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     Advance Journal of Food Science and Technology


Study of the Extraction and Hypolipidemic Mechanism of Steviosides from Stevia rebaudiana Leaves

1Yingfeng Hou, 2Pengfei Wang, 2Jingbin Liu, 2Anjun Liu, 2Xueli Peng, 2Lingling Wang and 2Jianbo Zhang
1Department of Sports
2College of Food Engineering and Biochnology, Tianjin University of Science and Technology, Tianjin 300457, China
Advance Journal of Food Science and Technology  2016  8:451-456
http://dx.doi.org/10.19026/ajfst.12.2999  |  © The Author(s) 2016
Received: December ‎2, ‎2015  |  Accepted: March ‎21, ‎2016  |  Published: November 15, 2016

Abstract

In order to understand the hypolipidemic mechanism of steviosides from Stevia rebaudiana leaves, we optimised ratio of solid to liquid, extraction temperatures, extraction times, time to obtain optimal extraction conditions. Under the optimal condition (solid to liquid 1:20, extraction temperature 80°C, and extraction times 4h, time 4), the experimental yield of steviosides was gave the best results (8.637±0.27%). The SVS-2 were obtained by a DEAE-52 cellulose column and Sephadex G-15 column chromatography. The SVS-2 was characterised through FT-IR spectroscopy, NMR spectroscopy, HPLC-PAD-MS analysis by comparison with a stevioside standard. In vitro test, the steviosides can decrease liver TC, TG and serum TG, TC level and increased swimming time of rats fed with high-fat diets. Therefore, the results suggest that steviosides had a high hypolipidemic activity and could be used as a potential therapeutic agent for hyperlipidemia.

Keywords:

Extraction, forced swimming test, hypolipidemic, mice, stevioside, S. rebaudiana,


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Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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