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Year : 2020, Volume : 13, Issue : 12
First page : ( 5757) Last page : ( 5762)
Print ISSN : 0974-3618. Online ISSN : 0974-360X.
Article DOI : 10.5958/0974-360X.2020.01003.3

To study extraction, phytochemical screening and formulation from Stevia rebaudiana bertoni

Pillwan Shubhangi N.1, Thool Neha D.1, Chopkar Shubhangi H.1, Mathankar Snehal P.1, Pise Shilpa A.1*, Pise Ajay G.1

1Dadasaheb Balpande College of Pharmacy, Near Swami Samarth Dham Mandir, Besa, NagpurMaharashtraIndia.

*Corresponding Author E-mail: dua.shilpa@gmail.com

Online published on 15 February, 2021.


Aim: The present study was aimed at standardization of the leaves of Stevia rebaudiana bertoni and its herbal formulation. For standardization physicochemical parameters were measured for the plant and formulation. Steviol glycosides-commonly known as Stevia-are calorie-free and are not carcinogenic. Methodology: A study was conducted on Stevia rebaudiana bertoni leaves in order to study the impact of varying process conditions on stevioside extraction. The experiments were conducted by varying three factors viz. time, temperature/power and leaf-solvent ratio to three levels. In this experiment, levels of time were 20, 70 and 120 min, temperature were 30°C, 60°C and 90°C and leaf-alcohol ratio were 1:5, 1:15 and 1:25. Microwave assisted extraction using alcohol was found to be most suited method for stevioside extraction from Stevia reabudiana Bertoni leaves yielding highest stevioside content. Formulated the orange juice. In the preparation of the orange juice the sugar is replace by the stevia. Results: Morphological, Physical and Physicochemical characteristics of Stevia rebaudiana were evaluated. Conclusion: From this study it can be concluded that Stevia rebuadianajs better alternative of marketed artificial sweeteners as marketed sugar is proving to be carcinogenic so as to counteract the effect of artificial sugar, we have formulated Sharbat and Jam from natural sweetener.



Stevia rebaudiana, Diterpene glycoside, Stevioside, Triterpenoid, Flavonoids, Caumarins.


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