RAPID IDENTIFICATION OF SOME SWEETENERS AND SUGARS BY ATTENUATED TOTAL REFLECTANCE-FOURIER TRANSFORM INFRARED (ATR-FTIR), NEAR-INFRARED (NIR) AND RAMAN SPECTROSCOPY

Abstract

The aim of the present study is to compare the vibrational characteristics of various sweeteners with different sugars by using attenuated total reflectance-Fourier transform infrared (ATR-FTIR), near-infrared (NIR) and Raman spectroscopy. For this purpose, ATR-FTIR, NIR and Raman spectra of several sugars and sweeteners were recorded. The spectra of all samples were examined in detail for each technique. Then certain values of sugars (sucrose, galactose, fructose, glucose) and sweeteners (saccharin, sucralose, neotame, acesulfame K and rebaudioside A) were compared. Also, the spectra of binary, triple and quaternary mixtures of some sweeteners and sugars were analyzed. The specific bands of each of the sugars and sweeteners were identified. The obtained spectral information can be used as a reference to develop useful spectral methods for routine controls of sweeteneers and sugars. Moreover, the methods will be helpful for the rapid identification of sweeteners and sugars.

Keywords

• Sweeteners,sugars,ATR-FTIR spectroscopy,NIR spectroscopy,Raman spectroscopy

BAZI TATLANDIRICI VE ŞEKERLERİN ZAYIFLATILMIŞ TOPLAM YANSIMA-FOURIER DÖNÜŞÜMLÜ KIZILÖTESİ (ATR-FTIR), YAKIN KIZILÖTESİ (NIR) VE RAMAN SPEKTROSKOPİSİ İLE HIZLI TANIMLANMASI

Abstract

Bu çalışmanın amacı, çeşitli tatlandırıcıların farklı şekerler ile titreşimsel özelliklerinin, zayıflatılmış toplam yansıma-Fourier dönüşümlü kızılötesi (ATR-FTIR), yakın kızılötesi (NIR) ve Raman spektroskopisi yöntemleri kullanılarak karşılaştırılmasıdır. Bu amaçla; çeşitli şeker ve tatlandırıcıların ATR-FTIR, NIR ve Raman spektrumları kaydedilmiştir. Tüm örneklerin spektrumları her bir teknik için detaylı olarak incelenmiş. Daha sonra şekerler (sakkaroz, galaktoz, fruktoz, glukoz) ve tatlandırıcılar (sakarin, sükraloz, neotam, asesülfam K ve rebaudiozit A) için belirli değerlerin karşılaştırılması yapılmıştır. Ayrıca, bazı tatlandırıcılar ve şekerlerin ikili, üçlü ve dörtlü karışımlarının spektrumları analiz edilmiştir. Her bir şekerin ve tatlandırıcının spesifik bantları belirlenmiştir. Elde edilen spektral bilgi, tatlandırıcıların ve şekerlerin rutin kontrollerinde faydalı spektral yöntemlerin üretilmesi için referans olarak kullanılabilir. Ayrıca bu maddelerin hızlı bir şekilde tanımlanmasına da katkıda bulunacaktır. 

Keywords

• Tatlandırıcılar,şekerler,ATR-FTIR spektroskopisi,NIR spektroskopisi,Raman spektroskopisi

References

1. Reference1 Antiochia, R., Lavagnini, I., Magno, F., (2004). Amperometric mediated carbon nanotube paste biosensor for fructose determination. Anal Lett, 37(8): 1657-1669.
2. Reference2 Banos, J.L.G., Olano, A., Corzo, N., (2000). Determination of mono and disaccharide content of enteral formulations by gas chromatography. Chromatographia, 52(3-4): 221-224.
3. Reference3 Bearth, A., Cousin, M.E., Siegrist, M., (2014). The consumer's perception of artificial food additives: Influences on acceptance, risk and benefit perceptions. Food Qual Prefer, 38: 14-23.
4. Reference4 Bergamo, A.B., da Silva, J.A.F., de Jesus, D.P., (2011). Simultaneous determination of aspartame, cyclamate, saccharin and acesulfame-K in soft drinks and tabletop sweetener formulations by capillary electrophoresis with capacitively coupled contactless conductivity detection. Food Chem, 124(4): 1714-1717.
5. Reference5 Bernardez, M.M., Miguelez, J.D.M., Queijeiro, J.G., Queijeiro, J.G., (2004). HPLC determination of sugars in varieties of chestnut fruits from Galicia (Spain). J Food Compos Anal, 17(1): 63-67.
6. Reference6 Buyukgoz, G.G., Bozkurt, A.G., Akgul, N.B., Tamer, U., Boyaci, I.H., (2015). Spectroscopic detection of aspartame in soft drinks by surface-enhanced Raman spectroscopy. Eur Food Res Technol, 240(3): 567-575.
7. Reference7 Carvalho, A.Z., da Silva, J.A.F., do Lago, C.L., (2003). Determination of mono- and disaccharides by capillary electrophoresis with contactless conductivity detection. Electrophoresis, 24(12-13): 2138-2143.
8. Reference8 Cheng, X., Zhang, S., Zhang, H.Y., Wang, Q.J., He, P.G., Fang, Y.Z., (2008). Determination of carbohydrates by capillary zone electrophoresis with amperometric detection at a nano-nickel oxide modified carbon paste electrode. Food Chem, 106(2): 830-835.

