Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/353855
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampOliveira, Diogo Noin de-
dc.contributor.authorunicampMenezes, Maico de-
dc.contributor.authorunicampCatharino, Rodrigo Ramos-
dc.typeArtigopt_BR
dc.titleThermal degradation of sucralose: a combination of analytical methods to determine stability and chlorinated byproductspt_BR
dc.contributor.authorde Oliveira, Diogo N.-
dc.contributor.authorde Menezes, Maico-
dc.contributor.authorCatharino, Rodrigo R.-
dc.subjectSucralosept_BR
dc.subjectDegradação térmicapt_BR
dc.subject.otherlanguageSucralosept_BR
dc.subject.otherlanguageThermal degradationpt_BR
dc.description.abstractIn the late years, much attention has been brought to the scientific community regarding the safety of sucralose and its industrial applications. Although it is the most used artificial sweetener in foods and pharmaceuticals, many questions still arise on its potential to form chlorinated byproducts in high temperatures, as demonstrated by several recent studies. In the present contribution, we use a combination of differential scanning calorimetry and thermogravimetric analysis coupled with infrared spectroscopy (DSC/TGA/IR), Hot-stage microscopy (HSM) and high-resolution mass spectrometry (HRMS) on samples submitted to water bath at mild temperatures to evaluate a broad spectrum of hazardous compounds formed in the degradation of this product. TGA/IR has revealed that there is effective decomposition in form of CO2 along with the formation of hydrogen chloride and other minor compounds. HSM results have provided accurate information, where the melting of the crystals was observed, followed by decomposition. Chlorinated derivatives, including polychlorinated aromatic hydrocarbons (PCAHs) were also confirmed by HRMS. These findings not only corroborate the suspected instability of sucralose to high temperatures, but also indicate that even exposed to mild conditions the formation of hazardous polychlorinated compounds is observedpt_BR
dc.relation.ispartofScientific reportspt_BR
dc.relation.ispartofabbreviationSci. rep.pt_BR
dc.publisher.cityLondonpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherSpringerpt_BR
dc.date.issued2015-
dc.date.monthofcirculationApr.pt_BR
dc.language.isoengpt_BR
dc.description.volume5pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.eissn2045-2322pt_BR
dc.identifier.doi10.1038/srep09598pt_BR
dc.identifier.urlhttps://www.nature.com/articles/srep09598pt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber11/50400-0; 14/00084-2pt_BR
dc.date.available2021-01-11T18:20:31Z-
dc.date.accessioned2021-01-11T18:20:31Z-
dc.description.provenanceSubmitted by Cintia Oliveira de Moura (cintiaom@unicamp.br) on 2021-01-11T18:20:31Z No. of bitstreams: 0. Added 1 bitstream(s) on 2021-02-19T19:00:04Z : No. of bitstreams: 1 000353269600003.pdf: 1008865 bytes, checksum: 136fc74e9cfc37d9246771ebff1ea117 (MD5)en
dc.description.provenanceMade available in DSpace on 2021-01-11T18:20:31Z (GMT). No. of bitstreams: 0 Previous issue date: 2015en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/353855-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.unidadeFaculdade de Ciências Médicaspt_BR
dc.contributor.unidadeFaculdade de Ciências Farmacêuticaspt_BR
dc.identifier.source000353269600003pt_BR
dc.creator.orcid0000-0002-2725-476Xpt_BR
dc.creator.orcidsem informaçãopt_BR
dc.creator.orcid0000-0001-7219-2644pt_BR
dc.type.formArtigopt_BR
dc.identifier.articleid9598pt_BR
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