Exposure risk to carbonyl compounds and furfuryl alcohol through the consumption of sparkling wines

3Citations
Citations of this article
13Readers
Mendeley users who have this article in their library.

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 (<1μg L-1) in all samples. Acetaldehyde, furfural and acrolein were also found in low levels (<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.

Cite

CITATION STYLE

APA

Peterle, G. P., Hernandes, K. C., Schmidt, L., Maciel, J. B. H., Zini, C. A., & Welke, J. E. (2019). Exposure risk to carbonyl compounds and furfuryl alcohol through the consumption of sparkling wines. Ciencia Rural, 49(3). https://doi.org/10.1590/0103-8478cr20180986

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free