Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/41795
Título : “Cachaças” (Sugarcane Spirit) Aged Quantitation of Phenolic Compounds, Antibacterial and Antioxidant Activity
Autor: Rodrigues, Leonardo Milani Avelar
Cardoso, Maria das Graças
Batista, Luís Roberto
Santiago, Wilder Douglas
Resende, Juliana Maria Valério
Santiago, Juliana de Andrade
Gomes, Marcos de Souza
Andrade, Milene Aparecida
Teixeira, Maria Luisa
Passamani, Fabiana Reinis Franca
Palavras-chave: Syringaldehyde
Gallic Acid
Vanillic Acid
Bacteria
DPPH Test
Cachaças envelhecidas
Compostos fenólicos
Atividade antibacteriana
Atividade antioxidante
Siringaldeído
Ácido gálico
Ácido Vanílico
Publicador: Scientific Research Publishing Inc.
Data da publicação: Set-2014
Referência: RODRIGUES, L. M. A. et al. “Cachaças” (Sugarcane Spirit) Aged Quantitation of Phenolic Compounds, Antibacterial and Antioxidant Activity. American Journal of Plant Sciences, [S. I.], v. 5, n. 20, p. 2935-2942, Sept. 2014.
Abstract: The “cachaça” is currently one of the fastest growing agro-industrial industries in the country as the drink considered as a symbol of Brazilian nationality. This study aimed to quantify the phenolic compounds, evaluate the antioxidant and antibacterial activity of different samples of aged “cachaça”. The physic-chemical analysis was performed at the Brandy Quality Laboratory of the Federal University of Lavras, and the determination of phenolic compounds was performed by High Performance Liquid Chromatography (HPLC). The antimicrobial activity evaluation was held at the Food Mycology Laboratory through the cavity agar diffusion technique and by steam using the micro-organisms Escherichia coli, Staphylococcus aureus, Salmonella choleraesuis, Listeria monocytogenes and Pseudomonas aeruginosa. The antioxidant activity was evaluated using the DPPH radical sequestering method. The values obtained for the phenolic compounds ranged from 0.41 to 9.69 mg/L, observing the predominance of syringaldehyde, gallic acid and vanillic acid. The phenolic extracts showed a satisfactory antibacterial activity for both Gram-negative and Gram-positive but did not show inhibition against the bacteria Pseudomonas aeruginosa. The antioxidant activity was evidenced by the DPPH test for cachaças tested and the “cachaça” aged in oak barrel showed the highest activity, followed by “cachaça” aged in jequitibá, amburana and balm barrels.
URI: http://repositorio.ufla.br/jspui/handle/1/41795
Idioma: en_US
Aparece nas coleções:DCA - Artigos publicados em periódicos



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