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

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...

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Veröffentlicht in:	Plant foods for human nutrition (Dordrecht) 2015-06, Vol.70 (2), p.119-127
Hauptverfasser:	Periche, Angela, Castelló, Maria Luisa, Heredia, Ana, Escriche, Isabel
Format:	Artikel
Sprache:	eng
Schlagworte:	air temperature antioxidant activity antioxidants Antioxidants - analysis atmospheric pressure Chemistry Chemistry and Materials Science Chemistry/Food Science Chromatography, High Pressure Liquid correlation Diterpenes, Kaurane - analysis Ecology energy flavonoids Flavonoids - analysis Food Science glycosides Glycosides - analysis leaves Microwaves Nutrition Original Paper Phenol - analysis phenols Plant Extracts - analysis Plant Leaves - chemistry Plant Physiology Principal Component Analysis Reproducibility of Results Stevia - chemistry Stevia rebaudiana steviol sweeteners Temperature Ultrasonic Waves ultrasonics
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