Ethyl carbamate in the production and aging of cachaça in oak (<i>Quercus</i>sp.) and amburana (<i>Amburana cearensis</i>) barrels

Santiago, Wilder Douglas; Cardoso, María das Graças; Duarte, Felipe Cimino; Saczk, Adelir Aparecida; Nelson, David Lee

doi:10.1002/jib.158

Cited by 13 publications

(31 citation statements)

References 19 publications

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“…Figure 2 displays the chromatogram obtained for the EC standard. The average retention time obtained for EC was 13.3 ± 0.1 min, values near those found by (ANJOS et al, 2011;MACHADO et al, 2013;MASSON et al, 2014;SANTIAGO et al, 2014a;ZACARONI et al, 2011).…”

Section: Resultssupporting

confidence: 72%

“…Another factor that can increase or induce EC formation is the reaction between the ethanol and the urea formed by the degradation of nitrogenated precursors, intrinsic to the production process of the drink, the principal ones being the amino acids arginine, ornithine and citrulline. Besides these, other nitrogenated compounds have been studied as possible precursors for the formation of EC before and after the distillation process, as is the case of carbamyl phosphate and the cyanide ion (CARDOSO, 2013;MENDONÇA et al, 2016;SANTIAGO et al, 2014a;ZACARONI et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

“…Subsequently, each bottle was numbered, aiming to analyze and profile them. Anjos et al (2011) and Santiago et al (2014a) were used.…”

Section: Obtaining Samplesmentioning

confidence: 99%

“…The identification and quantification of EC by HPLC was conducted according to the method of Anjos Santiago et al (2014a), using external standardization with derivatization of the samples prior to HPLC analysis. The reagents employed for the analysis were the EC standard (Acros Organics), ethanol, propanol, hexane, hydrochloric acid, ethyl acetate, sodium acetate, HPLC grade acetonitrile (Merck), ultrapure water, and 9-xanthydrol (Acros Organics).…”

Section: Liquid Chromatography Analysismentioning

confidence: 99%

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Brazilian organic sugarcane spirits: Physicochemical and chromatographic profile

Duarte

Cardoso

Santiago

et al. 2017

Revista Ciência Agronômica

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There has been a growing demand for products from organic agriculture for the food market. Brazil leads the production of sugarcane spirits and produces about 1.6 billion liters/year. New technologies have been sought throughout the supply chain to improve production, and organic raw material has been used in the production of sugar cane for the production of beverages. This study aimed to define the physicochemical and chromatographic profiles of eleven organic sugarcane spirits samples from various Brazilian states. The secondary components and contaminants were identified and quantified through physicochemical analyses, HPLC and gas chromatography (GC). A significant percentage of the organic sugarcane spirits samples contained concentrations of components that were above the limits required by the Ministry of Agriculture, Livestock and Provisioning (MAPA), specifically the esters (18.20%), copper and dry extract (9.10%). This contamination is caused by bad conditions employed during the production process, which are not in compliance with the good manufacturing practices determined and legislated by Brazilian law. RESUMO-Ultimamente, no mercado de alimentos vem crescendo a demanda por produtos provenientes da agricultura orgânica. O Brasil lidera a produção de cachaça e produz cerca de 1,6 bilhões de litros/ano. Para a melhoria do produto, tem-se buscado novas tecnologias em toda a cadeia produtiva e utilizado matéria-prima orgânica na produção de cana-de-açúcar para a obtenção da bebida. O presente trabalho teve por objetivos traçar o perfil físico-químico e cromatográfico de onze amostras de cachaça orgânica provenientes de alguns estados brasileiros. Foram identificados e quantificados os componentes secundários e contaminantes por meio das análises físico-químicas, cromatografia líquida de alta eficiência (CLAE) e análises cromatográficas em fase gasosa (CG). Pelos resultados encontrados observou-se um percentual significativo das cachaças orgânicas pesquisadas, onde estas apresentaram parâmetros fora dos limites exigidos pelo Ministério da Agricultura, Pecuária e Abastecimento (MAPA), sendo encontrado valores inadequados de 18,20% para ésteres, 9,10% para cobre e extrato seco. Esta contaminação é acarretada pela má condução durante o processo pelos produtores, onde não estão observando as boas práticas de fabricação determinadas e/ou normatizadas pela legislação brasileira. Palavras-chave: Identificação. Quantificação. Compostos voláteis. Carbamato de etila.

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Section: Resultssupporting

confidence: 72%

Section: Resultsmentioning

confidence: 99%

“…Subsequently, each bottle was numbered, aiming to analyze and profile them. Anjos et al (2011) and Santiago et al (2014a) were used.…”

Section: Obtaining Samplesmentioning

confidence: 99%

Section: Liquid Chromatography Analysismentioning

confidence: 99%

See 2 more Smart Citations

Brazilian organic sugarcane spirits: Physicochemical and chromatographic profile

Duarte

Cardoso

Santiago

et al. 2017

Revista Ciência Agronômica

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“…The average retention time obtained for the compound in this study was 13.29 ± 0.064 min. Santiago et al assessed the levels of EC in the production and aging in oak barrels and in Amburana wood and observed an average retention time of 13.34 minutes. Anjos et al determined EC during the storage of cachaça in an oak ( Quercus sp.)…”

Section: Resultsmentioning

confidence: 99%

Determination of ethyl carbamate in cachaças produced by selected yeast and spontaneous fermentation

et al. 2016

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Cachaça is a beverage produced by the distillation of fermented must from sugarcane. During the manufacturing steps, producers commonly use naturally occurring yeasts in the preparation of the fermentation broth, resulting in spontaneous fermentation. The composition of the resulting beverages can vary greatly, especially if various species and strains of yeast are present. The beverages produced with selected yeast strains are an alternative, leading to the production of more standardized beverages. Ethyl carbamate, which is highly toxic and has carcinogenic potential, is among the possible contaminants. The objectives of this study were to determine the levels of ethyl carbamate in cachaça produced by different types of fermentation and follow its formation during the production stages. The cachaças that contained rice bran as a nutrient during the fermentation stage contained the highest levels of ethyl carbamate throughout the production process and storage. Copyright © 2016 The Institute of Brewing & Distilling

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Quantification of ethyl carbamate in cachaça produced in different agro-industrial production systems

et al. 2016

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Popularly known by various names such as caninha, dangerous, drips, damned and many other denominations, cachaça is the genuine Brazilian drink, produced by the fermentation of sugarcane juice by yeast, followed by distillation in alambics. Considering that cachaça is the most widely consumed distilled beverage from Brazil, the knowledge of the chemical composition and the presence of potentially toxic compounds such as ethyl carbamate, considered a human carcinogen, is important. The aim of this study was to evaluate the influence of different conditions of the agro-industrial cachaça production systems, including the variety of sugarcane, on the quantification of ethyl carbamate through the chromatographic. Thirteen unaged beverage samples, produced from different varieties of sugarcane, were analysed. Using analysis of variance and comparison of average concentrations of ethyl carbamate (Scott-Knott, α = 5%), all of the samples were found to contain contaminant levels below the ceiling established by the legislation, which is 210 μg L À1.

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Ethyl carbamate in the production and aging of cachaça in oak (Quercussp.) and amburana (Amburana cearensis) barrels

Cited by 13 publications

References 19 publications

Brazilian organic sugarcane spirits: Physicochemical and chromatographic profile

Brazilian organic sugarcane spirits: Physicochemical and chromatographic profile

Determination of ethyl carbamate in cachaças produced by selected yeast and spontaneous fermentation

Quantification of ethyl carbamate in cachaça produced in different agro-industrial production systems

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