Natural clay and commercial activated charcoal: Properties and application for the removal of copper from cachaça

Zacaroni, Lidiany Mendonça; Magriotis, Zuy M.; Cardoso, María das Graças; Santiago, Wilder Douglas; Mendonça, João Guilherme Pereira; Vieira, Sara S.; Nelson, David Lee

doi:10.1016/j.foodcont.2014.07.035

Cited by 57 publications

(23 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The presence of this metal is mainly the result of the dissolution of alkaline copper carbonate [Cu 2 (OH) 2 CO 3 ] present on the inner walls of the still by the acid vapours of the beverage. Contamination can be prevented through careful cleaning of the stills during the harvests and between harvests using water and lemon juice in the first distillation or using filters with adsorbents such as activated carbon, ion exchange resins and natural clays (42)(43)(44)(45)(46)(47)(48). In the present study, the lack of contamination by copper is the result of good hygiene and good manufacturing practices exercised by the company where the experiment was conducted.…”

Section: Resultsmentioning

confidence: 81%

Physicochemical profile and determination of volatile compounds in cachaça stored in new oak ( Quercus sp.), amburana ( Amburana cearensis ), jatoba ( Hymenaeae carbouril ), balsam ( Myroxylon peruiferum ) and peroba ( Paratecoma peroba ) casks by SPME‐GC–MS

et al. 2016

Self Cite

View full text Add to dashboard Cite

Aging has become common practice among producers seeking to increase the value of their products. The objective of this work was to conduct periodic monitoring by solid‐phase microextraction–gas chromatography–mass spectrometry of the physical and chemical quality of aging cachaça in terms of the alcohol content, volatile acidity, esters, aldehydes, higher alcohols, furfural, methanol, dry extract, copper and volatile compounds in the production process (distilled fractions) and during storage in casks newly made from oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba). The barrels were made in a specialized cooperage, and cachaça was obtained from a production unit in the southern region of Minas Gerais. Distinct physicochemical values were obtained for the distilled fractions; head and tail fractions had inappropriate concentrations of alcohol, aldehydes and butan‐1‐ol. Values within the limits established by law were obtained for the heart fraction, both in the distillation process and during aging, and it is, therefore, suitable for consumption. Several important compounds responsible for the aroma and flavour of the cachaças were observed, and alcohols, acids, esters and sesquiterpenes were found to compose the main groups. Through variance and main component analysis, important chemical changes were observed in the beverages. Copyright © 2016 The Institute of Brewing & Distilling

show abstract

Section: Resultsmentioning

confidence: 81%

Physicochemical profile and determination of volatile compounds in cachaça stored in new oak ( Quercus sp.), amburana ( Amburana cearensis ), jatoba ( Hymenaeae carbouril ), balsam ( Myroxylon peruiferum ) and peroba ( Paratecoma peroba ) casks by SPME‐GC–MS

et al. 2016

Self Cite

View full text Add to dashboard Cite

show abstract

“…The presence of this metal is mainly due to the dissolution of the basic copper carbonate [Cu 2 (OH) 2 CO 3 ], present on the inner walls of the still, by the acidic vapours of the beverage. Contamination can be avoided by cleaning the stills with water and lemon in the first distillation or by using filters with adsorbents such as activated carbon, ion exchange resins and natural clays (29)(30)(31)(32)(33)(34)(35)(36). In the present study, copper contamination occurred only in the head and heart fractions, but at concentrations within the limit required by the legislation, which is 5 mg L À1 .…”

Section: Resultsmentioning

confidence: 59%

Determination of ethyl carbamate in cachaça stored in newly made oak, amburana, jatobá, balsa and peroba vats and in glass containers

et al. 2017

Self Cite

View full text Add to dashboard Cite

Ethyl carbamate was quantified in cachaça using high‐performance liquid chromatography with fluorescence detection during the production process and during storage in different types of wooden casks and glass containers, with and without the presence of light. According to the physicochemical analysis, the head and tail fractions are unacceptable for consumption. Ethyl carbamate was detected in sugarcane juice and during fermentation. During distillation, ethyl carbamate levels ranged from the limit of detection to 17.1 μg L−1. Ethyl carbamate increased during storage in wooden casks. The presence (or absence) of light did not affect the formation of ethyl carbamate in cachaça stored in glass containers. Copyright © 2017 The Institute of Brewing & Distilling

show abstract

“…It is emphasized that all cachaças produced from this study presented EC levels within the Brazilian legislation, the maximum value allowed being 210 μg L -1 of the beverage. The authors Borges et al (2014) and Zacaroni et al (2015) also found, in their experiments, EC contents below the current national legislation ceiling. On the other hand, Masson et al (2014) and Baffa-Junior et al (2011) observed that the EC levels in a number of cachaça samples they analyzed were above the maximum allowed by the legislation in Brazil.…”

Section: Ethyl Carbamate (Ec)mentioning

confidence: 75%

Monitoring the content of ethyl carbamate and copper in organic and conventional cachaça

Silva

Verruma-Bernardi

Medeiros

et al. 2020

Sci. agric. (Piracicaba, Braz.)

View full text Add to dashboard Cite

Ethyl carbamate (EC) (NH 2 COOCH 2 CH 3) is found in cachaça, and its presence in the beverage is conspicuous for its toxicity. Copper, the metal of choice used in the construction of stills, is also considered a beverage contaminant and is often related to the presence of EC in beverages. The study aimed to monitor the quality of cachaça by measuring the presence of copper and EC, and comparing the influences of sugarcane cultivation systems on the concentration of these contaminants. The varieties, RB 867515, RB 962869 and RB 85553, were cultivated under the following management systems: planting without fertilization; organic planting; and conventional planting. For cultivation, a completely randomized design in a factorial scheme of 3 varieties × 3 managements was used as experimental planning, in 4 replications. The concentrations of copper and EC in beverages were evaluated and submitted to univariate analysis of variance (p ≤ 0.05). The organic and conventional systems presented no significant variations in copper content, both of which are recommended for the planting of sugarcane as raw material for cachaça. From amongst the varieties evaluated, RB966928 presented the lowest concentrations of copper for the organic and conventional systems, and was the most recommended for the production of cachaça. To evaluate the EC concentration (μg L-1) in the cachaças produced, all beverages were considered in accordance with national legislation. Significant differences were observed between them, but the conventional and organic systems are favored for deployment in the cultivation of sugarcane as the raw material of cachaça. The same applies to the RB966928, RB867515 and RB855453 varieties.

show abstract

Natural clay and commercial activated charcoal: Properties and application for the removal of copper from cachaça

Cited by 57 publications

References 35 publications

Physicochemical profile and determination of volatile compounds in cachaça stored in new oak ( Quercus sp.), amburana ( Amburana cearensis ), jatoba ( Hymenaeae carbouril ), balsam ( Myroxylon peruiferum ) and peroba ( Paratecoma peroba ) casks by SPME‐GC–MS

Physicochemical profile and determination of volatile compounds in cachaça stored in new oak ( Quercus sp.), amburana ( Amburana cearensis ), jatoba ( Hymenaeae carbouril ), balsam ( Myroxylon peruiferum ) and peroba ( Paratecoma peroba ) casks by SPME‐GC–MS

Determination of ethyl carbamate in cachaça stored in newly made oak, amburana, jatobá, balsa and peroba vats and in glass containers

Monitoring the content of ethyl carbamate and copper in organic and conventional cachaça

Contact Info

Product

Resources

About