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Prevalenza dell’etilcarbammato negli alcolici

Prevalenza dell’etilcarbammato negli alcolici

J.0. Iwouno / V.S. Igwe

35,43 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Química
ISBN:
9786208894658
35,43 €
IVA incluido
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Sobre IBD

L’etilcarbammato (EC) è un estere etilico dell’acido carbamico. È un composto che può essere presente naturalmente nelle bevande e negli alimenti fermentati, come alcolici, vino, birra, pane, salsa di soia e yogurt. Il carbammato di etile può formarsi da varie sostanze derivate da alimenti e bevande, tra cui acido cianidrico, urea, citrullina e altri composti N-carbamilici. La presenza di carbammato di etile nelle bevande è indicativa di condizioni di conservazione inadeguate o di esposizione e stress termico o fermentazione impropria. L’EC è stato implicato in casi di irritazione cutanea e, ovviamente, rappresenta un grave rischio per la salute umana quando presente in concentrazioni elevate. Tuttavia, è necessario prestare attenzione e creare maggiore consapevolezza poiché la sua rilevanza tossicologica è stata parzialmente chiarita; si raccomanda di stabilire determinati limiti (limiti soglia) nelle bevande e in altri alimenti fermentati, riducendo così al minimo i rischi per la salute.

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