Estimation of steviol glycosides in food matrices by high performance liquid chromatography

Fayaz, Shemilah; Sharma, Rajan; Rajput, Y. S.; Mann, Bimlesh; Lata, Kiran

doi:10.1007/s13197-018-3270-3

Cited by 16 publications

(11 citation statements)

References 26 publications

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“…The Joint FAO/WHO Expert Committee on Food Additives (JECFA) recommends an HPLC-based method for the estimation of steviol glycosides in stevia ( 64 ). Furthermore, Fayaz et al ( 65 ) described the determination of stevioside and rebaudioside-A in milk, yogurt, chewing gum, jam, and carbonated water by HPLC–UV, while Wald et al ( 66 ) published an HPTLC method for determination of steviosides in food products, stevia leaves, and formulations.…”

Section: Analytical Methods For Quantitating Sweet-tasting Moleculesmentioning

confidence: 99%

The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion

Starkey

Wang

Brunt³

et al. 2022

Journal of AOAC INTERNATIONAL

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The Codex Alimentarius Commission, a central part of the joint Food and Agricultural Organization/World Health Organizations Food Standards Program, adopts internationally recognized standards, guidelines, and code of practices that help ensure safety, quality, and fairness of food trade globally. Although Codex standards are not regulations per se, regulatory authorities around the world may benchmark against these standards or introduce them into regulations within their countries. Recently, the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) initiated a draft revision to the Codex standard for follow-up formula (FUF), a drink/product (with added nutrients) for young children, to include requirements for limiting or measuring the amount of sweet taste contributed by carbohydrates in a product. Stakeholders from multiple food and beverage manufacturers expressed concern about the subjectivity of sweetness and challenges with objective measurement for verifying regulatory compliance. It is a requirement that Codex standards include a reference to a suitable method of analysis for verifying compliance with the standard. In response, AOAC INTERNATIONAL formed the Ad Hoc Expert Panel on Sweetness in November 2020 to review human perception of sweet taste, assess the landscape of internationally recognized analytical and sensory methods for measuring sweet taste in food ingredients and products, deliver recommendations to Codex regarding verification of sweet taste requirements for FUF, and develop a scientific opinion on measuring sweet taste in food and beverage products beyond FUF. Findings showed an abundance of official analytical methods for determining quantities of carbohydrates and other sweet-tasting molecules in food products and beverages, but no analytical methods capable of determining sweet taste. Furthermore, sweet taste can be determined by standard sensory analysis methods. However, it is impossible to define a sensory intensity reference value for sweetness, making them unfit to verify regulatory compliance for the purpose of international food trade. Based on these findings and recommendations, the Codex Committee on Methods of Analysis and Sampling agreed during its 41st session in May 2021 to inform CCNFSDU that there are no known validated methods to measure sweetness of carbohydrate sources; therefore, no way to determine compliance for such a requirement for FUF.

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Section: Analytical Methods For Quantitating Sweet-tasting Moleculesmentioning

confidence: 99%

The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion

Starkey

Wang

Brunt³

et al. 2022

Journal of AOAC INTERNATIONAL

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“…In addition, Fayaz et al. (2018) removed proteins and fat from dairy samples using a combination of Carrez solutions. Therefore, in this study, to efficiently separate steviol glycoside peaks in a variety of high‐protein and fatty foods, we introduce pretreatment steps in the HPLC analysis for each sample type and validate each pretreatment for the selective quantification of Reb A and SV in soy sauce (liquid type) and fish cake and coffee (solid type).…”

Section: Introductionmentioning

confidence: 99%

“…Many analytical methods have been reported for the separation and quantification of steviol glycosides. These methods include high‐performance thin‐layer chromatography, infrared spectroscopy, and high‐speed counter‐current chromatography (Bartholomees et al., 2016; Fayaz et al., 2018; Kubica et al., 2015; Zimmermann, 2018). Typically, steviol glycosides are quantitatively analyzed using high‐performance liquid chromatography (HPLC) coupled with ultraviolet or mass spectrometry detection (Wang et al., 2015; Yang & Chen, 2009).…”

Section: Introductionmentioning

confidence: 99%

Pretreatment methods for analyzing steviol glycosides in diverse food samples

Park

Lee

Koh

et al. 2021

Journal of Food Science

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Steviol glycosides are well‐known food sweeteners; their consumption has steadily increased over time. A pretreatment method was developed and validated to better separate rebaudioside A and stevioside from various protein‐rich and fatty foods for quantification. This method was applied to soy sauce in liquid type and fish cake and coffee in solid type. Parameters such as linearity, limit of detection (LOD), limit of quantification (LOQ), accuracy, and precision were calculated. Calibration curves were linear in the working range of 5–100 mg/l, with coefficients of determination ≥0.99. The LOD and LOQ were in the ranges of 0.16–0.39 and 0.52–1.28 mg/kg, respectively. The percentage recoveries of the fortified samples were in the 88.01%–103.09% range, and the relative standard deviation was <10%. Method validation predicted a desirable accuracy, linearity, and precision. Therefore, the developed method can be practically applied for the quantitation of steviol glycosides in various foods, including soy sauce in liquid type and fish cake and coffee in solid type.

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“…The concentration of steviol glycosides is determined by using multiple techniques, including high-performance thin-layer chromatography (HPTLC) [21], enzymatic hydrolysis [22,23], capillary electrophoresis [24], near-infrared spectroscopy, ion-exchange resin chromatography [25,26], LC/mass spectrometry [27], and high-performance liquid chromatography (HPLC) with UV detection [28][29][30][31]. These methods vary in their sensitivity, precision, and accuracy.…”

Section: Introductionmentioning

confidence: 99%

Validation of an HPLC Method for Pretreatment of Steviol Glycosides in Fermented Milk

Kim

Koh

Park

2021

Foods

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Steviol glycosides are used in food and beverages worldwide as natural sweeteners, serving as a low-calorie sugar substitute. The acceptable daily intake of steviol is 0–4 mg/kg body weight. The rising demand for dairy products has led to a corresponding increase in the use of steviol glycosides in such products. Therefore, it is important to analyze the levels of steviol glycosides in dairy products. Dairy products have high fat contents and unique emulsion characteristics, conferred by a mixture of fat globules, casein micelles, whey proteins, and numerous other small molecules. These characteristics may interfere with the estimation of steviol glycoside levels; therefore, dairy samples require pretreatment. We aimed to develop an objective test for measuring the levels of steviol glycosides through the development of an efficient pretreatment method. In this study, the steviol glycoside content in dairy products was evaluated by using various methods, and an optimal pretreatment method was determined. We used high-performance liquid chromatography to assess the selectivity, linearity, limit of detection, limit of quantification, accuracy, precision, and recovery rate. Calibration curves were linear in the range of 1–50 mg/kg, with a coefficient of determination of ≥0.999. The limit of detection and limit of quantification were in the ranges of 0.11–0.56 and 0.33–1.69 mg/kg, respectively. The relative standard deviation (%) represents the precision of a measurement. The RSD relative standard deviationof recovery varied between 0.16% and 2.83%, and recovery of the analysis varied between 83.57% and 104.84%. These results demonstrate the reliability of the method for measuring the steviol glycoside content. This method can be used for the simple pretreatment of steviol glycosides and can provide an accurate determination of steviol glycoside content in emulsified food matrices, such as dairy products.

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Estimation of steviol glycosides in food matrices by high performance liquid chromatography

Cited by 16 publications

References 26 publications

The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion

The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion

Pretreatment methods for analyzing steviol glycosides in diverse food samples

Validation of an HPLC Method for Pretreatment of Steviol Glycosides in Fermented Milk

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