Validation of analytical methods for ethyl carbamate in nine food matrices

Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine

Ethyl carbamate (EC) is a probable carcinogenic compound commonly found in fermented foods and alcoholic beverages and has been classified as a category 2A carcinogen by the International Agency for Research on Cancer (IARC). Alcoholic beverages are one of the main sources of EC intake by humans. Therefore, many countries have introduced a standard EC limit in alcoholic beverages. Wine is the second largest alcoholic beverage in the world after beer and is loved by consumers for its rich taste. However, different survey results showed that the detection rate of EC in wine was almost 100%, while the maximum content was as high as 100 μg/L, necessitating EC content regulation in wine. The existing methods for controlling the EC level in wine mainly include optimizing raw fermentation materials and processes, using genetically engineered strains, and enzymatic methods (urease or urethanase). This review focused on introducing and comparing the advantages, disadvantages, and applicability of methods for controlling EC, and proposes two possible new techniques, that is, changing the fermentation strain and exogenously adding phenolic compounds. In the future, it is hoped that the feasibility of this prospect will be verified by pilot-scale or large-scale application to provide new insight into the regulation of EC during wine production. The formation mechanism and influencing factors of EC in wine were also introduced and the analytical methods of EC were summarized.

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

ABSTRACT

Ethyl carbamate (EC) is a process contaminant that can be formed as a by-product during fermentation and processing of foods and beverages. Elevated EC concentrations are primarily associated with distilled spirits, but this compound has also been found at lower concentrations in foods and beverages, including breads, soy sauce, and wine. Evidence from animal studies suggests that EC is a probable human carcinogen. Consequently, several governmental institutions have established allowable limits for EC in the food supply. This review includes EC formation mechanisms, occurrence of EC in the food supply, and EC dietary exposure assessments. Current analytical methods used to detect EC will be covered, in addition to emerging technologies, such as nanosensors and surface-enhanced Raman spectroscopy. Various mitigation methods have been used to maintain EC concentrations below allowable limits, including distillation, enzymatic treatments, and genetic engineering of yeast. More research in this field is needed to refine mitigation strategies and develop methods to rapidly detect EC in the food supply.

HIGHLIGHTS

Ethyl carbamate in retail market condiments and risk assessment of its dietary exposure for the Korean population

Ethyl carbamate (EC), a potential human dietary carcinogen, is found in fermented foods including the fermented soybean-based condiments, the major part of the Korean diet. Therefore, it is expected that their EC contents might pose health risks. Herein, we collected 111 condiments and estimated their EC contents via gas chromatography-mass spectrometry. Further, dietary intake of EC was evaluated, and the risk levels were assessed via the margin of exposure (MOE) approach and excess cancer risk assessment. EC contents of the condiments ranged from not detectable to 39.47 μg/kg, and the daily EC exposure ranged from 1.4 to 2.0 ng/kg BW per day, depending on gender and age groups in Korea. Of the condiments, soy sauce was the largest contributor to EC exposure. MOE and excess cancer risks for the average consumer were 166,300 and 9.0 × 10^-8, respectively, and those for the consumers in the 95^th percentiles (P95) were 53,504 and 2.8 × 10^-7, respectively, indicating that the risk of exposure to EC is of lower concern in average consumers than heavy consumers. However, the EC exposure from condiments was higher than that in other Asian countries.Abbreviations: EC: ethyl carbamate; GC-MS: gas chromatography-mass spectrometry; MOE: margin of exposure; MRL: maximum residue level; IDL: instrumental detection level; IQL: instrumental quantification level; MDL: method detection level; MQL: method quantification level; EDI: estimated daily intakes; BMDL₁₀: benchmark dose lower confidence limit.

