Examining the Artificial Sweeteners in Commonly Consumed Beverages, Chewing Gums, Chocolates, and Mouthwashes using HPLC and TLC Methodology

Abstract

Background: Artificial sweeteners (AS) are synthetic compounds extensively used in food and beverages industries
due to its techno-functional role as alternatives to table sugar. Many studies report the adverse health effect on use
of such compounds beyond its permitted limit. Hence, the aim of present study is to analyzed the AS contents in
selected commonly consumed beverages and food products.
Methods: High-Performance Liquid Chromatography and Thin Layer Chromatography methodology was used
to carry out the analysis.
Results: Concentration of Ace-K ranged from 7 to 14 mg/100 ml, sucralose from 83 to 93 mg/100 ml, and aspartame
11mg/100ml in beverages. In mouthwashes, saccharin ranged from 102 to 140 mg/100g. Among chocolates,
saccharine was observed from 9 to 13 mg/100g. Chewing gums contained 9 to 193 mg/100 g of aspartame,
118mg/100g of Ace-K, and 82 to 155 mg/100g of sucralose.
Conclusion: The data could help in public awareness as well as regulatory bodies in monitoring the levels of AS
found in food products and beverages with officially permitted limits.