Sulfite content in some Brazilian wines: analytical determination and estimate of dietary exposure

Machado, Ronalton Evandro; Toledo, Maria Cecília de Figueiredo; Vicente, Eduardo

doi:10.1007/s00217-009-1071-7

Cited by 22 publications

(9 citation statements)

References 15 publications

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“…While in alkaline solution (pH 11) an average recovery of about 90% was yielded, at pH 6 only <20% of bound sulfite was recovered. This result corresponds to previously described outcomes (7,11,21). Authentic red and white wine samples (samples 5, 7, 10, 13; Table 1), containing bound sulfite and ethanol, were used for the subsequent optimization step.…”

Section: Resultssupporting

confidence: 85%

“…In wine sulfite is present in free and bound forms , the latter being hydroxysulfonate adducts formed by the reaction with wine matrix compounds (ketones, aldehydes, sugars, tannins, etc.) , . Several analytical methods are known for the determination of either the free sulfite , or the total sulfite (sum of free and bound sulfite) , .…”

Section: Introductionmentioning

confidence: 99%

“…In order to analyze the total sulfite concentration via the more stable sulfate ion, a dissociation of reversibly bound sulfite-adducts followed by a complete oxidation of sulfite to sulfate is required. Bound sulfites are released either by acid (OMW method) or alkaline treatment at pH > 10 . In the OMW method, the subsequent oxidation to sulfate is done by hydrogen peroxide (H 2 O 2 ).…”

Section: Introductionmentioning

confidence: 99%

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Determination of Total Sulfite in Wine by Ion Chromatography after In-Sample Oxidation

Koch

Köppen

Siegel

et al. 2010

J. Agric. Food Chem.

158

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Sulfur dioxide (SO2) or sulfites are the most common preservatives used in winemaking. The level of total SO2 is subject to regulation. Currently, the regulatory determination of total SO2 (including sulfites) is done by the optimized Monier-Williams (OMW) method, which includes time-consuming distillation and titration steps. This paper describes the development and application of an alternative, rapid, straightforward, and reliable method for the determination of total sulfite in wine. In this method, a simple oxidation step using alkaline hydrogen peroxide (H2O2) solution is followed by ion chromatographic (IC) analysis of sulfate coupled with conductometric detection. Thirteen wines were analyzed in order to compare the in-sample oxidation method with the OMW-procedure. A t-test revealed satisfying compliance regarding sample preparation, i.e., alkaline H2O2 treatment and acidic distillation (OMW method). Comparable results were also obtained between IC analysis and acid/base titration. Our results indicate that the novel method (limit of quantification: 4 mg SO2 L(-1)) is well suited for the cost-efficient monitoring of regulatory limits.

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Section: Resultssupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Determination of Total Sulfite in Wine by Ion Chromatography after In-Sample Oxidation

Koch

Köppen

Siegel

et al. 2010

J. Agric. Food Chem.

158

View full text Add to dashboard Cite

show abstract

“…Consumption data from 140 fruit juice consumers in a 24-h dietary recall study with 578 adolescents and mean sulfite concentrations found in 35 out of 39 juice samples analyzed were used in the estimation (Table 3). Moreover, Machado et al (2009) estimated that the mean and maximum intakes of sulfites by a 60-kg person from the consumption of 150 ml of wine with sulfite concentrations found in 72 wine samples analyzed represented 36% and 84% of the ADI, respectively. The profile of sulfite exposure found in Brazil was similar to that in Belgium, where the sulfite intake, estimated using individual food consumption data and laboratory data or MLs, corresponded to 27% of the ADI, with high consumers of wine having an intake around the ADI (Vandevijvere et al, 2010).…”

Section: Preservativesmentioning

confidence: 99%

Exposure to toxic chemicals in the diet: Is the Brazilian population at risk?

