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Published on: October 4, 2019
Diterpene glycosides from Stevia phlebophylla A. Gray
Stijn Ceunen1, De Borggraeve Wim, Frans Compernolle
1Laboratory of Functional Biology, Kasteelpark Arenberg 31, Heverlee, Belgium. stijn.ceunen@bio.kuleuven.be
Carbohydrate Research
|July 9, 2013
Summary
Stevia phlebophylla, previously thought to contain sweet steviol glycosides, was re-evaluated. Phytochemical analysis revealed no detectable steviol glycosides, suggesting this rare species does not contain them.
Area of Science:
- Phytochemistry
- Natural Products Chemistry
- Plant Science
Background:
- Stevia phlebophylla was historically considered a source of steviol glycosides, alongside the commercially important Stevia rebaudiana.
- This perception positioned S. phlebophylla as a significant, albeit rare, natural source of intensely sweet compounds.
Purpose of the Study:
- To re-evaluate the presence of steviol glycosides in Stevia phlebophylla.
- To identify the main chemical constituents of S. phlebophylla leaves.
Main Methods:
- Phytochemical screening of herbarium specimens of S. phlebophylla.
- Extensive Mass Spectrometry (MS) and Nuclear Magnetic Resonance (NMR) analyses.
- Chemical characterization of isolated compounds and their acid hydrolysates.
Main Results:
- No steviol glycosides were unambiguously identified in Stevia phlebophylla.
- A new compound, 16β-hydroxy-17-acetoxy-ent-kauran-19-oic acid-(6-O-β-D-xylopyranosyl-β-D-glucopyranosyl) ester, was isolated and characterized.
- Seven additional related compounds were detected via Electrospray Ionization Mass Spectrometry (ESIMS).
Conclusions:
- Stevia phlebophylla is unlikely to contain significant amounts of steviol glycosides.
- The primary compounds in S. phlebophylla are structurally distinct from steviol glycosides.
