I. Prakash, John F. Clos, V. Chaturvedula
Aug 1, 2012
Citations
1
Influential Citations
41
Citations
Journal
Food Research International
Abstract
Abstract Stability of rebaudioside A, a sweet component of Stevia rebaudiana was studied covering a typical pH range 2.8–4.2 that simulated both relevant and extreme beverage storage conditions. Thus, rebaudioside A was evaluated in mock beverage solutions by simulating formulations used in commercial cola soft drinks (pH 2.8 and pH 3.2), lemon–lime soft drinks (pH 3.8), and root beer soft drinks (pH 4.2) but lacking the flavor components. The mock beverage samples, formulated at ~ 500 mg/l were subjected to various temperature conditions (5, 20, 30, and 40 °C) for 26-weeks at each pH. Samples were analyzed at scheduled intervals throughout the 26-week period for rebaudioside A, its known impurities and degradation products. Experimental results indicated that rebaudioside A yielded six minor degradation compounds whose structural characterization was performed on the basis of 1D ( 1 H, 13 C) and 2D (COSY, HSQC, HMBC) NMR, HRMS, MS/MS spectral data as well as enzymatic and acid hydrolysis studies.