101
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Classification of Croatian wine varieties using multivariate analysis of data obtained by high resolution ICP-MS analysis. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.053] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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102
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In-Capillary Derivatization and Preconcentration for CE of Metal Ions as Their Phenanthroline Complexes. Chromatographia 2013. [DOI: 10.1007/s10337-013-2586-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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103
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Urit T, Li M, Bley T, Löser C. Growth of Kluyveromyces marxianus and formation of ethyl acetate depending on temperature. Appl Microbiol Biotechnol 2013; 97:10359-71. [DOI: 10.1007/s00253-013-5278-y] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2013] [Revised: 09/16/2013] [Accepted: 09/17/2013] [Indexed: 11/28/2022]
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104
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105
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Boschetti W, Rampazzo RT, Dessuy MB, Vale MGR, de Oliveira Rios A, Hertz P, Manfroi V, Celso PG, Ferrão MF. Detection of the origin of Brazilian wines based on the determination of only four elements using high-resolution continuum source flame AAS. Talanta 2013; 111:147-55. [DOI: 10.1016/j.talanta.2013.02.060] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2013] [Revised: 02/23/2013] [Accepted: 02/25/2013] [Indexed: 10/27/2022]
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106
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Combination of Acid-Free Open-Vessel Wet Digestion and Poly(amidoamine) Dendrimer-Enhanced Capillary Electrophoresis for Determination of Metal Ions in Wines. FOOD ANAL METHOD 2013. [DOI: 10.1007/s12161-013-9614-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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107
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Chito D, Galceran J, Companys E, Puy J. Determination of the complexing capacity of wine for Zn using the absence of gradients and nernstian equilibrium stripping technique. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:1051-1059. [PMID: 23320961 DOI: 10.1021/jf3037038] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The complexing capacity of synthetic (0.011 M tartrate in 13.5% ethanol) and real wine (Raimat Abadia) in titrations with added total Zn concentrations up to 0.03 M has been determined following the free Zn concentrations with AGNES (absence of gradients and Nernstian equilibrium stripping) technique. A correction to find the preconcentration factor or gain (Y(1)) really applied at each one of the ionic strengths reached due to Zn additions along the titration has been applied. The standard implementation of AGNES to real wine led to the observation of two anomalous behaviors: (a) an increasingly negative current in the deposition stage (labeled as "HER" effect) and (b) a minimum in the currents of the stripping stage plot (labeled as the "dip" effect). A practical strategy to apply AGNES avoiding the dip effect has been developed to quantify properly free Zn concentrations. The van den Berg-Ružic-Lee linearization method (assuming the existence of just 1:1 complexes) has been adapted to consider the dilution effect and the ionic strength changes. Aggregated stability constants and total ligand concentrations have been calculated from synthetic and wine titration data. The found complexing capacity in the studied wine (c(T,L) = 0.0179 ± 0.0007 M) indicates the contribution of ligands other than tartrate (which is confirmed to be the main one).
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Affiliation(s)
- Diana Chito
- Departament de Química, Universitat de Lleida , Rovira Roure 191, 25198 Lleida, Spain
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108
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Pan XD, Tang J, Chen Q, Wu PG, Han JL. Evaluation of direct sampling method for trace elements analysis in Chinese rice wine by ICP–OES. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-012-1888-3] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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109
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110
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Tsuji T, Kanai K, Yokoyama A, Tamura T, Hanamure K, Sasaki K, Takata R, Yoshida S. Novel method to reduce fishy aftertaste in wine and seafood pairing using alcohol-treated yeast cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6197-6203. [PMID: 22630330 DOI: 10.1021/jf300265x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
"Fishy aftertaste" is sometimes perceived in wine consumed with seafood. Iron in wine has been reported to be a key compound that produces fishy aftertaste. However, cost-effective methods to remove iron from wine have not been developed. Here, we describe a cost-effective and safe iron adsorbent consisting of alcohol-treated yeast (ATY) cells based on the observation that nonviable cells adsorbed iron after completion of fermentation. Treatment of cells with more than 40% (v/v) ethanol killed them without compromising their ability to adsorb iron. Drying the ATY cells did not reduce iron adsorption. Use of ATY cells together with phytic acid had a synergistic effect on iron removal. We term this means of removing iron the "ATY-PA" method. Sensory analysis indicated that fishy aftertaste in wine-seafood pairings was not perceived if the wine had been pretreated with both ATY cells and phytic acid.
