Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption

References

• Amazon Group. accessed 2018 Sept 27] http://www.amazongroup.com.br/site/produtos/maurivin_pdm.pdf
   Google Scholar
• Arkeman DH. 2008. Evaluation of the oral toxicity of formaldehyde in rats. Universa Medicina. 27(3):4–10.
   Google Scholar
• Arts JHE, Muijser H, Appel MJ, Kuper CF, Bessems JGM, Woutersen RA. 2004. Subacute (28-day) toxicity of furfural in Fischer 344 rats : a comparison of the oral and inhalation route. Food Chem Toxicol. 42:1389–1399.
   PubMed Web of Science ®Google Scholar
• [ATSDR] Agency for Toxic Substances and Disease Registry (US). 2007. Toxicological profile for acrolein. Atlanta (GA): Department of Health and Human Service.
   Google Scholar
• Azevedo LC, Reis MM, Motta LF, Rocha GO, Silva LA, Andrade JB. 2007. Evaluation of the formation and stability of hydroxyalkylsulfonic acids in wines. J Agric Food Chem. 55(21):8670–8680.
   PubMed Web of Science ®Google Scholar
• Bauer R, Kossmann J. 2010. Influence of environmental parameters on production of the acrolein precursor 3-hydroxypropionaldehyde by Lactobacillus reuteri DSMZ 20016 and its accumulation by wine lactobacilli. Int J Food Microbiol. 137(1):28–31.
   PubMed Web of Science ®Google Scholar
• Boban M, Stockley C, Teissedre P, Restani P, Fradera U, Stein-Hammer C, Ruf J. 2016. Drinking pattern of wine and effects on human health: why should we drink moderately and with meals?. Food Funct. 7:2937–2942.
   PubMed Web of Science ®Google Scholar
• Brasil. 2014. Decree number 8.198. 2014. accessed 2018 Mar 29]. http://www.planalto.gov.br/ccivil_03/_ato2011-2014/2014/decreto/d8198.htm.
   Google Scholar
• Burcham PC. 2017. Acrolein and human disease: untangling the knotty exposure scenarios accompanying several diverse disorders. Chem Res Toxicol. 30(1):145–161.
   PubMed Web of Science ®Google Scholar
• Câmara JS, Alves MA, Marques JC. 2006. Changes in volatile composition of Madeira wines during their oxidative ageing. Anal Chim Acta. 563:188–197.
   Web of Science ®Google Scholar
• Canuti V, Conversano M, Calzi LM, Heymann H, Matthews MA, Ebeler SE. 2009. Headspace solid-phase microextraction–gas chromatography–mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines. J Chromatogr A. 1216:3012–3022.
   PubMed Web of Science ®Google Scholar
• Cui X, Wang J, Qiu N, Wu Y. 2016. In vitro toxicological evaluation of ethyl carbamate in human HepG2 cells. Toxicol Res. 5:697–702.
   Web of Science ®Google Scholar
• [EPA] United States Environmental Protection Agency. [accessed 2018 Apr 10]. https://www.epa.gov/formaldehyde/facts-about-formaldehyde#whatcontains.
   Google Scholar
• Ferreira DC, Hernandes KC, Nicolli KP, Souza-Silva EA, Manfroi V, Zini CA, Welke JE. In press. Development of a method for determination of target toxic carbonyl compounds in must and wine using HS-SPME-GC/MS-SIM after preliminary GC×GC/TOFMS analyses. Food Anal Methods. doi:10.1007/s12161-018-1343-6
   Google Scholar
• Flamini R, De Luca G, Di Stefano R. 2002. Changes in carbonyl compounds in Chardonnay and Cabernet Sauvignon wines as a consequence of malolactic fermentation. Vitis. 41:107–112.
   Web of Science ®Google Scholar
• Gonzalez-Rios O, Suarez-Quiroz ML, Boulanger R, Barel M, Guyot B, Guiraud J, Schorr-Galindo S. 2007. Impact of “ecological” post-harvest processing on coffee aroma: II. Roasted Coffee J Food Comp Anal. 20:297–307.
   Web of Science ®Google Scholar
• Gris EF, Mattivi F, Ferreira EA, Vrhovsek U, Filho DW, Pedrosa RC, Bordignon-Luiz MT. 2013. Phenolic profile and effect of regular consumption of Brazilian red wines on in vivo antioxidant activity. J Food Comp Anal. 31:31–40.
   Web of Science ®Google Scholar
• Hognadóttir Á, Rouseff RL. 2003. Identification of aroma active compounds in orange essence oil using gas chromatography - olfactometry and gas chromatography - mass spectrometry. J Chromatogr A. 998:201–211.