9. Reference9 Dacome, A.S., da Silva, C.C., da Costa, C.E.M., Fontana, J.D., Adelmann, J., da Costa, S.C., (2005). Sweet diterpenic glycosides balance of a new cultivar of Stevia rebaudiana (Bert.) Bertoni: Isolation and quantitative distribution by chromatographic, spectroscopic, and electrophoretic methods. Process Biochem, 40(11): 3587-3594.
10. Reference10 Feehley, T., Nagler, C.R., (2014). HEALTH The weighty costs of non-caloric sweeteners. Nature, 514(7521): 176-177.
11. Reference11 Fernandes, V.N.O., Fernandes, L.B., Vasconcellos, J.P., Jager, A.V., Tonin, F.G., de Oliveira, M.A.L., (2013). Simultaneous analysis of aspartame, cyclamate, saccharin and acesulfame-K by CZE under UV detection. Anal Methods-Uk, 5(6): 1524-1532.
12. Reference12 Ferrer, I., Thurman, E.M., (2010). Analysis of sucralose and other sweeteners in water and beverage samples by liquid chromatography/time-of-flight mass spectrometry. Journal of Chromatography A, 1217(25): 4127-4134.
13. Reference13 Goddu, R.F., Delker, D.A., (1960). Spectra-Structure Correlations for the near-Infrared Region. Anal Chem, 32(1): 140-141.
14. Reference14 Hanko, V.P., Rohrer, J.S., (2004). Determination of sucralose in splenda and a sugar-free beverage using high-performance anion-exchange chromatography with pulsed amperometric detection. J Agr Food Chem, 52(14): 4375-4379.
15. Reference15 Hannisdal, A., (1992). Analysis of Acesulfame-K, Saccharin and Preservatives in Beverages and Jams by Hplc. Z Lebensm Unters For, 194(6): 517-519.
16. Reference16 HORIBA Jobin Yvon, Raman Data and Analysis Raman Spectroscopy for Analysis and Monitoring
17. Reference17 Hu, F.L., Xu, L.N., Luan, F., Liu, H.T., Gao, Y., (2013). Determination of neotame in non-alcoholic beverage by capillary zone electrophoresis. J Sci Food Agr, 93(13): 3334-3338.
18. Reference18 Hui, H.X., Huang, D.S., McArthur, D., Nissen, N., Boros, L.G., Heaney, A.P., (2009). Direct Spectrophotometric Determination of Serum Fructose in Pancreatic Cancer Patients. Pancreas, 38(6): 706-712.
19. Reference19 Ilaslan, K., Boyaci, I.H., Topcu, A., (2014). Rapid Analysis of Glucose, Fructose And Sucrose Contents of Commercial Soft Drinks Using Raman Spectroscopy. Food Control(0).
20. Reference20 Jentzsch, P.V., Ciobota, V., Salinas, W., Kampe, B., Aponte, P.M., Rosch, P., Popp, J., Ramos, L.A., (2016a). Distinction of Ecuadorian varieties of fermented cocoa beans using Raman spectroscopy. Food Chem, 211: 274-280.
21. Reference21 Jentzsch, P.V., Torrico-Vallejos, S., Mendieta-Brito, S., Ramos, L.A., Ciobota, V., (2016b). Detection of counterfeit stevia products using a handheld Raman spectrometer. Vib Spectrosc, 83: 126-131.
22. Reference22 Kaye, W., (1954). Near-Infrared Spectroscopy - Spectral Identification and Analytical Applications. Anal Chem, 26(2): 428-428.
23. Reference23 Kuhnle, G.G.C., Joosen, A.M.C.P., Wood, T.R., Runswick, S.A., Griffin, J.L., Bingham, S.A., (2008). Detection and quantification of sucrose as dietary biomarker using gas chromatography and liquid chromatography with mass spectrometry. Rapid Commun Mass Sp, 22(3): 279-282.
24. Reference24 Liu, Y.D., Ying, Y., Yu, H.Y., Fu, X.P., (2006). Comparison of the HPLC method and FT-NIR analysis for quantification of glucose, fructose, and sucrose in intact apple fruits. J Agr Food Chem, 54(8): 2810-2815.
25. Reference25 Lohumi, S., Lee, S., Lee, H., Cho, B.K., (2015). A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration. Trends Food Sci Tech, 46(1): 85-98.
26. Reference26 Luo, L.Q., Zhu, L.M., Wang, Z.X., (2012). Nonenzymatic amperometric determination of glucose by CuO nanocubes-graphene nanocomposite modified electrode. Bioelectrochemistry, 88: 156-163.
27. Reference27 Mabood, F., Al-Harrasi, A., Bogue, R., Jabeen, F., Hussain, J., Hafidh, A., Hind, K., Ahmed, M.A.G., Manzoor, A., Hussain, H., Rehman, N.U., Iman, S.H., Said, J.J., Hamood, S.A., (2015). Determination of sucrose in date fruits (Phoenix dactylifera L.) growing in the Sultanate of Oman by NIR spectroscopy and multivariate calibration. Spectrochim Acta A, 150: 170-174.
