Optimization of batch extraction of functional ingredients from stevia leaves with response surface methodology

Abstract

The aim of the study was to reveal an effective extraction procedure for maximization of the yield of stevioside, flavonoid, and total phenolic compounds as well as antioxidant activity in stevia extract. Extraction was carried out at temperature variations of 75 ÂΩC, 80 ÂΩC, 90 ÂΩC and variations of water solvents 280 mL/g, 290 mL/g, 300 mL/g. Stevioside and flavonoid analysis used spectrophotometer method, while phenol analysis used the Folin-Cioccalteau reagent method. The result is a change in temperature and solvent ratio affect the changes in stevioside, flavonoid, and phenol levels. Optimal conditions of stevioside, flavonoid, and phenol using response surface methodology (RSM) occur at a temperature range of 75 ÂΩC with a solvent ratio of 280-290 mL/g.