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Scutarașu EC, Trincă LC. Heavy Metals in Foods and Beverages: Global Situation, Health Risks and Reduction Methods. Foods 2023; 12:3340. [PMID: 37761050 PMCID: PMC10528236 DOI: 10.3390/foods12183340] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 08/29/2023] [Accepted: 09/02/2023] [Indexed: 09/29/2023] Open
Abstract
Heavy metals are chemical elements with a toxic effect on the human body. The expansion of industries has led to significant increasing levels of these constituents in the environment. Intensive agriculture can also lead to an increased concentration of heavy metals as a result of using different fertilizers and pesticides. Heavy metal accumulation in soil and plants represents a serious issue because of the potential risks to consumers. There are several methods available for the removal of these toxic components from different substrates (chemical precipitation, electrodialysis, coagulation and flocculation, photocatalytic removal, and adsorption-based processes), but most procedures are expensive and difficult to perform. Thus, more research is needed on the development of low-cost methods in foods. This work represents a review on the heavy metal presence in different food substrates (such as fruits and vegetables, milk and dairy products, meat and meat derivatives, oils, and alcoholic beverages) and provides an overview of the current situation worldwide, taking into account the fact that risks for human health are induced by the intensification of industry and the high degree of pollution. Considering that the toxicological quality of food affects its acceptability, this work provides valuable data regarding the actual situation on the proposed topic.
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Affiliation(s)
| | - Lucia Carmen Trincă
- Faculty of Horticulture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania;
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2
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Senila M, Coldea TE, Senila L, Mudura E, Cadar O. Activated natural zeolites for beer filtration: A pilot scale approach. Heliyon 2023; 9:e20031. [PMID: 37809938 PMCID: PMC10559772 DOI: 10.1016/j.heliyon.2023.e20031] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 09/08/2023] [Accepted: 09/08/2023] [Indexed: 10/10/2023] Open
Abstract
A clinoptilolite-rich natural zeolite was tested as a substitute for kieselguhr as a filtering material to eliminate ingredients that cause beer haze formation. Two-grain sizes of micronized natural zeolite were thermally activated to 400 °C, to enhance its adsorption performance and remove the impurities adsorbed in the microporous system of zeolites, followed by their physicochemical characterization. The activated zeolites mixed with four commercial filter aids in different ratios were used for beer filtration at the pilot scale. Most of the physicochemical and sensory characteristics of beers filtered with commercial filter aids and with zeolites were similar. Using zeolite in filtering mixtures significantly reduces the number of microorganisms present in the filtered beer, which can eliminate the necessity of beer sterilization after filtration. The results evidenced that activated natural zeolites, which are cheap materials, are promising candidates as filter aids and can replace kieselguhr without producing any degradation of the beer filtration process.
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Affiliation(s)
- Marin Senila
- Research Institute for Analytical Instrumentation, INCDO-INOE 2000, 67 Donath Street, 400293, Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372, Cluj-Napoca, Romania
| | - Lacrimioara Senila
- Research Institute for Analytical Instrumentation, INCDO-INOE 2000, 67 Donath Street, 400293, Cluj-Napoca, Romania
| | - Elena Mudura
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372, Cluj-Napoca, Romania
| | - Oana Cadar
- Research Institute for Analytical Instrumentation, INCDO-INOE 2000, 67 Donath Street, 400293, Cluj-Napoca, Romania
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3
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Cadar O, Vagner I, Miu I, Scurtu D, Senila M. Preparation, Characterization, and Performance of Natural Zeolites as Alternative Materials for Beer Filtration. MATERIALS (BASEL, SWITZERLAND) 2023; 16:1914. [PMID: 36903029 PMCID: PMC10004079 DOI: 10.3390/ma16051914] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 02/18/2023] [Accepted: 02/22/2023] [Indexed: 06/18/2023]
Abstract
The clarity of the beer is essential to its marketability and good consumer approval. Moreover, the beer filtration aims to remove the unwanted constituents that cause beer haze formation. Natural zeolite, an inexpensive and widespread material, was tested as a substitute filter media for diatomaceous earth in removing the haze constituents in beer. The zeolitic tuff samples were collected from two quarries in Northern Romania: Chilioara, in which the zeolitic tuff has a clinoptilolite content of about 65%, and the Valea Pomilor quarry, containing zeolitic tuff with a clinoptilolite content of about 40%. Two-grain sizes, <40 and <100 µm, from each quarry were prepared and thermally treated at 450 °C in order to improve their adsorption properties and remove organic compounds and for physico-chemical characterization. The prepared zeolites were used for beer filtration in different mixtures with commercial filter aids (DIF BO and CBL3) in laboratory-scale experiments, and the filtered beer was characterized in terms of pH, turbidity, color, taste, flavor, and concentrations of the major and trace elements. The results showed that the taste, flavor, and pH of the filtered beer were generally not affected by filtration, while turbidity and color decreased with an increase in the zeolite content used in the filtration. The concentrations of Na and Mg in the beer were not significantly altered by filtration; Ca and K slowly increased, while Cd and Co were below the limits of quantification. Our results show that natural zeolites are promising aids for beer filtration and can be readily substituted for diatomaceous earth without significant changes in brewery industry process equipment and protocols for preparation.
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Affiliation(s)
- Oana Cadar
- INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania
| | - Irina Vagner
- National Research and Development Institute for Cryogenic and Isotopic Technologies Romania, 4 Uzinei Street, 240050 Ramnicu Valcea, Romania
| | - Ion Miu
- SC Utchim S.R.L., 12 Buda Street, 240127 Ramnicu Valcea, Romania
| | - Daniela Scurtu
- INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania
| | - Marin Senila
- INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania
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Dehelean A, Cristea G, Feher I, Hategan AR, Magdas DA. Differentiation of Transylvanian fruit distillates using supervised statistical tools based on isotopic and elemental fingerprint. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1454-1463. [PMID: 36168887 DOI: 10.1002/jsfa.12241] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 09/06/2022] [Accepted: 09/28/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The spirit drinks industry is one of the largest in the world. Fruit distillates require adequate analysis methods combined with statistical tools to build differentiation models, according to distinct criteria (geographical and botanical origin, producer's fingerprint, respectively). Over time a database of alcoholic beverage fingerprints can be generated, being very important for product safety and authenticity control. RESULTS To control the distillates' geographical origin, linear discriminant analysis (LDA) revealed that the cross-validation classification was correct for 88.2% of samples, but partial least squares discriminant analysis (PLS-DA) was slightly better suited for this purpose, with a correct classification rate of 91.2%. LDA effectiveness was proven for the trademark fingerprint differentiation, which was achieved at 93.5%, compared to 89.1% for PLS-DA. The principal predictors obtained by LDA were the same both for geographical origin and producer differentiation: B, δ13 C, Na, Cu, Ca and Be; highlighting the fact that in the production process of distillates each producer used fruits coming from the respective specific region. Through PLS-DA, some of the discrimination markers were the same for geographical origin and producer's identification, but others were completely specific: the rare earth elements Eu and Er only for geographical origin differentiation, and Cu solely as predictor for producer's identification. Regarding distillates' fruit variety, the correct discrimination rates of plum spirits from the rest were 84.2% for PLS-DA and 63% for LDA. CONCLUSION LDA and PLS-DA were suitable for differentiation models development of fruits spirits according to geographical region, producer and fruit variety based on isotopic and elemental fingerprint. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Adriana Dehelean
- National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca, Romania
| | - Gabriela Cristea
- National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca, Romania
| | - Ioana Feher
- National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca, Romania
| | - Ariana Raluca Hategan
- National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca, Romania
| | - Dana Alina Magdas
- National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca, Romania
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González PA, Dans EP, Tranche IDLH, Acosta-Dacal AC, Hernández ÁR, Montes AM, Peña MZ, Luzardo OP. Comparative analysis of mycotoxin, pesticide, and elemental content of Canarian craft and Spanish mainstream beers. Toxicol Rep 2023; 10:389-399. [PMID: 36974105 PMCID: PMC10038769 DOI: 10.1016/j.toxrep.2023.03.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 03/10/2023] [Accepted: 03/14/2023] [Indexed: 03/29/2023] Open
Abstract
The number of craft breweries and the volume of craft beer produced globally is growing exponentially. However, little is known about their differences with mainstream beers regarding mycotoxin profile, pesticide and pollutant residues and elemental composition. Given that beer is one of the most consumed beverages worldwide, it is important to shed light on its toxicological profile. In this study, samples of 23 craft beers and 19 mainstream Spanish beers were collected to perform a comparative analysis including 8 mycotoxins, 225 pesticide residues and 50 POPs, and 50 elements. Mycotoxins were not detected in craft beers, while 100% of mainstream beers presented at least one mycotoxin. In contrast, craft beers contained higher average pesticide residues than their mainstream counterparts, although significant differences were only found in Mepiquat and Metrafenone content. No persistent organic pollutants were detected in any sample. The elemental composition presented differences between the two groups both in the concentration of elements and their hierarchy. In conclusion, the toxicological profile of all beers was safe and is unlikely to constitute a hazard to consumer health. Craft beers present significant differences from their mainstream counterparts in all the dimensions explored.
