Factors Affecting Transfer of the Heavy Metals Arsenic, Lead, and Cadmium from Diatomaceous-Earth Filter Aids to Alcoholic Beverages during Laboratory-Scale Filtration

Biopolymers to composite adsorbents for sulfate removal: From conventional to sustainable systems

Addressing elevated water salinity is a global water security issue listed among the UN's Sustainable Development Goals (UN-SDGs). Sulfate is a contributor to water salinity due to its high solubility and is a pollutant of increasing global concern. While various water treatment technologies are currently available, the high capital infrastructure and operational costs of such advanced methods have sustainability limits for their widespread adoption. By contrast, adsorption science and technology offers facile treatment and a sustainable mitigation strategy for the removal of oxyanions such as sulfate. A key challenge in adsorption science and technology relates to the molecular selective uptake of sulfate. This has catalysed significant effort towards achieving improved adsorption properties and the development of sustainable adsorbent technology. This review provides coverage of recent literature on synthetic adsorbents to current research on biosorbents that contain chitosan due to its multifunctional colloid and interface properties. The shift from conventional synthesis to green synthetic strategies are highlighted by the preparation of advanced biocomposite materials with unique sulfate adsorption properties. Diverse types of materials from inorganic minerals to polymer-based adsorbents (e.g., polycaprolactones, waste-based materials from fly ash, etc.) is described to highlight their sulfate adsorption properties. Specifically, chitosan and agricultural biomass waste in the form of lignocellulose materials are abundant and promising renewable platforms for the preparation of sulfate adsorbents. In particular, the adsorption properties of chitosan biocomposites are highlighted by its efficacy for adsorption-based remediation of sulfate oxyanions that reveal its promising utility as sulfate adsorbents with unique colloidal and interface properties.

Bionanocomposite Four-Channel Biosensor for Rapid and Convenient Monitoring of Glucose, Lactate, Ethanol and Starch

A biosensor for the determination of glucose, lactate, ethanol and starch in beverages has been developed using enzymes immobilized by a redox-active gel on a screen-printed electrode. A significant improvement proposed for multichannel biosensors, overcoming stability and sensitivity issues by covalently binding phenazine mediators to a biocompatible protein hydrogel, enhancing the packaging of the enzyme. Glucose oxidase (GOx), alcohol oxidase (AOx) and lactate oxidase (LOx) were used as biological materials, as well as a mixture of GOx with γ-amylase (Am). Redox gels were synthesized from bovine serum albumin (BSA) and phenazine derivatives. It was shown that a neutral red-based redox gel combined with single-walled carbon nanotubes is more promising than other substrates for enzyme immobilization. The lower limit of quantification for glucose, ethanol, lactate and starch using these systems is 0.035 mM, 2.3 mM, 15 mM and 2 mg/L, respectively. Biosensors were used to analyze the content of these substances in alcoholic, kvass and fermentation mass. Statistical analysis of the results showed that the values of glucose, ethanol, lactic acid and starch determined using biosensors and obtained by reference methods differ insignificantly. A set of biosensors developed on the basis of specifically selected enzymes is effective for controlling biotechnological processes and can be used as an alternative to classical analytical methods.

Hold My Beer: The Linkage between Municipal Water and Brewing Location on PFAS in Popular Beverages

Beer has been a popular beverage for millennia. As water is a main component of beer and the brewing process, we surmised that the polyfluoroalkyl substances (PFAS) presence and spatial variability in drinking water systems are a PFAS source in beers. This is the first study to adapt EPA Method 533 to measure PFAS in beer from various regions, brewery types, and water sources. Statistical analyses were conducted to correlate PFAS in state-reported drinking water, and beers were analyzed by brewing location. PFAS were detected in most beers, particularly from smaller scale breweries located near drinking water sources with known PFAS. Perfluorosulfonic acids, particularly PFOS, were frequently detected, with PFOA or PFOS above U.S. EPA's Maximum Contaminant Limits in some beers. There was also a county-level correlation between the total PFAS, PFOA, and PFBS concentrations in drinking water and beers. Given that approximately 18% of U.S. breweries are located within zip codes with detectable PFAS in municipal drinking water, our findings, which link PFAS in beer to the brewery water source, are intended to help inform data-driven policies on PFAS in beverages for governmental agencies, provide insights for brewers and water utilities on treatment needs, and support informed decision-making for consumers.

