Production and physicochemical assessment of new stevia amino acid sweeteners from the natural stevioside

Sherine N Khattab; Mona I Massoud; Yahya El-Sayed Jad; Adnan A Bekhit; Ayman El-Faham

doi:10.1016/j.foodchem.2014.10.093

Production and physicochemical assessment of new stevia amino acid sweeteners from the natural stevioside

Food Chem. 2015 Apr 15:173:979-85. doi: 10.1016/j.foodchem.2014.10.093. Epub 2014 Oct 29.

Authors

Sherine N Khattab¹, Mona I Massoud², Yahya El-Sayed Jad³, Adnan A Bekhit⁴, Ayman El-Faham⁵

Affiliations

¹ Department of Chemistry, Faculty of Science, Alexandria University, P.O. Box 426, Ibrahimia, Alexandria 21321, Egypt. Electronic address: Sh.n.khattab@gmail.com.
² Sugar Crops Research Institute, Agric. Res. Center, El Sabahia, Alexandria, Egypt. Electronic address: mona_massoud@hotmail.com.
³ Department of Chemistry, Faculty of Science, Alexandria University, P.O. Box 426, Ibrahimia, Alexandria 21321, Egypt.
⁴ Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Alexandria University, Alexandria 21521, Egypt. Electronic address: adnbekhit@hotmail.com.
⁵ Department of Chemistry, Faculty of Science, Alexandria University, P.O. Box 426, Ibrahimia, Alexandria 21321, Egypt; Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, 11451 Riyadh, Saudi Arabia; Institute for Research in Biomedicine-Barcelona, Baldiri Reixac 10, 08028 Barcelona, Spain. Electronic address: aymanel_faham@hotmail.com.

PMID: 25466115
DOI: 10.1016/j.foodchem.2014.10.093

Abstract

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 ((1)H NMR and (13)C 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.

Keywords: Glycine; Sensory properties; Spectroscopic analysis; Stevia amino acid; Stevioside; Sweeteners; l-alanine.

MeSH terms

Amino Acids / chemistry*
Chromatography, High Pressure Liquid / methods*
Diterpenes, Kaurane / chemistry*
Glucosides / chemistry*
Glycine / chemistry
Spectrum Analysis / methods
Stevia / chemistry*

Substances

Amino Acids
Diterpenes, Kaurane
Glucosides
stevioside
Glycine