Журнал питания и пищевых наук
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ISSN: 2155-9600
ISSN: 2155-9600
Arushi Jain and Pulkit M
Sulphites used as preservatives in foods might pose a risk for sensitive individuals, causing broncho-constriction, urticaria and dermatitis. The present work aimed at determining sulphite concentration using Optimized Monier- Williams method. A total of 357 food products were collected from different markets of Delhi and analysed for sulphites. The food products were classified into eight categories namely preserves, dried fruits, beverage concentrates, sugars, confectionery items, ready to serve beverages, bakery products and miscellaneous products. The mean recovery for 8 major food matrices was found to be 82.02% with relative standard deviation % RSDR of 3.22 and % RSDr of 1.72. The sulphite levels, expressed as sulphur dioxide, ranged from <10.0 mg/kg to 406 mg/kg. A total of 21% food products had sulphite concentration below the quantifiable limit of 10 mg/kg and in 30% of food products sulphites were not-detectable. Though most food samples presented sulphite levels below 50% of Maximum Permissible Level (MPL), a few local brands or un-branded samples of products like jam (n=1), sugar (n=3), fruit bars (n=3), digestives (n=1) and fruit beverages (n=1) had sulphite concentration 106% - 136% of the MPL. Beverages are likely to be major contributors to sulphite intake and brand loyal children are most likely to exceed their acceptable daily intake (ADI). Using the average concentration of sulphite obtained, 200 ml of beverage like squash will provide approximately 71% of the ADI for a child weighing 20 kg. Data generated can be utilized to estimate dietary exposure to sulphites and associated risk. Small scale manufacturers need to be sensitized about good manufacturing practices.