The Influence of Arsenic Co-Exposure in a Model of Alcohol-Induced Neurodegeneration in C57BL/6J Mice

Both excessive alcohol consumption and exposure to high levels of arsenic can lead to neurodegeneration, especially in the hippocampus. Co-exposure to arsenic and alcohol can occur because an individual with an Alcohol Use Disorder (AUD) is exposed to arsenic in their drinking water or food or because of arsenic found directly in alcoholic beverages. This study aims to determine if co-exposure to alcohol and arsenic leads to worse outcomes in neurodegeneration and associated mechanisms that could lead to cell death. To study this, mice were exposed to a 10-day gavage model of alcohol-induced neurodegeneration with varying doses of arsenic (0, 0.005, 2.5, or 10 mg/kg). The following were examined after the last dose of ethanol: (1) microglia activation assessed via immunohistochemical detection of Iba-1, (2) reactive oxygen and nitrogen species (ROS/RNS) using a colorimetric assay, (3) neurodegeneration using Fluoro-Jade® C staining (FJC), and 4) arsenic absorption using ICP-MS. After exposure, there was an additive effect of the highest dose of arsenic (10 mg/kg) in the dentate gyrus of alcohol-induced FJC+ cells. This additional cell loss may have been due to the observed increase in microglial reactivity or increased arsenic absorption following co-exposure to ethanol and arsenic. The data also showed that arsenic caused an increase in CYP2E1 expression and ROS/RNS production in the hippocampus which could have independently contributed to increased neurodegeneration. Altogether, these findings suggest a potential cyclical impact of co-exposure to arsenic and ethanol as ethanol increases arsenic absorption but arsenic also enhances alcohol's deleterious effects in the CNS.

Correlates of whole blood metal concentrations among reproductive-aged Black women

BACKGROUND

Metals may influence reproductive health, but few studies have investigated correlates of metal body burden among reproductive-aged women outside of pregnancy. Furthermore, while there is evidence of racial disparities in exposure to metals among U.S. women, there is limited research about correlates of metal body burden among Black women.

OBJECTIVE

To identify correlates of whole blood metal concentrations among reproductive-aged Black women.

METHODS

We analyzed cross-sectional data from a cohort of 1664 Black women aged 23-35 years in Detroit, Michigan, 2010-2012. We collected blood samples and questionnaire data. We measured concentrations of 17 metals in whole blood using inductively-coupled plasma-mass spectrometer-triple quadrupole and total mercury using Direct Mercury Analyzer-80. We used multivariable linear regression models to identify sociodemographic, environmental, reproductive, and dietary correlates of individual metal concentrations.

RESULTS

In adjusted models, age was positively associated with multiple metals, including arsenic, cadmium, and mercury. Education and income were inversely associated with cadmium and lead. Current smoking was strongly, positively associated with cadmium and lead. Alcohol intake in the past year was positively associated with arsenic, barium, copper, lead, mercury, vanadium, and zinc. Having pumped gasoline in the past 24 h was positively associated with cadmium, chromium, and molybdenum. Having lived in an urban area for the majority of residence in Michigan was positively associated with arsenic, lead, and nickel. Higher water intake in the past year was positively associated with several metals, including lead. Fish intake in the past year was positively associated with arsenic, cesium, and mercury. We also observed associations with body mass index, season, and other environmental, reproductive, and dietary factors.

SIGNIFICANCE

We identified potential sources of exposure to metals among reproductive-aged Black women. Our findings improve understanding of exposures to metals among non-pregnant reproductive-aged women, and can inform policies in support of reducing disparities in exposures.

IMPACT STATEMENT

There are racial disparities in exposures to metals. We analyzed correlates of blood metal concentrations among reproductive-aged Black women in the Detroit, Michigan metropolitan area. We identified sociodemographic, anthropometric, lifestyle, environmental, reproductive, and dietary correlates of metal body burden. Age was positively associated with several metals. Education and income were inversely associated with cadmium and lead, indicating socioeconomic disparities. We identified potential exposure sources of metals among reproductive-aged Black women, including smoking, environmental tobacco smoke, pumping gasoline, living in an urban area, and intake of alcohol, water, fish, and rice.

