scholarly journals Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1089
Author(s):  
Yan Qin ◽  
Beibei Duan ◽  
Jung-Ah Shin ◽  
Hee-Jin So ◽  
Eun-Sik Hong ◽  
...  
Keyword(s):  
Mass Balance ◽  
Hydrogen Cyanide ◽  
Ethyl Carbamate ◽  
Cassava Flour ◽  
Distilled Spirits ◽  
Continuous Distillation

When cassava is used for the production of distilled spirits through fermentation and distillation, toxic hydrogen cyanide (HCN) is released from linamarin and carcinogenic ethyl carbamate is produced. Herein, cyanide and ethyl carbamate contents were monitored during the fermentation and lab-scale continuous distillation processes. Thereafter, mass balance and the influence of copper chips were evaluated. Results showed that 81.5% of cyanide was removed after fermentation. Use of copper chips completely prevented the migration of cyanide into the distilled spirits, while 88.3% of cyanide migrated from the fermented liquid in the absence of copper chips. Formation of ethyl carbamate was significantly promoted during distillation. Most of the produced ethyl carbamate (73.2%) was transferred into the distilled spirits in the absence of copper chips, only 9.6% of the ethyl carbamate was transferred when copper chips were used. Thus, copper chips effectively prevented the migration of cyanide and ethyl carbamate into the distilled spirts during continuous distillation.

scholarly journals Approach Study for Mass Balance of Pesticide Residues in Distillers’ Stillage along with Distillate and Absence Verification of Pesticides in Distilled Spirits from Pilot-Scale of Distillation Column

Molecules ◽  
2019 ◽  
Vol 24 (14) ◽  
pp. 2572
Author(s):  
Jung-Ah Shin ◽  
Hoonho Cho ◽  
Dong-Woo Seo ◽  
Hee-Gon Jeong ◽  
Sung Chul Kim ◽  
...  
Keyword(s):  
Vapor Pressure ◽  
Mass Balance ◽  
Rice Bran ◽  
Pesticide Residues ◽  
Pilot Plant ◽  
Distillation Column ◽  
Pilot Scale ◽  
Distilled Spirits ◽  
High Vapor ◽  
Pilot Plant Scale

Herein, contaminants remaining in distillate and distillers’ stillage were quantitatively measured after distillation. After rice bran powder was contaminated with 10 ppm of lead (Pb) and cadmium (Cd) or 0.02–1.27 ppm of five pesticides (terbufos, fenthion, iprobenfos, flutolanil, and ethoprophos) followed by fermentation, single-stage distillation was performed. In the obtained distillate, no Pb or Cd was found, as expected. However, when the pesticides were added as contaminants, trace–0.05 ppm of some pesticides were detected in the distillate, possibly due to the high vapor pressure (e.g., that of ethoprophos) and contamination amount (e.g., that of flutolanil, terbufos, and fenthion). In contrast, none of the contaminating pesticides were observed in the distilled spirits when a fermented liquefaction contaminated with 0.04–4 ppm of six pesticides (fenthion, terbufos, ethoprophos, iprobenfos, oxadiazon, and flutolanil) was distilled using a pilot-plant scale distillation column, indicating that the pesticides hardly migrate to the distilled spirits.

scholarly journals Reduction of Ethyl Carbamate in Ume Liqueur by the Removal of Hydrogen Cyanide

2014 ◽  
Vol 109 (8) ◽  
pp. 613-617
Author(s):  
Tomokazu HASHIGUCHI ◽  
Hanae IZU ◽  
Katsumi MATSUMARU
Keyword(s):  
Hydrogen Cyanide ◽  
Ethyl Carbamate

Determination of Ethyl Carbamate in Alcoholic Beverages and Soy Sauce by Gas Chromatography with Mass Selective Detection: Collaborative Study

1994 ◽  
Vol 77 (6) ◽  
pp. 1530-1536 ◽  
Author(s):  
Benjamin J Canas ◽  
Frank L Joe ◽  
Gregory W Diachenko ◽  
Gordon Burns
Keyword(s):  
Gas Chromatography ◽  
Internal Standard ◽  
Ethyl Carbamate ◽  
Soy Sauce ◽  
Alcoholic Beverages ◽  
Selective Detection ◽  
Distilled Spirits ◽  
Relative Standard ◽  
Standard Deviations

