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<p><i>Siraitia grosvenorii</i> (monk fruit) is recognized worldwide for its characteristic intense sweet taste resulting from cucurbitane-type glycosides known as mogrosides. This study evaluated and standardized extraction parameters such as extraction technique, temperature and solvent system, to achieve maximum total mogroside concentration (TMC) and yield of monk fruit juice extract (MFJE) from yellow (fresh ripe) and brown (dried) fruits. Analytical method was developed and validated on UPLC–DAD for linearity, precision, accuracy and LOD/LOQ parameters for the determination and quantification of three key marker compounds, 11-Oxo Mogroside V, Mogroside V, and Siamenoside I in both fruit types. MFJE of yellow fruits had significantly higher yield and TMC than the MFJE of brown fruits highlighting the advantage of using fresh ripe fruits over dried ones for industrial processing. Highest extraction yield was achieved using hot percolation technique for yellow fruits in green solvent system. Analysis of seven marketed monk fruit based sweeteners showed that most powdered sweeteners contained negligible amounts of mogroside V, underscoring concerns about the authenticity and quality of commercial monk fruit based sweeteners.</p>

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Comparative evaluation of mogroside extraction parameters in fresh and dried Siraitia grosvenorii fruits using a validated UPLC-DAD method

  • 期刊论文

  • 发表日期：

    2026年1月23日

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  • Krishma Devi,
  • Anmol Sharma,
  • Pawan Kumar,
  • Probir Kumar Pal,
  • Amit Kumari

摘要

Siraitia grosvenorii (monk fruit) is recognized worldwide for its characteristic intense sweet taste resulting from cucurbitane-type glycosides known as mogrosides. This study evaluated and standardized extraction parameters such as extraction technique, temperature and solvent system, to achieve maximum total mogroside concentration (TMC) and yield of monk fruit juice extract (MFJE) from yellow (fresh ripe) and brown (dried) fruits. Analytical method was developed and validated on UPLC–DAD for linearity, precision, accuracy and LOD/LOQ parameters for the determination and quantification of three key marker compounds, 11-Oxo Mogroside V, Mogroside V, and Siamenoside I in both fruit types. MFJE of yellow fruits had significantly higher yield and TMC than the MFJE of brown fruits highlighting the advantage of using fresh ripe fruits over dried ones for industrial processing. Highest extraction yield was achieved using hot percolation technique for yellow fruits in green solvent system. Analysis of seven marketed monk fruit based sweeteners showed that most powdered sweeteners contained negligible amounts of mogroside V, underscoring concerns about the authenticity and quality of commercial monk fruit based sweeteners.