Monitoring of sulphites levels in shrimps samples collected in Puglia (Italy) by ion-exchange chromatography with conductivity detection

Iammarino, Marco; Taranto, Aurelia Di; Ientile, Anna Rita

doi:10.1080/19393210.2013.848943

Cited by 12 publications

(3 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is regularly submitted to proficiency test round (at least 1 per year) and checked by internal control chart every 6 months. This method is applied for official control of meats and seafood at the Chemistry Department of Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata (Foggia, Italy) and it was used for developing another comprehensive monitoring of sulphite levels in shrimps marketed in Italy (Iammarino et al, 2014 ). All significant validation parameters ( i.e.…”

Section: Methodsmentioning

confidence: 99%

“…This analytical method was submitted to full validation procedure, according to Thompson harmonized validation guidelines (Thompson et al, 2002) and checked by internal control chart every 6 months. This method is applied for official control of meats and seafood at the Chemistry Department of Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata (Foggia, Italy) and it was used for developing another comprehensive monitoring of sulphite levels in shrimps marketed in Italy (Iammarino et al, 2014). All significant validation parameters (i.e., linearity sensitivity, selectivity, accuracy, robustness and measurement uncertainty) were evaluated and the most important analytical performances which characterize this method are resumed in Table 2.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of different cooking treatments on the residual level of sulphites in shrimps

et al. 2022

Self Cite

View full text Add to dashboard Cite

Sulphiting agents (or sulphites) are a class of food additives identified in Europe by codes E220-E228. Their addition in crustaceans is permitted with specific legal limits for avoiding the so-called “blackspot” that is a defect that compromises the marketability of these products. High levels of ingested sulphites may cause pseudoallergenic reactions in susceptible people. Moreover, they can exercise mutagenic and citotoxic effects other that destroy some vitamins such as thiamine, folic acid, nicotinamide and pyridoxal. The residual level of sulphites in crustaceans can be considerably affected by the specific method of cooking. In this study, 5 traditional procedures of cooking – grilling, oven, frying, steaming and stewed cooking – were compared to verify their effect on the residual concentration of sulphites in shrimp samples. The analytical determination was carried out using a fully validated and accredited analytical method by ion chromatography with conductivity detection. The results demonstrated that cooking leads to the decrease of sulphites levels in the products, with the highest percentage of reduction (55.3%) obtained by steaming and the lowest using oven (13.9%). The results of this study confirm that the specific method of cooking should be taken into account during “total diet studies” and risk assessment for appraising the effective number of sulphites ingested from crustaceans consumption.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Effect of different cooking treatments on the residual level of sulphites in shrimps

et al. 2022

Self Cite

View full text Add to dashboard Cite

show abstract

“…For the determination of sulfites in shrimps, Iammarino et al (2014) applied an ion-exchange chromatographic method with conductivity detection after extraction with the stabilising solution described in the previous publication (Iammarino et al, 2010). 13…”

Section: Hplc After Extractionmentioning

confidence: 99%

Scientific Opinion on the re‐evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives

Reculusa

Arbault

2016

EFS2

View full text Add to dashboard Cite

The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion re‐evaluating sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) when used as food additives. The Panel noted that sulfur dioxide, bisulfite and sulfite ions existed in a series of equilibria and that these would favour bisulfite ions at the pH of the stomach and sulfite ions at physiological pHs. Therefore, it was considered that once ingested, based on their capacity to form sulfite ions, read across between the different sulfite sources is possible; however, the Panel noted the uncertainties about the reactivity of sulfites in different foods and the resulting reaction products. The overall limited database did not indicate any concern for genotoxicity and did not report any effect in the available chronic, carcinogenicity and reprotoxicity studies after oral exposure in the diet, by gavage, or in the drinking water. A no observed adverse effect level (NOAEL) of 70 mg SO2 equivalent/kg body weight (bw) per day was identified from a long‐term toxicity study in rats. However, the Panel noted several uncertainties and limitations in the database and concluded that the current group acceptable daily intake (ADI) of 0.7 mg SO2 equivalent/kg bw per day (derived using a default uncertainty factor) would remain adequate but should be considered temporary while the database was improved. The Panel recommended that the database and the temporary group ADI should be re‐evaluated and noted that the recommended studies could require 5 years for completion. The Panel further concluded that exposure estimates to sulfur dioxide and sulfites were higher than the group ADI of 0.7 mg SO2 equivalent/kg bw per day for all population groups.

show abstract

Pressurized liquid extraction of sulfite for quantitation by capillary zone electrophoresis

Gonçalves,

Molognoni,

Daguer

et al. 2024

Electrophoresis

View full text Add to dashboard Cite

Sulfite is an additive used in shrimp processing to prevent discoloration. However, sulfite can cause health issues for sensitive consumers, making its monitoring necessary. Determining sulfite concentrations is complex because the Monier‐Williams reference method is laborious and has low analytical throughput. Additionally, new techniques are needed to stabilize sulfite during the extraction process because this analyte undergoes rapid oxidation. A new method involving extraction and derivatization of sulfite with formaldehyde through automated pressurized liquid extraction (PLE), followed by quantitation by capillary zone electrophoresis with diode‐array detector in indirect mode, was developed and optimized using multivariate planning. The PLE procedure was compared to another solid–liquid extraction method. The new method successfully stabilized and extracted sulfite from shrimp in few steps with adequate precision (CV < 3.8%), producing extracts that were stable for 10 days. Recovery was satisfactory (97%–99%), and the limits of detection (4.6 mg kg−1) and quantitation (15.4 mg kg−1) were suitable for the intended purpose.

show abstract

Monitoring of sulphites levels in shrimps samples collected in Puglia (Italy) by ion-exchange chromatography with conductivity detection

Cited by 12 publications

References 10 publications

Effect of different cooking treatments on the residual level of sulphites in shrimps

Effect of different cooking treatments on the residual level of sulphites in shrimps

Scientific Opinion on the re‐evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives

Pressurized liquid extraction of sulfite for quantitation by capillary zone electrophoresis

Contact Info

Product

Resources

About