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Influence of Extraction Methods on the Yield of Steviol Glycosides and Antioxidants in Stevia rebaudiana Extracts

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Influence of Extraction Methods on the Yield of Steviol Glycosides and Antioxidants in Stevia rebaudiana Extracts

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dc.contributor.author Periche Santamaría, Angela es_ES
dc.contributor.author Castelló Gómez, María Luisa es_ES
dc.contributor.author Heredia Gutiérrez, Ana Belén es_ES
dc.contributor.author Escriche Roberto, Mª Isabel es_ES
dc.date.accessioned 2016-04-29T08:07:11Z
dc.date.available 2016-04-29T08:07:11Z
dc.date.issued 2015
dc.identifier.issn 0921-9668
dc.identifier.uri http://hdl.handle.net/10251/63161
dc.description.abstract [EN] This study evaluated the application of ultrasound techniques and microwave energy, compared to conventional extraction methods (high temperatures at atmospheric pressure), for the solid–liquid extraction of steviol glycosides (sweeteners) and antioxidants (total phenols, flavonoids and antioxidant capacity) from dehydrated Stevia leaves. Different temperatures (from 50 to 100 °C), times (from 1 to 40 min) and microwave powers (1.98 and 3.30 W/g extract) were used. There was a great difference in the resulting yields according to the treatments applied. Steviol glycosides and antioxidants were negatively correlated; therefore, there is no single treatment suitable for obtaining the highest yield in both groups of compounds simultaneously. The greatest yield of steviol glycosides was obtained with microwave energy (3.30 W/g extract, 2 min), whereas, the conventional method (90 °C, 1 min) was the most suitable for antioxidant extraction. Consequently, the best process depends on the subsequent use (sweetener or antioxidant) of the aqueous extract of Stevia leaves. es_ES
dc.description.sponsorship The authors thank the Universitat Politecnica de Valencia for funding the project PAID 2011-ref: 2012 and the Generalitat Valenciana (Spain) for the project GV/2013/029. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Plant Foods for Human Nutrition es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Microwave energy es_ES
dc.subject Ultrasound technique es_ES
dc.subject Antioxidants es_ES
dc.subject Phenols es_ES
dc.subject Flavonoids es_ES
dc.subject Steviol glycosides es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Influence of Extraction Methods on the Yield of Steviol Glycosides and Antioxidants in Stevia rebaudiana Extracts es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11130-015-0475-8
dc.relation.projectID info:eu-repo/grantAgreement/UPV//PAID-2011-2012/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//GV%2F2013%2F029/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Periche Santamaría, A.; Castelló Gómez, ML.; Heredia Gutiérrez, AB.; Escriche Roberto, MI. (2015). Influence of Extraction Methods on the Yield of Steviol Glycosides and Antioxidants in Stevia rebaudiana Extracts. Plant Foods for Human Nutrition. 70:119-127. https://doi.org/10.1007/s11130-015-0475-8 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1007/s11130-015-0475-8 es_ES
dc.description.upvformatpinicio 119 es_ES
dc.description.upvformatpfin 127 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 70 es_ES
dc.relation.senia 284102 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
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