Validation of an HPLC Method for Pretreatment of Steviol Glycosides in Fermented Milk
Steviol glycosides are used in food and beverages worldwide as natural sweeteners, serving as a low-calorie sugar substitute. The acceptable daily intake of steviol is 0–4 mg/kg body weight. The rising demand for dairy products has led to a corresponding increase in the use of steviol glycosides in...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/10/2445 |
| _version_ | 1797514623433310208 |
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| author | Jin-Man Kim Jong-Ho Koh Jung-Min Park |
| author_facet | Jin-Man Kim Jong-Ho Koh Jung-Min Park |
| author_sort | Jin-Man Kim |
| collection | DOAJ |
| description | Steviol glycosides are used in food and beverages worldwide as natural sweeteners, serving as a low-calorie sugar substitute. The acceptable daily intake of steviol is 0–4 mg/kg body weight. The rising demand for dairy products has led to a corresponding increase in the use of steviol glycosides in such products. Therefore, it is important to analyze the levels of steviol glycosides in dairy products. Dairy products have high fat contents and unique emulsion characteristics, conferred by a mixture of fat globules, casein micelles, whey proteins, and numerous other small molecules. These characteristics may interfere with the estimation of steviol glycoside levels; therefore, dairy samples require pretreatment. We aimed to develop an objective test for measuring the levels of steviol glycosides through the development of an efficient pretreatment method. In this study, the steviol glycoside content in dairy products was evaluated by using various methods, and an optimal pretreatment method was determined. We used high-performance liquid chromatography to assess the selectivity, linearity, limit of detection, limit of quantification, accuracy, precision, and recovery rate. Calibration curves were linear in the range of 1–50 mg/kg, with a coefficient of determination of ≥0.999. The limit of detection and limit of quantification were in the ranges of 0.11–0.56 and 0.33–1.69 mg/kg, respectively. The relative standard deviation (%) represents the precision of a measurement. The RSD relative standard deviationof recovery varied between 0.16% and 2.83%, and recovery of the analysis varied between 83.57% and 104.84%. These results demonstrate the reliability of the method for measuring the steviol glycoside content. This method can be used for the simple pretreatment of steviol glycosides and can provide an accurate determination of steviol glycoside content in emulsified food matrices, such as dairy products. |
| first_indexed | 2024-03-10T06:34:11Z |
| format | Article |
| id | doaj.art-ed285b91966141419cbc14a471871a0f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T06:34:11Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ed285b91966141419cbc14a471871a0f2023-11-22T18:16:13ZengMDPI AGFoods2304-81582021-10-011010244510.3390/foods10102445Validation of an HPLC Method for Pretreatment of Steviol Glycosides in Fermented MilkJin-Man Kim0Jong-Ho Koh1Jung-Min Park2Department of Food Marketing and Safety, Konkuk University, Seoul 05029, KoreaDepartment of Bio-Food Analysis, Bio-Campus, Korea Polytechnic College, Nosan 32940, KoreaDepartment of Food Marketing and Safety, Konkuk University, Seoul 05029, KoreaSteviol glycosides are used in food and beverages worldwide as natural sweeteners, serving as a low-calorie sugar substitute. The acceptable daily intake of steviol is 0–4 mg/kg body weight. The rising demand for dairy products has led to a corresponding increase in the use of steviol glycosides in such products. Therefore, it is important to analyze the levels of steviol glycosides in dairy products. Dairy products have high fat contents and unique emulsion characteristics, conferred by a mixture of fat globules, casein micelles, whey proteins, and numerous other small molecules. These characteristics may interfere with the estimation of steviol glycoside levels; therefore, dairy samples require pretreatment. We aimed to develop an objective test for measuring the levels of steviol glycosides through the development of an efficient pretreatment method. In this study, the steviol glycoside content in dairy products was evaluated by using various methods, and an optimal pretreatment method was determined. We used high-performance liquid chromatography to assess the selectivity, linearity, limit of detection, limit of quantification, accuracy, precision, and recovery rate. Calibration curves were linear in the range of 1–50 mg/kg, with a coefficient of determination of ≥0.999. The limit of detection and limit of quantification were in the ranges of 0.11–0.56 and 0.33–1.69 mg/kg, respectively. The relative standard deviation (%) represents the precision of a measurement. The RSD relative standard deviationof recovery varied between 0.16% and 2.83%, and recovery of the analysis varied between 83.57% and 104.84%. These results demonstrate the reliability of the method for measuring the steviol glycoside content. This method can be used for the simple pretreatment of steviol glycosides and can provide an accurate determination of steviol glycoside content in emulsified food matrices, such as dairy products.https://www.mdpi.com/2304-8158/10/10/2445pretreatmentHPLCsteviol glycosidesdairy productsfermented milk |
| spellingShingle | Jin-Man Kim Jong-Ho Koh Jung-Min Park Validation of an HPLC Method for Pretreatment of Steviol Glycosides in Fermented Milk Foods pretreatment HPLC steviol glycosides dairy products fermented milk |
| title | Validation of an HPLC Method for Pretreatment of Steviol Glycosides in Fermented Milk |
| title_full | Validation of an HPLC Method for Pretreatment of Steviol Glycosides in Fermented Milk |
| title_fullStr | Validation of an HPLC Method for Pretreatment of Steviol Glycosides in Fermented Milk |
| title_full_unstemmed | Validation of an HPLC Method for Pretreatment of Steviol Glycosides in Fermented Milk |
| title_short | Validation of an HPLC Method for Pretreatment of Steviol Glycosides in Fermented Milk |
| title_sort | validation of an hplc method for pretreatment of steviol glycosides in fermented milk |
| topic | pretreatment HPLC steviol glycosides dairy products fermented milk |
| url | https://www.mdpi.com/2304-8158/10/10/2445 |
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