41093-60-1Relevant articles and documents
First Derivative of the Stevia rebaudiana Glycoside Steviolbioside Containing Thiazolylhydrazone Moieties
Sharipova,Garifullin,Andreeva,Strobykina, I. Yu.,Kataev
, p. 870 - 873 (2016)
A derivative of the Stevia rebaudiana glycoside steviolbioside in which two molecules containing thiazolylhydrazone groups on C-16 atoms were connected through a polymethylene linker to their carboxylic functionalities was synthesized for the first time.
Production and physicochemical assessment of new stevia amino acid sweeteners from the natural stevioside
Khattab, Sherine N.,Massoud, Mona I.,Jad, Yahya El-Sayed,Bekhit, Adnan A.,El-Faham, Ayman
, p. 979 - 985 (2015)
New stevia amino acid sweeteners, stevia glycine ethyl ester (ST-GL) and stevia l-alanine methyl ester (ST-GL), were synthesised and characterised by IR, NMR (1H NMR and 13C NMR) and elemental analysis. The purity of the new sweeteners was determined by HPLC and their sensory properties were evaluated relative to sucrose in an aqueous system. Furthermore, the stevia derivatives (ST-GL and ST-AL) were evaluated for their acute toxicity, melting point, solubility and heat stability. The novel sweeteners were stable in acidic, neutral or basic aqueous solutions maintained at 100 °C for 2 h. The sweetness intensity rate of the novel sweeteners was higher than sucrose. Stevia amino acid (ST-GL and ST-AL) solutions had a clean sweetness taste without bitterness when compared to stevioside. The novel sweeteners can be utilised as non-caloric sweeteners in the production of low-calorie food.
Reduction of steviolbioside
Sharipova,Strobykina, I. Yu.,Kataev,Lodochnikova,Gubaidullin
, p. 2695 - 2697 (2009)
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Human psychometric and taste receptor responses to steviol glycosides
Hellfritsch, Caroline,Brockhoff, Anne,Staehler, Frauke,Meyerhof, Wolfgang,Hofmann, Thomas
, p. 6782 - 6793 (2012)
Steviol glycosides, the sweet principle of Stevia Rebaudiana (Bertoni) Bertoni, have recently been approved as a food additive in the EU. The herbal non-nutritive high-potency sweeteners perfectly meet the rising consumer demand for natural food ingredients in Europe. We have characterized the organoleptic properties of the most common steviol glycosides by an experimental approach combining human sensory studies and cell-based functional taste receptor expression assays. On the basis of their potency to elicit sweet and bitter taste sensations, we identified glycone chain length, pyranose substitution, and the C16 double bond as the structural features giving distinction to the gustatory profile of steviol glycosides. A comprehensive screening of 25 human bitter taste receptors revealed that two receptors, hTAS2R4 and hTAS2R14, mediate the bitter off-taste of steviol glycosides. For some test substances, e.g., stevioside, we observed a decline in sweet intensity at supra-maximum concentrations. This effect did not arise from allosteric modulation of the hTAS1R2/R3 sweet taste receptor but might be explained by intramolecular cross-modal suppression between the sweet and bitter taste component of steviol glycosides. These results might contribute to the production of preferentially sweet and least bitter tasting Stevia extracts by an optimization of breeding and postharvest downstream processing.
Functionalization of the double bond in the glycoside of the Stevia rebaudiana plant steviolbioside, as a way to macrocyclic glycosides
Sharipova,Garifullin,Andreeva,Strobykina,Bazanova,Kataev
, p. 1456 - 1466 (2015)
The C16=C17 bond in the glycoside steviolbioside from the plant Stevia rebaudiana was oxidized for the first time. Ketone, thiosemicarbazone, and oxime of steviolbioside with a heptaacetylated sophorosyl fragment, as well as binuclea
NATURAL AND SYNTHETIC DITERPENE GLYCOSIDES, COMPOSITIONS AND METHODS
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Page/Page column 99; 111-112; 121-122, (2019/08/12)
Novel diterpene glycosides isolated from Stevia extract as well as diterpene glycosides that are synthetically prepared are provided herein. Compositions and consumables comprising the novel diterpene glycosides are also provided herein. Methods of enhancing the sweetness and/or flavor of consumables using the novel diterpene glycosides, methods of preparing compositions and consumables comprising the novel diterpene glycosides, methods of purifying the novel diterpene glycosides and methods of synthesizing the diterpene glycosides are also provided.
Validation of an HPLC method for direct measurement of steviol equivalents in foods
Bartholomees, Uria,Struyf, Tom,Lauwers, Olivier,Ceunen, Stijn,Geuns, Jan M.C.
, p. 270 - 275 (2015/06/08)
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%.