   PubMed Web of Science ®Google Scholar
• [IARC] International Agency for Research on Cancer. 2018. Monograhs on the evaluation of carcinogenic risks to humans. [accessed 2018 Mar 3]. http://monographs.iarc.fr/ENG/Classification/index.php.
   Google Scholar
• [IBGE] Instituto Brasileiro de Geografia e Estatística. 2011. Brazilian Institute of Geography and Statistics. family budget research. [accessed 2018 Mar 3]. http://www.ibge.gov.br/home/estatistica/populacao/condicaodevida/pof/2008_2009.
   Google Scholar
• [ICH] International Conference on Harmonization of Technical Requirements for Registration of Pharmaceuticals for Human Use. 2002. Validation of analytical procedures: text and methodology Q2(R1). accessed 2018 Mar 29]. http://www.ich.org/fileadmin/Public_Web_Site/ICH_Products/Guidelines/Quality/Q2_R1/Step4/Q2_R1__Guideline.pdf.
   Google Scholar
• [IPCS] International Programme on Chemical Safety. 2002. Formaldehyde. [accessed 2018 Mar 3]. http://www.who.int/ipcs/publications/en.
   Google Scholar
• [JECFA] Joint FAO/WHO Expert Committee on Food Additives. 2000. Furfural. [accessed 2018 Mar 3]. http://apps.who.int/food-additives-contaminants-jecfa-database/chemical.aspx?chemID=3695.
   Google Scholar
• Jendral JA, Monakhova YB, Lachenmeier DW. 2011. Formaldehyde in alcoholic beverages: large chemical survey using purpald screening followed by chromotropic acid spectrophotometry with multivariate curve resolution. Int J Anal Chem. 2011:1–11.
   Google Scholar
• Jeong H-S, Chung H, Song S-H, Kim C-I, Lee J-GKim Y-S. 2015. Validation and determination of the contents of acetaldehyde and formaldehyde in foods. Toxicol Res. 31:273–278.
   Google Scholar
• Kächele M, Monakhova YB, Kuballa T, Lachenmeier DW. 2014. NMR investigation of acrolein stability in hydroalcoholic solution as a foundation for the valid HS-SPME/GC-MS quantification of the unsaturated aldehyde in beverages. Anal Chim Acta. 820:112–118.
   PubMed Web of Science ®Google Scholar
• Kennison KR, Wilkinson KL, Williams HG, Smith JH, Gibberd MR. 2007. Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine. J Agric Food Chem. 55(26):10897–10901.
   PubMed Web of Science ®Google Scholar
• Lachenmeier DW, Kanteres F, Rehm J. 2009. Carcinogenicity of acetaldehyde in alcoholic beverages: risk assessment outside ethanol metabolism. Addiction. 104:533.
   PubMed Web of Science ®Google Scholar
• Lago LO, Nicolli KP, Marques AB, Zini CA, Welke JE. 2017. Influence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine- simultaneous quantitative determination and assessment of the exposure risk to these compounds. Food Chem. 230:594–603.
   PubMed Web of Science ®Google Scholar
• Maejima R, Iijima K, Kaihovaara P, Hatta W, Koike T, Imatani A, Shimosegawa T, Salaspuro M. 2015. Effects of ALDH2 genotype, PPI treatment and L-cysteine on carcinogenic acetaldehyde in gastric juice and saliva after intragastric alcohol administration. PLoS One. 10:1–17.
   Web of Science ®Google Scholar
• Mogue A, Ghare S, Lamoreau B, Mohammad M, Barve S, McClain C, Joshi-Barve S. 2015. Molecular mechanisms of acrolein toxicity: relevance to human disease. Toxicol Sci. 143:242–255.
   PubMed Web of Science ®Google Scholar
• Monakhova YB, Jendral JA, Lachenmeier DW. 2012. The margin of exposure to formaldehyde in alcoholic beverages. Arh Hig Rada Toksikol. 63:227–237.
   PubMed Web of Science ®Google Scholar
• Nóbrega ICC, Pereira GE, Silva M, Pereira EVS, Medeiros MM, Telles DL, Lachenmeier DW. 2015. Improved sample preparation for GC–MS–SIM analysis of ethyl carbamate in wine. Food Chem. 177:23–28.
   PubMed Web of Science ®Google Scholar
• Paiano V, Bianchi G, Davoli E, Negri E, Fanelli R, Fattore E. 2014. Risk assessment for the Italian population of acetaldehyde in alcoholic and non-alcoholic beverages. Food Chem. 154:26–31.
   PubMed Web of Science ®Google Scholar
• Perestrelo R, Petronilho S, Câmara JS, Rocha SM. 2010. Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with solid phase microextraction as a powerful tool for quantification of ethyl carbamate in fortified wines. The case study of Madeira wine. J Chromatogr A. 1217:3441–3445.
