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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Evaluation of the sweetener content in diet/light/zero foods and drinks by HPLC-DAD

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Author(s):
Pane, Daniela de Queiroz [1] ; Dias, Cintia Botelho [2] ; Meinhart, Adriana Dillenburg [1] ; Ballus, Cristiano Augusto [1] ; Godoy, Helena Teixeira [1]
Total Authors: 5
Affiliation:
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, UNICAMP, BR-13083862 Campinas, SP - Brazil
[2] Univ Newcastle, Sch Biomed Sci & Pharm, Nutraceut Res Grp, Callaghan, NSW 2308 - Australia
Total Affiliations: 2
Document type: Journal article
Source: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 52, n. 11, p. 6900-6913, NOV 2015.
Web of Science Citations: 6
Abstract

Artificial sweeteners are widely used in foods and beverages to replace sugars. It is essential to monitor the content of these compounds, as amounts over the legal limit may create harmful effects to the health of consumers. Therefore, the aim of this paper was to determine the amount of acesulfame-k, saccharin, cyclamate, aspartame, and neotame in eleven food and beverage products classified as diet, light and zero, using high performance liquid chromatography (HPLC). We also aimed to verify whether their amount in the products was in agreement with the effective legislation and the values indicated on the product label. Soft drinks, nectars, instant juices, puddings and cappuccinos, drinking chocolate powder, jams, jellies, barbecue and tomato sauce and tabletop sweeteners were among the products evaluated. The amount of artificial sweetener in the analysed samples ranged from 0.3 to 25.8 mg.100 mL(-1) for acesulfame-k; 1.3 to 15.8 mg.100 mL(-1) for saccharin; 36.7 to 79.4 mg.100 mL(-1) for cyclamate; 2.7 to 55.9 mg.100 mL(-1) for aspartame. All tomato and barbecue sauce samples contained concentrations above the legal limit. Furthermore, several samples contained concentrations above the concentrations stated on the labels, which indicates the need for more efficient control and inspection in the food industry. (AU)

FAPESP's process: 13/25242-7 - EFFECT OF THE RIPENING PROCESS ON THE PHENOLIC COMPOUNDS CONTENT OF EXTRA-VIRGIN OLIVE OILS PRODUCED IN THE SOUTHEAST REGION OF BRAZIL
Grantee:Cristiano Augusto Ballus
Support Opportunities: Scholarships in Brazil - Post-Doctoral