Carbamato de etila em bebidas alcoólicas destiladas

• Autor(a) principal: Santos, Júlia Teresa [UNESP]
• Data de Publicação: 2017
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://hdl.handle.net/11449/203845; http://www.athena.biblioteca.unesp.br/exlibris/bd/capelo/2019-05-20/000895161.pdf
• topic: Bebidas destiladas; Bebidas alcoólicas; Carcinogenos; Cachaça

Ethyl carbamate (EC) is a chemical contaminant in fermented foods and beverages such as bread, yogurt, wine, beer, as well as distilled beverages like whiskey and cachaça. It is proved by laboratory tests to be a carcinogen for animals, though it is considered a probable human carcinogen. In 2005, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) assessed the risks involved with ethyl carbamate, and concluded that the combined intake of the contaminant from the daily diet and from alcoholic beverages is of concern, therefore recommends studies aiming the compound decrease in alcoholic beverages. This literature reviews aims to gather data on ethyl carbamate content in distilled alcoholic beverages from 2010 to 2015. Thirty-two articles from the electronic databases Web of Science, Science Direct, Scopus and PubMed were selected. Understanding EC formation is the first step in studying prevention and/or elimination methods. Most of the contaminant is formed after distillation by reaction of ethanol with cyanate and its derivatives (isocyanate, cyanic acid and isocyanic acid). Other factors, such as the presence of copper, heat, aging, storage in the presence of light, favor formation. The official method of analysis of EC for alcoholic beverages is based on Gas chromatography-mass spectrometry (GC/MS), but another method that is gaining space for its speed and sensitivity is High-performance liquid chromatography with fluorescence detection (HPLC-FLD). Contaminant prevention and mitigation proposals have been extensively studied and implemented, ranging from simple methods to techniques involving genetic engineering, which in line with good manufacturing practices lead to effective control of EC. Most of the studies analyzed cachaças and sugarcane spirits. The higher EC levels were...