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Prevalência de carbamato de etilo em bebidas alcoólicas

Prevalência de carbamato de etilo em bebidas alcoólicas

J.0. Iwouno / V.S. Igwe

35,43 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Química
ISBN:
9786208471408
35,43 €
IVA incluido
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Sobre IBD

O carbamato de etilo (EC) é um éster etílico do ácido carbâmico. É um composto que pode ocorrer naturalmente em bebidas fermentadas e alimentos, como bebidas alcoólicas, vinho, cerveja, pão, molho de soja e iogurte. O carbamato de etilo pode ser formado a partir de várias substâncias derivadas de alimentos e bebidas, incluindo cianeto de hidrogénio, ureia, citrulina e outros compostos N-carbamilos. A presença de carbamato de etilo em bebidas é um indicador de más condições de armazenamento ou exposição e stress ao calor ou fermentação inadequada. O EC tem sido associado a irritações cutâneas e, obviamente, representa um sério risco à saúde humana quando presente em altas concentrações. No entanto, deve-se prestar atenção e criar mais consciência, uma vez que a sua relevância toxicológica foi parcialmente elucidada, recomenda-se que certos limites (limites máximos) sejam estabelecidos em bebidas e outros alimentos fermentados, minimizando assim os riscos à saúde.

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