Physical Properties, Extraction, Stability, and Applications of Steviol Glycosides from Stevia rebaudiana

Abstract

Stevia rebaudiana Bertoni, commonly known as the "sweet herb of Paraguay," is a perennial plant of the Asteraceae family renowned for its intensely sweet glycosides—primarily stevioside and rebaudioside A—which are over 200 times sweeter than sucrose. This chapter provides a comprehensive overview of Stevia’s botanical origin, chemical constituents, agronomic potential, and diverse applications in food and pharmaceutical industries. Emphasis is placed on the plant’s health-promoting attributes, including antidiabetic, antihypertensive, antioxidant, and antimicrobial properties, which have elevated its status as a safe, natural alternative to synthetic sweeteners. In addition to reviewing traditional and modern extraction techniques—such as hot water, solvent extraction, supercritical CO₂, and microwave-assisted extraction—the chapter explores the metabolic fate and digestibility of steviol glycosides in the human gastrointestinal system. With increasing global demand and regulatory approvals in countries such as the U.S., Japan, and India, Stevia presents substantial opportunities for sustainable agriculture, public health, and the development of functional food products. The chapter concludes by highlighting its potential for commercialization and the need for further optimization of extraction and formulation strategies.