Abstract
The present work aimed to characterize and quantify four contaminants (ethyl carbamate, 2,3-butanedione, furfural and 5-hydroxymethylfurfural) present in still and industrial cachaça. The four contaminants ethyl carbamate, 2,3-butanedione, furfural (FU) and 5-hydroxymethylfurfural (5-HMF) were analyzed in spirits produced by alembic and column distillation. Forty-four samples of cachaça were collected in the southern, central-western, and southeastern regions of the state of Minas Gerais and in the state of São Paulo. The samples were subjected to chromatographic analysis. Ethyl carbamate, 2,3-butanedione, furfural and 5-HMF were characterized and quantified by HPLC. Two samples of spirits were found to contain concentrations of ethyl carbamate that were greater than the legal limits, ranging from 245.31 to 235.53 μg L-1. None of the alembic samples had concentrations higher than the legal limit. The spirits obtained by column disitllation contained higher concentrations of the 2,3-butanedione than the alembic liquors. An analytical method was developed and validated for the quantification of furfural and 5-HMF, and the spirits obtained by column distillation contained concentrations higher than the limit established by legislation.
Highlights
Cane spirits are one of the most widely consumed distillates in Brazil
The requirements of the internal and external markets signify that improvements in its quality should be implemented, from the commercial point of view, but mainly considering the toxicological effects, because a product that contains undesirable compounds can be detrimental to the health of the consumer
Samples of sugar cane spirits produced via column distillation and via simple distillation from copper alembics in the southern, central-western, and southeastern regions of the state of Minas Gerias and in the state of São Paulo were analyzed for the presence of contaminants such as ethyl carbamate, furfural (FU), 5-hydroxymethylfurfural (5-HMF) and 2,3-butanedione
Summary
Cane spirits are one of the most widely consumed distillates in Brazil. They are obtained from fermented cane juice, and the name varies according to the region of the country. The production of high quality cane spirits requires technical and scientific improvement of the production stages with research in Research, Society and Development, v. Samples of sugar cane spirits produced via column distillation and via simple distillation from copper alembics in the southern, central-western, and southeastern regions of the state of Minas Gerias and in the state of São Paulo were analyzed for the presence of contaminants such as ethyl carbamate, furfural (FU), 5-hydroxymethylfurfural (5-HMF) and 2,3-butanedione. The analytical method for the quantification of furfural and 5-HMF, which are compounds that might be formed or transferred at some stage in the production process, was validated
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