Activated natural zeolites for beer filtration: A pilot scale approach

A clinoptilolite-rich natural zeolite was tested as a substitute for kieselguhr as a filtering material to eliminate ingredients that cause beer haze formation. Two-grain sizes of micronized natural zeolite were thermally activated to 400 °C, to enhance its adsorption performance and remove the impurities adsorbed in the microporous system of zeolites, followed by their physicochemical characterization. The activated zeolites mixed with four commercial filter aids in different ratios were used for beer filtration at the pilot scale. Most of the physicochemical and sensory characteristics of beers filtered with commercial filter aids and with zeolites were similar. Using zeolite in filtering mixtures significantly reduces the number of microorganisms present in the filtered beer, which can eliminate the necessity of beer sterilization after filtration. The results evidenced that activated natural zeolites, which are cheap materials, are promising candidates as filter aids and can replace kieselguhr without producing any degradation of the beer filtration process.

Brewing a Craft Belgian-Style Pale Ale Using Pichia kudriavzevii 4A as a Starter Culture

There is an expanding market for beer of different flavors. This study aimed to prepare a craft Belgian-style pale ale with a non-Saccharomyces yeast. Pichia kudriavzevii 4A was used as a sole starter culture, and malted barley as the only substrate. The ingredients and brewing process were carefully monitored to ensure the quality and innocuousness of the beverage. During fermentation, the yeast consumed 89.7% of total sugars and produced 13.8% v/v of ethanol. The product was fermented and then aged for 8 days, adjusted to 5% v/v alcohol, and analyzed. There were no traces of mycotoxins, lead, arsenic, methanol, or microbiological contamination that would compromise consumer health. According to the physicochemical analysis, the final ethanol concentration (5.2% v/v) and other characteristics complied with national and international guidelines. The ethyl acetate and isoamyl alcohol present are known to confer sweet and fruity flavors. The sensory test defined the beverage as refreshing and as having an apple and pear flavor, a banana aroma, and a good level of bitterness. The judges preferred it over a commercial reference sample of Belgian-style pale ale made from S. cerevisiae. Hence, P. kudriavzevii 4A has the potential for use in the beer industry.

Preparation, Characterization, and Performance of Natural Zeolites as Alternative Materials for Beer Filtration

The clarity of the beer is essential to its marketability and good consumer approval. Moreover, the beer filtration aims to remove the unwanted constituents that cause beer haze formation. Natural zeolite, an inexpensive and widespread material, was tested as a substitute filter media for diatomaceous earth in removing the haze constituents in beer. The zeolitic tuff samples were collected from two quarries in Northern Romania: Chilioara, in which the zeolitic tuff has a clinoptilolite content of about 65%, and the Valea Pomilor quarry, containing zeolitic tuff with a clinoptilolite content of about 40%. Two-grain sizes, <40 and <100 µm, from each quarry were prepared and thermally treated at 450 °C in order to improve their adsorption properties and remove organic compounds and for physico-chemical characterization. The prepared zeolites were used for beer filtration in different mixtures with commercial filter aids (DIF BO and CBL3) in laboratory-scale experiments, and the filtered beer was characterized in terms of pH, turbidity, color, taste, flavor, and concentrations of the major and trace elements. The results showed that the taste, flavor, and pH of the filtered beer were generally not affected by filtration, while turbidity and color decreased with an increase in the zeolite content used in the filtration. The concentrations of Na and Mg in the beer were not significantly altered by filtration; Ca and K slowly increased, while Cd and Co were below the limits of quantification. Our results show that natural zeolites are promising aids for beer filtration and can be readily substituted for diatomaceous earth without significant changes in brewery industry process equipment and protocols for preparation.

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

The food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage safety must be decisive. A significant sector of food production is related to ensuring fruit and vegetable conservation and utilization through fermentation. In this respect, in this review, we critically analyzed the scientific literature regarding the presence of chemical, microbiological and physical hazards in fruit-based fermented beverages. Furthermore, the potential formation of toxic compounds during processing is also discussed. In managing the risks, biological, physical, and chemical techniques can reduce or eliminate any contaminant from fruit-based fermented beverages. Some of these techniques belong to the technological flow of obtaining the beverages (i.e., mycotoxins bound by microorganisms used in fermentation) or are explicitly applied for a specific risk reduction (i.e., mycotoxin oxidation by ozone). Providing manufacturers with information on potential hazards that could jeopardize the safety of fermented fruit-based drinks and strategies to lower or eliminate these hazards is of paramount importance.

