Identification of Commercial Sweetener (süssina) Components and Investigation of Aspartame and Saccharin Using Raman Spectroscopy

Abdelmoneim Mohammed Awadelgied; Ahmed Abubaker Mohamed; Nafie Abdallatief Al Muslet; Sohad Saad Elwakeel; Sufyan Sharafedin

doi:doi:10.11648/j.ajqcms.20190302.11

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Identification of Commercial Sweetener (süssina) Components and Investigation of Aspartame and Saccharin Using Raman Spectroscopy

Abdelmoneim Mohammed Awadelgied, Ahmed Abubaker Mohamed, Nafie Abdallatief Al Muslet, Sohad Saad Elwakeel, Sufyan Sharafedin

Received: 31 March 2019 Accepted: 5 May 2019 Published: 23 October 2019

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Abstract

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.

DOI	10.11648/j.ajqcms.20190302.11
Published in	American Journal of Quantum Chemistry and Molecular Spectroscopy (Volume 3, Issue 2, December 2019)
Page(s)	31-36
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Artificial Sweeteners, Natural Sweeteners, Laser Raman Spectroscopy

References

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[2]	Arpita Das and Runu Chakraborty, An Introduction to Sweeteners, Kolkata, India (2016).
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[5]	Christina R. Whitehouse, BSN, et al, (2008), The Potential Toxicity of Artificial Sweeteners, Continuing education.
[6]	Niculina Peica, (2009), Identification and characterization of the E951 artificial food sweetener by vibrational spectroscopy and theoretical modelling, Journal of Raman Spectroscopy.
[7]	Marleen de Veij, a Peter Vandenabeele, et al, (2008), Reference database of Raman spectra of pharmaceutical excipients, journal of Raman Spectroscopy.
[8]	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.
[9]	Ismail Hakki Boyaci, abHavvaT¨umayTemiz, et al (2015), Dispersive and FT-Raman spectroscopic methods in food analysis, Royal society of chemistry.
[10]	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).
[11]	Alicia Beatriz Brizuela a, Ana Beatriz Raschiet al, (2012), Theoretical structural and vibrational properties of the artificial sweetener sucralose, Elsevier B. V.
[12]	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).
[13]	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.
[14]	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.
[15]	Anna G. Mignani a, Leonardo Ciaccheri, et al, (2014), Raman spectroscopy for distinguishing the composition of table-top artificial sweeteners, ELSEVIR.
[16]	Suzanne S. Leung†Brian E. Padden, et al, (1998), Solid-State Characterization of Two Polymorphs of Aspartame Hemihydrate, ELSEVIR.
[17]	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.

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APA Style

Abdelmoneim Mohammed Awadelgied, Ahmed Abubaker Mohamed, Nafie Abdallatief Al Muslet, Sohad Saad Elwakeel, Sufyan Sharafedin. (2019). Identification of Commercial Sweetener (süssina) Components and Investigation of Aspartame and Saccharin Using Raman Spectroscopy. American Journal of Quantum Chemistry and Molecular Spectroscopy, 3(2), 31-36. https://doi.org/10.11648/j.ajqcms.20190302.11

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ACS Style

Abdelmoneim Mohammed Awadelgied; Ahmed Abubaker Mohamed; Nafie Abdallatief Al Muslet; Sohad Saad Elwakeel; Sufyan Sharafedin. Identification of Commercial Sweetener (süssina) Components and Investigation of Aspartame and Saccharin Using Raman Spectroscopy. Am. J. Quantum Chem. Mol. Spectrosc. 2019, 3(2), 31-36. doi: 10.11648/j.ajqcms.20190302.11

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AMA Style

Abdelmoneim Mohammed Awadelgied, Ahmed Abubaker Mohamed, Nafie Abdallatief Al Muslet, Sohad Saad Elwakeel, Sufyan Sharafedin. Identification of Commercial Sweetener (süssina) Components and Investigation of Aspartame and Saccharin Using Raman Spectroscopy. Am J Quantum Chem Mol Spectrosc. 2019;3(2):31-36. doi: 10.11648/j.ajqcms.20190302.11

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@article{10.11648/j.ajqcms.20190302.11,
  author = {Abdelmoneim Mohammed Awadelgied and Ahmed Abubaker Mohamed and Nafie Abdallatief Al Muslet and Sohad Saad Elwakeel and Sufyan Sharafedin},
  title = {Identification of Commercial Sweetener (süssina) Components and Investigation of Aspartame and Saccharin Using Raman Spectroscopy},
  journal = {American Journal of Quantum Chemistry and Molecular Spectroscopy},
  volume = {3},
  number = {2},
  pages = {31-36},
  doi = {10.11648/j.ajqcms.20190302.11},
  url = {https://doi.org/10.11648/j.ajqcms.20190302.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajqcms.20190302.11},
  abstract = {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.},
 year = {2019}
}

