Determination of Sulfur Dioxide (SO2)

What Are The Uses Of Sulfur Dioxide (SO ₂ )? Harms, Benefits...

Sulfur dioxide (SO ₂ ) is one of the oldest methods used to store food for a long time without spoiling and to protect their physical and chemical structures. However, sulfur dioxide residues may cause unwanted taste changes in foods, destruction of vitamins by breaking down and some discomfort in humans. For this reason, the Codex Alimentarus Commission limited the sulfur intake to 50 mg per day.

It is of great importance to determine the amount of sulfur dioxide found in directly consumed foods such as dried apricots, figs and grapes.

Sulfur dioxide (SO ₂ ) used as a preservative in foodstuffs; It varies according to the chemical structure of the food, the type and duration of the process applied, the storage conditions and the amount of SO ₂ added.

The purpose of using sulfur dioxide (SO ₂ ) is; controlling the enzymatic or non-enzymatic reactions that occur during the drying of fruits and vegetables, preventing the increase of microorganisms, using it as an antioxidant and extending the shelf life.

In the sulfurization process applied to foods, sulfur dioxide (SO ₂ ) is obtained by burning powder sulfur salts. Fruits exposed to this gas absorb the gas. Sulfur dioxide (SO ₂ ) turns into sulfurous acid by dissolving in the water in the fruit's structure.

According to the Turkish Food Codex Food Additives Regulation, the maximum amount of sulfur dioxide (SO ₂ ) in wines is 200 ppm. The amount of sulfur dioxide (SO ₂ ) that ensures that the color of dried fruits and vegetables does not darken and acquires a natural color should be maximum 2000 ppm.

If you have asthma, sulfite sensitivity, or sulfite allergy, eating dried fruit can cause serious health problems, such as breathing problems, life-threatening allergy-like symptoms, or, in rare cases, death.

The U.S. Food and Drug Administration requires foods that contain more than 10 parts per million of sulfite to list this information on the food label. Countries have different standards for sulfides. The Australian government limits the amount of sulfites in food to 3,000 ppm, while the British government limits sulfites in food to 2,000 ppm.

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