Procjena unosa bakra umjerenom konzumacijom vina

To estimate Cu exposure level from wine consumption and to assess possible health risk for moderate wine consumers, wine samples were collected from different wine-growing areas of Croatia. Median concentrations were 180 μg L-1, range (76 to 292) μg L-1, in commercial wines and 258 μg L-1, range (115 to 7600) μg L-1, in homemade wines (P>0.05). Maximum permitted level of 1000 μg L-1 was exceeded in three homemade wines. However, daily intake of Cu from wine (in the range from 0.02 mg d-1 to 1.52 mg d-1) estimated from Cu concentration in all wine samples is lower than the tolerable upper intake level of 5 mg d-1 proposed by the EU Scientifi c Committee on Food and does not present a risk to moderate wine consumers.Kako bi se procijenila razina izloženosti bakru prilikom konzumacije vina te utvrdili mogući zdravstveni rizici za umjerene potrošače vina, skupljeni su i ispitani uzorci vina iz različitih vinogradarskih područja Hrvatske. Koncentracije Cu bile su u rasponu od 76 μg L-1 do 292 μg L-1 (medijan 180 μg L-1) u komercijalnim vinima te od 115 μg L-1 do 7.600 μg L-1 (medijan 258 μg L-1) u vinima domaće proizvodnje (P>0,05). U tri ispitana vina domaće proizvodnje koncentracija Cu bila je iznad najviše dopuštene od 1000 μg L-1. Međutim, izračunani dnevni unos Cu u slučaju konzumacije ispitanih vina (u rasponu od 0,02 mg d-1 do 1,52 mg d-1) ne prelazi gornju granicu tolerancije unosa od 5 mg d-1 te nije zdravstveni rizik umjerenim potrošačima vina

Vitality and detoxification ability of yeasts in naturally As-rich musts

Considering the carcinogenic risk to human health, it is necessary to carry out research into arsenic (As) content in agro-food products and the impact of food processing on the final content. Yeast fermentation may represent a strategy for detoxifying some widespread beverages such as wine, beer and rice wine. A preliminary study of some commercial yeast species showed different viability responses to the presence of As. Yeasts had a noteworthy detoxification capability during fermentation, reducing the initial As content by about 75 % on average (minimum–maximum: 45–92 %), making it possible to produce wines with a considerably reduced content as compared to the corresponding grape juices from naturally As-rich soils. Nevertheless, significant differences between strains were observed in relation to resistance to arsenic toxicity and As removal capability. The choice of yeast strain can determine a difference of 40 % on the As content remaining in the wine after fermentation. Arsenic content of up to 1000 µg/L did not significantly worsen the fermentation of some wine yeasts, suggesting that the use of specific yeasts may represent an effective tool for reducing As in fermented beverage