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An investigation by thermal analysis of glycosidic natural sweeteners

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Abstract

The demand for non-nutritive sweeteners of natural origin has increased in recent years, mainly driven by health concerns and the quest for a healthier lifestyle. This work aimed to investigate the content of steviol glycosides from Stevia rebaudiana Bertoni and cucurbitane glycosides from monk fruit in commercial samples of sweeteners using thermal analysis techniques (TG/DTG, DTA, and DSC), FTIR, EDS. Four commercial samples were analyzed based on steviol glycosides (E, E2, E3, E4) and one sample based on cucurbitane glycosides (M1). The thermogravimetry (TG) results showed that the thermal stability order of the samples till 200 °C was equal to E4 > M1 ≈ E2 > E > E3. Despite being marketed based on different natural glycosides, thermal analysis techniques showed similar thermal profiles between E2 and M1 samples. The DSC curves of these samples showed clear erythritol melting events, and the FTIR spectra confirmed the presence of this polyol in E2 and M1 samples. On the other hand, the DSC curve and the FTIR spectrum confirmed the presence of xylitol in the composition of the E4 sample.

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Acknowledgements

This work has made an homage in memory of Professor Cheila Gonçalves Mothé, a Great Scientist, a fantastic person, and a true mentor for some of the co-authors.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, 001, Naienne S Santana.

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  1. School of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil

    Naienne da S. Santana, Cheila G. Mothé, Marcio Nele de Souza & Michelle G. Mothé

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  1. Naienne da S. Santana
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  2. Cheila G. Mothé
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Contributions

The authors would like to thank the Brazilian Council for Scientific and Technological Development (CNPq), the Brazilian Federal Agency for Support and Evaluation of Graduate Education (CAPES), Carlos Chagas Filho Foundation for Research Support of the State of Rio de Janeiro (FAPERJ), for their financial support. The authors also express gratitude to Thermal Analysis RJ Professor Ivo Giolito Laboratory, Leni Leite Rheology Laboratory/UFRJ, and CETEM (Brazil).

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Correspondence to Michelle G. Mothé.

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Cheila G. Mothé: in memoriam.

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Santana, N.d.S., Mothé, C.G., de Souza, M.N. et al. An investigation by thermal analysis of glycosidic natural sweeteners. J Therm Anal Calorim 147, 13275–13287 (2022). https://doi.org/10.1007/s10973-022-11550-x

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