Sulphur Dioxide: Comparative Study of Three Analytical Methods and Determination in Malaysian Foods

The study was conducted in four phases. In the first phase, three methods of analysis were studied on eight different types of foods. The methods were (i) the Shipton's modification of the Monier-Williams' method or the Shipton method, (ii) the modified Rankine method, and (iii) the Iod...

Full description

Saved in:

Bibliographic Details
Main Author:	Nik Mohd. Salleh, Nik Shabnam
Format:	Thesis
Language:	English English
Published:	1998
Subjects:	Sulfur dioxide - Malaysia Food - Analysis
Online Access:	http://psasir.upm.edu.my/id/eprint/8394/1/FSMB_1998_14_A.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-upm-ir.8394
record_format	uketd_dc
spelling	my-upm-ir.83942012-11-05T08:39:09Z Sulphur Dioxide: Comparative Study of Three Analytical Methods and Determination in Malaysian Foods 1998 Nik Mohd. Salleh, Nik Shabnam The study was conducted in four phases. In the first phase, three methods of analysis were studied on eight different types of foods. The methods were (i) the Shipton's modification of the Monier-Williams' method or the Shipton method, (ii) the modified Rankine method, and (iii) the Iodine distillation method. The eight types of foods were meehoon, orange cordial, mashed potato (granule), pickled nutmeg, strawberry jam, mayonnaise, orange juice and wine. Comparative studies showed that the Iodine distillation method gave the highest mean values followed by the Shipton and modified Rankine methods, and this was true for seven out of the eight types of food studied. Recovery studies showed that the Shipton method was reliable for foods with sulphur dioxide content of more than 50 ppm, namely meehoon, cordial, mashed potato (granule) and pickled nutmeg. The second phase focussed on the study of methods for foods with less than 50 ppm, that is strawberry jam, mayonnaise, orange juice and wine. The methods were (i) the Shipton method, and (ii) the Wedzicha method. Comparative studies showed that results obtained by the Shipton method were higher than those obtained by the Wedzicha method, and this was true for all the foods studied. From the recovery studies, it was found that the Wedzicha method was the method of choice for foods with less than 50 ppm of sulphur dioxide although it is also reliable for foods which contain more than 50 ppm sulphur dioxide. The correlation between the Shipton and Wedzicha methods were studied in the third phase ofthe study. It was observed that the methods showed good correlation for foods with sulphur dioxide content of more than 200 ppm, moderate correlation for food with sulphur dioxide content of between 50 - 200 ppm and bad correlation for food with sulphur content of less than 50 ppm. The prevalence of sulphur dioxide in eighty-six types of foods were studied in the last phase. It was found that 30.23% ofthe foods contravene the Food Regulations 1985 in the sulphur dioxide content. The estimate of the Daily Dietary Intake (DDI) was calculated and it was much lower than the Acceptable Daily Intake (ADI) for sulphur dioxide. Sulfur dioxide - Malaysia Chemistry, Analytic - Malaysia Food - Analysis 1998 Thesis http://psasir.upm.edu.my/id/eprint/8394/ http://psasir.upm.edu.my/id/eprint/8394/1/FSMB_1998_14_A.pdf application/pdf en public masters Universiti Putra Malaysia Sulfur dioxide - Malaysia Chemistry, Analytic - Malaysia Food - Analysis Food Science and Technology English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
topic	Sulfur dioxide - Malaysia Sulfur dioxide - Malaysia Food - Analysis
spellingShingle	Sulfur dioxide - Malaysia Sulfur dioxide - Malaysia Food - Analysis Nik Mohd. Salleh, Nik Shabnam Sulphur Dioxide: Comparative Study of Three Analytical Methods and Determination in Malaysian Foods
description	The study was conducted in four phases. In the first phase, three methods of analysis were studied on eight different types of foods. The methods were (i) the Shipton's modification of the Monier-Williams' method or the Shipton method, (ii) the modified Rankine method, and (iii) the Iodine distillation method. The eight types of foods were meehoon, orange cordial, mashed potato (granule), pickled nutmeg, strawberry jam, mayonnaise, orange juice and wine. Comparative studies showed that the Iodine distillation method gave the highest mean values followed by the Shipton and modified Rankine methods, and this was true for seven out of the eight types of food studied. Recovery studies showed that the Shipton method was reliable for foods with sulphur dioxide content of more than 50 ppm, namely meehoon, cordial, mashed potato (granule) and pickled nutmeg. The second phase focussed on the study of methods for foods with less than 50 ppm, that is strawberry jam, mayonnaise, orange juice and wine. The methods were (i) the Shipton method, and (ii) the Wedzicha method. Comparative studies showed that results obtained by the Shipton method were higher than those obtained by the Wedzicha method, and this was true for all the foods studied. From the recovery studies, it was found that the Wedzicha method was the method of choice for foods with less than 50 ppm of sulphur dioxide although it is also reliable for foods which contain more than 50 ppm sulphur dioxide. The correlation between the Shipton and Wedzicha methods were studied in the third phase ofthe study. It was observed that the methods showed good correlation for foods with sulphur dioxide content of more than 200 ppm, moderate correlation for food with sulphur dioxide content of between 50 - 200 ppm and bad correlation for food with sulphur content of less than 50 ppm. The prevalence of sulphur dioxide in eighty-six types of foods were studied in the last phase. It was found that 30.23% ofthe foods contravene the Food Regulations 1985 in the sulphur dioxide content. The estimate of the Daily Dietary Intake (DDI) was calculated and it was much lower than the Acceptable Daily Intake (ADI) for sulphur dioxide.
format	Thesis
qualification_level	Master's degree
author	Nik Mohd. Salleh, Nik Shabnam
author_facet	Nik Mohd. Salleh, Nik Shabnam
author_sort	Nik Mohd. Salleh, Nik Shabnam
title	Sulphur Dioxide: Comparative Study of Three Analytical Methods and Determination in Malaysian Foods
title_short	Sulphur Dioxide: Comparative Study of Three Analytical Methods and Determination in Malaysian Foods
title_full	Sulphur Dioxide: Comparative Study of Three Analytical Methods and Determination in Malaysian Foods
title_fullStr	Sulphur Dioxide: Comparative Study of Three Analytical Methods and Determination in Malaysian Foods
title_full_unstemmed	Sulphur Dioxide: Comparative Study of Three Analytical Methods and Determination in Malaysian Foods
title_sort	sulphur dioxide: comparative study of three analytical methods and determination in malaysian foods
granting_institution	Universiti Putra Malaysia
granting_department	Food Science and Technology
publishDate	1998
url	http://psasir.upm.edu.my/id/eprint/8394/1/FSMB_1998_14_A.pdf
_version_	1747810796399755264

Sulphur Dioxide: Comparative Study of Three Analytical Methods and Determination in Malaysian Foods

Similar Items