Proceedings of the 5th Stevia symposium, organised by EUSTAS 2011 pages:153-165
Stevia Symposium edition:5 location:Leuven date:28-29 June 2011
The European approval of steviol glycosides (SVGly’s) as a food additive is expected
in the next few months. It is important to assess the stability of these steviol
glycosides after they have been added to different food matrices. We analyzed and
tested the stability of SVGly’s in semi-skimmed milk, soy drink, fermented milk
drink, ice cream, full-fat and skimmed set yoghurt, dry biscuits and jam.
The fat was removed by centrifugation from the dairy and soy drink samples. Proteins
were precipitated by addition of acetonitrile and also removed by centrifugation.
Samples of jam were extracted with water. Dry biscuits were extracted with
ethanol. The resulting samples were concentrated with solid phase extraction and
analysed by HPLC on a C18 stationary phase and a gradient of acetonitrile /
aqueous 25 mM H3PO4. The accuracy was checked using a standard addition on some samples. For assessing the stability of the SVGly’s, samples were stored and
The results indicate that SVGly’s can be analyzed with good precision and accuracy
in these food categories. The recovery of SVgly’s was between 96 and 99 %.
The method was also validated by standard addition, which showed excellent
agreement with the external calibration curve. No sign of decomposition of
SVGly’s was found in any of the samples.