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The Identity and Mineral Composition of Natural, Plant-Derived and Artificial Sweeteners

The qualitative X-ray phase analysis of natural and artificial food sweeteners was applied to trace the authenticity of such food additives. The mineral composition of different sweeteners commonly added to foods was studied to estimate their mineral profiles and assess the risk related to the toxic...

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Autores principales: Leśniewicz, Anna, Wełna, Maja, Szymczycha-Madeja, Anna, Pohl, Paweł
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10537362/
https://www.ncbi.nlm.nih.gov/pubmed/37764393
http://dx.doi.org/10.3390/molecules28186618
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author Leśniewicz, Anna
Wełna, Maja
Szymczycha-Madeja, Anna
Pohl, Paweł
author_facet Leśniewicz, Anna
Wełna, Maja
Szymczycha-Madeja, Anna
Pohl, Paweł
author_sort Leśniewicz, Anna
collection PubMed
description The qualitative X-ray phase analysis of natural and artificial food sweeteners was applied to trace the authenticity of such food additives. The mineral composition of different sweeteners commonly added to foods was studied to estimate their mineral profiles and assess the risk related to the toxic elements intake caused by sweetener consumption. The concentration of twenty elements (Ag, Al, B, Ba, Bi, Ca, Cd, Co, Cr, Cu, Fe, Mg, Mn, Mo, Ni, Pb, Sr, Ti, V, and Zn) was measured using the inductively coupled plasma–optical emission spectroscopy (ICP-OES) method after the representative samples were wet-digested with a concentrated nitric acid and hydrogen peroxide mixture in a closed-vessel microwave-assisted system. Differences between the mineral compositions of the examined sweeteners were statistically evaluated and discussed. The relationships between the concentrations of the elements determined in the analyzed sweeteners were also investigated. The successful application of the X-ray powder diffraction method proved the identity of all investigated sweeteners; all the analyzed products contained the expected sweetening agent. The results of the quantification of all the elements in the examined sweeteners indicated that these products cannot be considered nutritionally dense. Hence, the presence of toxic elements like Cd, Cr, Ni, and Pb distinctly indicates the need to test such products to guarantee their quality and ensure consumer safety.
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spelling pubmed-105373622023-09-29 The Identity and Mineral Composition of Natural, Plant-Derived and Artificial Sweeteners Leśniewicz, Anna Wełna, Maja Szymczycha-Madeja, Anna Pohl, Paweł Molecules Article The qualitative X-ray phase analysis of natural and artificial food sweeteners was applied to trace the authenticity of such food additives. The mineral composition of different sweeteners commonly added to foods was studied to estimate their mineral profiles and assess the risk related to the toxic elements intake caused by sweetener consumption. The concentration of twenty elements (Ag, Al, B, Ba, Bi, Ca, Cd, Co, Cr, Cu, Fe, Mg, Mn, Mo, Ni, Pb, Sr, Ti, V, and Zn) was measured using the inductively coupled plasma–optical emission spectroscopy (ICP-OES) method after the representative samples were wet-digested with a concentrated nitric acid and hydrogen peroxide mixture in a closed-vessel microwave-assisted system. Differences between the mineral compositions of the examined sweeteners were statistically evaluated and discussed. The relationships between the concentrations of the elements determined in the analyzed sweeteners were also investigated. The successful application of the X-ray powder diffraction method proved the identity of all investigated sweeteners; all the analyzed products contained the expected sweetening agent. The results of the quantification of all the elements in the examined sweeteners indicated that these products cannot be considered nutritionally dense. Hence, the presence of toxic elements like Cd, Cr, Ni, and Pb distinctly indicates the need to test such products to guarantee their quality and ensure consumer safety. MDPI 2023-09-14 /pmc/articles/PMC10537362/ /pubmed/37764393 http://dx.doi.org/10.3390/molecules28186618 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Leśniewicz, Anna
Wełna, Maja
Szymczycha-Madeja, Anna
Pohl, Paweł
The Identity and Mineral Composition of Natural, Plant-Derived and Artificial Sweeteners
title The Identity and Mineral Composition of Natural, Plant-Derived and Artificial Sweeteners
title_full The Identity and Mineral Composition of Natural, Plant-Derived and Artificial Sweeteners
title_fullStr The Identity and Mineral Composition of Natural, Plant-Derived and Artificial Sweeteners
title_full_unstemmed The Identity and Mineral Composition of Natural, Plant-Derived and Artificial Sweeteners
title_short The Identity and Mineral Composition of Natural, Plant-Derived and Artificial Sweeteners
title_sort identity and mineral composition of natural, plant-derived and artificial sweeteners
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10537362/
https://www.ncbi.nlm.nih.gov/pubmed/37764393
http://dx.doi.org/10.3390/molecules28186618
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