## 3 Results and Discussion
### Stevi Glycos  
In this work, nine sweet steviol glycosides were identified, the content of which in dried leaves may depend on growth and cultivation conditions. The sum of steviol glycosides, and stevioside and rebaudioside D content were significantly higher (\(p\leq 0.05\)) in the dried leaves of _Stevia_ from Polish cultivation, compared to the two remaining crops. In turn, in the dry-leaf material of _S. rebaudiana_ [PERSON] from Paraguay, the amounts of rebaudioside C, rebaudioside A, rebaudioside E and rubusoside were significantly lower (\(p\leq 0.05\)), when compared to those from the other two crops (Table 2).  
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Ingredient**} & \multicolumn{3}{c}{_Stevia rebaudiana_} \\ \cline{2-4}  & Polish & Paraguayan & Brazilian \\ \hline Rubusoside & 1.13 \(\pm\) 0.11 \({}^{\text{a}}\) & 0.53 \(\pm\) 0.06 \({}^{\text{b}}\) & 1.18 \(\pm\) 0.01 \({}^{\text{a}}\) \\ Steviolbioside & n.q. & n.q. & n.q. \\ Dulcoside A & 0.31 \(\pm\) 0.04 \({}^{\text{a}}\) & 0.22 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.25 \(\pm\) 0.02 \({}^{\text{ab}}\) \\ Rebaudioside B & n.q. & n.q. & n.q. \\ Stevioside & 9.54 \(\pm\) 0.43 \({}^{\text{b}}\) & 5.94 \(\pm\) 0.48 \({}^{\text{a}}\) & 5.82 \(\pm\) 0.13 \({}^{\text{a}}\) \\ Rebaudioside C & 0.28 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.22 \(\pm\) 0.03 \({}^{\text{a}}\) & 0.29 \(\pm\) 0.01 \({}^{\text{b}}\) \\ Rebaudioside F & n.q. & n.q. & n.q. \\ Rebaudioside A & 4.05 \(\pm\) 0.03 \({}^{\text{b}}\) & 3.01 \(\pm\) 0.51 \({}^{\text{a}}\) & 4.35 \(\pm\) 0.03 \({}^{\text{b}}\) \\ Rebaudioside E & 2.18 \(\pm\) 0.10 \({}^{\text{a}}\) & 0.64 \(\pm\) 0.26 \({}^{\text{b}}\) & 1.13 \(\pm\) 0.02 \({}^{\text{a}}\) \\ Rebaudioside D & 4.64 \(\pm\) 0.26 \({}^{\text{c}}\) & 2.10 \(\pm\) 0.12 \({}^{\text{b}}\) & 0.47 \(\pm\) 0.03 \({}^{\text{a}}\) \\ \(\sum\) Steviol Glycos & 22.14 \(\pm\) 0.10 \({}^{\text{b}}\) & 12.67 \(\pm\) 0.29 \({}^{\text{a}}\) & 13.5 \(\pm\) 0.10 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}  
* \({}^{\text{a}}\): \({}^{\text{b}}\) and \({}^{\text{c}}\) indicate statistically significant differences (\(p\leq 0.05\)); data are shown as the mean \(\pm\) SD (standard deviation); n.q.—not quantifiable.  
\end{table}
Table 2: Concentration of steviol glycosides (mg/100 g DM) in dried leaves of _Stevia rebaudiana_ Bertoni, depending on the country of origin.  
The content of steviol glycosides, determined in this work, was in the range described by [PERSON] [54], 4-20% DM. In turn, [PERSON] et al. [55] and [PERSON] et al. [45] determined stevioside content at the level of 5.8% and 9.1% DM, respectively. This means that the content of this component detected in the Paraguayan and Brazilian _Stevia_ leaves was close to the first of these values, while the value found for the Polish crop was similar to the second value.  
Other authors [40; 56], similar to this paper, indicate that the total mass of steviol glycosides extracted from _S. rebaudiana_ leaves was dominated by stevioside and rebaudioside A, comprising approximately 65 and 25%, respectively; the remaining were rebaudiosides B, C, D, E, F, dulcoside A and steviolbioside.