title: Production and physicochemical assessment of new stevia amino acid sweeteners from the natural stevioside.
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.
authors.affiliation: Department of Chemistry, Faculty of Science, Alexandria University, P.O. Box 426, Ibrahimia, Alexandria 21321, Egypt. Electronic address: Sh.n.khattab@gmail.com.
authors.forename: Sherine N
authors.initials: SN
authors.lastname: Khattab
authors.affiliation: Sugar Crops Research Institute, Agric. Res. Center, El Sabahia, Alexandria, Egypt. Electronic address: mona_massoud@hotmail.com.
authors.forename: Mona I
authors.initials: MI
authors.lastname: Massoud
authors.affiliation: Department of Chemistry, Faculty of Science, Alexandria University, P.O. Box 426, Ibrahimia, Alexandria 21321, Egypt.
authors.forename: Yahya El-Sayed
authors.initials: Yel-S
authors.lastname: Jad
authors.affiliation: Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Alexandria University, Alexandria 21521, Egypt. Electronic address: adnbekhit@hotmail.com.
authors.forename: Adnan A
authors.initials: AA
authors.lastname: Bekhit
authors.affiliation: 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.
authors.forename: Ayman
authors.initials: A
authors.lastname: El-Faham
mesh_terms: D000596:Amino Acids / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D045786:Diterpenes, Kaurane / Q000737:chemistry*; D005960:Glucosides / Q000737:chemistry*; D005998:Glycine / Q000737:chemistry; D013057:Spectrum Analysis / Q000379:methods; D036625:Stevia / Q000737:chemistry*
chemical_list: D000596:Amino Acids; D045786:Diterpenes, Kaurane; D005960:Glucosides; C012043:stevioside; D005998:Glycine
keywords: Glycine; Sensory properties; Spectroscopic analysis; Stevia amino acid; Stevioside; Sweeteners; l-alanine