Determinants of blood and saliva lead concentrations in adult gardeners on urban agricultural sites

Soil Pb concentrations at urban agriculture sites (UAS) commonly exceed recommended safe levels. There is a lack of evidence regarding uptake of Pb by gardeners using such sites for food crops. Our study aimed to elucidate whether gardening in soil with raised Pb levels results in Pb body burdens of concern to health, and to assess confounding factors influencing Pb body burden. Our cross-sectional case study measured Pb in saliva and blood of UAS gardeners (n = 43), soil and produce samples from their UAS, and home tap water. Blood and saliva Pb concentrations were compared with those from non-UAS gardener controls (n = 29). A health risk threshold of 5 µg dL-1 blood Pb level (BLL) was selected in keeping with international guidance. Detailed surveys investigated individuals' anthropometrics and potential Pb exposures from diet, and historic and everyday activities. Saliva was not found to be a suitable biomarker of adult Pb exposure in this context. Predictors of higher BLLs were being older, being male and eating more root vegetables and shrub fruit. Eating more green vegetables predicted a lower BLL, suggesting a protective effect against Pb uptake. UAS gardeners' BLLs (geometric mean 1.53; range 0.6-4.1 µg dL-1) were not significantly higher (p = 0.39) than the control group (geometric mean 1.43; range 0.7-2.9 µg dL-1). All BLLs were below 5 µg dL-1 except one resulting from occupational exposure. Having paired the UAS gardeners with closely matched controls, we found Pb in UAS soils (with range 62-1300 mg kg-1from common urban sources) unlikely to pose an additional risk to adult health compared to their neighbours who did not access UAS. As such, other Pb sources may be the dominant factor controlling BLL.

Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production

The presence of physical, chemical, or microbiological contaminants in beer represents a broad and worthy problem with potential implications for human health. The expansion of beer types makes it more and more appreciated for the sensorial properties and health benefits of fermentation and functional ingredients, leading to significant consumed quantities. Contaminant sources are the raw materials, risks that may occur in the production processes (poor sanitation, incorrect pasteurisation), the factory environment (air pollution), or inadequate (ethanol) consumption. We evaluated the presence of these contaminants in different beer types. This review covers publications that discuss the presence of bacteria (Lactobacillus, Pediococcus), yeasts (Saccharomyces, Candida), moulds (Fusarium, Aspergillus), mycotoxins, heavy metals, biogenic amines, and micro- and nano-plastic in beer products, ending with a discussion regarding the identified gaps in current risk reduction or elimination strategies.

Sulfide-bound copper removal from red and white wine using membrane and depth filters: Impacts of oxygen, H2S-to-Cu ratios, diatomaceous earth and wine volume

Sulfide-bound Cu in wine is a potential contributor to the reductive development of wine. This study examines the effectiveness of filtration for the adsorptive removal of this Cu fraction. The copper concentration in wine before and after filtration was determined by atomic spectroscopy (total) and by stripping potentiometry and/or adsorptive methodologies (Cu fractions). Membrane filters (4.7 cm²) removed significant amounts of sulfide-bound Cu from 10 mL of wine, including 60-80 % removal using nylon membranes, but they could not efficiently remove Cu from larger volumes. Dissolved oxygen concentration in the wine immediately prior to membrane filtration did not impact Cu removal, while a high sulfide-to-Cu(II) ratio did enhance removal. Depth filters incorporating diatomaceous earth with cellulose (45 mm-diameter, 3.5 mm-thickness) showed the most efficient removal of sulfide-bound Cu from wines even after treatment of 3.0 L. The relevance of these laboratory scale filtrations to winery scale filtration is discussed.

Elemental composition, rare earths and minority elements in organic and conventional wines from volcanic areas: The Canary Islands (Spain)

The organic wine market is rapidly growing worldwide, both in terms of production and consumption. However, the scientific literature is not conclusive regarding differences in the elemental composition of wines according to their production method, including both major and trace elements. Minerals can be present in wine as a result of both anthropogenic and environmental factors. To date, this has not been evaluated in volcanic contexts, neither has the emergent issue of rare earths and other minority elements as potential sources of food contamination. This study using inductively coupled plasma mass spectrometry (ICP-MS) analyses organic and conventional wines produced in the Canary Islands (Spain), an archipelago of volcanic origin, to compare their content of 49 elements, including rare earths and minority elements. Our results showed that organic wines presented lower potential toxic element content on average than their conventional counterparts, but differences were not significant. Geographical origin of the wine samples (island) was the only significant variable differentiating wine samples by their composition profiles. By comparing our data with the literature, no agreement was found in terms of differences between organic and conventionally-produced wines. This confirms that other factors prevail over elemental composition when considering differences between wine production methods. Regarding the toxicological profile of the wines, five samples (three organic and two conventional) exceeded the maximum limits established by international legislation. This highlights the need for stricter analytical monitoring in the Canary Islands, with a particular focus on Cu and Ni concentration, and potentially in other volcanic areas.

