Improved HPLC method for the evaluation of the major steviol glycosides in leaves of Stevia rebaudiana

Woelwer-Rieck, Ursula; Lankes, Christa; Wawrzun, Andreas; Wüst, Matthias

doi:10.1007/s00217-010-1309-4

Cited by 119 publications

(105 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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“…Samples were stored at room temperature in polyethylene bags until extract preparation. The aqueous extract of stevia was obtained according to Woelwer et al (2010) with some modifications. Uniform particle-sized powder (500 mg) was suspended in 5 mL of water that had been warmed up in a water bath at 100°C (Cole-Parmer, USA) for 30 min and subsequently centrifuged for 10 min at 2000×g at 10°C (Z 300 K, Hermle Labortechnik, Germany).…”

Section: Drying Treatment and Extract Preparationmentioning

confidence: 99%

Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

et al. 2015

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In this study a new wheat bread was designed whose sugars were replaced with S. rebaudiana Bertoni aqueous extract. The impact of the S. rebaudiana Bertoni aqueous extract on nutritional and sensory quality, its ability to reduce sugar intake and its antioxidant properties were investigated. Functional bread with 50 % of sugars replaced with S. rebaudiana extract was compared with traditional wheat bread. The extract demonstrated alpha amylase (IC 50 = 198.40 μg/mL) glucosidase (596.77 μg/mL) inhibition. The radical scavenging activity exhibited an IC 50 value of 335.94 mg/mL. In comparison with the control, the bread with stevia extract was softer and had lower microbial growth during the shelf-life study. The sensory test showed that the substitution of 50 % stevia extract was more acceptable when comparing with all quality characteristics. Regarding the nutritional contribution, the content of dietary fiber and digestible carbohydrates in the bread with stevia extract was higher and lower respectively, so caloric intake was significantly reduced. The results showed that the biological properties of S. rebaudiana extract were retained after the bread making process and that the proposed bread is suitable as functional food in human nutrition.

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“…The aqueous extract of stevia was obtained according to Woelwer et al (2010) with some modifications. Uniform particle-sized powder (500 mg) was suspended in 5 ml of water that had been warmed up in a water bath at 100°C (Cole-Parmer, USA) for 30 min and subsequently centrifuged for 10 min at 4000 r.p.m.…”

Section: Methodsmentioning

confidence: 99%

Studies on drying characteristic, nutritional composition, and antioxidant properties of Stevia rebaudiana (Bertoni) leaves

Moguel-Ordóñez

Cabrera-Amaro

Campos

et al. 2015

International Agrophysics

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A b s t r a c t. Drying characteristics of Stevia rebaudiana (Bertoni) leaves using radiation drying, convection drying, sun drying, and shade drying treatments were investigated in a convective type. Results for all treatments indicated that drying took place in the falling rate period. . The results indicate that it is possible to select the drying treatment to obtain the best nutritional and biological properties. Convection drying and shade drying were the least aggressive treatments and leaf powders obtained by these drying methods could be used as sources of nutrients, fibre, and antioxidant compounds.

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Improved HPLC method for the evaluation of the major steviol glycosides in leaves of Stevia rebaudiana

Cited by 119 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

Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

Studies on drying characteristic, nutritional composition, and antioxidant properties of Stevia rebaudiana (Bertoni) leaves

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