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Klimm A, Vetter W. Hydroxylated transformation products obtained after UV irradiation of the current-use brominated flame retardants hexabromobenzene, pentabromotoluene, and pentabromoethylbenzene. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:118556-118566. [PMID: 37917263 PMCID: PMC10697972 DOI: 10.1007/s11356-023-30566-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Accepted: 10/16/2023] [Indexed: 11/04/2023]
Abstract
Hexabromobenzene (HBB), pentabromotoluene (PBT), and pentabromoethylbenzene (PBEB) are current-use brominated flame retardants (cuBFRs) which have been repeatedly detected in environmental samples. Since information on hydroxylated transformation products (OH-TPs) was scarcely available, the three polybrominated compounds were UV irradiated for 10 min in benzotrifluoride. Fractionation on silica gel enabled the separate collection and identification of OH-TPs. For more insights, aliquots of the separated OH-TPs were UV irradiated for another 50 min (60 min total UV irradiation time). The present investigation of polar UV irradiation products of HBB, PBT, and PBEB was successful in each case. Altogether, eight bromophenols were detected in the case of HBB (three Br3-, four Br4-, and one Br5-isomer), and nine OH-TPs were observed in the case of PBT/PBEB (six Br3- and three Br4-congeners). In either case, Br➔OH exchange was more relevant than H➔OH exchange. Also, such exchange was most relevant in meta- and ortho-positions. As a further point, and in agreement with other studies, the transformation rate decreased with decreasing degree of bromination. UV irradiation of HBB additionally resulted in the formation of tri- and tetrabrominated dihydroxylated compounds (brominated diphenols) that were subsequently identified. These dihydroxylated transformation products were found to be more stable than OH-TPs.
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Affiliation(s)
- Alexandra Klimm
- University of Hohenheim, Institute of Food Chemistry (170b), Garbenstraße 28, D-70599, Stuttgart, Germany
| | - Walter Vetter
- University of Hohenheim, Institute of Food Chemistry (170b), Garbenstraße 28, D-70599, Stuttgart, Germany.
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2
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Polyakova OV, Filatova OA, Fedutin ID, Litovka DI, Bukenov B, Artaev VB, Humston-Fulmer EM, Binkley J, Kosyakov DS, Lebedev AT. Solving the mystery of the Chukotka stinky gray whales. CHEMOSPHERE 2023; 315:137785. [PMID: 36623595 DOI: 10.1016/j.chemosphere.2023.137785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 01/04/2023] [Accepted: 01/05/2023] [Indexed: 06/17/2023]
Abstract
Gray whales (Eschrichtius robustus) constitute an important part of the diet of Chukotka Native population, reaching 30% of consumed food for the inland Chukchas. Over one hundred licenses for whale hunting are issued on an annual basis. After the USSR collapse natives had to hunt whales near the shore from the small boats. The problem of "stinky" whales arose immediately, as the meat of some harvested species possessed a strong medicinal/chemical odour. The hypotheses explaining the phenomenon ranged from biotoxins, to oil spills. To understand the problem, various tissues of normal and stinky Gray whales were collected in 2020-2021 and analyzed using headspace solid phase microextraction with Gas Chromatography - Mass Spectrometry. Here, we show that dozens of smelly organic compounds were identified among over 500 compounds detected in the samples. The most interesting analytes related to the off odour are bromophenols. The most probable suspect is 2,6-dibromophenol with strong iodoformic odour, perfectly matching that of the "stinky" whales. Quantitative results demonstrated its levels were up to 500-fold higher in the "stinky" whales' tissues. The source of 2,6-dibromophenol is likely polychaetes, producing 2,6-dibromophenol and colonising near shore waters where whales feed. Therefore, the mystery of the stinky whales may be considered resolved.
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Affiliation(s)
- Olga V Polyakova
- Lomonosov Moscow State University, Department of Chemistry, 119991, Moscow, Russia
| | - Olga A Filatova
- Lomonosov Moscow State University, Department of Biology, 119991, Moscow, Russia; Beringia National Park; Provideniya, Chukotka, Russia; Department of Biology, University of Southern Denmark; Odense, Denmark
| | - Ivan D Fedutin
- Lomonosov Moscow State University, Department of Biology, 119991, Moscow, Russia; Department of Biology, University of Southern Denmark; Odense, Denmark
| | - Denis I Litovka
- ANO "Chukotka Arctic Scientific Center"; Anadyr, Chukotka, Russia
| | - Bauyrzhan Bukenov
- Center of Physical Chemical Methods of Research and Analysis, Al-Farabi Kazakh National University; Almaty, Kazakhstan
| | | | | | - Joe Binkley
- LECO Corporation, 3000 Lakeview Avenue, St. Joseph, MI, 49085, USA
| | - Dmitry S Kosyakov
- Core Facility Center "Arktika", Lomonosov Northern (Arctic) Federal University; Arkhangelsk, Russia
| | - Albert T Lebedev
- Lomonosov Moscow State University, Department of Chemistry, 119991, Moscow, Russia; MASSECO D.o.o.; Postojna, Slovenia.
