Data/hora: 12/06/2024 07:26:58

Provedor de dados: 	Ciência Rural	
País: 	Brazil	
Título: 	Exposure risk to carbonyl compounds and furfuryl alcohol through the consumption of sparkling wines	
Autores: 	Peterle,Gabriela Pelizza; Hernandes,Karolina Cardoso; Schmidt,Luana; Maciel,Júlia Barreto Hoffmann; Zini,Claudia Alcaraz; Welke,Juliane Elisa.	
Data: 	2019-01-01	
Ano: 	2019	
Palavras-chave: 	Risk assessment; Sparkling wine consumption; Carbonyl compounds; Furfuryl alcohol.	
Resumo: 	ABSTRACT:  The goals of this study were to verify the occurrence of furfuryl alcohol (FA) and carbonyl compounds (acetaldehyde, acrolein, ethyl carbamate (EC), formaldehyde and furfural) in sparkling wines and to evaluate, for the first time, whether the consumption of the samples under study could represent risk to consumers health. These compounds are electrophilic; and therefore, may covalently bind to DNA, which may result in mutagenicity. EC and formaldehyde were present at low levels (&lt;1μg L-1) in all samples. Acetaldehyde, furfural and acrolein were also found in low levels (&lt;1.5, 1.4 and 1.0μg L-1, respectively) in 57, 71 and 76% of samples. In the other samples, levels of acetaldehyde, furfural and acrolein ranged from 5.2 to 54.8, 10.5 to 41.0 and 20.3 to 36.7μg L-1, respectively. Furfuryl alcohol was also reported in all samples in levels from 10.4 to 33.5μg L-1. Acrolein was the only compound reported at levels sufficient to represent risk to health, which occurred in 24% of the samples. A study focused on the origin of acrolein deserves attention, investigating the influence of the concentration of precursors and the role of fermentation in the formation of this aldehyde, besides the evaluation of possible environmental contamination of grapes during cultivation.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000300753	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/0103-8478cr20180986	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.49 n.3 2019	
Fonte: 	info:eu-repo/semantics/openAccess