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

Peterle, Gabriela Pelizza; Hernandes, Karolina Cardoso; Schmidt, Lucas; Maciel, Júlia Barreto Hoffmann; Zini, Cláudia Alcaraz; Welke, Juliane Elisa

doi:10.1590/0103-8478cr20180986

Cited by 4 publications

(5 citation statements)

References 20 publications

(15 reference statements)

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“…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].…”

Section: Risk Assessments Of Aldehyde Intake In Humans: Estimated Marsupporting

confidence: 83%

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

et al. 2020

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Exposure of polyunsaturated fatty acid (PUFA)-rich culinary oils (COs) to high temperature frying practices generates high concentrations of cytotoxic and genotoxic lipid oxidation products (LOPs) via oxygen-fueled, recycling peroxidative bursts. These toxins, including aldehydes and epoxy-fatty acids, readily penetrate into fried foods and hence are available for human consumption; therefore, they may pose substantial health hazards. Although previous reports have claimed health benefits offered by the use of PUFA-laden COs for frying purposes, these may be erroneous in view of their failure to consider the negating adverse public health threats presented by food-transferable LOPs therein. When absorbed from the gastrointestinal (GI) system into the systemic circulation, such LOPs may significantly contribute to enhanced risks of chronic non-communicable diseases (NCDs), e.g. , cancer, along with cardiovascular and neurological diseases. Herein, we provide a comprehensive rationale relating to the public health threats posed by the dietary ingestion of LOPs in fried foods. We begin with an introduction to sequential lipid peroxidation processes, describing the noxious effects of LOP toxins generated therefrom. We continue to discuss GI system interactions, the metabolism and biotransformation of primary lipid hydroperoxide LOPs and their secondary products, and the toxicological properties of these agents, prior to providing a narrative on chemically-reactive, secondary aldehydic LOPs available for human ingestion. In view of a range of previous studies focused on their deleterious health effects in animal and cellular model systems, some emphasis is placed on the physiological fate of the more prevalent and toxic α,β-unsaturated aldehydes. We conclude with a description of targeted nutritional and interventional strategies, whilst highlighting the urgent and unmet clinical need for nutritional and epidemiological trials probing relationships between the incidence of NCDs, and the frequency and estimated quantities of dietary LOP intake.

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Section: Risk Assessments Of Aldehyde Intake In Humans: Estimated Marsupporting

confidence: 83%

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

et al. 2020

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“…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.…”

Section: Acrolein Content In Foodsmentioning

confidence: 99%

“…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…”

Section: Acrolein Content In Foodsmentioning

confidence: 99%

Origin and Fate of Acrolein in Foods

Jiang

Huang

Liu

et al. 2022

Foods

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Acrolein is a highly toxic agent that may promote the occurrence and development of various diseases. Acrolein is pervasive in all kinds of foods, and dietary intake is one of the main routes of human exposure to acrolein. Considering that acrolein is substantially eliminated after its formation during food processing and re-exposed in the human body after ingestion and metabolism, the origin and fate of acrolein must be traced in food. Focusing on molecular mechanisms, this review introduces the formation of acrolein in food and summarises both in vitro and in vivo fates of acrolein based on its interactions with small molecules and biomacromolecules. Future investigation of acrolein from different perspectives is also discussed.

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“…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 .…”

Section: Resultsmentioning

confidence: 99%

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

Giannoukos¹,

Giannoukos

Lagogianni

et al. 2020

Sci Rep

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Mycotoxins represent a serious risk for human and animal health. Οchratoxin A (OTA) is a carcinogenic mycotoxin produced by A. carbonarius that constitutes a severe problem for viticulture. In this study, we investigate the development of novel detection and on-line monitoring approaches for the detection of OTA in the field (i.e. out of the chemical laboratory) using advanced molecular sensing. Both stand-alone and hyphenated mass spectrometry (MS) based systems (e.g. Time-of-Flight ToF–MS and gas chromatography GC combined with MS) and compact portable membrane inlet MS (MIMS) have been employed for the first time to detect and monitor volatile emissions of grape berries infected by the fungus Aspergillus carbonarius. In vacuo (electron impact—EI) and ambient ionisation (electrospray ionisation—ESI) techniques were also examined. On-line measurements of the volatile emissions of grape berries, infected by various strains of A. carbonarius with different toxicity levels, were performed resulting in different olfactory chemical profiles with a common core of characteristic mass fragments, which could be eventually used for on-site detection and monitoring allowing consequent improvement in food security.

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

Cited by 4 publications

References 20 publications

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

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

Origin and Fate of Acrolein in Foods

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

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