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3
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Gribble GW. Naturally Occurring Organohalogen Compounds-A Comprehensive Review. PROGRESS IN THE CHEMISTRY OF ORGANIC NATURAL PRODUCTS 2023; 121:1-546. [PMID: 37488466 DOI: 10.1007/978-3-031-26629-4_1] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/26/2023]
Abstract
The present volume is the third in a trilogy that documents naturally occurring organohalogen compounds, bringing the total number-from fewer than 25 in 1968-to approximately 8000 compounds to date. Nearly all of these natural products contain chlorine or bromine, with a few containing iodine and, fewer still, fluorine. Produced by ubiquitous marine (algae, sponges, corals, bryozoa, nudibranchs, fungi, bacteria) and terrestrial organisms (plants, fungi, bacteria, insects, higher animals) and universal abiotic processes (volcanos, forest fires, geothermal events), organohalogens pervade the global ecosystem. Newly identified extraterrestrial sources are also documented. In addition to chemical structures, biological activity, biohalogenation, biodegradation, natural function, and future outlook are presented.
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Affiliation(s)
- Gordon W Gribble
- Department of Chemistry, Dartmouth College, Hanover, NH, 03755, USA.
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The Elemental Fingerprints of Different Types of Whisky as Determined by ICP-OES and ICP-MS Techniques in Relation to Their Type, Age, and Origin. Foods 2022; 11:foods11111616. [PMID: 35681370 PMCID: PMC9180757 DOI: 10.3390/foods11111616] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 05/17/2022] [Accepted: 05/26/2022] [Indexed: 02/01/2023] Open
Abstract
A total of 170 samples of whisky from 11 countries were analysed in terms of their elemental profiles. The levels of 31 elements were determined by Inductively Coupled Plasma Mass Spectrometry (ICP-MS): Ag, Al, B, Ba, Be, Bi, Cd, Co, Cr, Cu, Li, Mn, Mo, Ni, Pb, Sb, Sn, Sr, Te, Tl, U, and V, Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) Ca, Fe, K, Mg, P, S, Ti, and Zn and Cold Vapor-Atomic Absorption (CV-AAS): Hg techniques in those alcoholic samples. A comparative analysis of elemental profiles was made on the basis of the content of chosen elements with regard to selected parameters: country of origin, type of whisky (single malt and blended) and age of products. One of the elements which clearly distinguishes single malt and blended types of whisky is copper. Single malt Scotch whisky had a uniform concentration of copper, which is significantly higher for all malt whisky samples when compared with the blended type. Analysis of samples from the USA (n = 26) and Ireland (n = 15) clearly revealed that the objects represented by the same product but originating from independent bottles (e.g., JB, JDG, BUS brands) show common elemental profiles. On the other hand, comparative analysis of Scotch whisky with respect to aging time revealed that the longer the alcohol was aged, (i.e., the longer it stayed in the barrel), the higher the content of Cu and Mn that was recorded.
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Michałowicz J, Włuka A, Bukowska B. A review on environmental occurrence, toxic effects and transformation of man-made bromophenols. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 811:152289. [PMID: 34902422 DOI: 10.1016/j.scitotenv.2021.152289] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 11/18/2021] [Accepted: 12/05/2021] [Indexed: 06/14/2023]
Abstract
Brominated phenols (BPs) of anthropogenic origin are aromatic substances widely used in the industry as flame retardants (FRs) and pesticides as well as the components of FRs and polymers. In this review, we have focused on describing 2,4-dibromophenol (2,4-DBP), 2,4,6-tribromophenol (2,4,6-TBP) and pentabromophenol (PBP), which are the most commonly used in the industry and are the most often detected in the air, aquatic and terrestrial ecosystems and the human body. This review describes human-related sources of these BPs that influence their occurrence in the environment (atmosphere, surface water, sediment, soil, biota), indoor air and dust, food, drinking water and the human organism. Data from in vitro and in vivo studies showing 2,4-DBP, 2,4,6-TBP and PBP toxicity, including their estrogenic activity, effects on development and reproduction, perturbations of cellular redox balance and cytotoxic action have been described. Moreover, the processes of BPs transformation that occur in human and other mammals, plants and bacteria have been discussed. Finally, the effect of abiotic factors (e.g. UV irradiation and temperature) on BPs conversion to highly toxic brominated dioxins and brominated furans as well as polybrominated biphenyls and polybrominated diphenyl ethers has been presented.
