia rebaudian</i> Bertoni, belonging to the Compositae family, is a sweet herb contains diterpene glycosides, namely, stevioside, rebaudiosides A¨CF, steviolbioside, and dulcoside A, which are responsible for the typical sweet taste. <i>Stevia (Stevia rebaudian</i> Bertoni<i>) </i>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<i> Stevia </i>leaves showed a good antimicrobial agent for all tested bacterial groups including <i>Coliforms</i>,<i> Staphylococcus.</i><i> </i>Rebauidioside A was extracted and purified from the dried <i>Stevia</i> 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 <i>Stevia</i> plant substantially affects the Color, and particle size of the <i>stevia</i> leaf extract and rebauidioside A yield.},
doi={10.12691/jfnr-2-5-1}
publisher={Science and Education Publishing}
}