Potential sweetening agents of plant origin. II. field search for sweet-tastingStevia species

Soejarto, Djaja D.; Compadre, César M.; Medon, Philip J.; Kamath, Savitri K.; Kinghorn, A. Douglas

doi:10.1007/bf02859308

Cited by 124 publications

(74 citation statements)

References 8 publications

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“…The solubility of steviolbioside 2 in water, ethanol, methanol, and chloroform was determined according to Soejarto et al (1983). Heat stability of synthesized steviolbioside 2 sweetener in acidic, neutral and alkaline solutions (at pH range of 2.5 to 9) at 60°C and 100°C for 2 h was examined by TLC and confirmed by HPLC as described by Chang and Cook (1983).…”

Section: Physical Characteristics Of Steviolbiosidementioning

confidence: 99%

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Physico-chemical and sensory characteristics of steviolbioside synthesized from stevioside and its application in fruit drinks and food

et al. 2017

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Steviolbioside (Sb) was synthesized from stevioside and characterized by infrared, nuclear magnetic resonance ( 1 H NMR and 13 C NMR) spectroscopy. The purity melting point, solubility, acute toxicity, heat stability and sensory properties of Sb were evaluated. Physicochemical and sensory properties of low calorie fruit drinks and shortened cake prepared by replacing sugar with Sb were evaluated. Sb was stable in neutral or acidic aqueous solutions maintained at 100°C for 2 h. The sweetness intensity rate of Sb was found to be about 44 and 18.51 times sweeter than 0.5% and 10% sucrose solution, respectively. Sb solutions had sweet taste without bitterness compared to stevioside. No significant differences between the organoleptic properties of cakes prepared using sugar and those prepared replacing sugar with 50% Sb were observed. All drinks replacing sugar with Sb at 66% level had the highest overall acceptability scores comparable to those prepared using sugar alone.

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Section: Physical Characteristics Of Steviolbiosidementioning

confidence: 99%

“…Stevioside 1 was similarly soluble in methanol and ethanol, less soluble in water and insoluble in acetone, chloroform and ether (Moussa et al 2003;Soejarto et al 1983;Abou-Arab et al 2010).…”

Section: Physical Characteristics Of Steviolbioside Sweetenermentioning

confidence: 99%

Physico-chemical and sensory characteristics of steviolbioside synthesized from stevioside and its application in fruit drinks and food

et al. 2017

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“…is one of 154 members of the genus Stevia and one of only two that produce sweet steviol glycosides (Soejarto et al 1982(Soejarto et al , 1983. It is native to subtropical and tropical South America and Central America (Robert, 2010).…”

Section: Introductionmentioning

confidence: 99%

Influence of Genetic Variation on Morphological Diversity in Accessions of Stevia Rebaudiana Bertoni

Abdullateef¹,

Osman²

2011

IJB

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Stevia rebaudiana, a non caloric natural sweetener is currently the available substitute to sugar. It is a genus of about 150 species of herbs and shrubs, a Compositae and a native to Paraguay. The aim of this study was to evaluate collected accessions of stevia and characterize their genetic divergence. In 2010, 10 stevia accessions were collected across different locations in Malaysia. At maturity they were evaluated using morphological parameters and collected data were subjected to't' test analysis at p<.05 as follows-(i) Plant heights: MS012 & SBK were significant at p<.001 and p<.002 respectively. (ii) Number of branches: BGI & SBK were significant at p<.001 and p<.008 respectively.(iii) Number of corymbs: AZI was significant at p<.000, while BGI was significant at p<.033. (iv) Number of leaves: MS012 & MS007 were respectively significant at p<.000 and p<.008. (v) Plant leaf size: AZI was significant at p<.003, MS007 at p<.005, and MS012 at p<.019 and (vi) stem girth: MS012 & MRG were also significantly different at p<.000 and p<.001 respectively. MSO12, MS007 & SBK had loads of promising genetic traits in studied accessions.