Abstract A method using gas chromatography with mass selective detection for the determination of ethyl carbamate (EC; also known as urethane) in alcoholic beverages and soy sauce was collaboratively studied by 17 laboratories including authors’ laboratories. The method uses prepacked columns for extraction of liquids with methylene chloride, and n-propyl carbamate as the internal standard. A practice sample and 6 samples of distilled spirits, fortified wines, table wines, and soy sauces were analyzed by each collaborator. Each matrix included blind duplicates of incurred and fortified EC at 3 levels. Distilled spirits contained 50–330 ng EC/g (ppb), fortified wine 40–160 ppb, table wine 10–50 ppb, and soy sauce 15–70 ppb. The ranges of the repeatability relative standard deviations, excluding outliers, were 4.03–6.63% for distilled spirits, 4.01–5.05% for fortified wine, 3.94–6.73% for table wine, and 4.70–8.49% for soy sauce. The ranges of the reproducibility relative standard deviations, excluding outliers, were 8.53–9.49% for distilled spirits, 6.84–12.02% for fortified wine, 8.86–18.47% for table wine, and 13.87–27.37% for soy sauce. Recoveries of added EC ranged from 87 to 93%. Recoveries relative to reference values, labeled as the internal standard, obtained by using gas chromatography/ tandem mass spectrometry with a triple quadrupole mass spectrometer ranged from 89 to 100%.

scholarly journals Evaluation of the Prevalence of Congeners from Distilled Spirits of Different Sources

2019 ◽  
pp. 1-12
Author(s):  
Jude O. Iwouno ◽  
Chigozie E. Ofoedu ◽  
Vivian N. Aniche
Keyword(s):  
Research Work ◽  
Isoamyl Alcohol ◽  
Ethyl Carbamate ◽  
Higher Alcohols ◽  
International Institute ◽  
National Agency ◽  
Mean Values ◽  
Toxicological Effect ◽  
Palm Wine ◽  
Distilled Spirits

Aim: With recent increase in health-related incidence arising from consumption of spirit beverages in Nigeria, there is need to investigate the prevalence of possible contaminants in spirits that may have toxicological effect on human when consumed. The purpose of this study was to determine the type and levels of congeners present in spirits obtained from fermentates of cassava, molasses and palm wine purchased from different locations. Study Design: This study was made to fit a one way Analysis of Variance. Place and Duration of Study: The research was carried out at laboratory of Department of Food Science and Technology, Federal University of Technology, Owerri and Project Development Agency (PRODA) Enugu and International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria, between April 2017 and November 2018. Methodology: Analysis of common congeners in spirits of cassava, molasses and palm wine fermentates obtained through distillation method was carried out using the Gas-Chromatography. Physicochemical properties of the spirits measured were specific gravity, pH and viscosity. The spirit distillates were analysed for concentrations of ethanol, higher alcohols and possible congeners such as esters, ethyl carbamate (EC) and ethyl acetate. Results: The distillates yielded alcoholic content of 39.00 to 46.71%. Ethyl carbamate content of spirits from cassava recorded an average mean value of 13.44 µg/l which was not significantly different from (P > .05) spirits from molasses and palm wine, with an average mean values of 12.49 µg/l and 13.75 µg/l respectively. The most important higher alcohols of the spirit distillates responsible for aromatic characteristic of spirits were found to be 1-propanol (0.06-0.11%), isobutyl alcohol (0.02-0.09%) and isoamyl alcohol (0.12-0.76%). The type and location of raw materials did not significantly affect the concentrations of the available congeners found in the distilled spirits. Good fermentation employed in this research work significantly reduced the concentrations of the detected congeners. Conclusion: Comparing the results with data from literature, it can be concluded that the concentrations of all investigated volatile compounds in the samples of spirits from cassava, palm wine and molasses are commonly acceptable. Federal regulatory agencies such as National Agency for Food Drug Administration and Control (NAFDAC), Standard Organization of Nigeria (SON) should be encouraged to carry out routine analysis on commonly produced and sold spirit beverages in order to prevent sale of contaminated drinks.

Ethyl Carbamate Levels in Selected Fermented Foods and Beverages

1989 ◽  
Vol 72 (6) ◽  
pp. 873-876 ◽  
Author(s):  
Benamin J Canas ◽  
Donald C Havery ◽  
Louis R Robinson ◽  
Michael P Sullivan ◽  
frank L Joe ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Limit Of Detection ◽  
Ethyl Carbamate ◽  
Gas Chromatography Mass Spectrometry ◽  
Fermented Foods ◽  
Energy Analyzer ◽  
Gas Chromatograph ◽  
Distilled Spirits ◽  
Mass Spectrometry Mass Spectrometry