Validation of analytical methods for heterocyclic amines in seven food matrices using high-performance liquid chromatography-tandem mass spectrometry

Heterocyclic amines (HCAs) are potent mutagens generated by the high temperatures of the cooking process. The purpose of this study was to develop and validate analytical methods for HCAs determination using high-performance liquid chromatography-tandem mass spectrometry in seven food matrices: corn oil, milk, 20% ethanol, pork, flat fish, sea mustard (Undaria pinnatifida), and radish. Six isotopically labelled internal standards were used for quantitation, and Chem Elut and Oasis hydrphilic-liphophilic balance cartridges were applied for sample preparation to remove interferences. Calibration curves showed good linearity (R² > 0.99) in all matrices. The ranges of the method detection limit and method quantitation limit were 0.009-2.35 ng g^-1 and 0.025-7.13 ng g^-1, respectively. The recoveries ranged from 67.5% to 119.6%. The coefficients of variation ranged from 0.3% to 15.1% for intra-day and ranged from 0.8% to 19.1% for inter-day. The methods were applied to 24 total diet study samples for HCAs quantitation. These results indicate that the established methods are reliable for determining HCAs in various foods.

Optimization of an Aqueous Two-Phase System for the Determination of Trace Ethyl Carbamate in Red Wine

In this study, a novel method using gas chromatography-mass spectrometry coupled with ethanol and K₂HPO₄ aqueous two-phase system (ATPS) was established for the quantitative determination of trace ethyl carbamate (EC) in red wine. The parameters that influence EC extraction in an aqueous two-phase system, including extraction temperature, time, pH, and ethanol concentration, were optimized. Method validation results indicated that the regression coefficient of the proposed method was 0.9979 in the linear range of 10 to 100 μg/L, and the limits of detection and quantification were 2.8 and 9.2 μg/L, respectively. Four red wine samples made from different grape varieties were processed by the proposed method for the repeatability verification, and EC concentrations were between 15.8 and 37.3 μg/L, with the relative standard deviations ranging from 3.5 to 6.6%. Results of the precision assay showed the average recovery of EC in red wine at 95.4 to 107.1%, with the relative standard deviations ranging from 1.4 to 6.2%. This method proved to be simple and reliable for quantitative determination of trace EC in red wine and would give guidance for quality monitoring of various red wines in the production process.

Toxic metals in Perna viridis mussel and surface seawater in Pasir Gudang coastal area, Malaysia, and its health implications

Contamination of toxic metals in P. viridis mussels has been prevalently reported; hence, health risk assessment for consuming this aquaculture product as well as the surrounding surface seawater at its harvesting sites appears relevant. Since Kampung Pasir Puteh, Pasir Gudang is the major harvesting site in Malaysia, and because the last heavy metal assessment was done in 2009, its current status remains unclear. Herein, flame atomic absorption spectrometry and flow injection mercury/hydride system were used to determine the concentrations of Pb, Cd, Cu and total Hg in P. viridis mussels and surface seawater (January-March 2015), respectively. Significantly higher concentrations of these metals were found in P. viridis mussels (p < 0.05) than that of surface seawater samples. The concentrations for Pb (4.27-6.55 μg/g) and Cd (1.55-2.21 μg/g) in P. viridis mussels exceeded the maximum permitted proportion prescribed by the Malaysian law. The concentrations of all metals in surface seawater also violated the Malaysia Marine Water Quality Criteria and Standards. Significant (p < 0.05) and high strength of association (r = 0.787) observed between Pb concentration in P. viridis mussel with the surface seawater indicates its possible application for inferring Pb concentrations in the mussel. Since both the calculated target hazard quotient and hazard index for Pb and Cd exceeded 1, the possible detrimental health impacts on human for consuming P. viridis mussels from this rearing site cannot be ignored. Hence, promoting continuous monitoring programmes and developing efficient toxic metal removal techniques prior to entering the market are required.

Microstructured prealloyed Titanium-Nickel powder as a novel nonenzymatic hydrogen peroxide sensor