Heavy metal and essential elements in beers from turkey market: A risk assessment study

In this study, the level of arsenic (As), lead (Pb) and cadmium (Cd) and also essential elements in beer samples consumed in Turkey were investigated using the inductively coupled plasma mass spectrometry (ICP-MS) method. The heavy metal-induced non-carcinogenic and carcinogenic risks were calculated. For essential elements, the calculated estimated daily intake of iron (Fe), copper (Cu), selenium (Se) and cobalt (Co) from beer consumption were compared with their toxicity reference values. Tukey post-hoc test showed that As was found at a significantly higher level when compared to Pb. Also, a significant correlation was found between As level and alcohol by volume percent. All samples had a hazard quotient and hazard index <1, indicating no non-carcinogenic risk from exposure to single or multiple heavy metals. Some samples exceeded the threshold limit of acceptable cancer risk for As in the high beer consumer group. This assessment showed that in addition to health implications based on the alcohol content of beer, there might be a carcinogenic risk associated with the heavy metals content of these beverages.

Effect of Diatomite on the Accumulation of Lead and Cadmium in the Body of White Rats

Every year, pollution by eco-toxicants of natural and anthropogenic origin is becoming more and more acute. Some of the most toxic among them are heavy metals, especially cadmium and lead. These elements do not decompose. Once released into the environment, these elements continue to circulate in water, soil, and air for a very long time, accumulating in plants and livestock products. Therefore, there is a problem of obtaining safe agricultural products in areas contaminated with heavy metals. In animal husbandry, synthetic and natural enterosorbents are used for obtaining safe products. For example, such enterosorbents are shungites, bentonites, diatomites, clays. We tested diatomite from the Kamyshlovskoye deposit at a dose of 5.0 g/kg of feed to reduce cadmium accumulation and lead during their combined intake. We investigated the feed intake of a combination of cadmium and lead at doses of 5.0 and 50.0 mg/kg feed. The result of this experiment is the accumulation of metals in the liver, kidneys, and bones, and, in addition, in the testes. The use of diatomite to reduce the accumulation of heavy metals has not been successful. There is an increase in lead accumulation in the liver, kidneys, and testes. The content of cadmium in diatomite is 3.86 ± 0.20 mg/kg, lead – 105.0 ± 7.2 mg/kg. The results obtained indicate that diatomite as a feed additive to reduce lead and cadmium intoxication did not show protective properties.

Overview of the American Chemical Society Symposium on Metals and Trace Elements in Food Safety, Health, and Food Quality

A symposium was held at the 2019 American Chemical Society (ACS) Fall National Meeting in San Diego, CA, U.S.A., entitled "Metals Trace Elements in Food Safety, Health, and Food Quality". The 2 day symposium was sponsored by the Division of Agricultural and Food Chemistry (AGFD) and co-sponsored by the Division of Agrochemicals (AGRO). This symposium was convened to broadly cover advances in the detection of metals/trace elements in food and our understanding of how metals and trace elements impact food safety, food quality, toxicology, and human nutrition. There were 21 presentations from speakers from academia, government, and industry. This introduction provides a brief summary of the presentations and serves as a record of the symposium proceedings.

Processing Aids in Food and Beverage Manufacturing: Potential Source of Elemental and Trace Metal Contaminants

There are currently increased efforts to determine potential sources of trace metal contaminants in the food supply. While there are likely many sources of these elements, processing of foods has gained attention as one such route. Research is reviewed on how processing aids used for food production, including beverage filtration and fining, have been targeted as potential sources of trace metals. Potential remediation methods to reduce elemental transfer occurring during processing is discussed. While food processing aids are often a critical part of food manufacturing, they can be a potential source of trace metal contaminants, including heavy metals.

