Volume 41, Issue 5 e13179
Original Article

Electrotechnologies, microwaves, and ultrasounds combined with binary mixtures of ethanol and water to extract steviol glycosides and antioxidant compounds from Stevia rebaudiana leaves

Juana M. Carbonell-Capella

Juana M. Carbonell-Capella

Faculty of Pharmacy, Nutrition and Food Science Area, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain

Search for more papers by this author
Jana Šic Žlabur

Jana Šic Žlabur

Department of Agricultural Technology, Storage and Transport, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia

Search for more papers by this author
Suzana Rimac Brnčić

Suzana Rimac Brnčić

Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

Search for more papers by this author
Francisco J. Barba

Francisco J. Barba

Faculty of Pharmacy, Nutrition and Food Science Area, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain

Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg C, 1958 Denmark

Search for more papers by this author
Nabil Grimi

Nabil Grimi

Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203, Compiègne Cedex, France

Search for more papers by this author
Mohamed Koubaa

Corresponding Author

Mohamed Koubaa

Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203, Compiègne Cedex, France

Correspondence Mohamed Koubaa, Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France. Email: [email protected]Search for more papers by this author
Mladen Brnčić

Mladen Brnčić

Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

Search for more papers by this author
Eugène Vorobiev

Eugène Vorobiev

Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203, Compiègne Cedex, France

Search for more papers by this author
First published: 11 January 2017
Citations: 56

Funding information: F.P.U.; grant number: AP2010-2546; Spanish Ministry of Education (J.M. Carbonell-Capella); Marie Curie Intra-European Fellowship (Marie Curie IEF) (F.J. Barba); 7th European Community Framework Programme

Abstract

The aim of this work was to investigate the potential use of non-conventional technologies (microwaves, ultrasounds, pulsed electric fields, and high voltage electrical discharges) to enhance the extraction of high-added value compounds (mainly stevioside and rebaudioside A), and antioxidants (total phenolic compounds, flavonoids, chlorophylls, and carotenoids), from Stevia rebaudiana leaves. After treatment at equivalent energy, a supplementary diffusion was performed until 1 h. Results demonstrated that when water (100%) was used as solvent, the maximum recovery of stevioside (50.8 ± 0.1 mg/g) was obtained after ultrasound-assisted extraction, while microwave allowed the highest yields of rebaudioside A (22.7 ± 0.1 mg/g). However, pulsed electric field technology was the most efficient to recover stevioside (44.2 ± 0.1 mg/g) and rebaudioside A (22.4 ± 0.3 mg/g) when using 50% ethanol-water. Results obtained through this work pave the way toward the possible scaling-up of some of these non-conventional technologies for a multistep selective extraction of valuable compounds from Stevia leaves.

Practical applications

Recovering high added value compounds (i.e. stevioside and rebaudioside A) from stevia leaves in food industry is usually performed using thermal extraction under agitation after drying and grinding. Although efficient, this technique generates an extract not only rich in targeted compounds but also in impurities, which complicates the downstream processing steps. Selective extraction of stevioside and rebaudioside A using non-conventional extraction technologies (i.e. pulsed electric field, etc.) may allow reducing the processing steps (grinding, downstream purification, etc.), and thus an alternative to the conventional method. For this reason, investigating the impact of these technologies at laboratory scale to recover target molecules from stevia leaves is of paramount importance before scaling up the process.

The full text of this article hosted at iucr.org is unavailable due to technical difficulties.