Evaluation of Stevioside and Rebaudioside A in Sri Lankan Food and Beverages, Using A Validated Hplc Method

Perera P.S.f, Mahanama K.R.r and Somasiri H.P.P.s
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Perera P.S.f: Industrial Technology Institute, Colombo 7, Sri Lanka
Mahanama K.R.r: Department of Chemistry, Faculty of Science, University of Colombo, Colombo 3, Sri Lanka
Somasiri H.P.P.s: Industrial Technology Institute, Colombo 7, Sri Lanka.

International Journal of Latest Technology in Engineering, Management & Applied Science, 2025, vol. 14, issue 4, 839-846

Abstract: Currently, there is a trend of using non-caloric high-intense sweeteners, as substitutes for sugars in food, carbonated and non-carbonated beverages to acquire the required sweet taste. Steviol glycosides have been recognized as a non-caloric natural sweetener bearing European food additive number of E960. Stevioside is the major component in steviol glycosides followed by rebaudioside A. The aim of the study was to evaluate the stevioside and rebaudioside A in different food and beverages matrixes found in the market of Sri Lanka using validated reverse phase HPLC method. validation of the method performed using USP reference standard. The Limit of detection for stevioside and rebaudioside A were 2.6 mg/kg and 3.9 mg/kg respectively. Linearity range for stevioside and rebaudiosideA was 2 to 500 mg/kg and 5 to 500 mg/kg with a correlation of coefficient of 0. 9999.Accuracy as the percentage of recovery for both analytes were between 80.7% - 118.7% for different spiked levels. In conclusion, the developed analytical procedure was sensitive, simple, accurate to determine stevioside and rebaudioside A in food, beverage and their commercial preparations and it was found that most of products were within the acceptable range

Date: 2025
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