Introduction to Stevia Leaves

The sweeteners used in this study were stevia leaves, honey, sorbitol and sucrose.

Steviol glycosides, a natural sweetener derived from Stevia leaves are 100–300 times sweeter than sucrose and contain a complex mixture of sweet diterpene glycosides.

The analysis of Stevia leaves for steviol glycosides yielded results comparable to the status quo.

The stevia leaves are extracted using Soxhlet apparatus of ethanol solvent.

The composition and antioxidant activity of Stevia leaves were used as indicators of the benefits of bacterial supplementation on nutrient absorption.

Studies were carried out in a fully automated greenhouse in order to determine the response of aromatic compounds of stevia leaves to different CO 2 concentrations and temperature levels.

Components from stevia leaves have a choleretic, diuretic effect, normalize blood pressure, prevent diseases of the gastrointestinal tract, and have a beneficial effect on kidney function.

In the production of stevia sugar, stevia leaves are immersed in water to obtain a crude liquor, which contains many impurities, such as proteins, polysaccharides, organic acids, etc.

The second factor was the concentration of stevia leaves as the sweetener (S) with 3 levels: 1.

The best treatment for drinks in the package, namely the formulation of 1 gram melinjo peel; 1 gram of mint leaves; 1 gram of stevia leaves with an antioxidant activity value of 41.

The applied Se activated superoxide dismutase (SOD) isoenzymes (MnSOD1, FeSOD1, FeSOD2, Cu/ZnSOD1, Cu/ZnSOD2) and down-regulated NADPH oxidase suggesting the Se-induced limitation of superoxide anion levels and consequent oxidative signalling in Stevia leaves.

Thus, we analyzed the STEV and Reb-A content in stevia leaves of plants from Brazil and Spain and did not find detectable levels of Reb-A in Brazilian samples (off production).

Our results showed that although Cu, Fe and Zn did not improve the Stevia growth, they remarkably increased the sweet compound in Stevia leaves, which are suggestible for more sweet compound production in Stevia.

METHODOLOGY Stevia leaves were harvested at 4 different developmental stages (early vegetative, late vegetative, budding, and flowering).

BACKGROUND Stevia leaves were subjected to convective hot-air, infrared, and vacuum drying at 40, 60, and 80 °C, followed by an assessment of thermophysical properties and microstructure, along with drying kinetics modelling and evaluation of energy features for all drying operations.

Drying characteristics of stevia leaves were investigated in an infrared (IR)‐assisted continuous‐flow hybrid solar dryer.

Physiological measurements suggested that nitrogen forms had no significant impact on biomass and the total nitrogen content of stevia leaves, but NO3−-enhanced leaf SGs contents.

The results showed that in the presence of 25 mM NaCl, melatonin at 5 and 10 μM improved growth parameters, photosynthetic pigments, proline, and soluble sugar contents and reduced electrolyte leakage in stevia leaves.

Based on the result, there was an interaction between the pectin concentration of green grass jelly leaves and the concentration of stevia leaves on texture and colour of dragon fruit jam.

solani was the causative agent of aerial blight on Stevia leaves and found pathogenic to the weed.

Rebaudioside A and stevioside are the major glycosides produced in stevia leaves.

The aims of the present study were to investigate the capacity of stevia leaves to prevent experimental cirrhosis induced by chronic administration of carbon tetrachloride (CCl4) in rats and to explore the action mechanism involved.

The ethanol extract of stevia leaves, steviol glycosides (with 95% purity; natural sweeteners widely used in the food industry) isolated from the ethanol extract and stevia leaf protein hydrolysates inhibited 26.

The presence of NADPH-containing superoxide-producing lipoprotein (suprol) in Stevia leaves has not yet been tested.

Summary Steviol glycosides (SGs) are extracted from Stevia leaves for use as a natural sweetener.

Corn Silk Tea with Additional of Stevia Leaves as an Alternative Functional Beverage for People With Diabetes Mellitus Type 2 Corn silk was known as one of the corn waste that lacks utilization but contains antioxidants ( flavonoids ) that were believed to suppress blood glucose levels.

The sweet taste of Stevia leaves is due to the presence of steviol glycosides (a group of diterpene glycosides) found in a small number of plants.

05) on fresh weight and dry matter characteristics and also on rebaudioside-A and stevioside contents of stevia leaves which were harvested before flowering period.

Stevia leaves were extracted using 5 extraction methods to identify the extraction with high extraction efficiency.

The result of production analysis shows that stevia at lowland can yield higher, on vertisol 2,7 ton/ha, alfisol 1 ton/ha and andisol 0,4 ton/ha whereas in highland that yield only 0,3 ton / ha (standard fertilizers) but with increasing amounts of biomass of stevia leaves can increase stevioside levels significantly.

Materials and Methods: The components used for the novel energy bar were banana, orange, peanuts, raisins, cocoa butter, stevia leaves and oats.

A rapid method that combines microwave heating and subcritical water extraction to extract steviol glycosides from Stevia rebaudiana (Bertoni) or stevia leaves was developed and compared to conventional thermal solvent extraction methods.

In the present work, experimental investigations carried out on drying of Stevia leaves in a newly developed solar dryer of mixed mode forced convection type (MFSCD) and open sun drying (OSD) are presented.

Due to its beneficial properties, the sweetener obtained from stevia leaves is increasingly used.

In this work, a green method for the extraction of steviol glycosides from stevia leaves was optimized by applying a factorial screening design of five variables (time, temperature, agitation, grinding, and sample–solvent ratio) and the subsequent response surface design of Box-Behnken.

Variations in steviol glycoside profile in stevia leaves is partly due to UGT76G1 polymorphism: amino acid substitutions in parts of the protein involved in the substrate specificity can be found by sequence comparison.

This study aimed to investigate the ability of stevia leaves to prevent thioacetamide (TAA)-induced cirrhosis in rats, explore the action mechanism involved, and evaluate whether the plant could prevent striatal dopamine turnover alterations in cirrhotic rats.