Results 111 to 120 of about 1,451 (153)

Steviol-glycosides: New natural sweeteners

TrAC Trends in Analytical Chemistry, 1982
Abstract The need for a safe, non-nutritive sweetener for the diabetic and the diet conscious has prompted the further investigation of new sweeteners of plant origin. This review deals with the chemistry of sweet steviol-glycosides, which are currently used as a food-additive in Japan.
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Pretreatment methods for analyzing steviol glycosides in diverse food samples

Journal of Food Science, 2021
Abstract Steviol glycosides are well‐known food sweeteners; their consumption has steadily increased over time. A pretreatment method was developed and validated to better separate rebaudioside A and stevioside from various protein‐rich and fatty foods for quantification.
Jung‐Min Park, Jung‐Hoon Lee, Jong‐Ho Koh, Jin‐Man Kim   +3 more
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Steviol and Steviol-Glycoside: Glucosyltransferase Activities in Stevia rebaudiana Bertoni - Purification and Partial Characterization

Archives of Biochemistry and Biophysics, 1995
The leaves of Stevia rebaudiana Bertoni contain sweet compounds which are glycosides of diterpene derivative steviol (ent-13-hydroxykaur-16-en-19-oic acid). Its main constituents are stevioside (triglucosylated steviol; 13-O-beta-sophorosyl-19-O-beta-glucosyl-steviol) and rebaudioside-A (tetraglucosylated steviol; 2'-O-beta-glucosyl-13-O-beta ...
H, Shibata, Y, Sawa, T, Oka, S, Sonoke, K K, Kim, M, Yoshioka   +5 more
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Human Psychometric and Taste Receptor Responses to Steviol Glycosides

Journal of Agricultural and Food Chemistry, 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.
Caroline, Hellfritsch, Anne, Brockhoff, Frauke, Stähler, Wolfgang, Meyerhof, Thomas, Hofmann   +4 more
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A critical review of the genetic toxicity of steviol and steviol glycosides

Food and Chemical Toxicology, 2008
Extracts of the leaves of the stevia plant (Stevia rebaudiana Bertoni) are used to sweeten food and beverages in South America, Japan and China. The components responsible for the sweet properties of the plant are glycosides of steviol, primary stevioside (ent-13-hydroxykaur-16-en-18-oic acid), which is 250-300 times sweeter than sucrose and ...
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Beaming steviol glycoside analysis into the next dimension

Food Chemistry, 2018
Nine state-of-the-art reversed phase (RP) columns for ultra-high performance liquid chromatography were tested for the separation of steviol glycosides. The main criteria were resolution of the critical peak pair rebaudioside A and stevioside and the retention time of rebaudioside D.
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CHAPTER 9. Steviol Glycosides in Dentistry

2018
Fermentable carbohydrates are implicated in the etiology of oral biofilm-associated diseases such as gingival inflammation and dental decay. Therefore, sweeteners were introduced into preventive dental care to replace sucrose. The preventive potential of sugar substitutes is widely recognised.
M. Frentzen, P. Besrukow, A. Ackermann, S. Pierog, B. Schiermeyer, J. Winter, U. Wölwer-Rieck, D. Kraus   +7 more
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UDP-dependent glycosyltransferases involved in the biosynthesis of steviol glycosides

Journal of Plant Physiology, 2011
A short-term experiment was designed to measure the transcript levels of downstream genes contributing to the biosynthesis of steviol glycosides. Stevia rebaudiana plants were subjected to long- and short-day conditions for different time intervals. Samples from both lower and upper leaves were collected.
Amal A A, Mohamed, Stijn, Ceunen, Jan M C, Geuns, Wim, Van den Ende, Marc, De Ley   +4 more
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Separation of Steviol Glycosides by Hydrophilic Liquid Interaction Chromatography

Food Analytical Methods, 2011
Stevia rebaudiana Bertoni contains several steviol glycosides with sweet flavour. They all are sweeter than sucrose (up to factor 450). The various steviol glycosides are difficult to separate by reversed-phase chromatography. In this paper, five different hydrophilic liquid interaction chromatography columns are characterized using isocratic elution ...
Benno F. Zimmermann, Ursula Woelwer-Rieck, Menelaos Papagiannopoulos   +2 more
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CHAPTER 4. Analysis of Steviol Glycosides

2018
In this chapter actual trends in sample preparation, determination, detection and quantification of steviol glycosides were reviewed beginning with the first official method for the analysis of steviol glycosides published in 1993. Before analysis, various sample preparation techniques have to be applied depending on the type of sample.
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