Abstract Ethyl carbamate (EC), also known as urethane, is an animal carcinogen and a by-product of fermentation. Because EC has been found in distilled spirits and wines, a variety of fermented foods and beverages were analyzed to assess its occurrence in other products. Previously described methods using a gas chromatograph-thermal energy analyzer with a nitrogen converter were modified for each matrix and gave recoveries of >80%, with a limit of detection in the 1-2 μg/kg(ppb) range. A total of 152 test samples were analyzed; EC levels ranged from none found to 3 ppb in 15 cheeses, 6 teas, 12 yogurts, and 8 ciders; from none found to 13 ppb in 30 breads and 69 malt beverages; and from none found to 84 ppb in 12 soy sauces. Gas chromatography/mass spectrometry/mass spectrometry was used to confirm EC identity and to quantitate EC in selected food extracts

Determination of Ethyl Carbamate (Urethane) in Alcoholic Beverages Using Capillary Gas Chromatography with Thermal Energy Analyzer Detection: Collaborative Study

1994 ◽  
Vol 77 (1) ◽  
pp. 64-67 ◽  
Author(s):  
Randolph H Dyer
Keyword(s):  
Gas Chromatography ◽  
Thermal Energy ◽  
Capillary Gas Chromatography ◽  
Capillary Column ◽  
Collaborative Study ◽  
Ethyl Carbamate ◽  
Alcoholic Beverages ◽  
Energy Analyzer ◽  
Distilled Spirits

Abstract A gas chromatographic (GC) procedure for the determination of ethyl carbamate (urethane) in distilled spirits and wines using a thermal energy analyzer (TEA) system was collaboratively studied by 5 laboratories. Distilled spirits such as whiskey, brandy, gin, rum, and vodka containing low solids can be injected directly into the GC system without extraction. Liqueurs require extraction. Wine, beer, sake, and similar samples containing significant solids or other interferences are extracted prior to injection. The sample is analyzed by GC/TEA operating in the nitrogen mode with capillary column capability (30 m × 0.53 mm) and automatic injection. Helium is the carrier gas. The GC system is calibrated with a 100 ppb standard, followed by the samples. The concentration of ethyl carbamate is determined by multiplying peak area ratios by the concentration of the standard. For the distilled spirits, the recovery averaged 92%. The within-labora-tory repeatability (RSDr) ranged from 4.3 to 12.5%, with overall average of 8.0%, and reproducibility (RSDR) varied from 4.8 to 22.0%, with an overall average of 17.4%. For the wines, the recovery averaged 85%, and the RSDr ranged from 8.9 to 42.8%, with an overall average of 34.4%. The method has been adopted first action by AOAC INTERNATIONAL.

Hydrogen Cyanide Polymers from the Impact of Comet P/Shoemaker-Levy 9 on Jupiter

1997 ◽  
Vol 161 ◽  
pp. 179-187
Author(s):  
Clifford N. Matthews ◽  
Rose A. Pesce-Rodriguez ◽  
Shirley A. Liebman
Keyword(s):  
Amino Acids ◽  
Solar System ◽  
Hydrogen Cyanide ◽  
Nitrogen Heterocycles ◽  
Laboratory Studies ◽  
Heterogeneous Solids ◽  
The Many ◽  
Comet Halley ◽  
The Impact ◽  
By Products

AbstractHydrogen cyanide polymers – heterogeneous solids ranging in color from yellow to orange to brown to black – may be among the organic macromolecules most readily formed within the Solar System. The non-volatile black crust of comet Halley, for example, as well as the extensive orangebrown streaks in the atmosphere of Jupiter, might consist largely of such polymers synthesized from HCN formed by photolysis of methane and ammonia, the color observed depending on the concentration of HCN involved. Laboratory studies of these ubiquitous compounds point to the presence of polyamidine structures synthesized directly from hydrogen cyanide. These would be converted by water to polypeptides which can be further hydrolyzed to α-amino acids. Black polymers and multimers with conjugated ladder structures derived from HCN could also be formed and might well be the source of the many nitrogen heterocycles, adenine included, observed after pyrolysis. The dark brown color arising from the impacts of comet P/Shoemaker-Levy 9 on Jupiter might therefore be mainly caused by the presence of HCN polymers, whether originally present, deposited by the impactor or synthesized directly from HCN. Spectroscopic detection of these predicted macromolecules and their hydrolytic and pyrolytic by-products would strengthen significantly the hypothesis that cyanide polymerization is a preferred pathway for prebiotic and extraterrestrial chemistry.

Rotational spectrum and properties of a complex of hydrogen cyanide and chlorine monofluoride

1996 ◽  
Vol 88 (3) ◽  
pp. 673-682 ◽  
Author(s):  
K. HINDS ◽  
A.C. LEGON ◽  
J.H. HOLLOWAY
Keyword(s):  
Hydrogen Cyanide ◽  
Rotational Spectrum
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