RESUMO
Carbonyl compounds and furan derivatives may form adducts with DNA and cause oxidative stress to human cells, which establishes the carcinogenic potential of these compounds. The occurrence of these compounds may vary according to the processing characteristics of the beer. The objective of this study was, for the first time, to investigate the free forms of target carbonyl compounds [acetaldehyde, acrolein, ethyl carbamate (EC) and formaldehyde] and furan derivatives [furfural and furfuryl alcohol (FA)] during the brewing stages of ale and lager craft beers. Samples were evaluated using headspace-solid phase microextraction and gas chromatography with mass spectrometric detection in selected ion monitoring mode (HS-SPME-GC/MS-SIM). Acetaldehyde, acrolein, formaldehyde and furfuryl alcohol were found in all brewing stages of both beer types, while EC and furfural concentrations were below the LOD and LOQ of the method (0.1 and 0.01 µg L-1, respectively). Boiling and fermentation of ale brewing seem to be important steps for the formation of acrolein and acetaldehyde, respectively, while boiling resulted in an increase of FA in both types of beer. Conversely, pasteurisation and maturation reduced the levels of these compounds in both types of beer. An increase in concentration of acrolein has not been verified in lager brew probably due to the difference in boiling time between these two types of beer (60 and 90 min for ale and lager, respectively).
Assuntos
Cerveja/análise , Análise de Alimentos , Contaminação de Alimentos/análise , Acetaldeído/efeitos adversos , Acetaldeído/análise , Acroleína/efeitos adversos , Acroleína/análise , Cerveja/efeitos adversos , Fermentação , Formaldeído/efeitos adversos , Formaldeído/análise , Furanos/efeitos adversos , Furanos/análise , Humanos , Uretana/efeitos adversos , Uretana/análiseRESUMO
Compounds with toxic potential may occur in beer, such as carbonyl compounds (acetaldehyde, acrolein, ethyl carbamate [EC] and formaldehyde) and furan derivatives [furfural and furfuryl alcohol (FA)]. The objective of this study was, for the first time, to validate a method based on headspace-solid phase microextraction using a PDMS-overcoated fibre and gas chromatography with mass spectrometric detection in selected ion monitoring mode (HS-SPME-GC/MS-SIM) to investigate target carbonyl compounds and furan derivatives in beers. Analytical curves showed proper linearity with r2 ranging from 0.9731 to 0.9960 for acetaldehyde and EC, respectively. The lowest LOD was found for acetaldehyde (0.03 µg L-1), while the lowest LOQ value (1.0 µg L-1) was found for acetaldehyde and EC, formaldehyde and furfural. Recovery (90% to 105%), intermediate precision and repeatability (lower than 13%), limits of detection and quantification (values below 2.5 µg L-1) showed that the method is suitable to simultaneously quantify these compounds. EC was detected in only two samples (1 lager and 1 ale). Furfural was found in 37% and 82% of ale and lager beers, respectively. Acetaldehyde, acrolein, formaldehyde and FA were detected in all samples. However, acrolein was the only compound found in the commercial samples at a concentration capable of causing health risk. Besides furfural and FA, four other furan-containing compounds (5-methyl-2-furan methanethiol, acetylfuran, 5-methylfurfural and γ-nonalactone) were also found in beers, however, at levels low enough not to impose potential health risk.
Assuntos
Cerveja/análise , Contaminação de Alimentos/análise , Microextração em Fase Sólida , Acetaldeído/análise , Acroleína/análise , Formaldeído/análise , Furanos/análise , Cromatografia Gasosa-Espectrometria de Massas , Estrutura Molecular , Medição de Risco , Uretana/análiseRESUMO
Sixteen polycyclic aromatic hydrocarbons (PAHs) have been identified in Brazilian sugarcane spirits. Contamination sources are: sugarcane burn before harvest and petroleum derivatives. PAHs concentration in spirits produced from burned cane was about 2-3 times higher than those from unburned cane. Benzo(a)pyrene (BaP) is present at less than 1%, and therefore is not a representative marker of cachaça contamination by PAHs. Ethyl carbamate (EC) is produced during both fermentation and distillation. During distillation, cupric ions may catalyse the conversion of cyanide to EC. In discontinuous distillation, the use of the heart fraction for bottling cachaça considerably decreases its concentration. In the continuous process, in which there is no separation of distillate, it is highly recommended to couple cooling devices and reflux systems to the distillation column. Consumers are at a greater risk of EC exposure from cachaça than from any other spirit.
