PREPARATION OF STEVIA EXTRACT USED IN THE FOOD INDUSTRY AND ITS ANTIMICROBIAL ACTIVITY

Authors

Isomiddin BOBAYEV, Tashkent Institute of Chemical Technology, Tashkent, UzbekistanFollow
Asaloy JUMANIYOZOVA, Tashkent Institute of Chemical Technology, Tashkent, UzbekistanFollow
Nozima KARIMOVA, Tashkent Institute of Chemical Technology, Tashkent, UzbekistanFollow
Anvar NORMATOV, Tashkent Institute of Chemical Technology, Tashkent, UzbekistanFollow
Namuna ALIYEVA, Kokon Pedagogical Institute, Kokon, UzbekistanFollow

DOI

10.34920/cce2023310

Abstract

A dry extract of the leaves of stevia, belonging to the Asteraceae family, grown in Uzbekistan, was extracted with hot water for use as a sweet flavor additive in the food industry. The content of the extract was determined by thin layer chromatography. The extract turned out to be a mixture of various steviol glycosides. It has been established that the main part of the mass of the extract is steviol glycosides - stevioside, rebaudioside A, rebaudioside C, rebaudioside B. When studying the biological activity of the resulting composition, its antimicrobial activity was determined.

Recommended Citation

BOBAYEV, Isomiddin; JUMANIYOZOVA, Asaloy; KARIMOVA, Nozima; NORMATOV, Anvar; and ALIYEVA, Namuna (2024) "PREPARATION OF STEVIA EXTRACT USED IN THE FOOD INDUSTRY AND ITS ANTIMICROBIAL ACTIVITY," CHEMISTRY AND CHEMICAL ENGINEERING: Vol. 2023: No. 3, Article 10.
DOI: 10.34920/cce2023310
Available at: https://cce.researchcommons.org/journal/vol2023/iss3/10