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Affiliation(s)
- Toshikazu Tsuji
- Central Laboratories for Frontier Technology, Kirin Holdings Company Limited, 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa, Japan.
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111
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Formation of ethyl acetate by Kluyveromyces marxianus on whey during aerobic batch cultivation at specific trace element limitation. Appl Microbiol Biotechnol 2012; 96:1313-23. [PMID: 22573271 DOI: 10.1007/s00253-012-4107-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2012] [Revised: 03/13/2012] [Accepted: 04/14/2012] [Indexed: 01/25/2023]
Abstract
Kluyveromyces marxianus is able to transform lactose into ethyl acetate as a bulk product which offers a chance for an economical reuse of whey-borne sugar. Ethyl acetate is highly volatile and allows its process-integrated recovery by stripping from the aerated bioreactor. Extensive formation of ethyl acetate by K. marxianus DSM 5422 required restriction of yeast growth by a lack of trace elements. Several aerobic batch processes were done in a 1-L stirred reactor using whey-borne culture medium supplemented with an individual trace element solution excluding Mn, Mo, Fe, Cu, or Zn for identifying the trace element(s) crucial for the observed ester synthesis. Only a lack of Fe, Cu, or Zn restricted yeast growth while exclusion of Mn and Mo did not exhibit any effect due to a higher amount of the latter in the used whey. Limitation of growth by Fe or Cu caused significant production of ethyl acetate while limitation by Zn resulted in formation of ethanol. A lack of Fe or Cu obviously makes the respiratory chain inefficient resulting in an increased mitochondrial NADH level followed by a reduced metabolic flux of acetyl-SCoA into the citrate cycle. Synthesis of ethyl acetate from acetyl-SCoA and ethanol by alcoholysis is thus interpreted as an overflow metabolism.
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112
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Tariba B. Metals in wine--impact on wine quality and health outcomes. Biol Trace Elem Res 2011; 144:143-56. [PMID: 21479541 DOI: 10.1007/s12011-011-9052-7] [Citation(s) in RCA: 101] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/02/2011] [Accepted: 03/29/2011] [Indexed: 11/30/2022]
Abstract
Metals in wine can originate from both natural and anthropogenic sources, and its concentration can be a significant parameter affecting consumption and conservation of wine. Since metallic ions have important role in oxide-reductive reactions resulting in wine browning, turbidity, cloudiness, and astringency, wine quality depends greatly on its metal composition. Moreover, metals in wine may affect human health. Consumption of wine may contribute to the daily dietary intake of essential metals (i.e., copper, iron, and zinc) but can also have potentially toxic effects if metal concentrations are not kept under allowable limits. Therefore, a strict analytical control of metal concentration is required during the whole process of wine production. This article presents a critical review of the existing literature regarding the measured metal concentration in wine, methods applied for their determination, and possible sources, as well as their impact on wine quality and human health. The main focus is set on aluminum, arsenic, cadmium, chromium, copper, iron, manganese, nickel, lead, and zinc, as these elements most often affect wine quality and human health.
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Affiliation(s)
- Blanka Tariba
- Analytical Toxicology and Mineral Metabolism Unit, Institute for Medical Research and Occupational Health, Ksaverska cesta 2, HR-10001, Zagreb, Croatia.
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113
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Using low frequency full bottle diamagnetic screening to study collectible wine. Talanta 2011; 85:2437-44. [PMID: 21962665 DOI: 10.1016/j.talanta.2011.07.095] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2011] [Revised: 07/26/2011] [Accepted: 07/27/2011] [Indexed: 11/20/2022]
Abstract
A low frequency ν < 30 MHz spectrometer capable of noninvasively and nondestructively screening the diamagnetic properties of full intact bottles of wine is described, and along with principal component analysis, used to compare and contrast sealed bottles of wine. The sensitivity of this approach to various ionic and molecular wine solutes is established by analyzing standard solutions. The successful application of this full bottle method to a library of collectible wine is discussed and suggests that the method can be used to identify counterfeit wine without violating the bottle.