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Affiliation(s)
- Pablo Alonso González
- Institute of Natural Products and Agrobiology (IPNA-CSIC), Av. Astrofisico Francisco Sánchez, 3, 38206 San Cristóbal de La Laguna, Santa Cruz de Tenerife, Spain
| | - Eva Parga Dans
- Institute of Natural Products and Agrobiology (IPNA-CSIC), Av. Astrofisico Francisco Sánchez, 3, 38206 San Cristóbal de La Laguna, Santa Cruz de Tenerife, Spain
- Corresponding author.
| | | | - Andrea Carolina Acosta-Dacal
- Toxicology Unit, Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria, Paseo Blas Cabrera s/n, Las Palmas de Gran Canaria 35016, Spain
| | - Ángel Rodríguez Hernández
- Toxicology Unit, Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria, Paseo Blas Cabrera s/n, Las Palmas de Gran Canaria 35016, Spain
| | - Ana Macías Montes
- Toxicology Unit, Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria, Paseo Blas Cabrera s/n, Las Palmas de Gran Canaria 35016, Spain
| | - Manuel Zumbado Peña
- Toxicology Unit, Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria, Paseo Blas Cabrera s/n, Las Palmas de Gran Canaria 35016, Spain; & Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERObn), Madrid 28029, Spain
| | - Octavio Pérez Luzardo
- Toxicology Unit, Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria, Paseo Blas Cabrera s/n, Las Palmas de Gran Canaria 35016, Spain; & Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERObn), Madrid 28029, Spain
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6
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Kaplan Ince O, Ince M, Onal A. Cadmium exposure in population: alcoholic beverage consumption and health risk assessment. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4005-4015. [PMID: 36193382 PMCID: PMC9525544 DOI: 10.1007/s13197-022-05441-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 06/16/2023]
Abstract
Risk assessment of cadmium (Cd) for human health play a key role because of toxic effect. Researchers are undergoing constant development for modelling approaches to make a risk assessment. It was carried out a central composite design combining with response surface modeling to optimize and modeling of Cd2+ ions in this study. Also, this study was performed to provide information about possible risk associated with alcoholic beverage consumption. Some independent process parameters including contact time and pH were chosen for optimization. Under optimal parameters, 142.9 mg g-1 was determined as Cd2+ ions removal effectiveness. Significance independent parameters and their interactions were checked using analysis of variance. These results were verified by correlation coefficients (R2 = 0.9967) of the statistical prediction. Estimated daily intake (EDI) and target hazard quotients (THQ) were calculated, to assess health risk. The Cd2+ ions EDI values (µg/day/person) were less than the recommended dietary allowance values and also, its THQ value was less than 1, also. When the obtained results compared with the levels set by regulatory authorities, the studied alcoholic beverages consumption do not pose a toxicological risk. Graphical abstract
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Affiliation(s)
- Olcay Kaplan Ince
- Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, Design and Architecture, Munzur University, 62000 Tunceli, Turkey
| | - Muharrem Ince
- Department of Food Processes, Tunceli Vocational School, Munzur University, 62000 Tunceli, Turkey
| | - Ali Onal
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Yeditepe University, Istanbul, Turkey
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7
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How deviations in the elemental profile of Humulus lupulus grown throughout the U.S. and Germany influence hop and beer quality. Food Chem 2022; 395:133543. [DOI: 10.1016/j.foodchem.2022.133543] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 06/06/2022] [Accepted: 06/19/2022] [Indexed: 11/19/2022]
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8
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Charehsaz M, Helvacıoğlu S, Çetinkaya S, Demir R, Erdem O, Aydin A. Heavy metal and essential elements in beers from turkey market: A risk assessment study. Hum Exp Toxicol 2021; 40:1241-1249. [PMID: 33550868 DOI: 10.1177/0960327121993215] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this study, the level of arsenic (As), lead (Pb) and cadmium (Cd) and also essential elements in beer samples consumed in Turkey were investigated using the inductively coupled plasma mass spectrometry (ICP-MS) method. The heavy metal-induced non-carcinogenic and carcinogenic risks were calculated. For essential elements, the calculated estimated daily intake of iron (Fe), copper (Cu), selenium (Se) and cobalt (Co) from beer consumption were compared with their toxicity reference values. Tukey post-hoc test showed that As was found at a significantly higher level when compared to Pb. Also, a significant correlation was found between As level and alcohol by volume percent. All samples had a hazard quotient and hazard index <1, indicating no non-carcinogenic risk from exposure to single or multiple heavy metals. Some samples exceeded the threshold limit of acceptable cancer risk for As in the high beer consumer group. This assessment showed that in addition to health implications based on the alcohol content of beer, there might be a carcinogenic risk associated with the heavy metals content of these beverages.
