Benzaldehyde Formation from Aspartame in the Presence of Ascorbic Acid and Transition Metal Catalyst

Lawrence, Glen D.; Dong-mei, Yuan

doi:10.1021/jf960079k

Cited by 4 publications

(5 citation statements)

References 17 publications

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“…The study by Lawrence and Yuan (1996) showed that aspartame, in aqueous acidic solutions in the presence of ascorbic acid and a transition metal catalyst, such as copper (II) or iron (III), under aerobic conditions can produce benzaldehyde via a free radical attack on aspartame. Benzaldehyde production was dependent on ascorbic acid concentration, but the yield of benzaldehyde decreased as the concentration of ascorbic acid exceeded that of aspartame.…”

Section: Stability Of Aspartame In Solutionmentioning

confidence: 99%

Scientific Opinion on the re‐evaluation of aspartame (E 951) as a food additive

2013

EFS2

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The EFSA ANS Panel provides a scientific opinion on the safety of aspartame (E 951). Aspartame is a sweetener authorised as a food additive in the EU. In previous evaluations by JECFA and the SCF, an ADI of 40 mg/kg bw/day was established based on chronic toxicity in animals. Original reports, previous evaluations, additional literature and data made available following a public call were evaluated. Aspartame is rapidly and completely hydrolysed in the gastrointestinal tract to phenylalanine, aspartic acid and methanol. Chronic and developmental toxicities were relevant endpoints in the animal database. From chronic toxicity studies in animals, a NOAEL of 4000 mg/kg bw/day was identified. The possibility of developmental toxicity occurring at lower doses than 4000 mg/kg in animals could not be excluded. Based on MoA and weight‐of‐evidence analysis, the Panel concluded that developmental toxicity in animals was attributable to phenylalanine. Phenylalanine at high plasma levels is known to cause developmental toxicity in humans. The Panel concluded that human data on developmental toxicity were more appropriate for the risk assessment. Concentration‐response modelling was used to determine the effects of aspartame administration on plasma phenylalanine using human data after phenylalanine administration to normal, PKU heterozygote or PKU homozygote individuals. In normal and PKU heterozygotes, aspartame intakes up to the ADI of 40 mg/kg bw/day, in addition to dietary phenylalanine, would not lead to peak plasma phenylalanine concentrations above the current clinical guideline for the prevention of adverse effects in fetuses. The Panel concluded that aspartame was not of safety concern at the current aspartame exposure estimates or at the ADI of 40 mg/kg bw/day. Therefore, there was no reason to revise the ADI of aspartame. Current exposures to aspartame ‐ and its degradation product DKP ‐ were below their respective ADIs. The ADI is not applicable to PKU patients.

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Section: Stability Of Aspartame In Solutionmentioning

confidence: 99%

Scientific Opinion on the re‐evaluation of aspartame (E 951) as a food additive

2013

EFS2

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“…The supernatant collected after centrifugation was diluted accordingly using distilled water and was used as the source of benzaldehyde. The concentration of benzaldehyde expressed as mg benzaldehyde produced g -1 substrate was determined spectrophotometrically at 245 nm (Lawrence and Yuan, 1996) against a standard curve obtained from the commercially available benzaldehyde (Sigma).…”

Section: Extraction and Determination Of Benzaldehyde Concentrationmentioning

confidence: 99%

“…However, the main drawback of the method is the formation of toxic byproducts, such as hydrocyanic acid. Benzaldehyde can also be synthesized chemically via toluene chlorination, however, the process was found to be environmental unfriendly as it requires heavy metals as catalysts with high energy cost and the by-products contain undesirable racemic mixtures (Lawrence and Yuan, 1996).…”

Section: Introductionmentioning

confidence: 99%

The production of Benzaldehyde by Rhizopus oligosporus USM R1 in a Solid State Fermentation (SSF) System of Soy Bean Meal: rice husks

Norliza¹,

Ibrahim²

2005

MJM

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The cultivation of Rhizopus oligosporus USM R1 for the production of benzaldehyde, a bitter cherry almond flavour was performed using soya bean meal and rice husks as the substrates. The identification of R. oligosporus USM R1 was performed based on the observation made under light microscope and scanning electron microscope (SEM). The optimum conditions for the SSF in a 250-ml Erlenmeyer flask system were 40% (v/w) water content, substrate particle size of 0.7 mm; inoculum size of 1 x 10 5 spores/g substrate; incubation temperature of 30 0 C; substrate amount of 7 g and the ratio of soy bean meal: rice husks of 50:50%. A maximum benzaldehyde production was obtained when the substrate was agitated after 48 hour for a 96 hour fermentation time. The highest benzaldehyde production obtained after 96 hour cultivation was 5.47 mg g-1 substrate. The supplementation of carbon and nitrogen sources in the substrate mixture revealed an enhancement in the growth and benzyldehyde production. A maximum production of benzaldehyde was obtained with the supplementation of L-phenylalanine, a precursor for benzaldehyde biosynthesis which gave 38.69 mg benzaldehyde/g substrate. This is approximately 6-folds higher compared to the substrates without the supplementation of L-phenylalanine.

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“…These natural benzyldehyde extracted from fruits contained undesirable toxic by-products such as hydrocyanic acid. Benzyldehyde can also be synthesised chemically, however the process was found to be less environmental friendly as it requires heavy metals as catalyst, high energy cost and the by-products contain undesirable racemic mixtures (Lawrence and Yuan, 1996). Therefore, the production of natural benzyldehyde through fermentation processes was considered.…”

Section: Introductionmentioning

confidence: 99%

“…The supernatant collected after centrifugation was diluted accordingly using distilled water and was used as the source of benzyldehyde. The concentration of benzyldehyde expressed as mg benzyldehyde produced gG 1 PKC was determined spectrophotometrically at 245 rim (Lawrence and Yuan, 1996) against a standard curve obtained from the commercially available benzyldehyde (Sigma). The growth of the fungus was determined by the method described by Swift (1973) based on the spectrophotometric measurement of glucosannine at 530 nm.…”

Section: Introductionmentioning

confidence: 99%

Optimization of a Solid State Fermentation for Benzyldehyde Production by a Locally Isolated, Penicillium diversum Using Palm Kernel Cake (PKC) as Substrate

Yie¹,

Omar²

2000

Pakistan J. of Biological Sciences

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Optimization of the solid state fermentation on PKC for benzyldehyde production by a locally isolated fungus, which was identified to be Penicillium diversum revealed that at the temperature of 30EC, particle size of PKC of 1 mm, water content of 40%, glucose to ammonium sulphate supplementation ratio of 1:1 and inoculum size of 10 5 spores gG 1 PKC, benzyldehyde production of 7.2 mg gG 1 PKC was obtained after 5 days fermentation. This is an increase by more than 80% compared to before optimization, The production does not depend on the growth of the fungus.

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Benzaldehyde Formation from Aspartame in the Presence of Ascorbic Acid and Transition Metal Catalyst

Cited by 4 publications

References 17 publications

Scientific Opinion on the re‐evaluation of aspartame (E 951) as a food additive

Scientific Opinion on the re‐evaluation of aspartame (E 951) as a food additive

The production of Benzaldehyde by Rhizopus oligosporus USM R1 in a Solid State Fermentation (SSF) System of Soy Bean Meal: rice husks

Optimization of a Solid State Fermentation for Benzyldehyde Production by a Locally Isolated, Penicillium diversum Using Palm Kernel Cake (PKC) as Substrate

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