Survey of sulfites in wine and various Turkish food and food products intended for export, 2007-2010

• Published in: Food additives & contaminants Part B, Surveillance communications Vol. 4; no. 3; pp. 226 - 230
• Main Authors: Ulca, P., Öztürk, Y., Senyuva, H.Z.
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis Group 01-09-2011; Taylor & Francis; Taylor & Francis Ltd
• Subjects: additives general; Biological and medical sciences; Cereal and baking product industries; cereals; Chemical compounds; Commerce; dried fruit; Exports; Fermented food industries; Food Analysis; Food industries; Food products; Food, Preserved - analysis; fruit; Fruit - chemistry; fruit juices; Fundamental and applied biological sciences. Psychology; Maximum Allowable Concentration; Nuts - chemistry; Prunus; Quality Control; Sulfites - analysis; Turkey; Vegetables - chemistry; Vitaceae; wine; Wine - analysis; Wines; Wines and vinegars; Turkey; Wine; Sulfites; fruit; Fruit product; fruit juices; cereals; Fruit juice; additives general; Alcoholic beverage; Additive; Survey; Surveillance; Dried fruit; Cereal; Export; Food; dried fruit; wine
• ISSN: 1939-3210; 1939-3229
• DOI: 10.1080/19393210.2011.615028

Surveys were carried out between 2007 and 2010 to determine the total levels of sulfites in 1245 samples of wines, dried apricots, dried vegetables, nuts, juices and purees, frozen foods and cereals containing dried fruit supplied by food inspectors and by food producers for testing or for export certification. Sulfite analysis of wine was carried out using the Ripper method with an LOQ of 5 mg l
−1
and for dried and other foods the Monier-Williams distillation procedure was employed with an LOQ of 10 mg kg
−1
. In the survey all wines contained measurable sulfites, but with the exception of one sample of white wine they were otherwise below Turkish Food Codex limits of 160 mg kg
−1
for red wine, 210 mg kg
−1
to white wine and 235 mg kg
−1
for sparkling wine. None of the cereal products, frozen foods, juices or purees contained sulfites above 10 mg kg
−1
. However, all dried apricot samples contained significant levels of sulfite with around 40% having levels exceeding the Turkish limit of 2000 mg kg
−1
. Significant levels of sulfite were found in other samples of dried fruit with even a fruit and nut bar containing 1395 mg kg
−1
of sulfite, suggesting the dried fruit ingredients contained levels above regulatory limits.