Influence of distillation time and sample mass on sulfur dioxide analysis in passion fruit juice through Monier-Williams method

• Main Authors: Anita Akiko Takahashi, Maristela Satou Martins, Jussara Carvalho de Moura Della Torre, Camila Cardoso de Oliveira, Daniel Granato
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015-09-01
• Series: Food Science and Technology
• Subjects: sulfur dioxide; analytical methods; passion fruit juice; sulfites; design of experiments
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300434&lng=en&tlng=en

AbstractThis study aimed to evaluate the effect of the distillation time and the sample mass on the total SO2 content in integral passion fruit juice (Passiflora sp). For the SO2 analysis, a modified version of the Monier-Williams method was used. In this experiment, the distillation time and the sample mass were reduced to half of the values proposed in the original method. The analyses were performed in triplicate for each distilling time x sample mass binomial, making a total of 12 tests, which were performed on the same day. The significance of the effects of the different distillation times and sample mass were evaluated by applying one-factor analysis of variance (ANOVA). For a 95% confidence limit, it was found that the proposed amendments to the distillation time, sample mass, and the interaction between distilling time x sample mass were not significant (p > 0.05) in determining the SO2 content in passion fruit juice. In view of the results that were obtained it was concluded that for integral passion fruit juice it was possible to reduce the distillation time and the sample mass in determining the SO2 content by the Monier-Williams method without affecting the result.