Chemistry and analytical techniques for ent-kaurene-glycosides of Stevia rebaudiana Bertoni - A review

Abstract

Abstract:The Stevia genus encompasses about 200 herbs and shrubs species. Stevia rebaudiana, one of the members has gained commercial importance as a natural low-calorie sweetener, due to the presence of high concentration of stevioside and rebaudioside -A (25% to 45% of stevioside content) in the leaves. The major processes involved in the production and quantification of steviol glycosides are extraction, purification and estimation. Various extraction methods have been used for extraction of steviol glycosides in the world. The extraction methods of steviol glycosides mostly differed at the stage of clarification of extracts. The present study is an attempt to summarize the scattered literature and reports on a single podium. Moreover, it also depicts upto date literature regarding numerous extraction, purification and quantitative estimation methods for steviol glycosides

Comparison of Steviol Glycosides or Stevia Leaves Addition to the Hypercholesterolemic Diet on Selected Biochemical Parameters of Experimental Rats

“…* The addition of pure steviol glycosides was equal to literature data, and the same content was present in 10, 17 and 18% additions to the experimental diet of Polish, Brazilian and Paraguayan Stevia leaves, respectively, which was determined by analyzing the content of these compounds in the plant by liquid chromatography [3,23,24].…”

Natural and low‐caloric rebaudioside A as a substitute for dietary sugars: A comprehensive review

“…Various patents have been granted, and many scientific articles have been published about the purification of rebaudioside A. However, separating rebaudioside A from other SvGls mixtures is still challenging, as all compounds have almost similar chemical structures (Kumari & Kumar, 2017). Based on the literature, we summarized the methods for purifying rebaudioside A and classified them based on the following criteria.…”

Low Calorie High-Intensity Sweeteners

“…2; R1 = R2 = H) is the aglycon of the steviol glycoside; out of various steviol glycosides extracted from the dry leaves of stevia rebaudiana, of particular interest from their sweetness characteristics are the glycosides of diterpenoid ent-kaurene type. The eight steviol glycosides isolated and characterised are: dulcoside A (50-120 times sweeter than sucrose), rebaudioside A (250-450 x), rebaudioside B (300-500 x), rebaudioside C (50-120 x), rebaudioside D (240-450 x), rebaudioside E (100-125), steviobioside (100-125 x), and stevioside (300 x) [14][15][16].…”

“…Different methods of analytical techniques have been used to determine the composition of the steviol glycosides in the mixture; of these techniques, the infrared (IR), liquid chromatographic, and ultra-highperformance liquid chromatography-mass spectrometry UHPLC-MS) have been developed and validated to evaluate steviol glycosides in commercial samples e.g., Truvia R [25][26][27].…”