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114
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Alves VN, Borges SSO, Neto WB, Coelho NMM. Determination of low levels of lead in beer using solid-phase extraction and detection by flame atomic absorption spectrometry. JOURNAL OF AUTOMATED METHODS & MANAGEMENT IN CHEMISTRY 2011; 2011:464102. [PMID: 22013389 PMCID: PMC3195537 DOI: 10.1155/2011/464102] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/14/2011] [Accepted: 09/15/2011] [Indexed: 05/31/2023]
Abstract
In this study, a method for the determination of low concentrations of lead in beer samples using solid-phase extraction with a flow injection analysis system and detection by flame atomic absorption spectrometry (FAAS) was developed. Moringa oleifera seeds were used as a biosorbent material. Chemical and flow variables of the online preconcentration system, such as sample pH, preconcentration flow rate, eluent flow rate, eluent concentration, particle size, and sorbent mass, were studied. The optimum extraction conditions were obtained using a sample pH of 6.0, sample flow rate of 6.0 mL min(-1), 63.0 mg of sorbent mass, and 2.0 mol L(-1) HNO(3) at a flow rate of 2.0 mL min(-1) as the eluent. With the optimized conditions, the preconcentration factor, precision, detection limit, consumption index, and sample throughput were estimated as 93, 0.3% (10.0 μg L(-1), n = 7), 7.5 μg L(-1), 0.11 mL, and 23 samples per hour, respectively. The method developed was successfully applied to beer samples and recovery tests, with recovery ranging from 80% to 100%.
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Affiliation(s)
- Vanessa N. Alves
- Instituto de Química, Universidade Federal de Uberlândia, 38400-902 Uberlândia, MG, Brazil
| | - Simone S. O. Borges
- Instituto de Química, Universidade Federal de Uberlândia, 38400-902 Uberlândia, MG, Brazil
| | - Waldomiro B. Neto
- Instituto de Química, Universidade Federal de Uberlândia, 38400-902 Uberlândia, MG, Brazil
| | - Nívia M. M. Coelho
- Instituto de Química, Universidade Federal de Uberlândia, 38400-902 Uberlândia, MG, Brazil
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115
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Harley SJ, Lim V, Augustine MP. Using low frequency dielectric absorption to screen full intact wine bottles. Anal Chim Acta 2011; 702:188-94. [PMID: 21839196 DOI: 10.1016/j.aca.2011.06.048] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2011] [Revised: 06/23/2011] [Accepted: 06/24/2011] [Indexed: 10/18/2022]
Abstract
A ν<25 MHz low frequency spectrometer capable of noninvasively and nondestructively screening the dielectric properties of full intact bottles of wine is described, and along with principal component analysis, used to screen rare wine. The sensitivity of this full bottle method to various ionic and molecular wine solutes was established by analyzing standard solutions. Application of the approach to a library of collectible wine and the identification of counterfeit wine are discussed.
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Affiliation(s)
- S J Harley
- Department of Chemistry, One Shields Avenue, University of California, Davis, CA 95616, USA
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116
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Abstract
Estimation of Copper Intake in Moderate Wine Consumers in CroatiaTo estimate Cu exposure level from wine consumption and to assess possible health risk for moderate wine consumers, wine samples were collected from different wine-growing areas of Croatia. Median concentrations were 180 μg L-1, range (76 to 292) μg L-1, in commercial wines and 258 μg L-1, range (115 to 7600) μg L-1, in homemade wines (P>0.05). Maximum permitted level of 1000 μg L-1was exceeded in three homemade wines. However, daily intake of Cu from wine (in the range from 0.02 mg d-1to 1.52 mg d-1) estimated from Cu concentration in all wine samples is lower than the tolerable upper intake level of 5 mg d-1proposed by the EU Scientific Committee on Food and does not present a risk to moderate wine consumers.
