Comparison of three different methods for the determination of sulphur dioxide in fruit and vegetable products

Novel Kishor Bhujel, Eugene Okraku Asare, Tereza Podskalská, Kshitiz Pokhrel, Filip Beňo, Vojtěch Kružík, Aleš Rajchl and Helena Čížková
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Novel Kishor Bhujel: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Eugene Okraku Asare: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Tereza Podskalská: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Kshitiz Pokhrel: Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Prague, Czech Republic
Filip Beňo: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Vojtěch Kružík: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Aleš Rajchl: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Helena Čížková: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic

Czech Journal of Food Sciences, 2025, vol. 43, issue 1, 1-7

Abstract: Sulphite is a food additive used worldwide. Globally, for concentrations above 10 mg.kg-1, sulphite compounds must be labelled as sulphur dioxide (SO2) on the packaging due to their potential health risks. This study compares spectrophotometric (S), titration (T) (modified optimised Monier-Williams, OMW), and reflectoquant (R) methods for measuring sulphur dioxide in twenty fruit and vegetable products. The samples comprise sulphited, unsulphited, and naturally sulphur-containing products (Allium genus such as garlic and onion). The article discusses the strengths and weaknesses of the method used. Allium genus samples yielded false-positive results, especially in fresh garlic samples with average SO2 concentrations of 46, 1 152, and 40 mg.kg-1 obtained by titration, spectrophotometric, and reflectoquant methods, respectively, therefore, none of the methods is suitable for testing this type of vegetables or products containing a low proportion of them. For other types of samples, the methods showed acceptable working characteristics. Recovery tests showed 89.5, 82.0, and 75.2% recovery with 2.8, 3.9, and 13.2% repeatability and the limit of quantification of 1, 10, and 25 mg.kg-1 in the spectrophotometric, titration, and reflectoquant methods. The result highlights the importance of method selection based on sample characteristics and regulatory compliance.

Keywords: sulphite; false positive; Allium genus samples; spectrophotometric method; titration method; reflectoquant method (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:43:y:2025:i:1:id:113-2024-cjfs

DOI: 10.17221/113/2024-CJFS

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