   PubMed Web of Science ®Google Scholar
• Perestrelo R, Silva CL, Câmara JS. 2015. Quantification of furanic derivatives in fortified wines by a highly sensitive and ultrafast analytical strategy based on digitally controlled microextraction by packed sorbent combined with ultrahigh pressure liquid chromatography. J Chromatogr A. 1381:54–63.
   PubMed Web of Science ®Google Scholar
• Pérez-Torrado R, Bruno-Bárcena JM, Matallana E. 2005. Monitoring stress-related genes during the process of biomass propagation of Saccharomyces cerevisiae strains used for wine making. Appl Environ Microbiol. 71:6831–6837.
   PubMed Web of Science ®Google Scholar
• Pesis E. 2005. The role of the anaerobic metabolites, acetaldehyde and ethanol, in fruit ripening, enhancement of fruit quality and fruit deterioration. Postharvest Biol Technol. 37:1–19.
   Web of Science ®Google Scholar
• Pflaum T, Hausler T, Baumung C, Ackermann S, Kuballa T, Rehm J, Lachenmeier DW. 2016. Carcinogenic compounds in alcoholic beverages: an update. Arch Toxicol. 90:2349–2367.
   PubMed Web of Science ®Google Scholar
• Pissarra J, Mateus N, Rivas-Gonzalo J, Buelga CS, Freitas V. 2003. Reaction between malvidin 3-glucoside and (+)-catechin in model solutions containing different aldehydes. J Food Sci. 68(2):476–480.
   Web of Science ®Google Scholar
• Ribéreau-Gayon P, Dubourdieu D, Donéche B, Lonvaud A. 2006. Handbook of enology: the microbiology of wine and vinifications. 2nd ed. England (UK): John Wiley & Sons Ltd.
   Google Scholar
• Sheridan MK, Elias RJ. 2016. Reaction of acetaldehyde with wine flavonoids in the presence of sulfur dioxide. J Agr Food Chem. 64(45):8615–8624.
   PubMed Web of Science ®Google Scholar
• Stevens JF, Maier CS. 2008. Acrolein: sources, metabolism, and biomolecular interactions relevant to human health and disease. Mol Nutr Food Res. 52:7−25.
   PubMed Web of Science ®Google Scholar
• Vries CJ, Mokwena LM, Buica A, Mckay M. 2016. Determination of volatile phenol in Cabernet Sauvignon wines, made from smoke-affected grapes, by using HS-SPME GC-MS. S Afr J Enol Vitic. 37:15–21.
   Web of Science ®Google Scholar
• Wang W, Qi Y, Rocca JR, Sarnoski PJ, Jia A, Gu L. 2015. Scavenging of toxic acrolein by resveratrol and hesperetin and identification of adducts. J Agric Food Chem. 63(43):9488–9495.
   PubMed Web of Science ®Google Scholar
• Welke JE, Manfroi V, Zanus M, Lazarotto M, Zini CA. 2012. Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection. J Chromatogr A. 1226:124–139.
   PubMed Web of Science ®Google Scholar
• [WHO] World Health Organization. 2010. Human health risk assessment toolkit: chemical hazards. Accessed 2018 Mar 3]. http://www.who.int/ipcs/methods/harmonization/areas/ra_toolkit/en/.
   Google Scholar
• Zamora R, Aguilar I, Granvogl M, Hidalgo FJ. 2016. Toxicologically relevant aldehydes produced during the frying process are trapped by food phenolics. J Agric Food Chem. 64:5583−5589.
   PubMed Web of Science ®Google Scholar
• Zea L, Serratosa P, Julieta M. 2015. Acetaldehyde as key compound for the authenticity of Sherry wines: A study covering 5 decades. Food Sci. 14:681–693.
   Google Scholar
• Zhang D, Zhang J, Li M, Li W, Aimaiti G, Tuersun G, Chu Q. 2011. A novel miniaturised electrophoretic method for determining formaldehyde and acetaldehyde in food using 2-thiobarbituric acid derivatisation. Food Chem. 129(1):206–212.
   Web of Science ®Google Scholar
• Zhang J, Liu G, Zhang Y, Gao Q, Wang D, Liu H. 2014. Simultaneous determination of ethyl carbamate and urea in alcoholic beverages by high-performance liquid chromatography coupled with fluorescence detection. J Agr Food Chem. 62:2797−2802.
   PubMed Web of Science ®Google Scholar
• Zhu Q, Zheng ZP, Cheng KW, Wu JJ, Zhang S, Tang YS, Sze KW, Chen J, Chen F, Wang M. 2009. Natural polyphenols as direct trapping agents of lipid peroxidation-derived acrolein and 4-hydroxy-trans-2-nonenal. Chem Res Toxicol. 22:1721–1727.
   PubMed Web of Science ®Google Scholar