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Elsevier, Food Chemistry, 2(129), p. 305-311, 2011

DOI: 10.1016/j.foodchem.2011.04.057

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Structure and degree of polymerisation of fructooligosaccharides present in roots and leaves of Stevia rebaudiana (Bert.) Bertoni

Journal article published in 2011 by Arildo José Braz de Oliveira, Regina Aparecida Correia Gonçalves, Talita Perez Cantuaria Chierrito, Marcelo Müller dos Santos, Marcelo Müller dos Santos, Lauro Mera de Souza ORCID, Philip Albert James Gorin, Guilherme Lanzi Sassaki ORCID, Marcello Iacomini
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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Abstract

Fructooligosaccharides have been isolated from roots and leaves of Stevia rebaudiana, by hot aqueous extraction, followed by precipitation with ethanol. Their structure has been determined using methylation and NMR analysis, MALDI-TOF, and ESI-MS. Fructooligosaccharides contained almost exclusively (2→1)-linked β-fructofuranosyl, with terminal α-glucopyranosyl and β-fructofuranosyl units. MALDI-TOF and ESI-MS analyses showed the wide range of degree of polymerisation (DP) present in various extracts. From roots and leaves, three different fractions gave profiles of homologous series, with DPs ranging up to 17 with MALDI-TOF and 19 using ESI-MS. These inulin-type fructooligosaccharides were the major component of extracts from S. rebaudiana roots and significant components from the leaves.