Literature DB >> 11409971

Copper(II) catalysis in cyanide conversion into ethyl carbamate in spirits and relevant reactions.

M Aresta1, M Boscolo, D W Franco.   

Abstract

The role of copper(II) species in the oxidation of inorganic cyanide to cyanate and in the conversion of cyanate or urea into ethyl carbamate was investigated. The oxidation process has been shown to be independent from the dissolved oxygen. Elemental analysis and infrared spectroscopy have shown the formation of a mixed copper carbonate/hydroxide in the process of oxidation of cyanide to cyanate in water/ethanol. The complexation to Cu(II) of cyanate formed upon cyanide oxidation makes the former more susceptible to nucleophilic attack from ethanol, with conversion into ethyl carbamate. Comparatively, urea has a minor role with respect to cyanide in the formation of ethyl carbamate. Therefore, the urea present in some samples of Brazilian sugar cane spirit (cachaça) has been shown to have almost no influence on the ethyl carbamate content of cachaças, which comes essentially from cyanide. Fe(II,III) affords results similar to those found with Cu(II). Some suggestions are presented to avoid ethyl carbamate formation in spirits during distillation.

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Year:  2001        PMID: 11409971     DOI: 10.1021/jf001346w

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  9 in total

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Review 2.  Features and application potential of microbial urethanases.

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3.  Effect of fruit thermal processing on ethyl carbamate content in maesil (Prunus mume) liqueur.

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Journal:  Food Sci Biotechnol       Date:  2021-08-06       Impact factor: 3.231

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

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5.  Ethyl Carbamate Formation from Cyanate in Model System of Ethanol-Water Media Using Response Surface Methodology.

Authors:  Tabu Mungia Magollah; Ji-Yeun Go; Hyo-Lim Kim; Su-Yeon Park; Seo-Yeon Kwon; Ji-Hyo Lee; Ji-Young Yang; Yang-Bong Lee
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6.  Ethyl carbamate in alcoholic beverages from Mexico (tequila, mezcal, bacanora, sotol) and Guatemala (cuxa): market survey and risk assessment.

Authors:  Dirk W Lachenmeier; Fotis Kanteres; Thomas Kuballa; Mercedes G López; Jürgen Rehm
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7.  Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation.

Authors:  Yan Qin; Beibei Duan; Jung-Ah Shin; Hee-Jin So; Eun-Sik Hong; Hee-Gon Jeong; Jeung-Hee Lee; Ki-Teak Lee
Journal:  Foods       Date:  2021-05-14

Review 8.  Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies.

Authors:  Eileen Abt; Victoria Incorvati; Lauren Posnick Robin; Benjamin W Redan
Journal:  J Food Prot       Date:  2021-12-01       Impact factor: 2.745

9.  Chemical Analysis of Suspected Unrecorded Alcoholic Beverages from the States of São Paulo and Minas Gerais, Brazil.

Authors:  Giuseppina Negri; Julino Assunção Rodrigues Soares Neto; Elisaldo Luiz de Araujo Carlini
Journal:  J Anal Methods Chem       Date:  2015-10-01       Impact factor: 2.193

  9 in total

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