. 2025 Jul 31;34(15):3527–3536. doi: 10.1007/s10068-025-01963-3

Table 4.

Concentration (mg/kg) of stevioside, rebaudioside C, rebaudioside F, rebaudioside A, and rebaudioside D in processed foods

Compound	Food category	Total no. of sample	Positive no. of sample	Range		Total Average^a (mg/kg)	Positive average^b (mg/kg)
Compound	Food category	Total no. of sample	Positive no. of sample	Min (mg/kg)	Max (mg/kg)	Total Average^a (mg/kg)	Positive average^b (mg/kg)
Stevioside	Dried fish/shellfish fillet products	10	10	5.15 ± 0.23	25.39 ± 0.20	11.10 ± 5.34	11.10 ± 5.34
	Fruit/vegetable beverages	26	19	N.D.^c	148.75 ± 2.06	15.15 ± 28.23	19.93 ± 31.36
	Other beverages	15	8	N.D	24.46 ± 1.05	6.38 ± 8.09	11.96 ± 7.47
	Pickled food products	10	8	N.D	677.05 ± 4.96	99.55 ± 196.84	124.44 ± 212.93
	Sauces	12	8	N.D	76.66 ± 3.37	18.05 ± 23.27	27.08 ± 23.83
	Soju	10	9	N.D	10.25 ± 0.13	5.96 ± 2.61	6.63 ± 1.79
	Teas	11	3	N.D	7.22 ± 0.24	1.42 ± 2.74	5.20 ± 2.81
Rebaudioside C	Dried fish/shellfish fillet products	10	10	1.35 ± 0.05	31.00 ± 0.47	7.89 ± 8.89	7.89 ± 8.89
	Fruit/vegetable beverages	26	11	N.D	498.04 ± 0.89	21.22 ± 95.43	50.15 ± 141.68
	Other beverages	15	7	N.D	40.36 ± 1.09	3.88 ± 9.94	8.32 ± 13.22
	Pickled food products	10	7	N.D	153.46 ± 2.33	23.43 ± 44.70	33.48 ± 50.18
	Sauces	12	7	N.D	35.72 ± 0.55	9.66 ± 10.55	16.56 ± 8.76
	Soju	10	5	N.D	5.14 ± 0.01	1.75 ± 2.23	3.49 ± 1.95
	Teas	11	5	N.D	42.10 ± 0.34	4.46 ± 11.94	9.81 ± 16.15
Rebaudioside F	Dried fish/shellfish fillet products	10	1	N.D	1.28 ± 0.04	0.13 ± 0.39	1.28 ± 0.00
	Fruit/vegetable beverages	26	3	N.D	8.42 ± 0.15	0.54 ± 1.75	4.69 ± 2.64
	Other beverages	15	2	N.D	1.47 ± 0.03	0.16 ± 0.42	1.21 ± 0.26
	Pickled food products	10	4	N.D	24.45 ± 0.18	3.87 ± 7.21	9.67 ± 8.60
	Sauces	12	5	N.D	12.03 ± 0.07	2.50 ± 3.90	5.99 ± 3.94
	Soju	10	0	N.D	N.D	N.D	N.D
	Teas	11	3	N.D	31.98 ± 0.39	3.81 ± 9.16	13.98 ± 12.86
Rebaudioside A	Dried fish/shellfish fillet products	10	10	2.26 ± 0.08	12.45 ± 0.30	5.97 ± 3.05	5.97 ± 3.05
	Fruit/vegetable beverages	26	25	N.D	137.34 ± 4.90	49.15 ± 34.52	51.11 ± 33.75
	Other beverages	15	15	9.82 ± 1.80	126.82 ± 2.57	48.45 ± 37.06	48.45 ± 37.06
	Pickled food products	10	8	N.D	799.90 ± 4.68	122.97 ± 236.54	153.71 ± 255.37
	Sauces	12	12	3.25 ± 0.10	177.95 ± 2.91	64.85 ± 58.40	64.85 ± 58.40
	Soju	10	10	14.22 ± 0.14	35.44 ± 0.05	25.97 ± 7.82	25.97 ± 7.82
	Teas	11	11	1.28 ± 0.29	97.41 ± 0.72	21.62 ± 30.52	21.62 ± 30.52
Rebaudioside D	Dried fish/shellfish fillet products	10	8	N.D	42.13 ± 0.73	15.96 ± 12.19	19.95 ± 10.31
	Fruit/vegetable beverages	26	0	N.D	N.D	N.D	N.D
	Other beverages	15	0	N.D	N.D	N.D	N.D
	Pickled food products	10	1	N.D	4.85 ± 0.11	0.48 ± 1.45	4.85 ± 0.00
	Sauces	12	2	N.D	11.40 ± 0.27	1.54 ± 3.56	9.24 ± 2.15
	Soju	10	0	N.D	N.D	N.D	N.D
	Teas	11	0	N.D	N.D	N.D	N.D
Total^d (as steviol)	Dried fish/shellfish fillet products	10	10	6.17 ± 0.14	23.61 ± 0.49	13.77 ± 6.30	13.77 ± 6.30
	Fruit/vegetable beverages	26	26	0.69 ± 0.03	202.01 ± 0.39	29.44 ± 39.91	29.44 ± 39.91
	Other beverages	15	15	3.24 ± 0.05	45.68 ± 0.83	19.92 ± 14.00	19.92 ± 14.00
	Pickled food products	10	9	N.D	595.28 ± 2.65	89.82 ± 173.84	99.80 ± 180.51
	Sauces	12	12	2.08 ± 0.04	64.59 ± 0.90	33.19 ± 19.90	33.19 ± 19.90
	Soju	10	10	8.64 ± 0.20	15.62 ± 0.04	11.55 ± 2.85	11.55 ± 2.85
	Teas	11	11	0.81 ± 0.01	35.01 ± 0.30	10.51 ± 12.61	10.51 ± 12.61

^aAverage and standard deviation of all samples

^bAverage and standard deviation of detected samples

^cNot detected, < LOQ

^dThe total amount of steviol glycosides was calculated as steviol by multiplying the amount of each steviol glycoside by a conversion factor

^*All experiments were carried out in three replicates