Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves

Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol... Food Chemistry 254 (2018) 150–157 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves a b c d Danijela Bursać Kovačević , Francisco J. Barba , Daniel Granato , Charis M. Galanakis , a a a, Zoran Herceg , Verica Dragović-Uzelac , Predrag Putnik Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain Department of Food Engineering, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil Chemical Analytical Laboratories ‘‘Galanakis’’, Skalidi 34, GR-73131 Chania, Greece ARTICLE I NFO ABSTRACT Keywords: Stevia rebaudiana Bertoni leaves are a natural source of diterpenic glycosides, and various bioactive compounds. Green extraction The objectives were to characterize antioxidants and steviol glycosides in the extracts obtained from Stevia after Total phenolics “green” pressurized hot water extraction (PHWE). PHWE extracts were obtained at different temperatures (100, Condensed tannins 130, 160 °C); static extraction times http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2018.01.192
Publisher site
See Article on Publisher Site

Abstract

Food Chemistry 254 (2018) 150–157 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves a b c d Danijela Bursać Kovačević , Francisco J. Barba , Daniel Granato , Charis M. Galanakis , a a a, Zoran Herceg , Verica Dragović-Uzelac , Predrag Putnik Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain Department of Food Engineering, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil Chemical Analytical Laboratories ‘‘Galanakis’’, Skalidi 34, GR-73131 Chania, Greece ARTICLE I NFO ABSTRACT Keywords: Stevia rebaudiana Bertoni leaves are a natural source of diterpenic glycosides, and various bioactive compounds. Green extraction The objectives were to characterize antioxidants and steviol glycosides in the extracts obtained from Stevia after Total phenolics “green” pressurized hot water extraction (PHWE). PHWE extracts were obtained at different temperatures (100, Condensed tannins 130, 160 °C); static extraction times

Journal

Food ChemistryElsevier

Published: Jul 15, 2018

References

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