Abstract：
:High content of steviol glycosides in stevia leaves is a cause of their high popularity as. a natural sweetener of various sugar-free food products. Stevioside (13-[(2-O-β-d-glucopyranosyl-β-d-glucopyranosyl)oxy]-ent-kaur-16-en-19-oic acid β-d-glucopyranosyl ester) is one of the main steviol glycosides in stevia leaves known for its hydrolytic instability responsible for the formation of simple steviol glucosides (steviolbioside, rubusoside, steviol monoside) and steviol. However, the formation of hydroxy and alkoxy adducts of stevioside and of its hydrolysis products has not yet been reported. The performed experiments prove that water and alkoxy adducts are formed not only during temperature processing of stevioside but also of stevia and stevia-containing food products. Their quantities depend on environment pH, water concentration and food composition. Although they are formed in small amounts their biological activity is unknown and should be recognized.
journal_name
Food Chemjournal_title
Food chemistryauthors
Typek R,Dawidowicz AL,Bernacik Kdoi
10.1016/j.foodchem.2020.126359subject
Has Abstractpub_date
2020-07-01 00:00:00pages
126359eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30216-8journal_volume
317pub_type
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