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Affiliation(s)
- M Charehsaz
- Faculty of Pharmacy, Department of Toxicology, 52998Yeditepe University, Atasehir, Istanbul, Turkey
| | - S Helvacıoğlu
- Faculty of Pharmacy, Department of Toxicology, 52998Yeditepe University, Atasehir, Istanbul, Turkey
| | - S Çetinkaya
- 531765Gulhane Faculty of Pharmacy, Department of Toxicology, University of Health Sciences, Ankara, Turkey
| | - R Demir
- 531765Gulhane Faculty of Pharmacy, Department of Toxicology, University of Health Sciences, Ankara, Turkey
| | - O Erdem
- 531765Gulhane Faculty of Pharmacy, Department of Toxicology, University of Health Sciences, Ankara, Turkey
| | - A Aydin
- Faculty of Pharmacy, Department of Toxicology, 52998Yeditepe University, Atasehir, Istanbul, Turkey
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9
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He NX, Bayen S. An overview of chemical contaminants and other undesirable chemicals in alcoholic beverages and strategies for analysis. Compr Rev Food Sci Food Saf 2020; 19:3916-3950. [PMID: 33337040 DOI: 10.1111/1541-4337.12649] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 08/21/2020] [Accepted: 09/17/2020] [Indexed: 12/23/2022]
Abstract
The presence of chemical contaminant in alcoholic beverages is a widespread and notable problem with potential implications for human health. With the complexity and wide variation in the raw materials, production processes, and contact materials involved, there are a multitude of opportunities for a diverse host of undesirable compounds to make their way into the final product-some of which may currently remain unidentified and undetected. This review provides an overview of the notable contaminants (including pesticides, environmental contaminants, mycotoxins, process-induced contaminants, residues of food contact material [FCM], and illegal additives) that have been detected in alcoholic products thus far based on prior reviews and findings in the literature, and will additionally consider the potential sources for contamination, and finally discuss and identify gaps in current analytical strategies. The findings of this review highlight a need for further investigation into unwanted substances in alcoholic beverages, particularly concerning chemical migrants from FCMs, as well as a need for comprehensive nontargeted analytical techniques capable of determining unanticipated contaminants.
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Affiliation(s)
- Nancy Xiaohe He
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Stéphane Bayen
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
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Bertuzzi T, Mulazzi A, Rastelli S, Donadini G, Rossi F, Spigno G. Targeted healthy compounds in small and large-scale brewed beers. Food Chem 2019; 310:125935. [PMID: 31835228 DOI: 10.1016/j.foodchem.2019.125935] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 11/18/2019] [Accepted: 11/19/2019] [Indexed: 11/28/2022]
Abstract
The determination of targeted healthy compounds in the most popular small and large-scale brewed beer sold in Italy was carried out. Nitrogen compounds, fermentable sugars, total phenolic content and antioxidant capacity, β-glucans, pyridoxine, folates and silicon were quantified. Further, amine content was determined since raw materials and brewing technology can affect their level. Significantly higher values for total phenolic content, antioxidant activity, nitrogen, folate and putrescine content were found for small scale beers. However, the statistical results were affected by the different beer styles in the small scale and large scale brewed beer groups, since the content of these components can vary between beer styles. Positive Pearson correlation was found between total phenolic content and EBC colour. Wide variations in pyridoxine, β-glucans and fermentable sugars levels were observed both for small and large scale beers, while average silicon content of two groups was similar.
