Validation of an HPLC method for direct measurement of steviol equivalents in foods.

Abstract

Steviol glycosides are intense natural sweeteners used in foods and beverages. Their acceptable daily intake, expressed as steviol equivalents, is set at 0-4 mg/kg body weight. We report the development and validation of a RP-HPLC method with fluorometric detection of derivatized isosteviol, formed by acid hydrolysis of steviol glycosides. Dihydroisosteviol was used as an internal standard. Using this method, the amount of steviol equivalents in commercial steviol glycoside mixtures and different foods can be directly quantified. The method was successfully tested on strawberry jam, low-fat milk, soft drink, yogurt and a commercial mixture of steviol glycosides. Calibration curves were linear between 0.01 and 1.61 mM steviol equivalents, with a quantification limit of 0.2 nmol. The % RSD of intra-day precision varied between 0.4% and 4%, whereas inter-day precision varied between 0.4% and 5%, for high and medium concentrations, and between 3% and 8% for low concentrations. Accuracy of the analysis varied between 99% and 115%.

• Authors: Uria Bartholomees, Tom Struyf, Olivier Lauwers, Stijn Ceunen, Jan M C Geuns
• Journal: Food chemistry (Food Chem) Vol. 190 Pg. 270-275 (Jan 01 2016) ISSN: 1873-7072 [Electronic] England
• PMID: 26212970 (Publication Type: Journal Article, Research Support, Non-U.S. Gov't)
• Copyright: Copyright © 2015 Elsevier Ltd. All rights reserved.

Chemical References

• Diterpenes, Kaurane
• Glycosides
• Sweetening Agents
• isosteviol
• steviol

Topics

• Beverages (analysis)
• Chromatography, High Pressure Liquid (methods)
• Diterpenes, Kaurane (chemistry)
• Glycosides (analysis)
• Models, Molecular
• Sweetening Agents (analysis, chemistry)