Caldas

Jardim

2011

J Expo Sci Environ Epidemiol

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In Brazil, in the last 20 years, dietary risk assessments have been conducted on pesticides, mycotoxins, food additives, heavy metals (mainly mercury), environmental contaminants (mainly DDT) and acrylamide, a compound formed during food processing. The objectives of this paper were to review these studies, discuss their limitations and uncertainties and identify the most critical chemicals that may pose a health risk to Brazilian consumers. The studies have shown that the cumulative intake of organophosphorus and carbamate pesticides by high consumers of fruits and vegetables may represent a health concern (up to 169% of the ARfD), although the benefits of consuming large portions of those foods most probably overcome the risks. High consumers of maize products may also be at risk due to the presence of fumonisin (355% of the PMTDI), a mycotoxin present at high levels in Brazilian maize. The studies conducted in the Brazilian Amazon have shown that riparian fish consumers are exposed to unsafe levels of mercury. However, this is a more complex issue, as mercury levels in the region are naturally high and the health benefits of a fish-based diet are well known. Studies conducted both in Brazil and internationally on acrylamide have shown that the exposure to this genotoxic compound, mainly from the consumption of French fries and potato chips, is of health concern. Reducing the population dietary exposure to toxic chemicals is a challenge for government authorities and food producers in all countries. Management strategies aimed at decreasing exposure to the critical chemicals identified in this review involve limiting the use or eliminating highly toxic pesticides, implementing good agricultural practices to decrease maize contamination by fumonisins, educating local fish-eating communities toward a fish diet less contaminated by mercury, and changing dietary habits concerning the consumption of fried potatoes, the main processed food containing acrylamide.

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“…Winemaking (vinification), i.e., techniques of transforming grape must into wine, has to guarantee its stability in such a way that does not affect its organoleptic properties [ 1 ]. Currently, sulphur dioxide (SO 2 ) is widely used in wine stabilisation, to ensure protection against enzymatic and chemical oxidation and the growth of undesired species of microorganisms [ 2 , 3 , 4 , 5 ]. However, in the last two decades, more and more reports indicated that SO 2 -derived compounds had caused many adverse clinical effects on human health.…”

Section: Introductionmentioning

confidence: 99%

Potential Use of Silica Nanoparticles for the Microbial Stabilisation of Wine: An In Vitro Study Using Oenococcus oeni as a Model

Pachnowska

Cendrowski

Stachurska

et al. 2020

Foods

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The emerging trend towards the reduction of SO2 in winemaking has created a need to look for alternative methods to ensure the protection of wine against the growth of undesired species of microorganisms and to safely remove wine microorganisms. This study describes the possible application of silica nanospheres as a wine stabilisation agent, with Oenococcus oeni (DSM7008) as a model strain. The experiment was conducted firstly on model solutions of phosphate-buffered saline and 1% glucose. Their neutralising effect was tested under stirring with the addition of SiO2 (0.1, 0.25, and 0.5 mg/mL). Overall, the highest concentration of nanospheres under continuous stirring resulted in the greatest decrease in cell counts. Transmission electron microscope (TEM) and scanning electron microscopy (SEM) analyses showed extensive damage to the bacterial cells after stirring with silica nanomaterials. Then, the neutralising effect of 0.5 mg/mL SiO2 was tested in young red wine under stirring, where cell counts were reduced by over 50%. The obtained results suggest that silica nanospheres can serve as an alternative way to reduce or substitute the use of sulphur dioxide in the microbial stabilisation of wine. In addition, further aspects of following investigations should focus on the protection against enzymatic and chemical oxidation of wine.

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Sulfite content in some Brazilian wines: analytical determination and estimate of dietary exposure

Cited by 22 publications

References 15 publications

Determination of Total Sulfite in Wine by Ion Chromatography after In-Sample Oxidation

Determination of Total Sulfite in Wine by Ion Chromatography after In-Sample Oxidation

Exposure to toxic chemicals in the diet: Is the Brazilian population at risk?

Potential Use of Silica Nanoparticles for the Microbial Stabilisation of Wine: An In Vitro Study Using Oenococcus oeni as a Model

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