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Affiliation(s)
- T Bertuzzi
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, UCSC, Via E. Parmense, 84, 29122 Piacenza, Italy.
| | - A Mulazzi
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, UCSC, Via E. Parmense, 84, 29122 Piacenza, Italy
| | - S Rastelli
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, UCSC, Via E. Parmense, 84, 29122 Piacenza, Italy
| | - G Donadini
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, UCSC, Via E. Parmense, 84, 29122 Piacenza, Italy
| | - F Rossi
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, UCSC, Via E. Parmense, 84, 29122 Piacenza, Italy
| | - G Spigno
- DiSTAS, Department for Sustainable Food Process, Faculty of Agricultural, Food and Environmental Sciences, UCSC, Via E. Parmense, 84, 29122 Piacenza, Italy
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Moirangthem K, Jenkins D, Ramakrishna P, Rajkumari R, Cook D. Indian black rice: A brewing raw material with novel functionality. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.584] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Kamaljit Moirangthem
- Division of Nutritional Sciences; The University of Nottingham; Sutton Bonington Campus; Loughborough Leicestershire LE12 5RD UK
| | - David Jenkins
- International Centre for Brewing Science. Division of Microbiology, Brewing & Biotechnology; The University of Nottingham, Sutton Bonington Campus; Loughborough Leicestershire LE12 5RD UK
| | - Priya Ramakrishna
- Division of Plant and Crop Sciences; The University of Nottingham; Sutton Bonington Campus; Loughborough Leicestershire LE12 5RD UK
- Department of Botany and Plant Biology; University of Geneva; Geneva 1211 Switzerland
| | - Ranjana Rajkumari
- Department of Botany; Dhanamanjuri University; Imphal Manipur 795001 India
| | - David Cook
- International Centre for Brewing Science. Division of Microbiology, Brewing & Biotechnology; The University of Nottingham, Sutton Bonington Campus; Loughborough Leicestershire LE12 5RD UK
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Redan BW, Jablonski JE, Halverson C, Jaganathan J, Mabud MA, Jackson LS. Factors Affecting Transfer of the Heavy Metals Arsenic, Lead, and Cadmium from Diatomaceous-Earth Filter Aids to Alcoholic Beverages during Laboratory-Scale Filtration. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2670-2678. [PMID: 30784277 PMCID: PMC9116435 DOI: 10.1021/acs.jafc.8b06062] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
Filtration methods for alcoholic fermented beverages often use filter aids such as diatomaceous earth (DE), which may contain elevated amounts of the heavy metals arsenic (As), lead (Pb), and cadmium (Cd). Here, we evaluated factors affecting transfer of these heavy metals from DE to beer and wine. A laboratory-scale filtration system was used to process unfiltered ale, lager, red wine, and white wine with three types of food-grade DE. Filtrate and DE were analyzed for heavy metals using ICP-MS, in addition to LC-ICP-MS for As-speciation analysis. Use of 2 g/L DE containing 5.4 mg/kg soluble inorganic As (iAs) for filtering beer and wine resulted in significant ( p < 0.05) increases of 11.2-13.7 μg/L iAs in the filtered beverage. There was a significant ( p < 0.05) effect from the DE quantity used in filtration on the transfer of iAs in all beverage types, whereas no alterations were observed for Pb and Cd levels. Methods to wash DE using water, citric acid, or EDTA all significantly ( p < 0.05) reduced iAs concentrations, whereas only EDTA significantly reduced Pb levels. Cd concentrations were not affected by any wash method. These data indicate that specific steps can be taken to limit heavy-metal transfer from DE filter aids to beer and wine.
