Evaluación de la acidez en vinagres comercializados en la República Dominicana
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Date
Subject
Vinegar
acetic acid
acidity percentage
quality
safety
vinagre
ácido acético
porcentaje de acidez
calidad
inocuidad
acetic acid
acidity percentage
quality
safety
vinagre
ácido acético
porcentaje de acidez
calidad
inocuidad
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Journal Title
Journal ISSN
Volume Title
Publisher
Instituto Tecnológico de Santo Domingo (INTEC)
La evaluación de la calidad es un aspecto de máxima impor-tancia para la industria alimentaria a nivel mundial. El vinagre es un producto alimenticio de consumo habitual y al igual que otros, precisa de análisis de sus propiedades fisicoquímicas para garantizar el cumplimiento de los están-dares de calidad recogidas en las normativas nacionales (NORDOM 22 y 37, 2017). En esta investigación se evaluó la acidez de ocho muestras diferentes de vinagres comer-cializados en la ciudad de Santo Domingo, República Dominicana. Para ello, se utilizó una valoración poten-ciométrica con una disolución de hidróxido de sodio como agente valorante. Solo una de las muestras analizadas, con acidez de 4,87 % (v/v), cumplió con el valor establecido (5-6) % por estas normas y con la información mostrada en su etiqueta. Cuatro de las siete muestras restantes presen-taron valores superiores, por lo que su consumo pudiera ser perjudicial. En cambio, para dos de ellas, se obtuvieron valores de acidez de 2,23 % y 3,88 % (v/v), muy infe-riores a los fijados por ambas normas. Si bien es necesario ampliar esta investigación para confirmar los resultados obtenidos, estos sugieren que los vinagres comercializados en el país pudieran incumplir con los valores de acidez indicados por las normativas vigentes.
Quality assessment is an aspect of vital importance for the global food industry. Vinegar is a product of habitual consumption and, like other food products; it requires an analysis of its physicochemical properties for compliance with the quality controls included in the national regula-tions (NORDOM 22 y 37, 2017). This research evaluates the acidity of eight samples of different kinds, marketed in the city of Santo Domingo, Dominican Republic. For this, a potentiometric titration is used with a sodium hydroxide solution as a titrating agent. Only one of the analyzed samples, with acidity of 4,87% (v/v), complied with the value established for this parameter (5-6) %, by Dominican standards and with the corresponding value in the tag. Four of the seven samples have higher values, so their consumption could be harmful. On the other hand, two of them have values of 2,23 % and 3,88 % (v/v), much lower than these standards. It is necessary to expand this research to confirm results obtained, although these suggest, that kinds of vinegar marketed in the country, could fail to comply with the acidity values collected by both regulations.
Quality assessment is an aspect of vital importance for the global food industry. Vinegar is a product of habitual consumption and, like other food products; it requires an analysis of its physicochemical properties for compliance with the quality controls included in the national regula-tions (NORDOM 22 y 37, 2017). This research evaluates the acidity of eight samples of different kinds, marketed in the city of Santo Domingo, Dominican Republic. For this, a potentiometric titration is used with a sodium hydroxide solution as a titrating agent. Only one of the analyzed samples, with acidity of 4,87% (v/v), complied with the value established for this parameter (5-6) %, by Dominican standards and with the corresponding value in the tag. Four of the seven samples have higher values, so their consumption could be harmful. On the other hand, two of them have values of 2,23 % and 3,88 % (v/v), much lower than these standards. It is necessary to expand this research to confirm results obtained, although these suggest, that kinds of vinegar marketed in the country, could fail to comply with the acidity values collected by both regulations.
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info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Artículos
info:eu-repo/semantics/publishedVersion
Artículos
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Science, Environment and Climate; Vol. 2 No. 2 (2019): Science, Environment and Climate; 43-52
Ciencia, Ambiente y Clima; Vol. 2 Núm. 2 (2019): Ciencia, Ambiente y Clima; 43-52
2636-2333
2636-2317
10.22206/cac.2019.v2i2
Ciencia, Ambiente y Clima; Vol. 2 Núm. 2 (2019): Ciencia, Ambiente y Clima; 43-52
2636-2333
2636-2317
10.22206/cac.2019.v2i2