Assuntos
Bebidas Alcoólicas/análise , Contaminação de Alimentos/análise , Hidrocarbonetos Policíclicos Aromáticos/análise , Saccharum/química , Uretana/análise , Brasil , Contaminação de Alimentos/estatística & dados numéricosRESUMO
Ethyl carbamate (EC) is a common substance in fermented foods and drinks, and its quantification is important because of its carcinogenic nature and its usually presence in alcoholic beverages. The present work involved the development and validation of an analytical method for the evaluation of EC in cachaça by HPLC-FLD after previous derivatization with xanthydrol. The method presented a mean recovery of 94.88%, an intra-day precision of 4.19% (30.0 µgL(-1)) and 3.32% (75.0 µgL(-1)), a coefficient of determination (r(2)) equal to 0.9985, and limits of detection and quantification equal to 6.39 and 21.32 µgL(-1), respectively. The results show that the analytical method is accurate, reproducible and linear over the concentration range from 5.0 to 160 µg of EC per litre. The method was applied to the analysis of EC in cachaça, the analyses being rapid and efficient.
Assuntos
Bebidas Alcoólicas/análise , Carcinógenos/análise , Cromatografia Líquida de Alta Pressão/métodos , Cobre/química , Destilação/instrumentação , Uretana/análise , Cobre/toxicidade , Contaminação de Alimentos/análiseRESUMO
Ethyl carbamate (EC) is a recognized genotoxic carcinogen, with widespread occurrence in fermented foods and beverages. No data on its occurrence in alcoholic beverages from Mexico or Central America is available. Samples of agave spirits including tequila, mezcal, bacanora and sotol (n=110), and of the sugarcane spirit cuxa (n=16) were purchased in Mexico and Guatemala, respectively, and analyzed for EC. The incidence of EC contamination was higher in Mexico than in Guatemala, however, concentrations were below international guideline levels (<0.15 mg/L). Risk assessment found the Margin of Exposure (MOE) in line with that of European spirits. It is therefore unlikely that EC plays a role in high rates of liver cirrhosis reported in Mexico.
Assuntos
Bebidas Alcoólicas/análise , Contaminação de Alimentos/análise , Uretana/análise , Agave , Guatemala , Humanos , Cirrose Hepática/induzido quimicamente , México , Medição de Risco , Saccharum , Uretana/toxicidadeRESUMO
Urea is an important precursor in the formation of ethyl carbamate, a known carcinogen in alcoholic beverages. Ethyl carbamate has recently been detected at high concentrations in sugar cane distilled spirits, but little is known about the concentration of urea in these beverages. The objectives of this study were to validate methodology for the determination of urea in sugar cane distilled spirits, to determine the levels in 68 samples from different regions within the state of Minas Gerais, Brazil, and to examine the relationship between the concentrations of urea and ethyl carbamate. The method, based on the reaction of urea with 1-phenyl-1,2-propanodione-2-oxime and spectrophotometric quantification at 540 nm, provided linear response from 0.5 to 15.0 mg/L. No purification of the sample was required. The limits of detection and quantification were 0.1 and 0.5 mg/L, respectively. Urea was detected in 69% of the samples at levels varying from 0.50 to 5.10 mg/L. There was no significant difference on the levels of urea in samples from different regions of the state. No significant correlation between the levels of urea and ethyl carbamate was observed for the samples analyzed.
Assuntos
Bebidas/análise , Saccharum/química , Espectrofotometria/métodos , Ureia/análise , Uretana/análise , Brasil , Calibragem/normas , Espectrofotometria/normasRESUMO
Se comunican los resultados de un análisis de la acción del uretano sobre las células inmunocompetentes (macrófagos), el sistema del complemento y también en los enterocitos. El estudio de los receptores de macrófagos por medio de la formación de rosetas puso de manifiesto que concentraciones altas de uretano destruyen a los macrófagos y disminuyen la unión con IgG y el tercer componente del complemento. Los resultados obtenidos experimentalmente in vitro sugieren que de acuerdo con el grado y tiempo de la exposición al humo de tabaco se puede romper el equilibrio del sistema inmunitario y de otras poblaciones celulares que desembocan en los procesos patológicos que se relacionan con tabaquismo