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Affiliation(s)
- Jaromir Michałowicz
- University of Lodz, Faculty of Biology and Environmental Protection, Department of Biophysics of Environmental Pollution, Pomorska Str. 141/143, 90-236 Lodz, Poland.
| | - Anna Włuka
- University of Lodz, Faculty of Biology and Environmental Protection, Department of Biophysics of Environmental Pollution, Pomorska Str. 141/143, 90-236 Lodz, Poland
| | - Bożena Bukowska
- University of Lodz, Faculty of Biology and Environmental Protection, Department of Biophysics of Environmental Pollution, Pomorska Str. 141/143, 90-236 Lodz, Poland
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Zheng Q, Wang Z, Xiong A, Hu Y, Su Y, Zhao K, Yu Y. Elucidating oxidation-based flavour formation mechanism in the aging process of Chinese distilled spirits by electrochemistry and UPLC-Q-Orbitrap-MS/MS. Food Chem 2021; 355:129596. [PMID: 33770619 DOI: 10.1016/j.foodchem.2021.129596] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 03/07/2021] [Accepted: 03/08/2021] [Indexed: 01/10/2023]
Abstract
The oxygen-based oxidation process is leading toward the understanding of the flavour formation mechanism of aged Baijiu. However, the oxygen-based oxidation process in Baijiu aging is difficult to explore because of (1) the composition of Baijiu produced in different batches varies a lot and (2) the spontaneous oxidation needs several years or even decades to occur. Hence, the flavour formation mechanism of Baijiu aging was investigated using electrochemistry and UPLC-Q-Orbitrap-MS/MS, which enabled us to solve the two difficulties above. The oxidation reaction on gold surface could accelerate Baijiu aging by catalyzing the transformation from alcohols to acids. Although natural aging contributed more diverse compound changes to Baijiu, the oxygen-based oxidation process during natural aging was similar to that in the electrochemical oxidation as a whole. This study provides new insights to flavour formation mechanism of aged liquors and provides a new way for liquor-related enterprises to optimise the aging process.
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Affiliation(s)
- Qing Zheng
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China; Hunan Province Key Laboratory of New Technology and Application of Ecological Baijiu Production, Shaoyang University, Shaoyang 422000, China.
| | - Zihao Wang
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Ayuan Xiong
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Yaru Hu
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Ying Su
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Kun Zhao
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Yougui Yu
- School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China; Hunan Province Key Laboratory of New Technology and Application of Ecological Baijiu Production, Shaoyang University, Shaoyang 422000, China.
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Wanikawa A. Flavors in Malt Whisky: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1795795] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Akira Wanikawa
- The Nikka Whisky Distilling, Co. LTD., Technology Development Center, Kashiwa, Japan
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Iacobucci C, Suder P, Bodzon‐Kulakowska A, Antolak A, Silberring J, Smoluch M, Mielczarek P, Grasso G, Pawlaczyk A, Szynkowska MI, Tuccitto N, Stefanowicz P, Szewczuk Z, Natale G. Instrumentation. Mass Spectrom (Tokyo) 2019. [DOI: 10.1002/9781119377368.ch4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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Jeleń HH, Majcher M, Szwengiel A. Key odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.070] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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10
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Kew W, Bell NG, Goodall I, Uhrín D. Advanced solvent signal suppression for the acquisition of 1D and 2D NMR spectra of Scotch Whisky. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2017; 55:785-796. [PMID: 28558164 PMCID: PMC5599976 DOI: 10.1002/mrc.4621] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/20/2017] [Revised: 05/24/2017] [Accepted: 05/26/2017] [Indexed: 06/07/2023]
Abstract
A simple and robust solvent suppression technique that enables acquisition of high-quality 1D 1 H nuclear magnetic resonance (NMR) spectra of alcoholic beverages on cryoprobe instruments was developed and applied to acquire NMR spectra of Scotch Whisky. The method uses 3 channels to suppress signals of water and ethanol, including those of 13 C satellites of ethanol. It is executed in automation allowing high throughput investigations of alcoholic beverages. On the basis of the well-established 1D nuclear Overhauser spectroscopy (NOESY) solvent suppression technique, this method suppresses the solvent at the beginning of the pulse sequence, producing pure phase signals minimally affected by the relaxation. The developed solvent suppression procedure was integrated into several homocorrelated and heterocorrelated 2D NMR experiments, including 2D correlation spectroscopy (COSY), 2D total correlation spectroscopy (TOCSY), 2D band-selective TOCSY, 2D J-resolved spectroscopy, 2D 1 H, 13 C heteronuclear single-quantum correlation spectroscopy (HSQC), 2D 1 H, 13 C HSQC-TOCSY, and 2D 1 H, 13 C heteronuclear multiple-bond correlation spectroscopy (HMBC). A 1D chemical-shift-selective TOCSY experiments was also modified. The wealth of information obtained by these experiments will assist in NMR structure elucidation of Scotch Whisky congeners and generally the composition of alcoholic beverages at the molecular level.
