<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2222-145X</journal-id>
<journal-title><![CDATA[Reportes científicos de la FACEN]]></journal-title>
<abbrev-journal-title><![CDATA[Rep. cient. FACEN]]></abbrev-journal-title>
<issn>2222-145X</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ciencias Exactas y Naturales]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2222-145X2022000200194</article-id>
<article-id pub-id-type="doi">10.18004/rcfacen.2022.13.2.194</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Determinación y cuantificación de glucósidos de esteviol en las hojas de Stevia comercial (Stevia rebaudiana Bertoni) mediante cromatografía de líquido de alta resolución HPLC]]></article-title>
<article-title xml:lang="en"><![CDATA[Determination and quantification of steviol glycosides in commercial Stevia leaves (Stevia rebaudiana Bertoni) by high resolution liquid chromatography HPLC]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Benítez-Villalba]]></surname>
<given-names><![CDATA[Julio César]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Grau-Torales]]></surname>
<given-names><![CDATA[Mirtha Letizia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cristaldo-López]]></surname>
<given-names><![CDATA[Oscar Daniel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bogado-Fernández]]></surname>
<given-names><![CDATA[Arturo Iván]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arrúa-Martínez]]></surname>
<given-names><![CDATA[Liliana Antonia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Villalba-Villalba]]></surname>
<given-names><![CDATA[Nadia Mabel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Asunción Facultad de Ciencias Exactas y Naturales ]]></institution>
<addr-line><![CDATA[San Lorenzo ]]></addr-line>
<country>Paraguay</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>13</volume>
<numero>2</numero>
<fpage>194</fpage>
<lpage>205</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_arttext&amp;pid=S2222-145X2022000200194&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_abstract&amp;pid=S2222-145X2022000200194&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_pdf&amp;pid=S2222-145X2022000200194&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: La Stevia rebaudiana Bertoni (Stevia, ka&#8217;â he&#8217;ê) es una planta originaria de nuestro país (Paraguay) con mucho auge en su producción en diferentes países de la región y del mundo. Este vegetal contiene glucósi- dos que son los responsables de proporcionar el sabor dulzor a esta planta que fueron descubiertos en 1931, se denominan glucosidos de esteviol que son del tipo diterpenoide e identificadas como esteviósido, esteviolbiósido, rebaudiósido A, B, C, D, E y F y dulcósido. Éstos compuestos se encuentran en las hojas de la planta en porcen- tajes variables en función de la especie, las condiciones de crecimiento y las técnicas agronómicas, llegando a alcanzar hasta el 20 % de su composición. En este trabajo de investigación se ha realizado la determinación y cuantificación de los glucósidos de steviol en hojas de Stevia (Stevia rebaudiana Bertoni) comercial, la extrac- ción de los analitos del vegetal se realizó mediante la extracción sólido- líquido utilizando para ello un equipo de reflujo de soxhlet y se cuantificó por la técnica de cromatografía de líquido de alta resolución HPLC, dando los siguientes resultados: Stevioldiosido 0,16 %, Steviosido 7.35 %, Rebaudiosido A 14.2 %, Rebaudiosido B 0,23%, Rebaudiosido C 1.59 %, Rebaudiosido D 0.86 %, Dulcosido A ND (No detectable). La técnica analítica de extracción y el método analítico utilizado HPLC han demostrado un buen rendimiento y eficiencia, que pudo ser aplicado para el análisis cuantitativo de estos glucósidos más representativos en las hojas de Stevia de un producto comercial.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Stevia rebaudiana Bertoni (Stevia, ka&#8217;â he&#8217;ê) is a plant native to our country (Paraguay) with much growth in its production in different countries of the region and the world. This vegetable contains glycosides that are responsible for providing the sweet taste to this plant that was discovered in 1931, they are called ste- viol glycosides that are of the diterpenoid type and identified as stevioside, steviolbioside, rebaudioside A, B, C, D, E and F and dulcoside. These are composed in the days of the plant in variable percentages depending on the species, growth conditions and agronomic techniques, reaching up to 20% of its composition. In this research work, the determination and quantification of steviol glycosides in commercial warehouses of Stevia (Stevia rebaudiana Bertoni) was carried out, the extraction of plant analytes was carried out by solid-liquid extraction using a soxhlet reflux equipment and was quantified by the HPLC high resolution liquid chromato- graphy technique, giving the following results: Stevioldioside 0.16%, Stevioside 7.35%, Rebaudioside A 14.2%, Rebaudioside B 0.23%, Rebaudioside C 1.59%, Rebaudioside D 0.86%, Dulcoside A ND (Not detectable). The analytical extraction technique and the analytical method used HPLC have shown good performance and efficiency, which could be applied to the quantitative analysis of these most representative glycosides in Stevia reserves of a commercial product.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Stevia rebaudiana Bertoni]]></kwd>
<kwd lng="es"><![CDATA[HPLC]]></kwd>
<kwd lng="es"><![CDATA[Glucósidos del Steviol]]></kwd>
<kwd lng="es"><![CDATA[Extracción]]></kwd>
<kwd lng="en"><![CDATA[Stevia Rebaudiana Bertoni]]></kwd>
<kwd lng="en"><![CDATA[HPLC]]></kwd>
<kwd lng="en"><![CDATA[Steviol Glycosides]]></kwd>
<kwd lng="en"><![CDATA[Extraction]]></kwd>
</kwd-group>
</article-meta>
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