Artículos de revistas
On-line monitoring of stevioside sweetener hydrolysis to steviol in acidic aqueous solutions
Registro en:
Food Chemistry. Elsevier Sci Ltd, v. 133, n. 4, n. 1632, n. 1635, 2012.
0308-8146
WOS:000303847400070
10.1016/j.foodchem.2011.03.110
Autor
Catharino, RR
Santos, LS
Institución
Resumen
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Stevioside, a potent sweetener obtained from leaves of Stevia rebaudiana (Bertoni), is the glycone of steviol. However, despite its natural origin, there has been concern about stevioside toxicity due to hydrolysis to the carcinogenic steviol. To approve it as an additive, the FAO/WHO committee on food additives has required further information about hydrolytic stability of the steviol glycoside in acidic foods and beverages. In this study, aqueous solutions of stevioside at different pH values were monitored in real time by direct infusion ESI-MS. Owing to the high speed and sensitivity of ESI-MS monitoring, fast hydrolysis of the stevioside molecule to steviol in aqueous acidic solutions was observed, particularly in acidic juices. (C) 2011 Elsevier Ltd. All rights reserved. 133 4 1632 1635 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Fondecyt [1085308] Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Fondecyt [1085308]