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Isolamento e Caracterização de Estevióis de Stevia Rebaudiana

Isolamento e Caracterização de Estevióis de Stevia Rebaudiana

Ankita Agarwal / Ruchi Mishra

44,91 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Química
ISBN:
9786207970667
44,91 €
IVA incluido
Disponible

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Sobre IBD

A Stevia rebaudiana é um membro da família Compositae, nativa do Paraguai. Produz uma série de edulcorantes de alta potência e baixas calorias no seu tecido foliar. Os edulcorantes são glicosídeos diterpénicos e variam entre 30 e 320 vezes mais doces do que o açúcar. O interesse crescente dos consumidores por ingredientes alimentares naturais significa que produtos como os edulcorantes de estévia estarão sujeitos a uma procura crescente. No presente trabalho tentou-se isolar o esteviosídeo e o esteviolbiosídeo das folhas secas de Stevia na sua forma mais pura. Estes dois glicosídeos de esteviol foram isolados por cromatografia em coluna de fase normal, quantificados por HPLC e caracterizados por técnicas espectroscópicas (NMR e LC-MS).

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Otros libros del autor

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