Preliminary Study of Microelements, Phenolics as well as Antioxidant Activity in Local, Homemade Wines from North-East Greece

The present study is aimed to analyze the composition of microelements in wines prepared by amateur winemakers in Drama region (recognized as Protected Geographical Indication (PGI)), especially the toxic ones, as well as the phenolic content and antioxidant activity of these wines since moderate wine consumption may contribute to health benefits to the consumers. A total of twenty-four wines, comprising sixteen red and eight white, were tested. The micro and macroelements were determined with ICP-OES (Inductively coupled plasma-optical emission spectrometry). Chromatic characteristics of wines and total phenolic and flavonoid compounds as well as their antioxidant activity with three different assays were determined spectrophotometrically. The amateur’s wines showed levels of contaminants with toxic metals less than the limits set from the International Organization of Vine and Wine (OIV). Moreover, toxic metals concentrations were comparable to those of European wines. The Principal Component Analysis discriminated wines into white and red and further distinguished the red wine into two groups depending on the Total Flavonoid content, antioxidant activity and color intensity. The moderate consumption of amateur wines can be recommended since their consumption is not harmful to the health, and they contain high amount of phenolics and flavonoids comparable or even higher to that of commercial wines.

Wine traceability and authenticity: approaches for geographical origin, variety and vintage assessment

The aim of this work is to identify and discuss physicochemical wine characteristics, to provide to some extent a link to the vintage, variety, and/or geographical origin. Bibliographic datasets were attempted to provide the main information for topic comprehension, identifying the sources of wine compositional variability and how these can be expressed in terms of the belonging categories. Since all the environmental and technological conditions which vineyard and wine are subjected are rarely known, different sources were inspected. Great importance was given to the study of isotopic composition because of its importance in food frauds detection history. The interaction of the plant genotype with the environmental conditions of the vintage is the main responsible for the wines organic and inorganic fraction variability in terms of both total and relative content. This phenotypical expression, together with human and abiotic variability sources, has been examined since it contains to some extent the information for the discrimination of wines according to their category. Recently, new proton nuclear magnetic resonance (1H NMR) spectroscopy techniques have been under study and, used concurrently to chemometric data management procedures, showed to be an interesting and promising tool for wine characterization according to both vintage and variety.

The Use of Macro, Micro, and Trace Elemental Profiles to Differentiate Commercial Single Vineyard Pinot noir Wines at a Sub-Regional Level

The compositional authentication of wine is of great interest, as the geographic origin of the grapes is often associated with quality, uniqueness, and authenticity. Previous elemental fingerprinting studies mainly discriminated wines from different countries or regions within a country. Here, we report the use of element profiles to distinguish commercial Pinot noir wines from five sub-regional appellations or neighborhoods within one American viticultural area (AVA). Fifty-three single cultivar wines were collected over two harvests and analyzed using microwave plasma-atomic emission spectroscopy (MP-AES) and inductively coupled plasma-mass spectrometry (ICP-MS). Of 62 monitored elements that were quantified with fully validated methods, 24 and 32 elements differed significantly across the neighborhoods and vintages, respectively (p < 0.05). Targeted canonical variate analysis (CVA) explained 85–90% of the variance ratio across the two vintages, indicating persistent and stable elemental fingerprints of wines at a sub-regional level. A sixth, newly founded neighborhood was correctly grouped separately from the others using a Soft Independent Modeling of Class Analogy (SIMCA), indicating the potential of elemental fingerprints for wine authenticity.

Analysis of rice and wheat flour by particle nebulization ICP-MS

A simple and green particle nebulization ICP-MS method for the direct measurement of trace toxic elements in rice and wheat samples was developed.

Industrial-Scale Decontamination Procedure Effects on the Content of Acaricides, Heavy Metals and Antioxidant Capacity of Beeswax

Beeswax is useful for the beekeeping sector but also for the agro-food, pharmaceutical or cosmetics sectors. Frequently, this bee product is contaminated with pesticides reducing its utility and causing the decline in its market. This study aimed to prove the effectiveness of an industrial-scale decontamination method in removing acaricides from beeswax. Chlorfenvinphos and coumaphos decrease was higher than 90%, whereas tau fluvalinate decrease was only 30%. No changes were observed in the beeswax content of hydrocarbons and monoesters, whereas a decrease in the concentrations of Ca, Fe, Zn, Hg, Mn and P, and an increase in the concentrations of As and Si were found after the decontamination. Filtration reduced total phenolics, flavonoids and the antioxidant capacity of the lipophilic extract. These results demonstrate that the industrial method used was as effective as the method previously tested on a laboratory scale. The study also contributes to a better knowledge and characterization of beeswax, specially related to trace and ultra-trace elements and antioxidant capacity. Moreover, it offers the chance to further develop a method to effectively detect wax adulterations based on the chemical elements profile.