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Affiliation(s)
- Benjamin W. Redan
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Food Safety, Division of Food Processing Science and Technology
| | - Joseph E. Jablonski
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Food Safety, Division of Food Processing Science and Technology
| | - Catherine Halverson
- U.S. Department of the Treasury, Alcohol and Tobacco Tax and Trade Bureau, Scientific Services Division
| | - James Jaganathan
- U.S. Department of the Treasury, Alcohol and Tobacco Tax and Trade Bureau, Scientific Services Division
| | - Md. Abdul Mabud
- U.S. Department of the Treasury, Alcohol and Tobacco Tax and Trade Bureau, Scientific Services Division
| | - Lauren S. Jackson
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Food Safety, Division of Food Processing Science and Technology
- Corresponding author: Tel: 708-924-0616; Fax: 708-924-0690;
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13
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Handique P, Kalita Deka A, Deka DC. Metal profile of traditional alcoholic beverages prepared by the ethnic communities of Assam, India. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.413] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Pranami Handique
- Department of Chemistry; Gauhati University; Guwahati 781014 Assam India
| | - Anamika Kalita Deka
- Department of Chemistry; Gauhati University; Guwahati 781014 Assam India
- Department of Chemistry; Central Institute of Technology; Kokrajhar 783370 Assam India
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15
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Passaghe P, Bertoli S, Tubaro F, Buiatti S. Monitoring of some selected heavy metals throughout the brewing process of craft beers by inductively coupled plasma mass spectrometry. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2445-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Metal Content and Stable Isotope Determination in Some Commercial Beers from Romanian Markets. J CHEM-NY 2015. [DOI: 10.1155/2015/192032] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Characterization of beer samples is of interest because their compositions affect the taste and stability of beer and, also, consumer health. In this work, the characterizations of 20 Romanian beers were performed by mean of Inductively Coupled Plasma Mass Spectrometry (ICP-MS) and Isotope Ratio Mass Spectrometry (IRMS) in order to trace heavy metals and isotopic content of them. Major, minor, and trace metals are important in beer fermentation since they supply the appropriate environment for yeast growth and influence yeast metabolism. Beside this, the presence of the C4plants in the brewing process was followed. Our study has shown that the analyzed beers indicated the presence of different plant types used in brewing: C3, C3-C4mixtures, and also C4, depending on producers. Also the trace metal content of each sample is presented and discussed in this study. A comparison of the beers quality manufactured by the same producer but bottled in different type of packaging like glass, dose, or PET was made; our results show that no compositional differences among the same beer type exist.
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17
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Iwegbue CMA, Overah LC, Bassey FI, Martincigh BS. Trace metal concentrations in distilled alcoholic beverages and liquors in Nigeria. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.174] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Chukwujindu M. A. Iwegbue
- Metals and Trace Organics Research Group, Department of Chemistry; Delta State University; P.M.B. 1 Abraka Nigeria
- School of Chemistry and Physics; University of KwaZulu-Natal; Westville Campus, Private Bag X54001 Durban 4000 South Africa
| | - Loretta C. Overah
- Metals and Trace Organics Research Group, Department of Chemistry; Delta State University; P.M.B. 1 Abraka Nigeria
- School of Chemistry and Physics; University of KwaZulu-Natal; Westville Campus, Private Bag X54001 Durban 4000 South Africa
| | | | - Bice S. Martincigh
- School of Chemistry and Physics; University of KwaZulu-Natal; Westville Campus, Private Bag X54001 Durban 4000 South Africa
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Iwegbue CMA. A survey of metal contents in some popular brands of wines in the Nigerian market: estimation of dietary intake and target hazard quotients. ACTA ACUST UNITED AC 2014. [DOI: 10.1080/09571264.2014.917616] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Cottingham KL, Karimi R, Gruber JF, Zens MS, Sayarath V, Folt CL, Punshon T, Morris JS, Karagas MR. Diet and toenail arsenic concentrations in a New Hampshire population with arsenic-containing water. Nutr J 2013; 12:149. [PMID: 24237880 PMCID: PMC3907042 DOI: 10.1186/1475-2891-12-149] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2013] [Accepted: 10/26/2013] [Indexed: 12/26/2022] Open
Abstract
BACKGROUND Limited data exist on the contribution of dietary sources of arsenic to an individual's total exposure, particularly in populations with exposure via drinking water. Here, the association between diet and toenail arsenic concentrations (a long-term biomarker of exposure) was evaluated for individuals with measured household tap water arsenic. Foods known to be high in arsenic, including rice and seafood, were of particular interest. METHODS Associations between toenail arsenic and consumption of 120 individual diet items were quantified using general linear models that also accounted for household tap water arsenic and potentially confounding factors (e.g., age, caloric intake, sex, smoking) (n = 852). As part of the analysis, we assessed whether associations between log-transformed toenail arsenic and each diet item differed between subjects with household drinking water arsenic concentrations <1 μg/L versus ≥1 μg/L. RESULTS As expected, toenail arsenic concentrations increased with household water arsenic concentrations. Among the foods known to be high in arsenic, no clear relationship between toenail arsenic and rice consumption was detected, but there was a positive association with consumption of dark meat fish, a category that includes tuna steaks, mackerel, salmon, sardines, bluefish, and swordfish. Positive associations between toenail arsenic and consumption of white wine, beer, and Brussels sprouts were also observed; these and most other associations were not modified by exposure via water. However, consumption of two foods cooked in water, beans/lentils and cooked oatmeal, was more strongly related to toenail arsenic among those with arsenic-containing drinking water (≥1 μg/L). CONCLUSIONS This study suggests that diet can be an important contributor to total arsenic exposure in U.S. populations regardless of arsenic concentrations in drinking water. Thus, dietary exposure to arsenic in the US warrants consideration as a potential health risk.
