EUROPEAN JOURNAL OF
PHARMACEUTICAL AND MEDICAL RESEARCH

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Pharmaceutical, Medical & Biological Sciences

An Official Publication of Society for Advance Healthcare Research (Reg. No. : 01/01/01/31674/16)

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Abstract

“COMPARATIVE STUDY OF DIFFERENT CONCENTRATION OF KINETIN ON SHOOT INITIATION AND MASS MULTIPLICATION OF STEVIA REBAUDIANA L.”

Dr. Amit Kumar Dutta*

ABSTRACT

Stevia is a sweetener and sugar substitute extracted from the leaves of the plant species Stevia rebaudiana. The active compounds of Stevia are steviol glycosides (mainly Stevioside and Rebaudioside), which have up to 150 times the sweetness of sugar, are heat-stable, pH-stable, and not fermentable.[1] These Steviosides have a negligible effect on blood glucose, which makes Stevia attractive to people on carbohydrate-controlled diets. Stevia's taste has a slower onset and longer duration than that of Sugar and some of its extracts may have a bitter or Licorice- like after taste at high concentrations. [2-3]The legal status of Stevia extracts as food additives and supplements varies from country to country. In the United States, Stevia was banned in 1991 after early studies found that it might be carcinogenic; after additional studies, the FDA approved some specific glycoside extracts for use as food additives in 2008.[3-4] The plant Stevia rebaudiana has been used for more than 1,500 years by the Guaraní peoples of South America, who called it "Sweet Herb".[5] The leaves have been used traditionally for hundreds of years in both Brazil and Paraguay to sweeten local teas and medicines, and as a "Sweet Treat".[6] The exact structure of the Aglycone(Steviol) and of the glycoside were published in 1955. Stevia extracts and derivatives are produced industrially by many companies, and marketed under many trade names like Rebiana,[7] Truvia.[8], PureVia, Enliten, Erylite Stevia.[9-10] Extract like Rebaudioside-A has the least bitterness of all the steviol glycosides in the Stevia rebaudiana plant. To produce rebaudioside A commercially, Stevia plants are dried and subjected to a water extraction process. This crude extract contains about 50% rebaudioside A. The various glycosides are separated and purified via crystallization techniques, typically using ethanol or methanol as solvent.[1,7,13] In 2006, research data compiled in the safety evaluation released by the World Health Organization found no adverse effects.[11] Among these concerns are control of blood sugar and effects on the reproductive, cardiovascular, and renal systems.[12]

Keywords: .


[Full Text Article]

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Google Scholar Indian Science Publications InfoBase Index (In Process) SOCOLAR, China Research Bible, Fuchu, Tokyo. JAPAN International Society for Research activity (ISRA) Scientific Indexing Services (SIS) Polish Scholarly Bibliography Global Impact Factor (GIF) (Under Process) Universal Impact Factor International Scientific Indexing (ISI), UAE Index Copernicus CAS (A Division of American Chemical Society) USA (Under Process) Directory of Open Access Journal (DOAJ, Sweden, in process) UDLedge Science Citation Index CiteFactor Directory Of Research Journal Indexing (DRJI) Indian citation Index (ICI) Journal Index (JI, Under Process) Directory of abstract indexing for Journals (DAIJ) Open Access Journals (Under Process) Impact Factor Services For International Journals (IFSIJ) Cosmos Impact Factor Jour Informatics (Under Process) Eurasian Scientific Journal Index (ESJI) International Innovative Journal Impact Factor (IIJIF) Science Library Index, Dubai, United Arab Emirates Pubmed Database [NLM ID: 101669306] (Under Process) IP Indexing (IP Value 2.40) Web of Science Group (Under Process) Directory of Research Journals Indexing Scholar Article Journal Index (SAJI) International Scientific Indexing ( ISI )