Extraction Efficiency for the Analysis of Non-Nutritive Sweeteners, Stevioside and Sucralose in Different Types of Food Models

DOI

10.2991/icovet-18.2019.25How to use a DOI?

Keywords

extraction efficiency, stevioside, sucralose, food models, recovery rate

Abstract

Extraction efficiency (%R) of stevioside and sucralose in food models spiked by different addition levels were observed. The measurement of %R value was finalized by spectrophotometry after a solvent extraction procedures. Results showed that extraction efficiency of stevioside in soft drink was significantly different from each addition levels. In pudding and steamed-bread, the %R’s of stevioside extracted from low level were higher than middle and high level, whereas %R’s between those both levels were not different. Extraction efficiencies of sucralose in all food models exhibit no certain pattern in different addition levels; however the range of %R’s of sucralose was accepted considerably. Overall, steamed-bread was shown to be best food model in determination recovery rate of stevioside and sucralose. It produced smallest range of %R value closest to initial-spiked (95.82–106.46% compare to 100%).

Copyright

© 2019, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Jong Bang Eun
AU  - Budi Wibowotomo
PY  - 2019/01
DA  - 2019/01
TI  - Extraction Efficiency for the Analysis of Non-Nutritive Sweeteners, Stevioside and Sucralose in Different Types of Food Models
BT  - Proceedings of the 2nd International Conference on Vocational Education and Training (ICOVET 2018)
PB  - Atlantis Press
SP  - 100
EP  - 105
SN  - 2352-5398
UR  - https://doi.org/10.2991/icovet-18.2019.25
DO  - 10.2991/icovet-18.2019.25
ID  - BangEun2019/01
ER  -