Thermal characterization and compounds identification of commercial Stevia rebaudiana Bertoni sweeteners and thermal degradation products at high temperatures by TG–DSC, IR and LC–MS/MS

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorCiência e Tecnologia de Rondônia (IFRO)-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorGonçalves Nunes, Wilhan Donizete [UNESP]-
Autor(es): dc.creatorMannochio Russo, Helena [UNESP]-
Autor(es): dc.creatorda Silva Bolzani, Vanderlan [UNESP]-
Autor(es): dc.creatorCaires, Flávio Junior [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:26:43Z-
Data de disponibilização: dc.date.available2022-02-22T00:26:43Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2019-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s10973-020-10104-3-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/199196-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/199196-
Descrição: dc.descriptionThe thermal behavior of two commercially available sweeteners based on Stevia rebaudiana Bertoni was studied by TG–DSC and EGA. The composition prior and after heating was analyzed by LC–MS/MS to identify the steviol glycosides present in each formulation and thermal degradation products, respectively. The two formulations (S1 and S2) presented thermal stability up to at least 200 °C. By DSC, it was possible to identify the presence of rebaudioside (REB) C and REB A in S1. S2 was composed mainly by erythritol (confirmed by both DSC and FTIR), REB A and E. By LC–MS/MS analyses, it was possible to observe that S1 is composed mainly by stevioside and REB A, E, C and B, and that the major products formed after heating are, basically, partially deglycosylated steviol structures. The thermal decomposition products were different depending on the formulation employed. These chemical changes in the compounds’ properties can cause a change in the desired taste and solubility of the formulations.-
Descrição: dc.descriptionInstituto Federal de Educação Ciência e Tecnologia de Rondônia (IFRO), Campus Ji-Paraná-
Descrição: dc.descriptionInstituto de Química Universidade Estadual Paulista (Unesp)-
Descrição: dc.descriptionFaculdade de Ciências Universidade Estadual Paulista (Unesp)-
Descrição: dc.descriptionInstituto de Química Universidade Estadual Paulista (Unesp)-
Descrição: dc.descriptionFaculdade de Ciências Universidade Estadual Paulista (Unesp)-
Idioma: dc.languageen-
Relação: dc.relationJournal of Thermal Analysis and Calorimetry-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectDecomposition products-
Palavras-chave: dc.subjectEGA-
Palavras-chave: dc.subjectLC–MS/MS-
Palavras-chave: dc.subjectStevia rebaudiana-
Palavras-chave: dc.subjectTG–DSC-
Título: dc.titleThermal characterization and compounds identification of commercial Stevia rebaudiana Bertoni sweeteners and thermal degradation products at high temperatures by TG–DSC, IR and LC–MS/MS-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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