Volatile compounds of stevia (Stevia rebaudiana Bertoni)
Stevia (Stevia rebaudiana Bertoni) from the Asteraceae family is widely used in the pharmaceutical and food industry as a dietary supplement and sweetener.
The chemical constituents of Stevia have not already enough studied, thus the aim of our researches was to determine the qualitative composition and quantity content of the volatile compounds from the leaves of Stevia.
The investigation was conducted by a gas chromatograph Agilent 6890N/5973inert (Agilent technologies, USA) with a mass-spectrometric detector and library of the mass-spectra NIST 02.
29 compounds were revealed in the essential oil from the leaves of Stevia. Among terpenoids, sesquiterpenes are in the highest quantity – 44,39%. In the leaves of Stevia sesquiterpenes represented by an acyclic, monocyclic, monocyclic oxide and tricyclic forms. The greatest part of sesquiterpenes presents in the form of oxide (25,33%) in the leaves from Stevia. Component composition of the essential oil of Stevia also represented by monoterpenes, diterpenes, arenas and polyhydric alkanes.
According to the results of the chromatographic analysis of methyl ethers of volatile components from the leaves of Stevia it was identified 21 substances Set up the chemical profile of the volatile fractions there are low molecular weight organic acids, saturated and unsaturated fatty acids, diterpenoids and triterpenes.
Among the methyl esters of the volatile fraction isosteviol was revealed in a significant amount (6.23%), which is specific diterpenes of Stevia. Due to the presence of isosteviol, infusion of the leaves of Stevia lowers the glucose level in blood and increases the sensitivity of cells to insulin. Isosteviol can be used as a marker for the standardization of the lipophilic fraction of Stevia leaves.
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