A master’s thesis in the Department of Food Sciences, College of Agriculture, University of Basra discussed (separation and identification of some sweetening and active compounds from Stevia rebaudiana using different methods). Methanol, microwave, ultrasound, enzymatic) with different effects for the diagnosis of Steviol glycosides (sweetener compounds) using HPLC as well as the determination of the total content of phenols, flavonoids, tannins and total, reducing and non-reducing sugars in the five extracts, also measuring the antioxidant activity using DPPH and reducing power And the ability to bind the ferrous ion, and the ability of the extracts to inhibit some bacterial species was tested. The diagnosis of fatty acids, essential oils and active compounds was also done using the GC-MS device, in addition to its application in food and the preparation of the Nutella product. The results showed that all studied extracts gave a good content of the sweetener Stevioside and Rebaudioside-A, and the enzymatic and methanolic extract gave the highest content of phenols and flavonoids and the highest antioxidant activity compared to other extraction methods. The results also showed that the methanolic extract was the best in inhibiting bacteria, and all the extracts contained the active compounds, as well as the possibility of producing healthy foods. The study recommended encouraging the cultivation of stevia in Iraq for its nutritional and health benefits and calling for more studies on it and conducting educational programs to raise awareness of its importance, as well as diagnosing other sweetening compounds and studying the effect of plant extracts on other types of bacteria, fungi and yeasts.
