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

Autor:	Gabriela Pelizza Peterle, Karolina Cardoso Hernandes, Luana Schmidt, Júlia Barreto Hoffmann Maciel, Claudia Alcaraz Zini, Juliane Elisa Welke
Jazyk:	English<br />Portuguese
Rok vydání:	2019
Předmět:	avaliação de risco consumo de espumante compostos carbonílicos álcool furfurílico Agriculture Agriculture (General) S1-972
Zdroj:	Ciência Rural, Vol 49, Iss 3 (2019)
Druh dokumentu:	article
ISSN:	1678-4596 0103-8478
DOI:	10.1590/0103-8478cr20180986
Popis:	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 (
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/249a2c83dc2b431c9e6a08c8894212e9 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF