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
Food Chemistry – Elsevier
Published: Jul 15, 2018
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