Effect of storage conditions on methanol content of fruit and vegetable juices

Abstract. This paper examines the origins of methanol in grape wine and the quantities typically found in it, as well as in other foods such as unpasteurised fruit juices. The toxicology of methanol and the associated regulatory limits established by competent authorities in various parts of the world are also considered. It is concluded that such limits are not driven by public health considerations and thus authorities are requested to consider the need for methanol analyses to be performed and reported on certificates of analysis as a condition of market entry for wine. Where methanol limits are still deemed to be necessary to achieve policy objectives, authorities are encouraged to establish them in the light of the levels of methanol typically found in grape wines produced by the full array of internationally permitted winemaking practices, and to consider harmonising their limits with those that have already been established by other governments or recommended by appropriate intergovernmental organisations.

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“…This is quite similar to the average methanol level in white wine and within the range of values seen for red wines [10][11][12].…”

Section: Typical Levels Of Methanol In Fruit Juicessupporting

confidence: 86%

Methanol in wine

et al. 2017

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“…In fruit juices, concentrations vary widely (1-640 mg methanol/L) with an average of 140 mg/L (WHO, 1997). More recent measurements have confirmed that juices from fruits such as apples, bananas, grapes and oranges may contain methanol at levels ranging from 8-148 mg/L (Wu et al, 2007;Hou et al, 2008;Hammerle et al, 2011). In the case of tomatoes, levels of methanol up to 240 mg/L juice and 200 mg/kg diced and canned tomatoes have been reported (Hou et al, 2008;Anthon and Barrett, 2010).…”

Section: Methanol From Natural Food Occurrencementioning

confidence: 95%

Scientific Opinion on the re‐evaluation of aspartame (E 951) as a food additive

2013

EFS2

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The EFSA ANS Panel provides a scientific opinion on the safety of aspartame (E 951). Aspartame is a sweetener authorised as a food additive in the EU. In previous evaluations by JECFA and the SCF, an ADI of 40 mg/kg bw/day was established based on chronic toxicity in animals. Original reports, previous evaluations, additional literature and data made available following a public call were evaluated. Aspartame is rapidly and completely hydrolysed in the gastrointestinal tract to phenylalanine, aspartic acid and methanol. Chronic and developmental toxicities were relevant endpoints in the animal database. From chronic toxicity studies in animals, a NOAEL of 4000 mg/kg bw/day was identified. The possibility of developmental toxicity occurring at lower doses than 4000 mg/kg in animals could not be excluded. Based on MoA and weight‐of‐evidence analysis, the Panel concluded that developmental toxicity in animals was attributable to phenylalanine. Phenylalanine at high plasma levels is known to cause developmental toxicity in humans. The Panel concluded that human data on developmental toxicity were more appropriate for the risk assessment. Concentration‐response modelling was used to determine the effects of aspartame administration on plasma phenylalanine using human data after phenylalanine administration to normal, PKU heterozygote or PKU homozygote individuals. In normal and PKU heterozygotes, aspartame intakes up to the ADI of 40 mg/kg bw/day, in addition to dietary phenylalanine, would not lead to peak plasma phenylalanine concentrations above the current clinical guideline for the prevention of adverse effects in fetuses. The Panel concluded that aspartame was not of safety concern at the current aspartame exposure estimates or at the ADI of 40 mg/kg bw/day. Therefore, there was no reason to revise the ADI of aspartame. Current exposures to aspartame ‐ and its degradation product DKP ‐ were below their respective ADIs. The ADI is not applicable to PKU patients.

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“…This increase in methanol is positively associated with activities of pectin methyl esterase (PME) and pectate lyase (PAL) enzymes in the fruit juices. It is also positively associated with PME activity, but is negatively associated with polygalacturonase (PG) activity in vegetable juices 14 . The addition of commercial pectic enzyme (CPE) plays an important role in the process of wine-making for extraction, clarification, and filtration of fruit juice and wine puree in order to increase the yield and quality (e.g., pigment, flavor, transmittance, and viscosity) 20,30 .…”

Section: Introductionmentioning

confidence: 99%

Effect of Phenolic Acid on Antioxidant Activity of Wine and Inhibition of Pectin Methyl Esterase

Chen

Hou

et al. 2009

Journal of the Institute of Brewing

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Antioxidant activity, malolactic fermentation and sensory evaluation of the grape must after fermentation in the presence of gallic acid and coumaric acid, as well as the inhibitory mechanism of gallic acid and coumaric acid on pectin methyl esterase (PME), were investigated. The content of malic acid and lactic acid increased 40.4% and 36.9% compared to the control when commercial pectic enzyme (CPE) was used. The increase in malic acid content was enhanced by 64.8% and 83.4%, compared to the control in the presence of CPE + Gallic acid and CPE + Coumaric acid respectively. Ferric reducing/antioxidant power (FRAP) increased in the samples with added CPE. In addition to an increase in the FRAP, antioxidant capacity was enhanced in the CPE + Gallic acid and CPE + Coumaric acid samples. No significant differences were found in the content of total anthocyanin and in the value of sensory characteristics. The content of total flavanols increased significantly in the samples with added CPE. Lineweaver-Burk plots of PME, with gallic acid or coumaric acid, indicated that gallic acid and coumaric acid were mixed inhibitors of PME.

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Effect of storage conditions on methanol content of fruit and vegetable juices

Cited by 28 publications

References 17 publications

Methanol in wine

Methanol in wine

Scientific Opinion on the re‐evaluation of aspartame (E 951) as a food additive

Effect of Phenolic Acid on Antioxidant Activity of Wine and Inhibition of Pectin Methyl Esterase

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