Abstract

Neohesperidin is a bitter-tasting flavanone glycoside found in citrus fruits. Neohesperidin dihydrochalcone is a non-nutritive artificial sweeter derived from neohesperidin. In the present, a forced degradation study of neohesperidin by using high-peR_formance thin-layer chromatography through various stability parameters like acid hydrolysis, base hydrolysis, oxidative stress degradation, hydrolytic induced degradation, photolytic degradation, and dry heat degradation was carried out. Significant degradation was found to occur by acid hydrolysis, base hydrolysis, and to a lesser extent, under hydrolytic induced degradation and oxidative induced degradation. The percentage recovery of neohesperidin was found to be lower in acid-induced degradation (0 %) and base-induced degradation (0 %) and more in water-induced degradation (97.6 %) and oxidative degradation (88.1 %). Forced degradation studies on neohesperidin provide information on its intrinsic stability and storage conditions.