Rapid, routine method for the analysis of the non-nutritive sweeteners in foodstuffs

Sastry, C. S. P.; Srinivas, K; Prasad, K.; Krishnamacharyulu, A. G.

doi:10.1039/an9952001793

Cited by 11 publications

(3 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Several analytical methods, including spectrophotometry (Hussein et al 1976;Amer et al 1978;Sastry et al 1995), thin layer chromatography (Korbelak 1969;Korbelak and Barlett 1969), gravimetry (Markus 1973;AOAC 2000), polarography (Holak and Krinitz 1980), gas liquid chromatography (Ratchik and Viswanathan 1975) and molecular emission cavity analysis (Belcher et al 1976), are available for detection and quantification of artificial sweeteners in edible commodities. However, high-pressure liquid chromatography (HPLC) has been the most popular choice for determination of artificial sweeteners (Tyler 1984;Webb and Beckman 1984;Sjoberg and Alanko 1987;Veerabhadrarao et al 1987;Sjoberg 1988;Lawrence and Charbonneau 1988;Prodolliet and Bruelhart 1993).…”

Section: Introductionmentioning

confidence: 99%

Usage of saccharin in food products and its intake by the population of Lucknow, India

Tripathi

Khanna

Das

2006

Food Additives and Contaminants

View full text Add to dashboard Cite

A survey of the usage patterns of the artificial sweetener, saccharin, in edible products and a study of its intake pattern in different population groups has been carried out. Of the different edible commodities, ice candy (87 samples) and crushed ice (14 samples), commonly consumed by children, and pan masala (16 samples) and pan flavourings (10 samples), consumed by the habitual population, were collected from different areas of Lucknow, India. Saccharin was extracted from the samples according to an AOAC method and analysed by HPLC. The consumption pattern of ice candy and crushed ice was determined for 6-20 year olds from a household dietary survey using the food frequency recall method (414 families having 1039 subjects). The consumption of pan masala and pan was assessed by a survey of habitual adult consumers comprising 782 and 1141 subjects, respectively. The average and maximum amounts of saccharin in pan masala samples were 12 750 and 24 300 mg kg-1, respectively, which are 1.6- and 3-fold higher than the maximum permitted levels allowed under Prevention of Food Adulteration (PFA) Act of India. In pan flavourings, the average and maximum amount of saccharin was 12.2 and 20.1%, i.e. 1.52- and 2.5-fold higher than the permissible limits of the PFA Act. The samples of ice candy and crushed ice showed average and maximum levels of 200 and 700 mg kg-1 and 280 and 460 mg kg-1, respectively. The average intake of saccharin through ice candy and crushed ice was less than 21% of the acceptable daily intake (ADI) (5 mg kg-1 body weight (bw) day-1). However, the maximum intake of saccharin, especially in the 6-10-year age group, contributed 57 and 68% of the ADI through ice candy and crushed ice, respectively. Maximum consumption of saccharin in all the age groups, if consuming both ice candy and crushed ice, results in exceeding the ADI by 54% for subjects in the 6-10-year age group. Hence, the 6-10-year age group population may be at risk of exceeding the ADI for saccharin. The average and maximum theoretical daily intake of saccharin through pan masala alone was 1.84 and 13.33 mg kg-1 bw day-1, contributing 37 and 267% of the ADI, whereas the estimated (maximum) daily intake was 810% of the ADI. The estimated maximum daily intake (EDI) of saccharin through pan was 6.87 mg kg-1 bw day-1, which was 137% of the ADI. Thus, individuals in the maximum consumption group for pan masala or pan may be susceptible to toxic effects of saccharin, including bladder distention, elevated urine osmolality and bladder cancer.

show abstract

Section: Introductionmentioning

confidence: 99%

Usage of saccharin in food products and its intake by the population of Lucknow, India

Tripathi

Khanna

Das

2006

Food Additives and Contaminants

View full text Add to dashboard Cite

show abstract

“…There are several analytical methods described in the literature to determine these sweeteners, involving spectrophotometric (Amer et al 1978, Sastry et al 1995, Vieira et al 1995, gravimetric (AOAC 1995), or electrochemical procedures (Moges et al 1988). However, these methods are time consuming or do not have the selectivity required for the determination of sweeteners in some commercial samples.…”

Section: Introductionmentioning

confidence: 99%

Flow injection determinations of artificial sweeteners: a review

Mc¹

2000

Food Additives and Contaminants

View full text Add to dashboard Cite

show abstract

“…There are many analytical procedures for determining this sweetener, such as gravimetry, 3 volumetric analysis, 4 amperometry, 5 ion-selective electrode, 6 gas chromatography, 7 highperformance liquid chromatography (HPLC), [8][9][10][11][12] capillary electrophoresis 13 and spectrophotometry or flow injection spectrophotometry. [14][15][16][17] Most of these methods require extensive or laborious chemical reactions and extraction procedures. HPLC is one of the most useful and popular techniques as it can separate target analytes from a complex mixture in samples when an optimum mobile phase and stationary phase are employed.…”

mentioning

confidence: 99%

Determination of cyclamate in low-calorie foods by high-performance liquid chromatography with indirect visible photometry

Choi

Hsu

Wong

2000

Analyst

View full text Add to dashboard Cite

A rapid and simple method using reversed-phase high-performance liquid chromatography combined with indirect visible photometry at 433 nm was developed to determine cyclamate in some food samples. Cyclamate was not detected in these chosen samples as its use is banned in Hong Kong. Cyclamate can easily be detected in spiked samples using a mobile phase consisting of 30 mumol dm-3 Methyl Red and 0.02 mol dm-3 phosphate buffer (pH 7.0)-methanol in a volume ratio of 3:2. The column temperature was set at 23 degrees C. The detection limit was 0.14 mmol dm-3 and the relative standard deviation of the peak area response was 0.58% for a solution containing 5.0 mmol dm-3 of cyclamate (n = 8). This method was successfully applied to the analysis of eight spiked food samples and the cyclamate recoveries for these samples ranged from 93 to 99%.

show abstract

Rapid, routine method for the analysis of the non-nutritive sweeteners in foodstuffs

Cited by 11 publications

References 13 publications

Usage of saccharin in food products and its intake by the population of Lucknow, India

Usage of saccharin in food products and its intake by the population of Lucknow, India

Flow injection determinations of artificial sweeteners: a review

Determination of cyclamate in low-calorie foods by high-performance liquid chromatography with indirect visible photometry

Contact Info

Product

Resources

About