environmental pollution It is one of the biggest problems of our time. Especially natural spring water and natural mineral waters Pollution of underground water resources such as
pollutants for waters microbial, chemical and radiological contaminants can be divided into three main classes. In the class of chemical pollutants, the first ones that come to mind are the components with high toxicity such as heavy metals, pesticides, drug residues. However, some raw materials used as food additives may have negative effects on the environment. One of the raw materials in this class is artificial sweeteners (WHO).
Foods and beverages with a sweet taste are among the foods that people of all ages and genders often enjoy. Today, we come across different raw material alternatives that can give a sweet taste due to the fact that sugar has high calories and triggers some diseases such as obesity and diabetes (Z. Gun et al., DB Mawhinney et al.).
In addition to foods such as molasses, honey, dates, food raw materials such as natural sweeteners, artificial sweeteners and sugar alcohols can also be used to add sweetness to food products. Since artificial sweeteners are calorie-free, they come first among the raw materials that are often used instead of sugar in foods. Artificial sweeteners 19. Its use became widespread towards the end of the century. The most commonly used sweeteners today and approved by the FDA (United States Food and Drug Administration); saccharine, aspartame, acesulfame potassium, sucralose, neotamine and advantam (M. Pehlivan and E. Köksal).
Mixes with Underground and Surface Waters!
Due to their very good solubility in water, they are the most frequently used ones, especially in the beverage industry; Sodium is Saccharin, Aspartame, Ascesulfame Potassium and Sucralose. However, the inability to properly dispose of the raw materials used or the unconscious throwing of sweetened foods into the environment is an environmental problem today. These food products, which are unconsciously thrown into the environment, are mixed with the soil over time. in the atmosphere of the water cycle With the effect of this, sweetener residues are encountered in both underground sources and surface waters over time.
Recently, such artificial sweeteners have been started to be detected in analysis studies that started with wastewater. When the number and scope of studies on the subject are increased, It has been proven by the analysis results that artificial sweeteners actually mix with ground waters and surface waters such as natural mineral water and natural spring water.
The increase in the amount of detection has also mobilized the European Union. Today, it has been decided to add sweetener residues to the 'Original Purity' parameters created to control the purity of natural spring waters and natural mineral waters (N. Perkola et al.)
In order to fulfill our responsibilities towards natural life, we should also behave more consciously towards our environment. We should have fulfilled this responsibility on our own behalf, without separating our wastes, even if they are food waste, without leaving them to nature unconsciously.
- World Health Organization (WHO) Guidelines for Drinking-Water Quality, Third Edition Incorporating The First And Second (https://www.who.int/water_sanitation_health/dwq/fulltext.pdf) (ET 05.11.2019).
- Z. Gun et al., 2012, 'A novel solid-phase extraction for the concentration of sweeteners in water and analysis by ion-pair liqiuid chromatography-triple quadrupole mass spectrometry', Journal of Chromatograaphy A, 127 (2013), 87-96 .
- DB Mawhinney et al., 2011, 'Artificial Sweetener Sucralose in US Drinking Water Systems', Environ. sci. Techol. 45, 8716-8722
- M. Pehlivan, E. Köksal, Effect of natural and artificial sweeteners on glucose intolerance, liver enzymes and oxidative stress, Mersin Univ. Health Science Journal 2020;13 (1): 140-154.
- Noora Perkola, Pirjo Sainio, Quantification of Four Artificial Sweeteners in Finnish Surface Waters with Isotope-dilution Mass Spectrometry, Environmental Pollution, 184 (2014): 391-396.