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TY  - JOUR
T1  - Identification of Commercial Sweetener (süssina) Components and Investigation of Aspartame and Saccharin Using Raman Spectroscopy
AU  - Abdelmoneim Mohammed Awadelgied
AU  - Ahmed Abubaker Mohamed
AU  - Nafie Abdallatief Al Muslet
AU  - Sohad Saad Elwakeel
AU  - Sufyan Sharafedin
Y1  - 2019/10/23
PY  - 2019
N1  - https://doi.org/10.11648/j.ajqcms.20190302.11
DO  - 10.11648/j.ajqcms.20190302.11
T2  - American Journal of Quantum Chemistry and Molecular Spectroscopy
JF  - American Journal of Quantum Chemistry and Molecular Spectroscopy
JO  - American Journal of Quantum Chemistry and Molecular Spectroscopy
SP  - 31
EP  - 36
PB  - Science Publishing Group
SN  - 2994-7308
UR  - https://doi.org/10.11648/j.ajqcms.20190302.11
AB  - 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.
VL  - 3
IS  - 2
ER  -

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Author Information

Abdelmoneim Mohammed Awadelgied

Department of Engineering, Karary University, Khartoum, Sudan
Ahmed Abubaker Mohamed

Sudan University of Science and Technology, Institute of Laser, Khartoum, Sudan
Nafie Abdallatief Al Muslet

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

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APA Style

Abdelmoneim Mohammed Awadelgied, Ahmed Abubaker Mohamed, Nafie Abdallatief Al Muslet, Sohad Saad Elwakeel, Sufyan Sharafedin. (2019). Identification of Commercial Sweetener (süssina) Components and Investigation of Aspartame and Saccharin Using Raman Spectroscopy. American Journal of Quantum Chemistry and Molecular Spectroscopy, 3(2), 31-36. https://doi.org/10.11648/j.ajqcms.20190302.11

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ACS Style

Abdelmoneim Mohammed Awadelgied; Ahmed Abubaker Mohamed; Nafie Abdallatief Al Muslet; Sohad Saad Elwakeel; Sufyan Sharafedin. Identification of Commercial Sweetener (süssina) Components and Investigation of Aspartame and Saccharin Using Raman Spectroscopy. Am. J. Quantum Chem. Mol. Spectrosc. 2019, 3(2), 31-36. doi: 10.11648/j.ajqcms.20190302.11

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AMA Style

Abdelmoneim Mohammed Awadelgied, Ahmed Abubaker Mohamed, Nafie Abdallatief Al Muslet, Sohad Saad Elwakeel, Sufyan Sharafedin. Identification of Commercial Sweetener (süssina) Components and Investigation of Aspartame and Saccharin Using Raman Spectroscopy. Am J Quantum Chem Mol Spectrosc. 2019;3(2):31-36. doi: 10.11648/j.ajqcms.20190302.11

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@article{10.11648/j.ajqcms.20190302.11,
  author = {Abdelmoneim Mohammed Awadelgied and Ahmed Abubaker Mohamed and Nafie Abdallatief Al Muslet and Sohad Saad Elwakeel and Sufyan Sharafedin},
  title = {Identification of Commercial Sweetener (süssina) Components and Investigation of Aspartame and Saccharin Using Raman Spectroscopy},
  journal = {American Journal of Quantum Chemistry and Molecular Spectroscopy},
  volume = {3},
  number = {2},
  pages = {31-36},
  doi = {10.11648/j.ajqcms.20190302.11},
  url = {https://doi.org/10.11648/j.ajqcms.20190302.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajqcms.20190302.11},
  abstract = {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.},
 year = {2019}
}

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TY  - JOUR
T1  - Identification of Commercial Sweetener (süssina) Components and Investigation of Aspartame and Saccharin Using Raman Spectroscopy
AU  - Abdelmoneim Mohammed Awadelgied
AU  - Ahmed Abubaker Mohamed
AU  - Nafie Abdallatief Al Muslet
AU  - Sohad Saad Elwakeel
AU  - Sufyan Sharafedin
Y1  - 2019/10/23
PY  - 2019
N1  - https://doi.org/10.11648/j.ajqcms.20190302.11
DO  - 10.11648/j.ajqcms.20190302.11
T2  - American Journal of Quantum Chemistry and Molecular Spectroscopy
JF  - American Journal of Quantum Chemistry and Molecular Spectroscopy
JO  - American Journal of Quantum Chemistry and Molecular Spectroscopy
SP  - 31
EP  - 36
PB  - Science Publishing Group
SN  - 2994-7308
UR  - https://doi.org/10.11648/j.ajqcms.20190302.11
AB  - 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.
VL  - 3
IS  - 2
ER  -

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