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Affiliation(s)
- Will Kew
- EastCHEM School of ChemistryUniversity of EdinburghKing's Buildings, David Brewster RoadEdinburghEH9 3FJUK
| | - Nicholle G.A. Bell
- EastCHEM School of ChemistryUniversity of EdinburghKing's Buildings, David Brewster RoadEdinburghEH9 3FJUK
| | - Ian Goodall
- The Scotch Whisky Research InstituteThe Robertson Trust Building, Research Avenue North, RiccartonEdinburghEH14 4APUK
| | - Dušan Uhrín
- EastCHEM School of ChemistryUniversity of EdinburghKing's Buildings, David Brewster RoadEdinburghEH9 3FJUK
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11
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Affiliation(s)
- John H Lazarus
- 1 Thyroid Research Lab, Cardiff School of Medicine , Cardiff, United Kingdom
| | - Peter P A Smyth
- 2 Department of Physics, National University of Ireland , Galway, Ireland
| | - Peter N Taylor
- 1 Thyroid Research Lab, Cardiff School of Medicine , Cardiff, United Kingdom
| | - Sandra Weibel
- 3 Department Health Sciences and Technology, ETH Zurich , Zurich, Switzerland
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Kew W, Goodall I, Clarke D, Uhrín D. Chemical Diversity and Complexity of Scotch Whisky as Revealed by High-Resolution Mass Spectrometry. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2017; 28:200-213. [PMID: 27752914 PMCID: PMC5174148 DOI: 10.1007/s13361-016-1513-y] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2016] [Revised: 09/16/2016] [Accepted: 09/18/2016] [Indexed: 05/25/2023]
Abstract
Scotch Whisky is an important product, both culturally and economically. Chemically, Scotch Whisky is a complex mixture, which comprises thousands of compounds, the nature of which are largely unknown. Here, we present a thorough overview of the chemistry of Scotch Whisky as observed by Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS). Eighty-five whiskies, representing the majority of Scotch Whisky produced and sold, were analyzed by untargeted high-resolution mass spectrometry. Thousands of chemical formulae were assigned for each sample based on parts-per-billion mass accuracy of FT-ICR MS spectra. For the first time, isotopic fine structure analysis was used to confirm the assignment of high molecular weight CHOS species in Scotch Whisky. The assigned spectra were compared using a number of visualization techniques, including van Krevelen diagrams, double bond equivalence (DBE) plots, as well as heteroatomic compound class distributions. Additionally, multivariate analysis, including PCA and OPLS-DA, was used to interpret the data, with key compounds identified for discriminating between types of whisky (blend or malt) or maturation wood type. FT-ICR MS analysis of Scotch Whisky was shown to be of significant potential in further understanding of the complexity of mature spirit drinks and as a tool for investigating the chemistry of the maturation processes. Graphical Abstract ᅟ.
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Affiliation(s)
- Will Kew
- EaStCHEM, School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, EH9 3FJ, UK
| | - Ian Goodall
- The Scotch Whisky Research Institute, The Robertson Trust Building, Research Avenue North, Riccarton, Edinburgh, EH14 4AP, UK
| | - David Clarke
- EaStCHEM, School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, EH9 3FJ, UK.
| | - Dušan Uhrín
- EaStCHEM, School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, EH9 3FJ, UK.
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