Chemical Investigation of the Root Essential Oil of Stevia rebaudiana (Bert.) Bertoni

Title: Chemical Investigation of the Root Essential Oil of Stevia rebaudiana (Bert.) Bertoni

Volume: 7 Issue: 4

Author(s): Ram Swaroop Verma, Rajendra Chandra Padalia, Amit Chauhan, Chandan Singh Chanotiya and Anju Yadav

Affiliation:

Keywords: Asteraceae, composition, essential oil, root, Stevia rebaudiana, tricyclic sesquiterpenes, gas chromatography, gas chromatography-mass spectrometry, steviol glycosides, flavouring foods

Abstract: Stevia rebaudiana (Bert.) Bertoni (Asteraceae) leaves are natural source of steviol glycosides, which are used commercially for sweetening and flavouring foods and beverage. The essential oil from the roots of S. rebaudiana was isolated by hydrodistillation and analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GCMS) techniques. A total of sixty components constituted 86.57% of the total oil composition were identified. Major components of this oil were α-longipinene (22.58%), α-isocomene (15.36%), modheph-2-ene (14.41%), (Z)-caryophyllene (6.18%), silphinene (6.08%) and α-amorphene (2.91%). This is a first report on S. rebaudiana root essential oil composition. It is concluded that S. rebaudiana roots, which are leftover in the field after harvesting aerial parts, can be used as a potent source of rarely occurring sesquiterpenes.

Cite this article as:

Swaroop Verma Ram, Chandra Padalia Rajendra, Chauhan Amit, Singh Chanotiya Chandan and Yadav Anju, Chemical Investigation of the Root Essential Oil of Stevia rebaudiana (Bert.) Bertoni, Current Bioactive Compounds 2011; 7 (4) . https://dx.doi.org/10.2174/157340711798375840