CHAPTER 6: Presentation and Analysis of Other Constituents in the Leaves: Analysis of Lipids and Volatile Terpenes in Stevia rebaudiana
Published:25 Oct 2018
H. Karaköse, A. Golon, D. Sirbu, and N. Kuhnert, in Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food, ed. U. Wölwer-Rieck, The Royal Society of Chemistry, 2018, pp. 125-131.
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The total lipid amounts of 46 stevia leaf sample were determined gravimetrically after chloroform extraction. The fatty acid profile of 46 stevia leaves from different origins was determined as methyl ester derivatives by GC-MS. Identification was achieved for the fatty acids by comparison of retention times and mass spectra with the commercially obtained fatty acid methyl esters (FAME) reference mixture. Intact lipids were analysed using MALDI-TOF-MS and LC-MS methods and selected triacylglycerides in stevia were identified. Additionally, a steam distillation extract was subjected to GC-MS analysis allowing the identification of volatile terpenes.