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Affiliation(s)
| | - Roxanne Karimi
- Department of Biological Sciences, Dartmouth College, Hanover, NH, USA
- School of Marine and Atmospheric Sciences, Stony Brook University, Stony Brook, NY, USA
| | - Joann F Gruber
- Department of Biological Sciences, Dartmouth College, Hanover, NH, USA
- Department of Epidemiology, Gillings School of Global Public Health at the University of North Carolina, Chapel Hill, NC, USA
| | - M Scot Zens
- Section of Biostatistics and Epidemiology, Geisel School of Medicine at Dartmouth, Hanover, NH, USA
| | - Vicki Sayarath
- Section of Biostatistics and Epidemiology, Geisel School of Medicine at Dartmouth, Hanover, NH, USA
| | - Carol L Folt
- Department of Biological Sciences, Dartmouth College, Hanover, NH, USA
| | - Tracy Punshon
- Department of Biological Sciences, Dartmouth College, Hanover, NH, USA
| | - J Steven Morris
- Section of Biostatistics and Epidemiology, Geisel School of Medicine at Dartmouth, Hanover, NH, USA
| | - Margaret R Karagas
- Section of Biostatistics and Epidemiology, Geisel School of Medicine at Dartmouth, Hanover, NH, USA
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Rubert J, Soler C, Marín R, James K, Mañes J. Mass spectrometry strategies for mycotoxins analysis in European beers. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.06.035] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Santos S, Lapa N, Alves A, Morais J, Mendes B. Analytical methods and validation for determining trace elements in red wines. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2013; 48:364-375. [PMID: 23431974 DOI: 10.1080/03601234.2013.742374] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The objective of this work is to quantify As, Hg, Cd, Ni and Pb in Portuguese red wines. First, the methods for the quantification of trace elements in red wines were validated. Several pre-treatments were compared, namely a pre-digestion process with HNO(3), a pre-oxidation step with H(2)O(2), and a spiking step of wine samples with a known concentration of the trace elements analyzed. Except for As, it was determined that the quantification of the trace elements does not require a pre-digestion process with HNO(3). For all of the trace elements analyzed, a pre-oxidation step with H(2)O(2) may enable an accurate quantification. The techniques chosen for the quantification of trace elements were hydride generation atomic absorption spectrometry (HGAAS) for As and Hg, electrothermal atomic absorption spectrometry (ETAAS) for Cd, and flame atomic absorption spectrometry (FAAS) for Ni and Pb. In the second stage of this work, 25 Portuguese red wines spanning all of the red wine-producing regions were analyzed for all of the five trace elements referred to above. Only Cd and Pb have shown concentrations above the limit values defined by the "Organization Internationale de la Vigne et du Vin." The Target Hazard Quotient (THQ) equation was used to determine in which wine-producing regions that wine consumption can be a problem for public health in terms of the concentrations of the five trace elements analyzed. THQ values have indicated that for the universe of the 25 red wines analyzed no region produces wines that can pose problems for public health, when the Portuguese red wine standard consumption is considered.
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Affiliation(s)
- Susana Santos
- Departamento de Ciências e Tecnologia da Biomassa, Ed. Departamental, Universidade Nova de Lisboa, Caparica, Portugal.
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Iwegbue CMA. Composition and Daily Intakes of Some Trace Metals from Canned Beers in Nigeria. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00436.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Mahmood N, Petraco N, He Y. Elemental fingerprint profile of beer samples constructed using 14 elements determined by inductively coupled plasma–mass spectrometry (ICP-MS): multivariation analysis and potential application to forensic sample comparison. Anal Bioanal Chem 2011; 402:861-9. [DOI: 10.1007/s00216-011-5452-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2011] [Revised: 09/22/2011] [Accepted: 09/26/2011] [Indexed: 10/17/2022]
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