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Extracción de glucósidos de stevia rebaudiana (bertoni) a partir de tecnologías de extracción verdes

Glycosides extraction from stevia rebaudiana (bertoni) using green extraction technologies

dc.creatorPalacio Vásquez, Esteban
dc.creatorArroyave Roa, Juan Diego
dc.creatorCardona Caicedo, Mauricio
dc.creatorHurtado Ibarbo, John Heverth
dc.creatorMartínez Girón, Jader
dc.date2018-12-18
dc.date.accessioned2019-11-08T21:22:20Z
dc.date.available2019-11-08T21:22:20Z
dc.identifierhttp://hemeroteca.unad.edu.co/index.php/riaa/article/view/2336
dc.identifier10.22490/21456453.2336
dc.identifier.urihttps://repository.unad.edu.co/handle/10596/29614
dc.descriptionGenerated by the overconsumption of sucrose, diabetes and obesity has led to consumption trends of products with low calorie natural sweeteners. Glycosides of Stevia are an alternative sweetener that has a sweetness 200-400 times greater than sucrose and also have zero calorie. These glycosides have been obtained with conventional extraction techniques that generate high energy consumption and negative environmental impact. This work identifies the most used green extraction techniques for obtaining the glycosides. Some of them like microwaves generate rapid heating due to electric and magnetic fields; ultrasound increases the area of mass transfer due to cavitation, solvents in supercritical conditions have better ability to extraction, and enzymes promote the availability of the analyte breaking the cellulose. Ultrasound presented higher yields with values of 96,46 and 36,92 (mg/g of extract) for stevioside and Rebaudioside-A, respectively. Some of the new extraction techniques based on high pressures and temperatures like the use of accelerated solvents extraction (with yields of up to 63,20 mg/g dry extract, for stevioside), are environmentally friendly technologies with the environment and they have potential industrial uses.en-US
dc.descriptionLa obesidad y la diabetes generada por el consumo excesivo de sacarosa, ha impulsado tendencias de consumo de productos con edulcorantes naturales de bajo poder calórico. Los glucósidos de estevia son una alternativa edulcorante que poseen un dulzor 200-400 veces superior al de la sacarosa y con nulo aporte calórico. Estos glucósidos han sido obtenidos con técnicas convencionales de extracción que generan altos consumos energéticos y un impacto ambiental negativo. Este trabajo identifica las técnicas de extracción verdes más empleadas para la obtención de glucósidos. Entre ellas, las microondas que generan un rápido calentamiento debido a campos eléctricos y magnéticos. El ultrasonido que incrementa el área de transferencia debido a la cavitación. Los disolventes en condiciones supercríticas que tienen una mejor capacidad de extracción, y las enzimas que favorecen la disponibilidad del analito al romper la celulosa. El ultrasonido presentó los rendimientos más altos con valores de 96,46 mg/g y 36,92 mg/g de extracto para esteviósido y Rebaudiósido-A, respectivamente. Algunas de las nuevas técnicas de extracción basadas en las altas presiones y temperaturas como la efectuada con disolventes acelerados (con rendimientos hasta de 63,20 mg/g de extracto, para esteviósido), son tecnologías amigables con el medio ambiente y con potencial uso industrial.es-ES
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dc.languagespa
dc.publisherUniversidad Nacional Abierta y a Distancia, UNADes-ES
dc.relationhttp://hemeroteca.unad.edu.co/index.php/riaa/article/view/2336/3028
dc.relationhttp://hemeroteca.unad.edu.co/index.php/riaa/article/view/2336/2985
dc.relationhttp://hemeroteca.unad.edu.co/index.php/riaa/article/downloadSuppFile/2336/332
dc.relationhttp://hemeroteca.unad.edu.co/index.php/riaa/article/downloadSuppFile/2336/501
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dc.rightsCopyright (c) 2018 Revista de Investigación Agraria y Ambientales-ES
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/4.0es-ES
dc.sourceRevista de Investigación Agraria y Ambiental; Vol. 10, Núm. 1 (2019); 43 - 56en-US
dc.sourceRevista de Investigación Agraria y Ambiental; Vol. 10, Núm. 1 (2019); 43 - 56es-ES
dc.source2145-6453
dc.source2145-6097
dc.subjectMicrowaves; Rebaudioside-A; Stevioside; ultrasound; supercritical fluids.en-US
dc.subjectEsteviósido, microondas, Rebaudiósido-A, fluidos supercríticos, ultrasonidoes-ES
dc.titleGlycosides extraction from stevia rebaudiana (bertoni) using green extraction technologiesen-US
dc.titleExtracción de glucósidos de stevia rebaudiana (bertoni) a partir de tecnologías de extracción verdeses-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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