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Chang, S.S. and J.M. Cook, Stability studies of stevioside and rebaudioside A in carbonated beverages. Journal of agricultural and food chemistry, 1983. 31 (2): p. 409-412.

has been cited by the following article:

Article

Stability of Stevioside and Glucosyl-Stevioside under Acidic Conditions and its Degradation Products

1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave., Wuxi, Jiangsu, China

2Sugar Institute, University of Gezira,Wad Madani, Al Gezira, Sudan

3Department of Nutrition & Food Technology, Faculty of Science and Technology, Omdurman Islamic University, Khartoum, Sudan


Journal of Food and Nutrition Research. 2014, Vol. 2 No. 4, 198-203
DOI: 10.12691/jfnr-2-4-11
Copyright © 2014 Science and Education Publishing

Cite this paper:
Abubakr Musa, Ming Miao, Mohammed A.A Gasmalla, Tao Zhang, Ahmed Eibaid, Waleed Aboshora, Bo Jiang. Stability of Stevioside and Glucosyl-Stevioside under Acidic Conditions and its Degradation Products. Journal of Food and Nutrition Research. 2014; 2(4):198-203. doi: 10.12691/jfnr-2-4-11.

Correspondence to: Bo  Jiang, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave., Wuxi, Jiangsu, China. Email: bjiang@jiangnan.edu.cn

Abstract

The stability of stevioside and mono- and di-glucosyl-stevioside(produced via Leuconostoccitreum SK24.002 alternansucrase acceptor reaction), and the possible formation of the steviol at elevated temperature and different pH levels was assessed, covering a typical pH range that simulated both relevant and extreme beverage storage conditions. Acid solutions mixed with stevioside or mono- and di-glucosyl- stevioside after 24, 48, and 72 h of storage time at 50 and 80C were analysed. Under mild conditions (at a pH range of 2–6.5 over 72 h and 50C) stevioside and mono- and di-glucosyl-stevioside showed good stability. Degradation of up to 55% was observed at pH 3 and 80C after 72 h, and stevioside was less stable than mono-glucosyl-stevioside. Complete degradation was observed at pH 2 and 80C after 72 h. Stevioside and mono- and di-glucosyl-stevioside and their degradation products were analysed by high-performance liquid chromatography with a diode array detector (DAD-HPLC) on an NH2 analytical column, and the identity of the degradation products was confirmed by liquid chromatography-electrospray ionization mass spectrometry (LC-ESI-MS) in negative mode. Practical Application: Utilizing transglucosylated stevioside products as natural sweeteners or sweetness enhancers, impose to understand physicochemical profiles of transglucosylated stevioside products in various systems of interest, here we studied the stability of a steviosid and transglucosylated stevioside products at elevated temperature and different pH levels covering a typical pH range that emulated both relevant and extreme beverage storage conditions.

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