Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/55612
Título: Caracterização do glicosídeo cianogênico em variedades de cana-de-açúcar, identificação e quantificação de carbamato de etila em cachaças
Título(s) alternativo(s): Characterization of cyanogenic glycoside in sugar cane varieties, identification and quantification of ethyl carbamate in cachaças
Autores: Cardoso, Maria das Graças
Machado, Ana Maria de Resende
Santiago, Wilder Douglas
Machado, Ana Maria de Resende
Tábua, Manuel Carlos Minez
Nelson, David Lee
Pimentel, Guilherme Vieira
Palavras-chave: Contaminantes de bebidas
Cachaça - Qualidade
Análise físico-química
Análise cromatográfica
Carbamato
Linamarin
Dhurrin
Bebidas - Contaminação
Bevarege contaminants
Cachaça - Quality
Physico-chemical analysis
Chromatography analysis
Carbamate
Drinks - Contamination
Data do documento: 30-Nov-2022
Editor: Universidade Federal de Lavras
Citação: SANTOS, P. A. dos. Caracterização do glicosídeo cianogênico em variedades de cana-de-açúcar, identificação e quantificação de carbamato de etila em cachaças. 2022. 91 p. Dissertação (Mestrado em Agroquímica)–Universidade Federal de Lavras, Lavras, 2022.
Resumo: The beverage obtained through the fermentation process, followed by distillation, which is called Cachaça or Sugarcane Spirits, is produced from sugar cane. The sugarcane (Saccharum spp.) belt is tropical cyanogenic, meaning that it could contain cyanogenic glycosides such as dhurrin and linamarin. These compounds could be associated with the formation of ethyl carbamate (EC), a contaminant that is carcinogenic for humans, classified as a 2A group by the International Agency for Research on Cancer (IARC). The goals of this work were to identify and quantify dhurrin and linamarin in different varieties of sugarcane and in different parts of the plant (points and stems) to correlate the glycosides with the formation of ethyl carbamate during the cachaça production process. Fifteen varieties of sugarcane (points and stems) were collected, and cachaças obtained from those sugarcane varieties were acquired in the local commerce. Twenty-five methanolic extracts were obtained from the sugarcane varieties most widely used for cachaça production. Physical-chemical and chromatographic analyses were performed on the cachaça samples for the identification of the Quality and Identity Standards (PIQ’s) and for the determination of the influence of cyanogenic glycosides on the formation of ethyl carbamate in the beverage. The glycoside linamarin was not detected in any of the samples studied. The glycoside dhurrin was identified in concentrations that varied from non-detected (ND) to 0,0731 mg mL-1 for the sugarcane points and ND to 0,0295 mg mL-1 for the sugarcane stems. Three cachaça samples did not meet the standards for alcoholic content (37.06; 37.38 and 37.51%). Four samples were not in accordance with the legislation for sec-butyl alcohol and ten were not in accordance with the legal limit for acrolein. All the samples were within the legal limit for EC, with values that varied from 7.10 μg L-1 to 21,81 μg L-1. Dhurrin was found in low concentrations in the extracts of the ends and stems of some sugarcane varieties, and its presence can lead to the formation of ethyl carbamate. It is recommended that producers choose the correct sugarcane variety, and they should be cautious in every step in the production chain to avoid the formation of ethyl carbamate.
URI: http://repositorio.ufla.br/jspui/handle/1/55612
Aparece nas coleções:Agroquímica - Mestrado (Dissertações)



Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.