American Chemical Society, Books and Journals Division
Journal of Agricultural and Food Chemistry vol:60 pages:10606-106012
As steviol glycosides are now allowed as a food additive in the European market, 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 steviol glycosides 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 analyzed by HPLC on a C18 stationary phase and a gradient of acetonitrile / aqueous 25 mM phosphoric acid. The accuracy was checked using a standard addition on some samples. For assessing the stability of the steviol glycosides, samples were stored in conditions relevant to each food matrix and analyzed periodically.
The results indicate that steviol glycosides can be analyzed with good precision and accuracy in these food categories. The recovery was between 96 and 103 %. The method was also vali-dated by standard addition, which showed excellent agreement with the external calibration curve. No sign of decomposition of steviol glycosides was found in any of the samples.