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| Registros recuperados : 5 | |
| 2. |  | BIASOTO, A. C. T.; LAGO, L. O.; NICOLLI, K. P.; CAMARÃO, E. B.; ZINI, C. A.; WELKE, J. E. Characterization of risk exposure to carbonyl and furan compounds through wine consumption. In: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, 2016. 1 Pen drive.| Biblioteca(s): Embrapa Semiárido. |
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| 3. | | LAGO, L. O.; NICOLLI, K. P.; BIASOTO, A. C. T.; CAMARÃO. E. B.; ZINI, C. A.; WELKE, J. E. Influence of stage of ripeness and time of maceration of Syrah grapes on levels of toxic compounds in wines. In: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, 2016. 1 Pen drive.| Biblioteca(s): Embrapa Semiárido. |
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| 4. | | LAGO, L. O.; SWIT, P.; SILVA, M. M. da; BIASOTO, A. C. T.; WELKE, J.; MONTERO, L.; HERRERO, M. Evolution of anthocyanin content during grape ripening and characterization of the phenolic profile of the resulting wine by comprehensive two-dimensional liquid chromatography. Journal of Chromatography A, v. 1704, article 464131, 2023.| Biblioteca(s): Embrapa Meio Ambiente. |
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| 5. | | NICOLLI, K. P.; LAGO, L. O.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; CARAMÃO, E. B.; WELKE, J. E.; ZINI, C. A. P-163 Characterization of volatile and sensory profile of Cabernet Sauvignon and Merlot wines produced in the campanha Gaúcha region. In: LATIN-AMERICAN CONGRESS, 16.; NATIONAL MEETING ON CHROMATOGRAPHY, 9., 2016, Lisboa, Portugal. Abstrcts... Lisboa: Faculty of Sciences of the University of Lisboa, 2016. p. 459-460.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| Registros recuperados : 5 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
20/06/2017 |
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Data da última atualização: |
09/01/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
LAGO, L. O.; NICOLLI, K. P.; BIASOTO, A. C. T.; ZINI, C. A.; WELK, J. E. |
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Afiliação: |
LAURA OLIVEIRA LAGO, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre , RS; KARINE PRIMIERI NICOLLI, Instituto de Química, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS; ALINE TELLES BIASOTO MARQUES, CPATSA; CLAUDIA ALCARAZ ZINI, Instituto de Química, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS; JULIANE ELISA WELK. |
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Título: |
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. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Food Chemistry, v. 230, p. 594-603, 2017. |
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DOI: |
10.1016/j.foodchem.2017.03.090 |
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Idioma: |
Inglês |
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Conteúdo: |
Tthe validated method based on the use of headspace solid phase microextraction (HS-SPME) coupled with the comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection (GCxGC/TOFMS) proved to be appropriate for this first simultaneous quantitative determination of six toxic compounds (formaldehyde, acetaldehyde, ethyl carbamate, furan, furfural and acrolein) found in wines. Acetaldehyde and acrolein coeluted with other wine compounds, which indicated that difficulties could arise if only one-dimensional gas chromatography was used for the determination of these compounds. The advancement of the ripeness degree and increasing the grape maceration time seems to result in higher concentrations of toxic compounds. The exposure to furan, acrolein and ethyl carbamate through wine consumption may pose risks to consumer health, since calculated MOE values were lower than 10,000 |
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Palavras-Chave: |
Carbamato de etil; Comprehensive two-dimensional gas; Furan; Gás bidimensional abrangente; Vitivinicultura; Wine. |
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Thesagro: |
Cromatografia; Uva; Vinho; Vitis Vinifera. |
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Thesaurus NAL: |
Acetaldehyde; Acrolein; Chromatography; Ethyl carbamate; Formaldehyde; Furfural; Grapes. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
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024 7 $a10.1016/j.foodchem.2017.03.090$2DOI
100 1 $aLAGO, L. O.
245 $aInfluence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine$bsimultaneous quantitative determination and assessment of the exposure risk to these compounds.$h[electronic resource]
260 $c2017
520 $aTthe validated method based on the use of headspace solid phase microextraction (HS-SPME) coupled with the comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection (GCxGC/TOFMS) proved to be appropriate for this first simultaneous quantitative determination of six toxic compounds (formaldehyde, acetaldehyde, ethyl carbamate, furan, furfural and acrolein) found in wines. Acetaldehyde and acrolein coeluted with other wine compounds, which indicated that difficulties could arise if only one-dimensional gas chromatography was used for the determination of these compounds. The advancement of the ripeness degree and increasing the grape maceration time seems to result in higher concentrations of toxic compounds. The exposure to furan, acrolein and ethyl carbamate through wine consumption may pose risks to consumer health, since calculated MOE values were lower than 10,000
650 $aAcetaldehyde
650 $aAcrolein
650 $aChromatography
650 $aEthyl carbamate
650 $aFormaldehyde
650 $aFurfural
650 $aGrapes
650 $aCromatografia
650 $aUva
650 $aVinho
650 $aVitis Vinifera
653 $aCarbamato de etil
653 $aComprehensive two-dimensional gas
653 $aFuran
653 $aGás bidimensional abrangente
653 $aVitivinicultura
653 $aWine
700 1 $aNICOLLI, K. P.
700 1 $aBIASOTO, A. C. T.
700 1 $aZINI, C. A.
700 1 $aWELK, J. E.
773 $tFood Chemistry$gv. 230, p. 594-603, 2017.
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