Stevioside, an abundant component of Stevia rebaudiana leaf, has become well-known for its intense sweetness (250-300 times sweeter than sucrose) and is used as a non-caloric sweetener in several countries. A number of studies have suggested that, beside sweetness, stevioside along with related compounds, which include rebaudioside A (second most abundant component of S. rebaudiana leaf), stevi...

The stability of the natural sweetener stevioside during different processing and storage conditions as well as the effects of its interaction with water-soluble vitamins, food relevant organic acids and other common low calorie sweeteners and its application in coffee and tea beverages were evaluated. Incubation of the solid sweetener stevioside at elevated temperatures for 1 h showed good sta...

Stevia (Stevia rebaudiana Bertoni) produces steviol glycosides (SG), a group of diterpenoid secondary metabolites widely used as natural sweeteners. SGs share the same precursor with gibberellins (GAs), ent-kaurenoic acid. In this study, we attempted to increase SG content in stevia propagated Temporary Immersion Bioreactors (TIBs) by blocking acid entry GA synthesis pathway using Daminozide (0...

Stevia rebaudiana is a sweetener herb belongs to Asteraceae family, native Argentina, Brazil and Paraguay. has potential qualities of also constituting source many substances with nutritional effect on the human beings. The leaves stevia contain stevioside, rebaudioside, steviolbioside, isosteviol sweeter than sucrose zero calories. These steviol glycosides considered for sweet taste have comme...

The effects of different nitrogen doses on dry weight yield, stevioside and rebaudioside A contents, yields were evaluated in stevia (Stevia rebaudiana Bertoni). This study was carried out at the Instituto Federal Catarinense, Rio do Sul (SC), Brazil, under decreasing photoperiods. randomized complete block design with four blocks five treatments (0, 65, 135, 200 270 kg ha-1 N) used. Variables ...