Thermal degradation of sucralose and its potential in generating chloropropanols in the presence of glycerol

Rahn, Anja; Yaylayan, Varoujan A.

doi:10.1016/j.foodchem.2009.04.133

Cited by 46 publications

(58 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Bannach et al (2009) reported the thermal decomposition of sucralose, with the release of constitutional water and hydrogen chloride. Hydrogen chloride released by sucralose could react with glycerol to generate toxic chloropropanols (Rahn & Yaylayan, 2010). The decomposition of sucralose and its participation in chlorination reactions was also observed in the current study.…”

Section: Effects Of Chlorine-containing Compounds and Temperature On supporting

confidence: 75%

“…Using thermoanalytical techniques, Bannach, Almeida, Lacerda, Schnitzler, and Ionashiro (2009) found that the thermal decomposition of sucralose occurred at 119 C with the liberation of constitutional water and hydrogen chloride. Rahn and Yaylayan (2010) also reported the thermal degradation of sucralose and found that it was able to chlorinate glycerol to generate toxic chloropropanols at 250 C. Thus, it has been speculated that PCNs could be formed during cooking because of the generation of PAHs and the presence of chlorine-containing compounds in cooking processes, although the formation of PCNs during cooking has not yet been reported.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Formation of polychlorinated naphthalenes during the heating of cooking oil in the presence of high amounts of sucralose

et al. 2013

View full text Add to dashboard Cite

a b s t r a c tSucralose, an artificial sweetener, is being used in increasingly large amounts in foodstuffs and beverages worldwide. Information pertaining to its ability to participate in chlorination reactions during cooking and generate toxic compounds, however, is scarce. In this study, the formation and distribution of polychlorinated naphthalenes (PCNs), which are a group of highly toxic polychlorinated aromatic compounds, in oil heated in the presence of sucralose was investigated. The concentrations of the PCNs present in the cooking oils and oil fumes generated during the heating process were determined by isotope dilution according to a HRGC/HRMS method. The results suggested that the heating of cooking oil in the presence of sucralose promoted the formation of toxic PCNs. Although PCNs were detected in the oil fumes, no PCNs were found in the heated oils. The total concentrations of the PCNs found in peanut and olive oil fumes were 490 and 240 pg g À1 , respectively. The degree of chlorination for the PCNs was calculated to be 5.3 for both the peanut and olive oil fumes. To quantify the newly produced PCNs, sucralose used in the experiments were about 2 or 3 orders of magnitude higher than in reality. PCNs were not detected with real proportions under the current experimental conditions.

show abstract

Section: Effects Of Chlorine-containing Compounds and Temperature On supporting

confidence: 75%

Section: Introductionmentioning

confidence: 99%

Formation of polychlorinated naphthalenes during the heating of cooking oil in the presence of high amounts of sucralose

et al. 2013

View full text Add to dashboard Cite

show abstract

“…Mechanizmy powstawania MCPD i DCP oraz ich estrów zostały przedstawione w wielu publikacjach [9,14,34,59,60,67,71]. Analizowana jest także możliwość udziału związków chloroorganicznych rozpuszczalnych w fazie olejowej w powstawaniu 3-MCPD i jego estrów [53,58]. Nagy i wsp.…”

Section: Powstawanie Chloropropanodioli I Dichloropropanoli W żYwnościunclassified

Chloropropanols, Chloropropandiols and Their Esters in Food – Formation, Occurrence, Determination, Reduction of Content

Kowalska

Kozłowska

et al. 2015

zntj

View full text Add to dashboard Cite

“…These studies are not investigations of the fate of sucralose in actual usages for production of foods/beverages and some also introduce variables into the testing that would alter normal reaction kinetics for the tested ingredients. For example, pyrolysis studies using a 1:2 molar ratio mixture of sucralose and glycerol can yield reaction products, which are not found in studies designed and recommended for the assessment of food ingredient stability (62). Overall, the findings suggest no potential for reaction of sucralose with biological molecules under physiological conditions to result in either adduct products or dechlorination.…”

Section: Methods Of Data Acquisitionmentioning

confidence: 90%

Sucralose Non-Carcinogenicity: A Review of the Scientific and Regulatory Rationale

Berry

Brusick²,

Cohen

et al. 2016

Nutrition and Cancer

View full text Add to dashboard Cite

Regulatory authorities worldwide have found the nonnutritive sweetener, sucralose, to be noncarcinogenic, based on a range of studies. A review of these and other studies found through a comprehensive search of electronic databases, using appropriate key terms, was conducted and results of that review are reported here. An overview of the types of studies relied upon by regulatory agencies to assess carcinogenicity potential is also provided as context. Physiochemical and pharmacokinetic/toxicokinetic studies confirm stability under conditions of use and reveal no metabolites of carcinogenic potential. In vitro and in vivo assays reveal no confirmed genotoxic activity. Long-term carcinogenicity studies in animal models provide no evidence of carcinogenic potential for sucralose. In studies in healthy adults, sucralose was well-tolerated and without evidence of toxicity or other changes that might suggest a potential for carcinogenic effects. In summary, sucralose does not demonstrate carcinogenic activity even when exposure levels are several orders of magnitude greater than the range of anticipated daily ingestion levels.

show abstract

Thermal degradation of sucralose and its potential in generating chloropropanols in the presence of glycerol

Cited by 46 publications

References 12 publications

Formation of polychlorinated naphthalenes during the heating of cooking oil in the presence of high amounts of sucralose

Formation of polychlorinated naphthalenes during the heating of cooking oil in the presence of high amounts of sucralose

Chloropropanols, Chloropropandiols and Their Esters in Food – Formation, Occurrence, Determination, Reduction of Content

Sucralose Non-Carcinogenicity: A Review of the Scientific and Regulatory Rationale

Contact Info

Product

Resources

About