Identifying Potential Sources of Phthalate Contamination in the Leaves of Stevia Rebaudiana (Bertoni) and the Development of Removal Technology

Abstract

Steviosides extracted from the leaves of the plant Stevia rebaudiana are increasingly used in the food industry as natural low-calorie sweeteners. Phthalates in food are often assumed to arise from food containers or packaging materials. Here, experiments were carried out to identify the potential sources of DMP, DBP, DIBP, and DEHP in the leaves of stevioside through investigation of their content in native stevioside tissues, soils, and associated agronomic materials. The results show that phthalate contamination was present in all the samples tested, and the influence of regional factors at the provincial level on the content of plasticizers in stevia leaves was not significant. Phthalates in stevia leaves can be absorbed into the plant body through leaves and roots. Using resin removal, the phthalate content in stevioside glycosides was reduced to less than 0.05 ppm, and some indicators were far lower than the limit standard in EU food.

Influence of the Nitrogen Fertilization on the Yield, Biometric Characteristics and Chemical Composition of Stevia rebaudiana Bertoni Grown in Poland

“…Stevia rebaudiana Bertoni, commonly known as 'stevia', is a perennial shrub native to the highlands of northeastern Paraguay in South America. This plant has garnered significant attention in recent years due to its natural sweetness [1,2]. The rise in popularity of stevia is attributed to its remarkable sweetness, several times greater than that of sucrose, with the added advantage of low-calorie content.…”

“…The rise in popularity of stevia is attributed to its remarkable sweetness, several times greater than that of sucrose, with the added advantage of low-calorie content. Stevia has emerged as a promising natural substitute for synthetic sweeteners, which can explain the interest in using this plant in the production of various sugar-free products [2,3].…”