At present, commercial pure Titanium (Ti) and microstructured pre-alloyed Titanium-Nickel (TiNi) powders are employed as a sensitive electrochemical hydrogen peroxide (H₂O₂) sensor. Surface characterization of these materials are performed by x-ray diffraction (XRD) and scanning electron microscopy (SEM). The electrochemical characterization is achieved via cyclic voltammetry (CV), chronoamperometry (CA), and electrochemical impedance spectroscopy (EIS) on Ti and TiNi modified glassy carbon electrode (GCE). The electrochemical behavior of H₂O₂ at the pure Ti/GCE and microstructure pre-alloyed TiNi/GCE are studied by CV in 0.1 M phosphate buffer solution (PBS) containing as the supporting electrolyte. In addition, CA is employed for the determination of H₂O₂ at the applied potential of 0 V vs. Ag/AgCl. The sensor has a linear response range of 0.5-17.5 mM with a sensitivity of 280 µA mM^-1 cm^-2. Moreover, the limit of detection (LOD) and limit of quantification (LOQ) are 0.5 µM and 1.7 µM, respectively. The electrochemical sensor exhibits fast and selective responses to H₂O₂ concentration. The applicability of the sensor is checked using a hair coloring as a real sample with satisfactory results.

Synthesis of switchable intelligent molecularly imprinted polymers with selective adsorption of ethyl carbamate and their application in electrochemical sensor analysis

A cyclodextrin aldehyde based molecularly imprinted polymer with thermally responsive Diels–Alder (DA) linkages of grafted furan-type dienes was polymerized. The synthesized DA-MIP has dienophile characteristics and the specific absorption of ethyl carbamate (EC) can be switched on or off simply by thermal adjustment to 130 °C and 60 °C, respectively. The imprinting factors (α) of the MIP and rDA-MIP to EC were 6.2 and 5.0, and the selection factors (β) were 5.2 and 4.0, respectively. The restoration of the molecular target ratio was 88%, as determined by absorption and desorption experiments. The thermal restoration ratio, determined by thermal cycling experiments, was 78%. A new electrochemical sensor was prepared using the DA-MIP and its responsiveness for detecting trace amounts of EC was investigated. The results indicate that the electrode response has good affinity and excellent specific recognition performance for template molecular chemicals.

A cyclodextrin aldehyde based molecularly imprinted polymer with thermally responsive Diels–Alder (DA) linkages of grafted furan-type dienes was polymerized. The synthesized DA-MIP has dienophile characteristics and the specific adsorption of ethyl carbamate (EC) can be switched on or off simply by thermal adjustment.

Ethyl carbamate: An emerging food and environmental toxicant

Ethyl carbamate (EC), a chemical substance widely present in fermented food products and alcoholic beverages, has been classified as a Group 2A carcinogen by the International Agency for Research on Cancer (IARC). New evidence indicates that long-term exposure to EC may cause neurological disorders. Formation of EC in food and its metabolism have therefore been studied extensively and analytical methods for EC in various food matrices have been established. Due to the potential threat of EC to human health, mitigation strategies for EC in food products by physical, chemical, enzymatic, and genetic engineering methods have been developed. Natural products are suggested to provide protection against EC-induced toxicity through the modulation of oxidative stress. This review summarizes knowledge on the formation and metabolism of EC, detection of EC in food products, toxic effects of EC on various organs, and mitigation strategies including prevention of EC-induced tumorigenesis and genotoxicity by natural products.

Probabilistic dietary exposure to ethyl carbamate from fermented foods and alcoholic beverages in the Korean population

The occurrence of ethyl carbamate was investigated in fermented foods and alcoholic beverages of the Korean total diet study. The concentrations of ethyl carbamate ranged from not detected to 166.5 μg kg^-1. Dietary exposure to ethyl carbamate was estimated by the probabilistic method. Estimated intakes of ethyl carbamate from foods and alcoholic beverages were 4.12 ng kg^-1 body weight (bw) per day for average consumers and 12.37 ng kg^-1 bw/day for 95th percentile high consumers. The major foods contributing to ethyl carbamate exposure were soy sauce (63%), followed by maesilju (plum liqueur, 30%), whisky (5%), and bokbunjaju (black raspberry wine, 2%). On the basis of the benchmark dose lower confidence limit 10% (BMDL₁₀) of 0.3 mg kg^-1 bw/day, margins of exposure were 128,000 for mean exposure and 40,000 for 95th percentile exposure. This indicates that the exposure of the Korean general population for ethyl carbamate is of low concern. However, careful vigilance should be continued for high consumers of fermented foods and alcoholic beverages.