Application of Multibounce Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy and Chemometrics for Determination of Aspartame in Soft Drinks

Abstract

Aspartame is a low-calorie sweetener commonly used in soft drinks; however, the maximum usage dose is limited by the U.S. Food and Drug Administration. Fourier transform infrared (FTIR) spectroscopy with attenuated total reflectance sampling accessory and partial least-squares regression (PLS) was used for rapid determination of aspartame in soft drinks. On the basis of spectral characterization, the highest R2 value, and lowest PRESS value, the spectral region between 1600 and 1900 cm(-1) was selected for quantitative estimation of aspartame. The potential of FTIR spectroscopy for aspartame quantification was examined and validated by the conventional HPLC method. Using the FTIR method, aspartame contents in four selected carbonated diet soft drinks were found to average from 0.43 to 0.50 mg/mL with prediction errors ranging from 2.4 to 5.7% when compared with HPLC measurements. The developed method also showed a high degree of accuracy because real samples were used for calibration, thus minimizing potential interference errors. The FTIR method developed can be suitably used for routine quality control analysis of aspartame in the beverage-manufacturing sector.

Rapid Analysis of Glucose, Fructose, Sucrose, and Maltose in Honeys from Different Geographic Regions using Fourier Transform Infrared Spectroscopy and Multivariate Analysis

“…Figure 1A shows the overlaid spectra of sucrose, glucose, fructose, and maltose in pure solution. Absorption bands of sucrose spectra include 928, 1007, 1054, 1123, 1362, and 1427 cm −1 with key peaks of 994 and 1049 cm −1 (Khurana and others 2008a, 2008b). It is known that 994 cm −1 is a characteristic absorption peak of glycosidic links of sucrose (Vasko and others 1971; Kacurakova and Mathlouthi 1996).…”

“…The use of Fourier transform infrared (FTIR) spectroscopy and multivariate analysis has advantages over other techniques and provides a rapid, robust, inexpensive qualitative analytical method to assess the qualities of various food samples. For examples, some researchers have applied FTIR spectroscopy to detect inverted sugar adulteration in honey (Sivakesava and Irudayaraj 2000; Sivakesava and Irudayaraj 2001b; Lichtenberg‐Kraag and others 2002; Daniel‐Kelly and others 2004; Ruoff and others 2006), sugars, and artificial sweeteners in dairy products (Shim and others 2008; Khurana and others 2008a, 2008b); others used the same technique to determine adulteration of fruit purees, milk, and oils (Tay and others 2002; Irudayaraj and others 2003; Ozen and others 2003; Khurana and others 2008a, 2008b; Vardin and others 2008). Tewari and Irudayaraj (2004) and Bertelli and others (2007) have applied FTIR to quantify sugar in honeys and to classify various honey regions; however, their honey collection was geographically limited and little detailed implementation for spectral data has been addressed.…”

Potential Use of FTIR-ATR Spectroscopic Method for Determination of Virgin Coconut Oil and Extra Virgin Olive Oil in Ternary Mixture Systems

“…Multivariate analysis can be used to extract subtle information from complex spectra such as FTIR spectra that might contain overlapping and interference peaks and instrumental artifacts due to the measurement conditions (Gallardo-Velázquez et al 2008). From the several multivariate calibration methods available, partial least square (PLS) regression and principal component regression (PCR) have a large number of applications for multi-component analysis (Khurana et al 2008).…”

Quantification of aspartame in commercial sweeteners by FT-Raman spectroscopy

“…However, there are also examples of the use of capillary electrophoresis (Herrmannovà, Křivànkova, Bartoš, & Vytřas, 2005;Pesek & Matyska, 1997), flow injection (Capitán-Vallvey, Valencia, Nicolás, & García-Jiménez, 2006;Peña, Limba, & Saraiva, 2004), biosensors (Campanella, Aturki, Sammartino, & Tomassetti, 1995) and voltammetry (Medeiros, De Carvalho, Rocha-Filho, & Fatibello-Filho, 2008) applications for aspartame quantitative determination. Spectrophotometry (Cantarelli, Pellerano, Marchevsky, & Camiña, 2009) and infrared spectroscopy (Khurana, Cho, Shim, Li, & Jun, 2008;Kizil, Irudayaraj, & Seetharaman, 2002) in conjunction with multivariate techniques of data treatment were applied for aspartame quantification. The use of surface enhanced Raman scattering (SERS) for its identification has also been reported (Peica, 2009).…”