28. Reference28 Mallikarjun, S., Sieburth, R.M., (2015). Aspartame and Risk of Cancer: A Meta-analytic Review. Arch Environ Occup H, 70(3): 133-141.
29. Reference29 O'Donnell, K., Kearsley, M.W., (2012). Sweeteners and sugar alternatives in food technology, 2nd ed. Wiley-Blackwell, Chichester, West Sussex, UK ; Ames, Iowa.
30. Reference30 Osborne, B.G., Fearn, T., Hindle, P.T., (1993). Practical NIR spectroscopy with applications in food and beverage analysis, 2nd ed. Longman Scientific & Technical; Wiley.
31. Reference31 Pane, D.D., Dias, C.B., Meinhart, A.D., Ballus, C.A., Godoy, H.T., (2015). Evaluation of the sweetener content in diet/light/zero foods and drinks by HPLC-DAD. J Food Sci Tech Mys, 52(11): 6900-6913.
32. Reference32 Peica, N., (2009). Identification and characterisation of the E951 artificial food sweetener by vibrational spectroscopy and theoretical modelling. J Raman Spectrosc, 40(12): 2144-2154.
33. Reference33 Periasamy, A.P., Chang, Y.J., Chen, S.M., (2011). Amperometric glucose sensor based on glucose oxidase immobilized on gelatin-multiwalled carbon nanotube modified glassy carbon electrode. Bioelectrochemistry, 80(2): 114-120.
34. Reference34 Pussa, T., (2008). Principles of Food Toxicology. CRC Press.
35. Reference35 Rovio, S., Simolin, H., Koljonen, K., Siren, H., (2008). Determination of monosaccharide composition in plant fiber materials by capillary zone electrophoresis. Journal of Chromatography A, 1185(1): 139-144.
36. Reference36 Sakai, H., Yamashita, A., Tamura, M., Uyama, A., Mochizuki, N., (2015). Simultaneous determination of sweeteners in beverages by LC-MS/MS. Food Addit Contam A, 32(6): 808-816.
37. Reference37 Shim, J.Y., Cho, I.K., Khurana, H.K., Li, Q.X., Jun, S., (2008). Attenuated total reflectance-Fourier transform infrared spectroscopy coupled with multivariate analysis for measurement of acesulfame-K in diet food. J Food Sci, 73(5): C426-C431.
38. Reference38 Silveira, L., Moreira, L.M., Conceicao, V.G.B., Casalechi, H.L., Munoz, I.S., da Silva, F.F., Silva, M.A.S.R., de Souza, R.A., Pacheco, M.T.T., (2009). Determination of sucrose concentration in lemon-type soft drinks by dispersive Raman spectroscopy. Spectrosc-Int J, 23(3-4): 217-226.
39. Reference39 Silverstein, R.M., Bassler, G.C., Morrill, T.C., (1981). Spectrometric Identification of Organic Compounds. John Wiley and Sons, New York.
40. Reference40 Soffritti, M., Padovani, M., Tibaldi, E., Falcioni, L., Manservisi, F., Belpoggi, F., (2014). Effects of Aspartame: The Urgent Need for Regulatory Re- Evaluation. Am J Ind Med, 57(4): 383-397.
41. Reference41 Stroka, J., Dossi, N., Anklam, E., (2003). Determination of the artificial sweetener Sucralose (R) by capillary electrophoresis. Food Addit Contam, 20(6): 524-527.
42. Reference42 Torres, M.G., Fernández, N.G., del Toro, P.O., Paneque, M.R. , (2007). Raman spectroscopy of poly (3-hydroxybutryrate) modified with poly (vinyl acetate) by radiation-induced copolymerisation, 42: 41-45.
43. Reference43 Workman, J., (2000). Handbook of Organic Compounds: NIR, IR, Raman, and UV-Vis Spectra Featuring Polymers and Surfactants. Academic Press.
44. Reference44 Yang, D.J., Chen, B., (2010). Determination of neotame in beverages, cakes and preserved fruits by column-switching high-performance liquid chromatography. Food Addit Contam A, 27(9): 1221-1225.
45. Reference45 Zell, M.T., Padden, B.E., Grant, D.J.W., Schroeder, S.A., Wachholder, K.L., Prakash, I., Munson, E.J., (2000). Investigation of polymorphism in aspartame and neotame using solid-state NMR spectroscopy. Tetrahedron, 56(36): 6603-6616.
46. Reference46 Zhu, G.Y., Zhu, X., Fan, Q., Wan, X.L., (2011). Raman spectra of amino acids and their aqueous solutions. Spectrochim Acta A, 78(3): 1187-1195.