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117
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Seemungal A, Petróczi A, Naughton D. Application of thin-layer chromatography to rank the efficacies of five antioxidants in red wine. JPC-J PLANAR CHROMAT 2011. [DOI: 10.1556/jpc.24.2011.4.9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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118
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Saavedra J, Fuentealba C, Yáñez L, Bravo M, Quiroz W, Lukacsy G, Carot J. Chemometric approaches for the zoning of Pinot Noir wines from the Casablanca valley, Chile. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.01.132] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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119
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120
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Vidigal SS, Tóth IV, Rangel AO. Exploiting the bead injection LOV approach to carry out spectrophotometric assays in wine: Application to the determination of iron. Talanta 2011; 84:1298-303. [DOI: 10.1016/j.talanta.2011.01.041] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2010] [Revised: 01/14/2011] [Accepted: 01/19/2011] [Indexed: 10/18/2022]
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121
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122
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Rodrigues SM, Otero M, Alves AA, Coimbra J, Coimbra MA, Pereira E, Duarte AC. Elemental analysis for categorization of wines and authentication of their certified brand of origin. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2010.12.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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123
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Grindlay G, Mora J, Gras L, de Loos-Vollebregt MT. Atomic spectrometry methods for wine analysis: A critical evaluation and discussion of recent applications. Anal Chim Acta 2011; 691:18-32. [DOI: 10.1016/j.aca.2011.02.050] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2011] [Revised: 02/15/2011] [Accepted: 02/17/2011] [Indexed: 11/16/2022]
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124
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Eliete Iochims dos Santos C, Raquel Manfredi da Silva L, Appel Boufleur L, Debastiani R, Alberici Stefenon C, Amaral L, Lúcia Yoneama M, Dias JF. Elemental characterisation of Cabernet Sauvignon wines using Particle-Induced X-ray Emission (PIXE). Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.11.079] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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125
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Affiliation(s)
- Diane Beauchemin
- Department of Chemistry, Queen’s University, Kingston, Ontario K7L 3N6, Canada
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126
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Suitability of solid phase extraction and flame atomic absorption spectrometry for manganese partitioning in red wines. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.10.074] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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127
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Ibanez JG, Carreon-Alvarez A, Barcena-Soto M, Casillas N. Metals in alcoholic beverages: A review of sources, effects, concentrations, removal, speciation, and analysis. J Food Compost Anal 2008. [DOI: 10.1016/j.jfca.2008.06.005] [Citation(s) in RCA: 114] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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128
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Naughton DP, Petróczi A. Heavy metal ions in wines: meta-analysis of target hazard quotients reveal health risks. Chem Cent J 2008; 2:22. [PMID: 18973648 PMCID: PMC2628338 DOI: 10.1186/1752-153x-2-22] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2008] [Accepted: 10/30/2008] [Indexed: 01/28/2023] Open
Abstract
Background Metal ions such as iron and copper are among the key nutrients that must be provided by dietary sources. Numerous foodstuffs have been evaluated for their contributions to the recommended daily allowance both to guide for satisfactory intake and also to prevent over exposure. In the case of heavy metal ions, the focus is often on exposure to potentially toxic levels of ions such as lead and mercury. The aim of this study is to determine target hazard quotients (THQ) from literature reports giving empirical levels of metal ions in table wines using the reference upper safe limit value. Contributions to the THQ value were calculated for seven metal ions along with total values for each wine. Results The THQ values were determined as ranges from previously reported ranges of metal ion concentrations and were frequently concerningly high. Apart from the wines selected from Italy, Brazil and Argentina, all other wines exhibited THQ values significantly greater than one indicating levels of risk. The levels of vanadium, copper and manganese had the highest impact on THQ measures. Typical potential maximum THQ values ranged from 50 to 200 with Hungarian and Slovakian wines reaching 300. THQ values for a sample of red and white wines were high for both having values ranging from 30 to 80 for females based on a 250 mL glass per day. Conclusion The THQ values calculated are concerning in that they are mainly above the safe level of THQ<1. It is notable that in the absence of upper safe limits, THQ values cannot be calculated for most metal ions, suggesting that further unaccountable risks are associated with intake of these wines.
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129
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Companys E, Naval-Sánchez M, Martínez-Micaelo N, Puy J, Galceran J. Measurement of free zinc concentration in wine with AGNES. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:8296-8302. [PMID: 18759440 DOI: 10.1021/jf8013475] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
AGNES (absence of gradients and Nernstian equilibrium stripping), a voltammetric technique recently introduced to measure free metal concentration in solution and checked with different natural and synthetic aqueous media, has been applied here to determine free Zn concentration in wine. The content of ethanol in a solution increases its viscosity, and, so, the diffusion coefficient decreases. Another added effect in ethanolic solutions is the increase of the activity of the metal ions, due to the decrease of the permittivity in the alcoholic medium with respect to the aqueous one. With this taken into account, a specific methodology has been developed to apply AGNES in ethanolic media. A relevant point in this methodology has been the introduction of a new kind of blank, the EDTA blank, able to be applied in the same natural sample and with the same potential program. The free Zn concentrations of the two wines analyzed, a red and a white Raimat wine, were 4.5(2) x 10 (-7) and 7.2(4) x 10 (-7) M, respectively. These represent around 5% of the total Zn content. In the wine samples analyzed, it was checked that intermetallic formation of Zn-Cu does not affect the measurement of free Zn in a significant way.
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Affiliation(s)
- Encarnació Companys
- Departament de Química, Universitat de Lleida, Rovira Roure 191, 25198 Lleida, Spain
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