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

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.

Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources

“…For acrolein, acetaldehyde and formaldehyde, these BMDL 10 values are 360 [32], 5600 [33] and 2800 µg/kg BW/day [34] respectively. These values have been previously documented by Ferreira et al [35], and Peterle et al [36].…”

Origin and Fate of Acrolein in Foods

“…As shown in Table 1 [21][22][23][24][25][26][27][28][29][30][31][32], acrolein has been found in a variety of foods, including fruits, vegetables, baked or fried foods and alcoholic beverages. Acrolein levels change erratically during food processing and ingestion.…”

“…Frying Fats [26] 56,500 Codfish Fillet [10] 100 Cognacs [27] 1420-1500 Sour Dough [22] 14.72 Scotch Whiskey [28] 670-11,100 Bread [22] 161 Sparkling Wine [29] 20.3-33.4 French Fries [18] 14.8-19.9…”

Analysis of volatile emissions from grape berries infected with Aspergillus carbonarius using hyphenated and portable mass spectrometry

“…Furfural was reported to increase with ripeness in Merlot wines, that along with furfuryl alcohol was stated not to be a health hazard 38 . It was mostly present in wines subjected to smoke 39 .…”