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Chemical Studies on the Leaves of Stevia rebaudiana (Bertoni) Bertoni

2011; Thieme Medical Publishers (Germany); Volume: 77; Issue: 05 Linguagem: Inglês

10.1055/s-0031-1273583

1439-0221

WZ Tang, W. Wang, TJ Smillie, IA Khan,

Analytical Chemistry and Chromatography

Stevia rebaudiana (Bertoni) Bertoni is a perennial shrub of the Asteraceae (Compositae) family native to certain regions of South America (Paraguay and Brazil). It is often referred to as ''the sweet herb of Paraguay''[1]. In the United States, powdered Stevia leaves and refined extracts from the leaves have been used as a dietary supplement since 1995 [2]. This plant produces, in its leaves, several ent-kaurene glycosides of the diterpene steviol that are up to 450 times as sweet as sucrose. In this present report, six ent-kaurene glycosides, six flavonoids and a caffeic acate, namely, steviolmonoside (1), steviolbioside (2), dulcoside A (3), stevioside (4), rebaudioside A (5), rebaudioside D (6), quercetin-3-O-β-D-arabinopyranoside (7), kaempferol-3–0-β-D-arabinopyranoside (8), luteolin-7-O-β-D-glucopyranoside (9), kaempferol-3-O-α-L-rhamnopyranosyl-(1 → 4)-β-D-arabino pyranoside (10), quercetin-3-O-α-L-rhamnopyranosyl-(1→6)-β-D-galacopyranoside (11), quercetin-3-O-(4'''-O-trans-caffeoyl)-α-L-rhamnopyranosyl-(1→6)-β-D-galacopyranoside (12), and methyl ester of 4,5-di-O-caffeoylquinic acid (13) were described from the leaves of S. rebaudiana (Bertoni) Bertoni. ent-Kaurene glycosides are the main sweet constituents and stevioside (4, 12.85g) and rebaudioside A (5, 4.95g) are very high yield about 4.0% and 1.5%, respectively, in the leaves of S. rebaudiana (Bertoni) Bertoni. Flavonoids are the other main compounds and compounds 8, 10, 11, 13 were obtained for the first time from this plant.