The Risk Assessment of Sulphite Intake through Dried Fruit Consumption in Hamadan, Iran

Abstract

Background: Dried fruit is one of the main sources of sulphur dioxide (SO2) exposure. The major goal of the current study was to determine SO2 concentration in some widely consumed dried fruits in Hamadan, Iran. In addition, an estimate of sulphite intake was made through the aforementioned dried fruit.
 Methods: Totally, 126 dried fruit samples were randomly collected from local market in Hamadan, Iran. The sulfur dioxide, moisture contents, and pH of dried fruit samples were measured by iodometric titration, gravimetric method, and pH meter, respectively. Data analysis was performed using SPSS statistical software.
 Results: The mean sulphite residue in raisin, sultana, half-dried apricot, whole-dried apricot, dried prune, peach fruit leather, and apricot fruit leather was 236.49±231.34, 485.84±217.55, 1204.00±750.21, 2257.78±1406.63, 597.32±401.82, 84.74±109.22, and 38.28±32.40 mg/kg, respectively. Eleven out of 18 (61.11%) whole-dried apricot samples and 3 out of 18 (16.66%) half-dried apricot samples had unacceptable level of sulphite. The moisture contents and pH of all dried fruit were at an acceptable level. The amount of daily sulphite exposure through the consumption of dried fruits for preschool children, adult females, and adult males were 0.53, 0.35, and 0.30 mg/kg body weight/day, respectively.
 Conclusion: As the intake of sulphite through the dried fruit in Iran was lower than acceptable daily intake, it appears that the content of this food preservative in dried fruits consumed in Iran has no serious risk for Iranian consumers. However, consumers should be advised to avoid excessive consumption of dried fruits, especially whole-dried apricot.

Sodium metabisulfite in dried plum and its cytotoxic effects on K‐562 and L‐929 normal cell lines

“…According to our results, the concentration of sulfite residue was variable in different dried plum samples, and the lowest and the highest concentrations were 190 mg/kg and 765 mg/kg, respectively. The mean concentration value (516 ± 285.39 mg/kg) measured of our samples was in accordance with that reported by Shoaei et al (2019). In that study, the mean sulfite residue concentration in 18 samples of dried plums collected from Hamadan (Iran) was 597.32 ± 401.82 mg/kg (Shoaei et al, 2019).…”

“…The mean concentration value (516 ± 285.39 mg/kg) measured of our samples was in accordance with that reported by Shoaei et al (2019). In that study, the mean sulfite residue concentration in 18 samples of dried plums collected from Hamadan (Iran) was 597.32 ± 401.82 mg/kg (Shoaei et al, 2019). In addition, Vandevijvere et al reported that the average concentration of sulfite residue in dried apricots collected in Belgian was 533 mg/kg (Vandevijvere et al, 2010).…”

“…Sulfite compounds are widely used in a variety of industries including, food, cosmetics, and pharmaceuticals, as preservatives and antioxidants (Vally & Misso, 2012). Sulfur salts and sulfur dioxide similar to sodium metabisulfite (SMB) as preservatives are added to a variety of foods, including concentrated soft drinks, some fruit juices, beer, wine, and dried fruits (Adebayo & Adenuga, 2012;Shekarforoush et al, 2015;Shoaei et al, 2019). Plum (Prunus salicina Lindell) is one of the most important fruit crops in Iran.…”

Influence of a Sulphur Dioxide Active Storage System on the Quality of <i>Ribes rubrum</i> L. Berries

“…Rovada samples when stored. Sulphite residues are generally responsible for the decline in the flavour of fruit and affect consumers' willingness to fruit consumption [Shoaei et al, 2019]. However, in this study, there seemed to be no aversion to the red currants; in fact, a similar profile was observed between samples stored in CO 2 and SO 2 MAP.…”

Physical and chemical properties of soy protein isolates treated with sodium sulphite under low temperature extrusion

“…A method to modify disulphide bonds in SPI is to use a reducing agent, such as sodium sulphite (Na 2 SO 3 ), a popular chemical component generally recognised as safe (GRAS 182.3798) by the US Food and Drug Administration. Na 2 SO 3 is versatile and can be used to control enzymatic and non‐enzymatic browning, or as a bleaching agent, an antibacterial agent and an antioxidant (Silva & Lidon, 2016; Lou et al ., 2017; Shoaei et al ., 2019). In addition, Na 2 SO 3 confers protein molecules with more net charges to increase their functional properties.…”