Aging is a stage of the cachaça production process in which several chemical reactions occur between compounds extracted from the wood and other compounds present on the beverage. In an attempt to establish a profile regarding the chemical characterization of aged cachaças, phenolic compounds have been studied because of the specific characteristics of each wood species and their known antioxidant properties. This work sought to assess and compare the development of 12 phenolic compounds in cachaças aged in oak (Quercus sp) and amburana (Amburana cearenses) barrels during a period of 12 months. There was a progressive increase in the concentration of phenolic compounds in the beverage for both of the types of wood. The principal compounds encountered in the cachaça aged in oak barrels were gallic acid, syringaldehyde and syringic acid, while vanillic acid, syringaldehyde, sinapic acid and gallic acid were isolated from that aged in amburana barrels.
The essential oils from Mentha viridis L. and Mentha pulegium L. were characterized by gas chromatography coupled to mass spectrometry (GC-MS). These oils were obtained by hydrodistillation and presented linalool (40.70%), carvone (13.52%) and α-terpinene (8.56%) as the principal constituents in the essential oil from Mentha viridis L. Pulegone (50.01%), menthol (31.90%) and menthone (16.56%) were the principal constituents in the essential oil from Mentha pulegium L. These essential oils (in concentrations ranging from 3.91 to 500 μL·mL −1 ) showed satisfactory activities against Escherichia coli, Listeria monocytogenes, Salmonella choleraesuis and Staphylococcus aureus. The antioxidant activities with 2-deoxyribose and phosphomolybdenum and the reducing power (in concentrations ranging from 0.78 to 1000 μL·mL −1 ) were determined. The antioxidant activity was observed for the two oils evaluated by the phosphomolybdenum and 2-deoxyribose methods, whereas the essential oil from M. viridis presented low antioxidant activity in the reducing power assay.
<p align = "justify">A cachaça, tradicional e popular bebida brasileira, é o destilado mais consumido em nosso país. O conhecimento de sua composição química é importante, visto que os estudos dos compostos potencialmente tóxicos têm sido um fator determinante no controle de qualidade. O hábito do envelhecimento está se tornando uma prática comum entre os produtores que buscam agregar valores ao seu produto. Madeiras nativas vêm sendo usadas para o envelhecimento, substituindo a tradicional madeira de carvalho. O presente trabalho objetivou realizar um acompanhamento periódico da qualidade físico-química, quanto aos teores de grau alcoólico, acidez volátil, ésteres, aldeídos, álcoois superiores, furfural, metanol e cobre da cachaça no processo de produção e no envelhecimento em tonéis de carvalho (Quercus sp) e amburana (Amburana cearensis). A bebida foi produzida em um alambique artesanal, situado no sul do Estado de Minas Gerais. As análises físico-químicas foram realizadas de acordo com as especificações estabelecidas pelo Ministério de Agricultura, Pecuária e Abastecimento (MAPA). Pelos resultados, foi possível observar que as médias das frações do destilado em estudo apresentaram resultados diferenciados quanto à composição química e mantiveram essa diferença ao longo do período de envelhecimento da cachaça em ambos os tonéis de madeira em estudo.</p>
The extraction of essential oils was performed by using the technique of hydrodistillation modified Clevenger apparatus, identification and quantification of the constituents was achieved by Gas Chromatography coupled to Mass Spectrometry, and Gas Chromatography equipped with a flame ionization detector. Assessment of allelopathic activity was evaluated with the use of the method that assesses the direct contact of essential oils on germination and vigor of lettuce seeds. The major constituents that characterize the essential oil from the flowers of Callistemon viminalis were 1, 8-cineole, α-pinene and limonene at concentrations of 66.9%, 16.0% and 10.0%, respectively. The essential oil presented allelopathic activity at intensities that varied proportionately to the concentration of the essential oil, with a reduction in the percentage of germination and the germination speed index (GSI) of lettuce seeds and in the dry mass and length of shoots and roots of lettuce seedlings.
The compositions of essential oils from Chenopodium ambrosioides L. and Philodendron bipinnatifidum Schott were determined, and their potential effects on the nutrition and mortality of Diabrotica speciosa were studied. The extraction of the oils was performed by hydrodistillation (2 h) using a modified Clevenger apparatus and the oils were subsequently subjected to analysis by gas chromatography/flame ionization detector (CG/FID) and gas chromatography/mass spectrometry (GC-MS). A completely randomized design with five treatments and four replications was adopted. The bean plants were sprayed with solutions of the oils dissolved in aqueous Tween 80 solutions at concentrations of 0 (water + Tween 80), 0.5%, 1.0%, 1.5% and 2.0% and then furnished to the insects with no choice available. Seven days after the application, the percentage of leaves with injury, degree of defoliation, the preference index for consumption and the percent of mortality of insects were evaluated. Neither of the essential oils caused a reduction in foliar injury, but antifeeding activity was observed, causing reduced feeding and increasing the mortality of adult D.
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