<rdf:RDF xmlns:rdf="http://www.openarchives.org/OAI/2.0/rdf/" xmlns:ow="http://www.ontoweb.org/ontology/1#" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:ds="http://dspace.org/ds/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:doc="http://www.lyncode.com/xoai" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/rdf/ http://www.openarchives.org/OAI/2.0/rdf.xsd">
   <ow:Publication rdf:about="oai:digibug.ugr.es:10481/110726">
      <dc:title>Evaluation of new extraction approaches to obtain phenolic compound-rich extracts from Stevia rebaudiana Bertoni leaves</dc:title>
      <dc:creator>Ciulu, Marco</dc:creator>
      <dc:creator>Quirantes-Piné, Rosa</dc:creator>
      <dc:creator>Spano, Nadia</dc:creator>
      <dc:creator>Sanna, Gavino</dc:creator>
      <dc:creator>Borras Linares, María Isabel</dc:creator>
      <dc:creator>Segura Carretero, Antonio</dc:creator>
      <dc:subject>Stevia rebaudiana</dc:subject>
      <dc:subject>Phenolic compounds</dc:subject>
      <dc:subject>Microwave-assisted extraction</dc:subject>
      <dc:subject>Pressurized liquid extraction</dc:subject>
      <dc:subject>HPLC-ESI-QTOF-MS</dc:subject>
      <dc:description>The authors are acknowledging the financial contribution given to the project by the &lt;GS1>Regional Government of Sardinia&lt;GS1>, Italy (Regione Autonoma della Sardegna).</dc:description>
      <dc:description>Microwave-assisted extraction (MAE) and pressurized liquid extraction (PLE) using food-grade solvents were applied to Stevia rebaudiana Bertoni leaves in order to obtain phenolic compound-rich extracts. The influence of various extraction parameters (i.e. solvent composition, temperature, time) on the total phenolic content was evaluated, reaching the highest phenol content (79±9 mg gallic acid equivalents/g dried leaves) with PLE using 50% aqueous ethanol at 200°C. In addition, high-performance liquid chromatography coupled to electrospray ionization quadrupole-time of flight mass spectrometry was used to characterize the bioactive compounds in the richest extracts. A variety of phenolic compounds was identified, mainly phenolic acids and flavonoids, along with the diterpene glycosides responsible for the sweet taste. This study indicates that PLE represent a powerful tool to obtain Stevia extracts suitable for human consumption which can be used as source of antioxidant compounds and non caloric sweeteners.</dc:description>
      <dc:date>2026-02-06T13:09:37Z</dc:date>
      <dc:date>2026-02-06T13:09:37Z</dc:date>
      <dc:date>2017</dc:date>
      <dc:type>journal article</dc:type>
      <dc:identifier>Published version: Ciulu, Marco et al. Evaluation of new extraction approaches to obtain phenolic compound-rich extracts from Stevia rebaudiana Bertoni leaves. Industrial Crops and Products Volume 108, 2017, Pages 106-112. https://doi.org/10.1016/j.indcrop.2017.06.024</dc:identifier>
      <dc:identifier>https://hdl.handle.net/10481/110726</dc:identifier>
      <dc:identifier>10.1016/j.indcrop.2017.06.024</dc:identifier>
      <dc:language>eng</dc:language>
      <dc:rights>http://creativecommons.org/licenses/by-nc-nd/4.0/</dc:rights>
      <dc:rights>open access</dc:rights>
      <dc:rights>Attribution-NonCommercial-NoDerivatives 4.0 Internacional</dc:rights>
      <dc:publisher>Elsevier</dc:publisher>
   </ow:Publication>
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