Exposure risk to carbonyl compounds and furfuryl alcohol through the consumption of sparkling wines
| Autor: | Cláudia Alcaraz Zini, Gabriela Pelizza Peterle, Júlia Barreto Hoffmann Maciel, Karolina Cardoso Hernandes, Juliane Elisa Welke, Luana Schmidt |
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| Rok vydání: | 2019 |
| Předmět: |
Formaldehyde
consumo de espumante avaliação de risco furfuryl alcohol Furfural Aldehyde compostos carbonílicos Furfuryl alcohol lcsh:Agriculture chemistry.chemical_compound Organic chemistry lcsh:Agriculture (General) chemistry.chemical_classification General Veterinary Acrolein lcsh:S 0402 animal and dairy science Acetaldehyde risk assessment 04 agricultural and veterinary sciences lcsh:S1-972 040201 dairy & animal science sparkling wine consumption carbonyl compounds chemistry 040103 agronomy & agriculture 0401 agriculture forestry and fisheries Ethyl carbamate Animal Science and Zoology Fermentation álcool furfurílico Agronomy and Crop Science |
| Zdroj: | Ciência Rural v.49 n.3 2019 Ciência Rural Universidade Federal de Santa Maria (UFSM) instacron:UFSM Ciência Rural, Vol 49, Iss 3 (2019) |
| ISSN: | 1678-4596 0103-8478 |
| DOI: | 10.1590/0103-8478cr20180986 |
| Popis: | 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 ( |
| Databáze: | OpenAIRE |
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