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Carbonyl compounds and furan derivatives with toxic potential evaluated in the brewing stages of craft beer.
Hernandes, Karolina C; Souza-Silva, Érica A; Assumpção, Carolina F; Zini, Claudia A; Welke, Juliane E.
Afiliação
  • Hernandes KC; Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil.
  • Souza-Silva ÉA; Instituto de Química, UFRGS, Porto Alegre, Brazil.
  • Assumpção CF; Instituto de Ciências Ambientais, Químicas e Farmacêuticas, Departamento de Química, Universidade Federal de São Paulo (UNIFESP), Diadema, Brazil.
  • Zini CA; Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil.
  • Welke JE; Instituto de Química, UFRGS, Porto Alegre, Brazil.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess ; 37(1): 61-68, 2020 Jan.
Article em En | MEDLINE | ID: mdl-31622171
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).
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cerveja / Contaminação de Alimentos / Análise de Alimentos Limite: Humans Idioma: En Revista: Food Addit Contam Part A Chem Anal Control Expo Risk Assess Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cerveja / Contaminação de Alimentos / Análise de Alimentos Limite: Humans Idioma: En Revista: Food Addit Contam Part A Chem Anal Control Expo Risk Assess Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido