Estimates of Non-Alcoholic Food-Derived Ethanol and Methanol Exposure in Humans

Gürler, Mukaddes; Martz, Walter; Taştekin, Burak; Najafova, Tahmina; Dettmeyer, R.

doi:10.1093/jat/bkaa198

Cited by 4 publications

(2 citation statements)

References 29 publications

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“…Estimates from food derivatives show ethanol and methanol in humans at 7.9 mg/kg in beans, lentils, and peas (National Toxicology Program, 2003). However, Gürler et al (2022) found that the methanol content was 150 mg/kg for vegetables such as tomatoes, eggplant, and pickles and 130-390 mg/kg for legumes, such as beans, maize, and peas. These high levels might be due to food processing.…”

Section: Identification Of the Compounds Present In The Sample By Gc/msmentioning

confidence: 99%

Headspace GC/MS for identification of bioactive compounds of Curcuma longa L. leaf extract: Industrial application as antioxidant for soybean oil

et al. 2023

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The use of natural antioxidants extracted from plants is an alternative to the application of synthetic antioxidants. In this study, we evaluated the oxidative stability of soybean oil after the addition of Curcuma longa L. leaf extracts compared to its oxidative stability with the synthetic antioxidant butylated hydroxytoluene (BHT Different concentrations (0.5%, 1.0%, and 1.5%) of ethanolic extract of Curcuma longa L. leaves were added to the oil, and the mixture was heated at 60 ±2 °C for 12 days. Several parameters of oxidative stability, including the peroxide index (PI), thiobarbituric acid reactive substances (TBARS), and conjugated dienes and trienes, were analyzed every three days. The results were promising, the oils to which the Curcuma longa L. leaf extract was added showed a reduction in all parameters, indicating oxidative deterioration under the influence of the concentration of the extract and the duration of treatment. The extract was less effective at low concentrations (0.5%), the parameters did not vary considerably. The PI was low in all treatments until the third day. The PI of the soybean oil treated with 1.5% extract was lower than that after treatment with the synthetic antioxidant and the blank treatment on days 6 to 12. The highest production of TBARS was observed in the blank treatment on days 6 to 12, and the lowest values of TBARS were recorded in the soybean oil treated with 1.5% extract. For the same concentration, the conjugated dienes varied from 2.05 to 8.6, and the trienes from 0.57 to 1.59.

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Section: Identification Of the Compounds Present In The Sample By Gc/msmentioning

confidence: 99%

Headspace GC/MS for identification of bioactive compounds of Curcuma longa L. leaf extract: Industrial application as antioxidant for soybean oil

et al. 2023

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“…Its consumption can lead to neurodegeneration and exert a paralytic effect on the blood vessels. The inadvertent consumption of methanol or beverages containing excessive amounts of methanol can result in blindness, liver disease, and even death [1,2]. Countries worldwide have strict regulations on the methanol content in alcoholic beverages [3].…”

Section: Introductionmentioning

confidence: 99%

Multi-Omics Analysis of the Co-Regulation of Wood Alcohol Accumulation in Baijiu Fermentation

Liu,

Cao,

Yang

et al. 2024

Fermentation

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Methanol, also known as wood alcohol, is a common hazardous by-product of alcoholic beverage fermentation and serves as a crucial indicator for assessing the safety of alcoholic beverages. However, the metabolic mechanisms of methanol production during the solid-state fermentation of Chinese Baijiu remain unclear. In this study, we sought to determine the primary stage of methanol production in Chinese Baijiu by measuring the methanol content at different stages of fermentation. High-throughput multi-omics sequencing techniques were employed to elucidate methanol metabolic pathways and associated microorganisms. In addition, a comprehensive analysis incorporating environmental factors and microbial interactions was conducted to explore their combined effects on methanol production. Methanol was predominantly produced during pit fermentation, with the most significant increase observed within the first seven days. Microorganisms such as Pichia kudriavzevii, Byssochlamys spectabilis, Penicillium, and Aspergillus played a regulatory role in methanol content during the first seven days through their involvement in butyrate and methane metabolic pathways and pectin degradation modules. During Baijiu production, various types of molds and yeasts participate in methanol production. Differences in their abundance within fermentation cycles may contribute to variations in methanol content between stages. Lactobacillus accumulated abundantly in the first seven days in each stage, suppressing methanol-metabolizing microorganisms. In addition, the increased acidity resulting from Lactobacillus metabolism may indirectly promote methanol generation.

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