Consulta: subjectFacets:"Sparkling wine consumption"
Registros recuperados: 1
Data/hora: 12/06/2024 10:52:32

Exposure risk to carbonyl compounds and furfuryl alcohol through the consumption of sparkling wines
Provedor de dados: 65
Autores: Peterle,Gabriela Pelizza; Hernandes,Karolina Cardoso; Schmidt,Luana; Maciel,Júlia Barreto Hoffmann; Zini,Claudia Alcaraz; Welke,Juliane Elisa.
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...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Risk assessment; Sparkling wine consumption; Carbonyl compounds; Furfuryl alcohol.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000300753