Steviol glycosides are not altered during commercial extraction and purification processes

• Published in: International journal of food science & technology Vol. 52; no. 10; pp. 2156 - 2162
• Main Authors: Oehme, Anne, Wüst, Matthias, Wölwer‐Rieck, Ursula
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.10.2017
• Subjects: Diterpenes; diterpenoids; Extraction; glycosides; heat; High-performance liquid chromatography; HILIC; Hot water; HPLC‐ESI‐MS/MS; HPLC‐UV; Leaves; Liquid chromatography; manufacturing; pH effects; powders; Purification; purification methods; Purity; shrubs; Stevia rebaudiana; steviol; Steviol glycosides; Sweeteners; Water purification

Summary Steviol glycosides, sweet diterpenes extracted from the shrub Stevia rebaudiana Bertoni, are approved as sweeteners in many countries throughout the world. Former heat and pH‐investigations of these glycosides have established their stability. However, due to the complex purification process...