Carbonyl compounds in wine: factors related to presence and toxic effects
2019
The objective of this study was to review technological and toxicological factors related to presence of carbonyl compounds
found in wines, including acetaldehyde, formaldehyde, acrolein, ethyl carbamate (EC) and furfural. Acetaldehyde and formaldehyde may be
formed through the ethanol and methanol oxidation, respectively. Acrolein may arise as a thermal degradation product of glycerol, amino
acids, carbohydrates and triglycerides or by metabolic activity of microorganisms. In addition, acrolein and furfural are formed during
wood combustion; therefore, these aldehydes may be present in raw materials due to the environmental contamination. Furfural is also a
product of the Maillard reaction formed from sugars and amino acids, while ethyl carbamate occurs through the reaction between urea
and ethanol. These compounds may react with SO2 and phenolic compoundsto form non-volatile adducts, which positively modulates color
stability, astringency and aroma in wine. However, when ingested through wine, electrophilic carbonyl compounds may form adducts with
nucleophilic targets, such as DNA, resulting in genotoxicity along the gastrointestinal tract. Furthermore, carbonyl compounds induce the
increase of reactive oxygen species and can trigger apoptosis, in addition to hepatocellular adenoma and carcinoma as a consequence of
chronic hepatotoxicity. Neurodegenerative diseases may be related to the exposure to carbonyl compounds. Therefore, strategies to reduce the
levels of these compounds should be studied in order to get the most out of the beneficial functional properties of wine consumption
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