On the origin of organolead compounds in wine

Teissèdre, Pierre-Louis; Łobiński, Ryszard; Cabanis, Maurice; Szpunar-Łobińska, Joanna; Cabanis, J. C.; Adams, F.

doi:10.1016/0048-9697(94)90204-6

Cited by 29 publications

(21 citation statements)

References 6 publications

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“…Significant differences between red (65.7 μg/L), rosé (49.5 μg/L) and white (38 μg/L) wines were determined by Andrey et al (1992). The main sources of lead contamination in wine are attributed to winery equipment (Kaufmann 1998;Rosman et al 1998), lead capsules and atmospheric pollution Médina et al 2000;Teissedre et al 1994). Also pesticide treatment raised the levels of lead significantly (Salvo et al 2003).…”

Section: Leadmentioning

confidence: 99%

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Carcinogenic compounds in alcoholic beverages: an update

et al. 2016

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The consumption of alcoholic beverages has been classified as carcinogenic to humans by the International Agency for Research on Cancer (IARC) since 1988. More recently, in 2010, ethanol as the major constituent of alcoholic beverages and its metabolite acetaldehyde were also classified as carcinogenic to humans. Alcoholic beverages as multi-component mixtures may additionally contain further known or suspected human carcinogens as constituent or contaminant. This review will discuss the occurrence and toxicology of eighteen carcinogenic compounds (acetaldehyde, acrylamide, aflatoxins, arsenic, benzene, cadmium, ethanol, ethyl carbamate, formaldehyde, furan, glyphosate, lead, 3-MCPD, 4-methylimidazole, N-nitrosodimethylamine, pulegone, ochratoxin A, safrole) occurring in alcoholic beverages as identified based on monograph reviews by the IARC. For most of the compounds of alcoholic beverages, quantitative risk assessment provided evidence for only a very low risk (such as margins of exposure above 10,000). The highest risk was found for ethanol, which may reach exposures in ranges known to increase the cancer risk even at moderate drinking (margin of exposure around 1). Other constituents that could pose a risk to the drinker were inorganic lead, arsenic, acetaldehyde, cadmium and ethyl carbamate, for most of which mitigation by good manufacturing practices is possible. Nevertheless, due to the major effect of ethanol, the cancer burden due to alcohol consumption can only be reduced by reducing alcohol consumption in general or by lowering the alcoholic strength of beverages.

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Section: Leadmentioning

confidence: 99%

“…Comparing the results reported in previous studies (Sherlock et al 1986 . Also the atmospheric deposition, due to leaded gasoline, before being banned in the 1990s, was a considerable source of lead in wines (Médina et al 2000;Teissedre et al 1994). Nowadays, the contribution of lead emission is much smaller than in the past (Kim 2004).…”

Section: Leadmentioning

confidence: 99%

Carcinogenic compounds in alcoholic beverages: an update

et al. 2016

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“…The authors observed that the pattern of trimethyllead variation with time followed the consumption of leaded gasoline in Western Europe and also concluded that natural biomethylation of inorganic Pb does not occur in wine. Teissedre et al confirmed that no methylation of Pb was observed while slow degradation of triethyllead occurred during the fermentation process [132]. Szpunar et al found that Pb was mostly (40-95%) bound as a complex with the dimer of a pectic polysaccharide using size exclusion HPLC with on-line detection of Pb by ICPMS [104].…”

Section: Pb Speciationmentioning

confidence: 98%

Atomic spectrometry methods for wine analysis: A critical evaluation and discussion of recent applications

Grindlay

Mora

Gras

et al. 2011

Analytica Chimica Acta

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“…Lead has a high toxicity and is generally regarded as an environmental hazard whose concentration must be closely monitored [1,2]. Traditionally, analytical techniques of monitoring heavy metals utilize optical methods such as electro-thermal atomic absorption spectrometry (ETAAS), flame atomic absorption spectrometry (FAAS) [3 ± 10] and inductively coupled plasma mass spectrometry (ICP-MS) [11] although preconcentration procedures may be applied to increase the sensitivity of these techniques.…”

Section: Introductionmentioning

confidence: 99%

Sonoelectrochemistry in Acoustically Emulsified Media: The Detection of Lead

2003

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The double extraction of target lead ions which are then voltammetrically quantified via acoustically assisted anodic stripping voltammetry is demonstrated. The technique involves first the extraction of lead from the aqueous volume into an organic phase containing the ligand dithizone (diphenylthiocarbazone). Second, the chelated lead is then stripped into a clean electrochemically clean aqueous solution where the lead from the original solution can be quantified. This method is shown to be applicable in electrochemically fouling media, providing a high sensitivity with a limit of detection for lead in the order of 10 À7 mol dm À3 . A theoretical extraction model is presented for the optimal conditions of extraction. The technique is applied to the analysis of lead in wine samples offering quantitative data, which is in good agreement with those obtained from an independent technique (AAS).

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On the origin of organolead compounds in wine

Cited by 29 publications

References 6 publications

Carcinogenic compounds in alcoholic beverages: an update

Carcinogenic compounds in alcoholic beverages: an update

Atomic spectrometry methods for wine analysis: A critical evaluation and discussion of recent applications

Sonoelectrochemistry in Acoustically Emulsified Media: The Detection of Lead

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