Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Pulkit M

Pulkit M


  • Research Article
    Estimation of Sulphite Levels in Food Products Available in Delhi, India
    Author(s): Arushi Jain and Pulkit MArushi 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 f.. View More»
    DOI: 10.4172/2155-9600.1000463

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