Abstract
During the aging of sugarcane spirit several chemical reactions occur. Therefore the aim of this work was to study the evolution of phenolic content, antioxidant activity and changes in color in organic sugarcane spirit aged in different woods for twelve months. The sugarcane spirit aged in barrels of jatobá showed higher levels of phenolic compounds and antioxidant activity (277.3 mg EAG.100 g-1 and -7.749 mg.L-1), followed by sassafras (83.8 mg EAG.100 g-1 and -0.299 mg.L-1) and ipê (67.6 mg EAG.100 g-1 and 4.180 mg.L-1). The colorimetric variables (brightness, chroma and metric hue angle) were significantly influenced by the species of the woods.
Highlights
The aging in wood barrels is one of the most important stages of getting aged sugarcane spirit of premium and extra premium types (Brasil, 2005)
In the present study we observed increase in the content of phenolic compounds as a function of aging time, as the organic sugarcane spirit showed no lack of phenolic compounds in its composition, while in the end of the aging period organic sugarcane spirit showed increases of 67.6 % in barrels of ipê, 277.3 % in barrels of jatobá and 83.8 % in barrels of sassafrás in the content of phenolic compounds
Changes in phenolic composition of sugarcane spirit during the aging period has been studied by several authors as Parazzi et al (2008) who studied the chemical compounds of sugarcane spirit aged in oak barrels (Quercus sp.), the authors observed that occurred near 45% increase in the levels of phenolic compounds as a function of time in spirits stored in wooden barrels, but the spirits stored in glass containers there was no incorporation of these compounds during the aging period
Summary
The aim of this work was to study the evolution of phenolic content, antioxidant activity and changes in color in organic sugarcane spirit aged in different woods for twelve months
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