Effect of fruit thermal processing on ethyl carbamate content in () liqueur.

The thermal effect of on the content of ethyl carbamate and its precursors during one-year ripening of liqueur was investigated. Fresh (control), fruit blanched for 2 min (blanched), and fruit blanched and dried for 15 h at 50 °C (blanched/dried) were soaked in the liquor containing 25% alcohol at a ratio of 1:2 (w/w) for 100 days at 25 °C and the liquid was further ripened for 260 days. Ethyl carbamate ranged from 13.

Effects of Soaking and Fermentation Time on Biogenic Amines Content of () Extract.

extract, a fruit-juice concentrate derived from prepared by fermenting with sugar, is widely used with increasing popularity in Korea. Biogenic amines in maesil extract were extracted with 0.4 M perchloric acid, derivatized with dansyl chloride, and detected using high-performance liquid chromatography.

Spent coffee as a rich source of antioxidative compounds.

Antioxidant activities and major antioxidants were investigated in the methanolic extracts of roasted and spent coffee to evaluate the feasibility of spent coffee as a source of functional ingredients. Phenolic compounds, such as gallic acid, protocatechuic acid, and chlorogenic acid, and nitrogenous compounds, including trigonelline and caffeine, were identified. Caffeine was the most abundant compound, followed by chlorogenic acid.

Changes in the antioxidant capacity and phenolic compounds of extract during one-year fermentation.

This study aimed to identify the effects of soaking time and fermentation temperature and period on the total phenolics, total flavonoids, and antioxidant activity of extract. Green fruits were fermented with brown sugar at 15 or 25°C for one year. After soaking for 90 days, the fruits were removed and the remaining liquid was further ripened for 275 days, whereas other samples continued to ferment with until 365 days.

Validation of analytical methods for ethyl carbamate in nine food matrices.

Ethyl carbamate (EC) is formed through a reaction between ethanol and either cyanate or N-carbamyl compounds. This study aimed to develop and validate analytical methods for EC determination in nine food matrices: apple juice, soju, milk, corn oil, rice porridge, peanut butter, beef, flat fish, and sea mustard. Differences from AOAC procedure were use of d5-EC as internal standard, dilution of alcohol content, removal of lipophilic compounds by hexane, and removal of hydrophilic polysaccharides by gel-forming.

Changes of ethyl carbamate and its precursors in maesil (Prunus mume) extract during one-year fermentation.

The contents of ethyl carbamate (EC), cyanide, and ethanol were determined in maesil extracts that are liquids generated from fermentation of maesil fruit and brown sugar at 25°C or 15°C for one year. EC was detected from day 150 with a maximum value of 9.7μg/kg.

Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea.

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite.