Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 vol. 6 2016 2016-08-01 2016-08-01 EVALUATION THE RISK OF TOXIC COMPOUNDS FORMATION IN GRAPE AND FRUIT BRANDIES 681 684 EN Dimitar Dimitrov Dimitar Dimitrov Tatyana Yoncheva Tatyana Yoncheva Vanyo Haygarov Vanyo Haygarov Study to determine the quantities of accumulating harmful to consumer health compounds in grape and plum brandies was conducted. Gas chromatographic assay of the volatile components in grape brandies founded that the amounts of methanol (compound with the highest index of danger for health) ranging from 12.44±0.03 – 54.40±0.10 mg/100ml a.a., which values are several times lower than the limits legalized in the EU Regulation - to 1000 mg/100ml a.a. The results for the second component which also represents a health hazard to the consumer (acetaldehyde) varied from 2.08±0.10 to 4.17±0.04 mg/100ml a.a. This concentration is low and comparable with the data obtained by other researchers which established it as harmless to the consumer health. Studies on the plum brandies founded higher values of methanol – 416.00±0.12 – 458.02±0.10 mg/100ml a.a., which is understandable in view of the higher pectin levels in the plum fruit, which are precursor for the formation of methanol. The obtained results for plum brandies were within the maximum permissible levels described in Regulation №110/2008 of the European Union. The analyzes on grape and plum brandies indicated that they were safe for consumption.
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