Evaluation of steviol and its glycosides in Stevia rebaudiana leaves and commercial sweetener by ultra-high-performance liquid chromatography-mass spectrometry

Gardana, Claudio; Scaglianti, Martina; Simonetti, Paolo

doi:10.1016/j.chroma.2009.12.036

Cited by 165 publications

(120 citation statements)

References 24 publications

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“…The reference standard mixture of the nine ste-viol glycosides is now commercially available. The rapid and reliable determination of the nine steviol glycosides by an isocratic HPLC-UV method on an ODS column was first developed in this study and has not been previously reported [3][4][5][6][7]. Subsequently, this method was proposed as the revised assay method for steviol glycosides and adopted at the 73rd JECFA meeting in 2010 [2] .…”

Section: Resultsmentioning

confidence: 99%

Improvement of the Assay Method for Steviol Glycosides in the JECFA Specifications

Tada¹,

Ishizuki²,

Iwamura³

et al. 2013

AJAC

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Steviol glycosides are natural sweetener constituents found in the leaves of Stevia rebaudiana Bertoni (Asteraceae). The specifications for steviol glycosides were established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 2008, although there was a call in the following year for the modification of this assay method to enable the determination of nine steviol glycosides rather than just seven. In response, based on a proposed method by the Japan Stevia Association, we developed an improved method by changing the HPLC conditions and including the use of an octadecylsilyl column instead of an amino-bonded column to enable the rapid and reliable determination of the nine steviol glycosides by an isocratic HPLC-UV method. With the developed method, the nine steviol glycosides can be separately determined, and identified using individual reference chemicals as standards, unlike the previous identification method, which was based on the relative retention times. In addition, the single stevioside quantification standard was replaced with both stevioside and rebaudioside A quantification standards. Importantly, the validation of the developed method was successful. The limits of quantification for the nine steviol glycosides were between 0.2% and 0.6%. The developed assay method for the nine steviol glycosides was proposed to JECFA and adopted as the revised assay method for the steviol glycosides specifications at its 73rd meeting in 2010.

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Section: Resultsmentioning

confidence: 99%

Improvement of the Assay Method for Steviol Glycosides in the JECFA Specifications

Tada¹,

Ishizuki²,

Iwamura³

et al. 2013

AJAC

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“…The distribution of steviol glycosides in Stevia rebaudiana differs between the parts of the plant, and the leaves have the most abundant concentration of these compounds. The most important glycosides from Stevia rebaudiana are stevioside, rebaudioside A, rebaudioside C and dulcoside A, and the stevioside and rebaudioside A are present in higher concentrations (Gardana, Scaglianti, & Simonetti, 2010;Pól, Hohnová, & Hyotylainen, 2007). The rebaudioside A is more sweeter and stable and less bitter than stevioside (Goyal, Samsher, & Goyal, 2010).…”

Section: Introductionmentioning

confidence: 99%

Acerola nectar sweetened with different sweeteners: ideal and equivalent sweetness

Dutra

Bolini

2013

CyTA - Journal of Food

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The study of sweeteners for replacing sucrose is increasingly important for the food industry. The ideal sweetness as sucrose and the equivalent sweetness of acerola nectar with different sweeteners (neotame, sucralose, stevia with 40%, 60%, 80% and 95% rebaudioside A) were measured. The ideal sweetness of the samples sweetened with sucrose at 50 g/L, 75 g/L, 100 g/L, 125 g/L and 150 g/L was assessed by means of a test with 50 consumers using a just-about-right scale. The magnitude estimation method for determining the equivalent sweetness was carried out with 20 assessors. The concentration of sucrose ideal in acerola nectar was 80 g/L, with equivalent concentrations of sweeteners of 0.017 g/L neotame, 0.16 g/L sucralose, 1 g/L stevia with 40 % rebaudioside A, 0.99 g/L stevia with 60 % rebaudioside A, 1 g/L stevia with 80 % rebaudioside A and 1 g/L stevia with 95 % rebaudioside A.Keywords: sensory analysis; tropical fruit; food additives; sucralose; neotame; Stevia rebaudiana El estudio de edulcorantes que puedan reemplazar a la sacarosa se ha vuelto cada vez más importante para la industria alimentaria. En el presente estudio, se midieron la dulzura ideal de sacarosa y la dulzura equivalente del néctar de acerola en distintos edulcorantes (neotame, sucralosa, stevia con 40%, 60%, 80% y 95% de rebaudiósido A). A través de una prueba aplicada a 50 consumidores utilizando una escala 'está casi bien', se evaluó la dulzura ideal de las muestras endulzadas con sacarosa a 50 g/L, a 75 g/L, a 100 g/L, a 125 g/L y a 150 g/L. Con 20 evaluadores se aplicó el método de estimación de magnitud para determinar la dulzura equivalente. La concentración ideal de sacarosa en el néctar de acerola fue 80 g/L, con las concentraciones equivalentes de dulzura de 0,017 g/L neotame, 0,16 g/L sucralosa, 1 g/L stevia con 40% de rebaudiósido A, 0,99 g/L stevia con 60% de rebaudiósido A, 1 g/L stevia con 80% de rebaudiósido A y1 g/L stevia con 95% de rebaudiósido A.

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“…, column temperature maintained at 27˚C -28˚C, and UV detection was adjusted at 210 nm [31,32]. In LC-Mass analysis of steviosides the isocratic solvent system acetonitrile: 0.1 mM sodium-phosphate buffer pH-5 (60:40) with flow rate of 1.0 mL·min −1 was used.…”

Section: Methodsmentioning

confidence: 99%

Simple extraction and membrane purification process in isolation of steviosides with improved organoleptic activity

Rao¹,

Prasad²,

Sridhar³

et al. 2012

ABB

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In recent years there has been increasing demand for natural non-nutritive high intensity sweeteners with low-calorie value as an alternative to sucrose. Extracts of the leaves of Stevia rebaudiana (Bertoni), have been known for their sweet taste. Steviosides and rebaudioside-A are the two major diterpenoid glucosides components present in the leaf extracts of the stevia, these glycosides are 300 times sweeter than sugar and also exhibits wide therapeutic activity. The conventional methods of isolation of steviosides involve long extraction and purification procedures; therefore optimization of product yields is a challenging problem. The present study, establishes a new improvised process of extraction of steviosides from the stevia leaves in which the dry treated leaves were grounded, defatted, and extracted through pressurized hot water extractor (PHWE), followed by purification and concentration of the sweet glycosides through ultra (UF) and nano (NF) membrane filtration in obtaining high (98.2%) purity steviosides. This process established "green" method for isolation of high quality steviol glycosides, with improved final yield is 10.1% from 11% of crude leaf extract and observed the improved organoleptic and biological activity (antioxidant). Thus the method confirms a simple, in-expensive and eco-friendly process in obtaining pure steviosides.

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Evaluation of steviol and its glycosides in Stevia rebaudiana leaves and commercial sweetener by ultra-high-performance liquid chromatography-mass spectrometry

Cited by 165 publications

References 24 publications

Improvement of the Assay Method for Steviol Glycosides in the JECFA Specifications

Improvement of the Assay Method for Steviol Glycosides in the JECFA Specifications

Acerola nectar sweetened with different sweeteners: ideal and equivalent sweetness

Simple extraction and membrane purification process in isolation of steviosides with improved organoleptic activity

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