Quantitative determination of saccharin in food products by ultraviolet spectrophotometry

Hussein, Mamoun M.; Jacin, H.; Rodriguez, Francis B.

doi:10.1021/jf60203a034

Cited by 18 publications

(3 citation statements)

References 6 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

“…-thin layer chromatography (Auricchio, 1987(Auricchio, , 1989Guven et al, 1984) and paper chromatography (Ichibagasse, Kojima, 1962;Mitchell, 1955) were described for qualitative analysis mainly in food, beverages, artificial sweeteners and pharmaceutical preparations; high performance liquid chromatography (Hann, Gilkison, 1987;Leunberger, Gauch, Baumgartner, 1979;Szokolay, 1980) and gas chromatography (Kacprzak, 1978;Riggin, Kinzer, 1983) show application in beverages, pharmaceutical preparations and food; -visible spectrophotometry of saccharin involving the formation of colored compounds at 651 nm (Betalgy, 1974), 630 nm; (Hernandez-Cordoba, Lopez-Garcia, Sanches-Pedreno, 1985), 544 nm (Guven et al, 1984) and 685 nm (Ramappa, Nayak, 1983) are described. Zero order ultraviolet spectrophotometry was applied for saccharin determination at 244 nm (Hussein, Jacin, Rodriguez, 1976) in chewing gums. First order derivative ultraviolet spectrophotometry was applied in nickel electroplating solutions (Fix, Pollack, 1980) and in artificial sweeteners (Korany, 1983).…”

Section: Introductionmentioning

confidence: 99%

Saccharin analysis in pharmaceutical and cosmetic preparations by derivative ultraviolet spectrophotometry

Vianna-Soares¹,

Martins

2002

Rev. Bras. Cienc. Farm.

View full text Add to dashboard Cite

Saccharin, a synthetic sweetener constituent of several pharmaceutical and cosmetic preparations, is analyzed qualitatively and quantitatively in the presence of interferences like active ingredients and excipients. A derivative ultraviolet spectrophotometric method employing the second and the fourth orders was used. The calibration data obtained were satisfactory, with a relative precision range of 0.53%-0.72%, and linearity between 0.9998-0.9999. The recovery test results for the toothgel sample ranged between 97.80% and 104.95% in the second order of derivative and between 98.04% and 101.32% in the fourth derivative, respectively, using zero-peak (ZP) and peak-peak (PP) methods. The suspension sample showed values between 97.35% and 104.72% in the second derivative and between 95.94% to 104.41% in the fourth derivative, respectively, employing the zeropeak (ZP) and peak-peak (PP) methods. The proposed method showed precision, accuracy and simplicity.

show abstract

“…An analytical method was therefore required for the routine quality control of this important ingredient in sugarless chewing gum. Hussein et al (1976), described a method for the determination of saccharin in food products, including chewing gum, by UV spectrophotometry.…”

Section: Introductionmentioning

confidence: 99%

Determination of Sodium Saccharin in Chewing Gum by High Pressure Liquid Chromatography

Eng¹,

Calayan²,

Talmage³

1977

Journal of Food Science

View full text Add to dashboard Cite

A method is presented for the precise and accurate determination of sodium saccharin in chewing gum utilizing high pressure liquid chromatography. The sodium saccharin is extracted into a biphasic solvent system and quantitated by the internal standard method. The procedure presented exhibits a percent recovery of 101.3% with a standard deviation of 2.6%. Results of the analysis of five different flavors of two commercial brands of sugarless chewing gum indicate a range of 79% to 116% of label claim. No evidence of chemical degradation of the sodium saccharin was found.

show abstract

Quantitative determination of saccharin in food products by ultraviolet spectrophotometry

Cited by 18 publications

References 6 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

Saccharin analysis in pharmaceutical and cosmetic preparations by derivative ultraviolet spectrophotometry

Determination of Sodium Saccharin in Chewing Gum by High Pressure Liquid Chromatography

Contact Info

Product

Resources

About