Keywords
fruit juices, natural, determination of sulphur dioxide and benzoic acid in
sulphur dioxide, benzoic acid in natural fruit juices, determination
sulphur dioxide, benzoic acid in natural fruit juices, determination
How to Cite
1.
Yabiku HY, Takahashi MY, Martins MS, Heredia R, Zenebon O. Levels of preservative substances intentionally added to natural fruit juices sold in Brazil. Rev Inst Adolfo Lutz [Internet]. 1987 Dec. 30 [cited 2024 Dec. 21];47(1-2):65-7. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/36894
Abstract
The sulphur dioxide and benzoic acid content was determined in 473 samples of commercial natural fruit juices on sale in Brazil. The samples included 19 different fruit flavors furnished by 28 manufacturers. The sulphur dioxide levels varied from less than 10 mg/kg (sensitivity limit of the analytical method employed) up to 1,439 mg/kg. The maximum levei tolerated by Brazilian laws (200 mg/kg) was violated by 51% of the samples tested. Only 6 samples showed a levei of benzoic acid which was slightly above the tolerated level (1,000 mg/kg).
References
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2. ASSOCIATION OF OFFICIAL ANALYTlCAL CHEMISTS - Official methods of analysis of the Association of Official Analytical Chemists. 12th ed. Washington, A.O.A.C., 1980. p. 339-40.
3. BEHRE, L.M. - Sulfite food additives: to ban or not to ban? Dairy Food Sanitat., 6:386-90, 1986.
4. BORGSTROM, G. - Principles of food science. New York, MacMillan, 1968, v.l, p.299.
5. BRASIL, leis, decretos, etc. - Resolução normativa nº 07/76 da Câmara Técnica de Alimentos do Conselho Nacional de Saúde. Diário Oficial, Brasília, 17 ser. 1976. Seção I, pt.1, p.12299.
6. BRASIL, leis, decretos, etc. - Resolução normativa n:' 14/76 da Câmara Técnica de Alimentos do Conselho Nacional de Saúde. Diário Oficial, Brasília, 14 jul. 1976. Seção 1, pt.1, p.9438.
7. GAVA. A.J. - Emprego de conservadores em alimentos. Bol. Soc. bras. Ciênc. Tecnol. Alim., 18: 190-1, 1984.
8. JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITlVES - Geneva, 1983. Evaluation of certain food additives and contaminants. 27th Report. Geneva, WHO, 1983. p.20-1. (Technical Report Series 696).
9. SÃO PAULO - Instituto Adolfo Lutz - Normas Analíticas do Instituto Adolfo Lutz: v.1: métodos químicos e físicos para análise de alimentos. 3ª ed. São Paulo, 1985. p.92.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 1987 Instituto Adolfo Lutz Journal
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