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metadata.artigo.dc.title: Contamination of cachaca by pahs from storage containers
metadata.artigo.dc.creator: Machado, Ana Maria de R.
Cardoso, Maria das Graças
Dórea, Haroldo S.
Emídio, Elissandro S.
Silva, Marcell M.S.
Anjos, Jeancarlo P. dos
Saczk, Adelir Aparecida
Nelson, David L.
metadata.artigo.dc.subject: Polycyclic aromatic hydrocarbons
Gas chromatography–mass spectrometry
metadata.artigo.dc.publisher: Elsevier 16-Jun-2016
metadata.artigo.dc.identifier.citation: MACHADO, A. M. de R. et al. Contamination of cachaca by pahs from storage containers. Food Chemistry, London, v. 146, n. 1, p. 65-70, Mar. 2014.
metadata.artigo.dc.description.abstract: Cachaça is a distiled beverage obtained from the fermentation of sugar cane syrup that, depending on the production procedures, may be susceptible to contamination by polycyclic aromatic hydrocarbons (PAHs). These compounds present carcinogenic and/or mutagenic properties and offer a risk to human health. Sixteen PAHs were determined in cachaças that had been stored in glass bottles and in polyethylene tank by gas chromatography coupled with mass spectrometry. The quantification of the PAHs utilised an internal standard. The limits of detection and quantification varied from 0.05 to 0.10 μg L−1 and 0.20 to 0.30 μg L−1, respectively. A total PAH concentration of 51.57 μg L−1 was found in the beverages that were stored in the tank, while the concentration in the cachaça stored in glass jugs was 6.07 μg L−1. These results indicate that the polyethylene tank is a source for PAHs in cachaça.
metadata.artigo.dc.language: en_US
Appears in Collections:DQI - Artigos publicados em periódicos

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