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includingbakedgoods(drybasesformixes),beverages(dairybeverages,instanttea,instantcoffee,
fruit-basedbeverages),softdrinks(colas,citrus-lavoreddrinks,fruit-basedsoftdrinks),sugarpre-
servesandconfectionery(calorie-freedustings,frostings,icings,toppings,illings,syrups),alcoholic
drinks(beer),vinegar,picklesandsauces(sandwichspreads,saladdressings),dairyproducts(yogurt
andyogurt-typeproducts,puddings,dessertsanddairyanalogues,sugar-freeicecream),fruits,vege-
tables,nutproducts,sugar-freejamsandmarmalades,low-caloriepreserves,andotherfoodproducts
(i.e.,chewinggums,liquidconcentrates,frozenandrefrigerateddesserts).
Eventoday,evenifsacchariniswidelyused,thereisacontroversyoveritssafety.Numerous
toxicological studies have taken place with a variety of animal species. Saccharin is excreted
unchangedexceptforasmallpercentagethatisbeingaccumulatedinthebladder(Renwick1985).
It is shown that the compound is not genotoxic, and it does not bind to DNA. The greatest con-
cernrelatingtometaboliceffectsofsaccharinhasbeentheuncertaintyaboutitscarcinogenicityto
humans(WhysnerandWilliams1996).Severalearlycarcinogenicitystudiesinratsthatincluded
in
utero
exposurehadindicatedthatfeedingofsaccharinmayleadtobladdertumors(Cohen-Addadet
al.1986).Onthecontrary,studiesinmonkeyshaveshownthatsaccharindoesnotposecarcinogenic
effectsontheprimateurinarytract(Takayamaetal.1998).Anumberofextensiveepidemiological
studiesinhumanshaveshownnoassociationbetweensaccharinconsumptionandurinarybladder
cancer(WeihrauchandDiehl2004).Saccharinmayreasonablybeanticipatedtobeacarcinogen,
whereasalethaldoseinmiceandratsissetforthiscompound(TheMerckIndex1996).
TheU.S.FoodandDrugAdministrationdelistedsaccharinin1972becauseoftheuncertainty
ofthesafetyofsaccharin,anditsuseinfoodsandbeverageswasproposedtobebannedin1977.
However, public protest led to imposing a moratorium on the ban, which has been extended up
to the present (Pearson 1991; Kroger et al. 2006). In Canada, saccharin was banned in 1977 for
useinfoods(Arnold1984).However,itispermittedtobesoldinpharmaciesasatabletopsweet-
ener. In other countries, saccharin is permitted, although its use is restricted to varying degrees.
EUDirectives94/35/EC(EuropeanCommission1994),96/83/EC(EuropeanCommission1996),
2003/115/EC(EuropeanCommission2003),and2006/52/EC(EuropeanCommission2006)deine
inwhichfoodproductsandinwhatquantitysaccharincanbeused.
Consumersafetydemandsthemonitoringofsaccharinintake.Anumberofanalyticalmethods
basedondifferentprinciplesareavailableforthedeterminationofsaccharininabroadrangeof
foodmatrices.Theaimhereistopresenttheavailablemethodologiesforsamplepretreatmentand
theavailableprotocolsofanalysis.
4.11 SteVIOSIDe
Stevioside or stevia (Figure 4.9) is the name given to a group of sweet diterpene glycosides
extractedfromtheleavesof
Stevia rebaudiana
plant(nativeofSouthAmerica).Steviosidesshow
goodstabilityinthesolidform.Theyarealsoquitestableinacidicconditionbeveragesat22°C.
Steviosides are approved for food use in several South American and Asian countries, but lack
approvalinEuropeandNorthAmerica.
Steviosideisanaturalsweetenerextractedfromtheleavesof
S. rebaudiana
(Bertoni)Bertoni.
S. rebaudiana
(Bertoni)BertoniisaperennialshruboftheAsteraceae(Compositae)familynative
tocertainregionsofSouthAmerica(ParaguayandBrazil).Itisoftenreferredtoas“thesweetherb
ofParaguay.”
S. rebaudiana
Bertoni(Asteraceae),anherbnativetoSouthAmerica,iswellknown
for sweet-tasting glycosides of the diterpene derivative steviol (ent-I 3-hydroxykaur-I 6-en-19-oic
acid; Kohda et al. 1976). The major constituent is a triglycosylated steviol (stevioside) constitut-
ing5%-10%indryleaves.OthermainconstituentsarerebaudiosideA(tetraglucosylatedsteviol),
rebaudiosideC,anddulcosideA.Theplanthasseveralmedicinalclaimsincludingthatforantidia-
beticactivity(GoyalandGoyal2010).
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