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Release of wood extractable elements in experimental spirit model: Health risk assessment of the wood species generated in Balkan cooperage.
- Source :
-
Food chemistry [Food Chem] 2021 Feb 15; Vol. 338, pp. 127804. Date of Electronic Publication: 2020 Aug 10. - Publication Year :
- 2021
-
Abstract
- This work investigates the release of toxic elements from wood into the experimental spirit models and the safety risks for consumers. The spirit models were prepared as ethanolic extracts using the procedure which reproduces maturation of spirits. Investigation included staves of wood species commonly used in Balkan cooperage: mulberry, Myrobalan plum, black locust, wild cherry, and various oaks. Potassium was the most abundant element, except in the wild cherry extract where calcium was dominant, and the Myrobalan plum extract where phosphorus was the most abundant. The parameters for the health risk assessment, such as hazard index (HI) and hazard quotient (HQ) were calculated for potentially toxic elements and indicated that all wood extracts would be safe for human consumption. Owing to the proven abundance of phenolics in the investigated wood extracts, relations among elements and phenolics were also studied and conclusions were made based on the statistically significant correlations.<br />Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2020 Elsevier Ltd. All rights reserved.)
- Subjects :
- Balkan Peninsula
Carcinogens analysis
Ethanol chemistry
Humans
Industrial Waste
Metals analysis
Metals toxicity
Morus chemistry
No-Observed-Adverse-Effect Level
Phenols analysis
Phosphorus analysis
Plant Extracts analysis
Potassium analysis
Quercus chemistry
Risk Assessment
Plant Extracts chemistry
Plant Extracts toxicity
Wood chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 338
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 32798823
- Full Text :
- https://doi.org/10.1016/j.foodchem.2020.127804