Chlorogenic Acid in Leaves and Lyophilized Extracts Of Stevia


Plants are known to contain significant quantities of various polyphenolic acids, such as coumaric acid and caffeic acid, as well as their glycosides and esters. Among these, 5-caffeylquinic, or chlorogenic, acid is of particularly wide distribution and high content. Of 204 randomly selected plant species, chlorogenic acid was found in almost 90 [1]. The presence of this substance is generally recognized in sunflower and sorghum shoots, in potato tubers, in carrots, in hawthorn fruits, etc. [2, 3]. Chlorogenic acid contents in coffee beans can reach 8% [4]. High levels of esters of this compound are also typical of the so-called honey grass Stevia rebaudiana Bertoni, which has good potential as a raw material for preparing the sugar substitute stevioside [5]. Data on the presence of chlorogenic and caffeic acids in Stevia extracts have been presented elsewhere [6]. In recent years, Stevia has been cultivated in greenhouses in the Volgograd Agricultural Company SPK Teplichnoe, and the Volgograd Scientific Medical Company Medifarm has prepared a lyophilized extract from Stevia grass, with a high level of the sugar substitute (up to 12%). Apart from stevioside and its analogs, the extract contains significant quantities of free amino acids, including particularly large amounts of proline [7]. The aim of the present work was to measure the level of chlorogenic acid accompanying the sugar substitute in the leaves and various fractions obtained during the processing of Stevia.

DOI: 10.1023/A:1010300406962

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Cite this paper

@article{Khramov2004ChlorogenicAI, title={Chlorogenic Acid in Leaves and Lyophilized Extracts Of Stevia}, author={Vadim Khramov and Nadezhda Dmitrienko}, journal={Pharmaceutical Chemistry Journal}, year={2004}, volume={34}, pages={605-606} }