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“…Stevia rebaudiana Bertoni a perennial shrub belongs to Asteraceae family grown commercially in many parts of Brazil, Paraguay, Central America, Israel, Thailand, Korea and China (Soejarto et al, 1983). The leaves of Stevia have a pleasantly sweet, refreshing taste that can linger in the mouth for hours.…”

Section: Introductionmentioning

confidence: 99%

Comparative analyses of stevioside between fresh leaves and in-vitro derived callus tissue from Stevia rebaudiana Bert. using HPLC

Mahmud

Akter

Jahan

et al. 2015

Bangladesh J. Sci. Ind. Res.

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A protocol was developed to produce large amount of callus in short a period of time from leaf explants of Stevia rebaudiana Bert. The highest amount of white callus was obtained on MS medium supplemented with 2.5 mg/l 2, 4-D and 0.5 mg/l BAP after 3 weeks of inoculating leaf segments. On the other hand, 0.5 mg/l BAP and 1.0 mg/l Kn exhibits poor performance towards callus formation while after using 1.0 mg/l Kn alone did not develop any callus. In this experiment, highest amount of green callus was obtained when MS medium supplemented with 2.5 mg/l NAA and 10% coconut water was used. An improved analytical method HPLC was applied to analyze stevioside extracted from the leaf and callus of Stevia rebaudiana. The stevioside in each sample were analyzed by comparing their retention times with those of the standards. The retention time (RT) of stevioside for leaves were found 14.96 and for callus 13.81 mins. The percentage of stevioside content from leaves and callus was 12.19% and 12.62% respectively Key words: Stevioside; Callus; Natural sweeteners; Growth regulators; Stevia rebaudiana; HPLC Available online at www.banglajol.info Bangladesh J. Sci. Ind. Res. 49(4), [199][200][201][202][203][204] 2014 *Corresponding author: E-mail: trishansu@gmail.com (Mizukami et al., 1982, Nishiyama et al. Ahmed and Dobberstein developed an HPLC method for the determination of eight diterpene glycosides. Satisfactory resolution was achieved on two protein columns in series, after the plant material was extracted with chloroform prior to methanol extraction (Mizukami et al., 1982). Therefore, considering its scope and future need of planting material, the present study was undertaken to find out suitable concentration and combination of cytokinin (BAP) and auxins (NAA, 2, 4-D, Kn) for callus induction and development from leaf explants, to study the production of steviol glycosides in callus culture and to compare the amount of stevioside between induced callus and leaf tissue using HPLC. Materials and methodsThe experiment was conducted at Tissue Culture Section, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka Bangladesh. The experiment was performed in two phases. In the first phase, leaf segments of Stevia rebaudiana, as explants were cultured for callus induction on MS medium (Murashige and Skoog, 1962) supplemented with auxins (2,4-D, NAA) and cytokinin (BAP, Kn) at different concentrations (0.5, 1.0, 1.5, 2.0, 2.5, 3.0 mg/l ) and with 10% coconut water respectively. Regular visual observation was done up to five weeks to record the day of callus initiation and maturation. Then fresh weight of best calluses and fresh leaves were recorded.In the second phase of this study stevioside content was determined in the callus and leaf from which the callus was developed by HPLC method. The HPLC system was a SHIMADJU SPD-M20A chromatograph equipped with a binary pump and UV detection was at 219 am. The analytical column was RP-C18 (250 mm X 4.6 nm). Separation was performed with a water and methano...

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Potential sweetening agents of plant origin. II. field search for sweet-tastingStevia species

Cited by 124 publications

References 8 publications

Physico-chemical and sensory characteristics of steviolbioside synthesized from stevioside and its application in fruit drinks and food

Physico-chemical and sensory characteristics of steviolbioside synthesized from stevioside and its application in fruit drinks and food

Influence of Genetic Variation on Morphological Diversity in Accessions of Stevia Rebaudiana Bertoni

Comparative analyses of stevioside between fresh leaves and in-vitro derived callus tissue from Stevia rebaudiana Bert. using HPLC

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