Please enter verification code
Identification of Commercial Sweetener (süssina) Components and Investigation of Aspartame and Saccharin Using Raman Spectroscopy
American Journal of Quantum Chemistry and Molecular Spectroscopy
Volume 3, Issue 2, December 2019, Pages: 31-36
Received: Mar. 31, 2019; Accepted: May 5, 2019; Published: Oct. 23, 2019
Views 802      Downloads 119
Abdelmoneim Mohammed Awadelgied, Department of Engineering, Karary University, Khartoum, Sudan
Ahmed Abubaker Mohamed, Sudan University of Science and Technology, Institute of Laser, Khartoum, Sudan
Sohad Saad Elwakeel, Sudan University of Science and Technology, Institute of Laser, Khartoum, Sudan
Sufyan Sharafedin, Sudan University of Science and Technology, Institute of Laser, Khartoum, Sudan
Article Tools
Follow on us
Artificial sweeteners are being used extensively especially by diabetes and obesity and have entered most of the food industries, some of them contain natural compounds, but they are low in sweetness. Others are classified as high in sweetness, which are dangerous and harmful to health because they contain chemical additives, which are still under study, also in markets there are pure sweeteners or sweeteners mixed with these industrial chemical additives. A selection of one common and commercially available table-top artificial Sweetener in Sudanese Markets (süssina) was considered. The study was conducted by using Raman spectroscopy Model Horiba LabRAM HR 3D to examine the components of these industrial chemicals additives in the normal situation and after heating at boiling point of water. The study showed the presence of sorbitol (C6H14O6), a natural component of corn, Aspartame (C14H18N2O3) and saccharin (C7H4NNaO3S) which are artificial chemical additives.
Artificial Sweeteners, Natural Sweeteners, Laser Raman Spectroscopy
To cite this article
Abdelmoneim Mohammed Awadelgied, Ahmed Abubaker Mohamed, Sohad Saad Elwakeel, Sufyan Sharafedin, Identification of Commercial Sweetener (süssina) Components and Investigation of Aspartame and Saccharin Using Raman Spectroscopy, American Journal of Quantum Chemistry and Molecular Spectroscopy. Vol. 3, No. 2, 2019, pp. 31-36. doi: 10.11648/j.ajqcms.20190302.11
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
JohnR. Ferro, Kauzo Nakamoto and chrisWBrown, (2006)'' Introductory Raman Spectroscopy'' Fourth edition Elsevier.
Arpita Das and Runu Chakraborty, An Introduction to Sweeteners, Kolkata, India (2016).
Dills WL, (1989) Sugar alcohols as bulk sweeteners. Annu Rev Nutr 9: 161–186.
Bray GA1, Nielsen SJ, Popkin BM, (2004), Consumption of high-fructose corn syrup in beverages may play a role in the epidemic of obesity, Am J ClinNutr.
Christina R. Whitehouse, BSN, et al, (2008), The Potential Toxicity of Artificial Sweeteners, Continuing education.
Niculina Peica, (2009), Identification and characterization of the E951 artificial food sweetener by vibrational spectroscopy and theoretical modelling, Journal of Raman Spectroscopy.
Marleen de Veij, a Peter Vandenabeele, et al, (2008), Reference database of Raman spectra of pharmaceutical excipients, journal of Raman Spectroscopy.
P. Ramesh, S. Gunasekaran, (2018), Structural, Spectroscopic Investigation and Quantum Chemical Calculation studies on Methyl L-α aspartyl –Lphenylalaninate (Aspartame) for pharmaceutical Application, International Journal of ChemTech Research.
Ismail Hakki Boyaci, abHavvaT¨umayTemiz, et al (2015), Dispersive and FT-Raman spectroscopic methods in food analysis, Royal society of chemistry.
G. Mahalakshmi1, R. Suganya2, et al, (2016), Determination of Structural and Vibrational Spectroscopic Properties of 4-Amino-2, 2, 6, 6- tetramethylpiperidine using FT-IR and FT-Raman Experimental Techniques and Quantum Chemical Calculations, International Journal of Science and Research (IJSR).
Alicia Beatriz Brizuela a, Ana Beatriz Raschiet al, (2012), Theoretical structural and vibrational properties of the artificial sweetener sucralose, Elsevier B. V.
Nafie A. Almuslet1 and Mohammed A. Yousif, (2016), Identification Of Groundwater Components In Western Part Of Saudi Arabia Using Raman Spectroscopy, Journal of Multidisciplinary Engineering Science and Technology (JMEST).
Yuan Xiaojuan, Gu Huaimin, Wu Jiwei, (2010), Surface-enhanced Raman spectrum of Gly-Gly adsorbed on the silver colloidal surface, Journal of Molecular Structure, ELSEVIR.
Evelin Witkowska1 & Dorota Korsak, et al, (2016), Surface-enhanced Raman spectroscopy introduced into the International Standard Organization (ISO) regulations as an alternative method for detection and identification of pathogens in the food industry, DOI 10.1007/s00216-016-0090-z, Anal Bioanal Chem.
Anna G. Mignani a, Leonardo Ciaccheri, et al, (2014), Raman spectroscopy for distinguishing the composition of table-top artificial sweeteners, ELSEVIR.
Suzanne S. Leung†Brian E. Padden, et al, (1998), Solid-State Characterization of Two Polymorphs of Aspartame Hemihydrate, ELSEVIR.
Vaclav Ranc, Zdenka Markova, et al, (2014), Magnetically Assisted Surface-Enhanced Raman Scattering Selective Determination of Dopamine in an Artificial Cerebrospinal Fluid and a Mouse Striatum Using Fe3O4/Ag Nanocomposite, American Chemical Society.
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
Tel: (001)347-983-5186