Phenolic extracts of cachaça aged in different woods and quantifying antioxidant activity and antifungal properties

Abstract

The antioxidant and antifungal activities of the phenolic compounds in different alcoholic extracts of aged cachaça were evaluated. The physico‐chemical analyses were performed in the Laboratório de Qualidade de Aguardente of the Universidade Federal de Lavras according to the methods of the Ministério Agricultura Pecuária e abastecimento. Total phenol content was determined by the Folin–Ciocalteu method, quantification of these compounds was performed by HPLC and antioxidant activities were determined by methods involving inhibition of the DPPH (1,1‐diphenyl‐2 picrylhydrazyl) radical, the β‐carotene/linoleic acid system, ABTS (2,2 azinobis‐[3‐ethyl‐6‐benzothiazolinesulfonic acid]) radical, reducing power and thiobarbituric acid. Determination of antifungal activity was accomplished through the technique of dissemination in discs using Aspergillus carbonarius, Aspergillus niger, Aspergillus flavus, Penicillium commune and Penicillium cladosporoides fungi at the Laboratório de Micologia de Alimentos. The values obtained for the phenolic compounds ranged from 0.41 to 9.69 mg L−1; syringaldehyde, vanillic acid and gallic acid were predominant. A satisfactory antioxidant activity was observed in all of the tests with the alcoholic extracts. A moderate activity against P. commune and P. cladosporoides, but no inhibition of the growth of A. carbonarius, A. niger or A. flavus was observed. Copyright © 2016 The Institute of Brewing & Distilling

Role of Oak Coumarins in the Taste of Wines and Spirits: Identification, Quantitation, and Sensory Contribution through Perceptive Interactions

“…The coumarin contents are also higher in old spirits, reaching 209 μg/L for the 1995 vintage. This molecule had been studied previously only in cachaça and in spirits produced from cane sugar, but the values were consistent.…”

Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças

“…Aged and stored beverages that contain high concentrations of phenolic compounds and low concentrations of glycerol can indicate that, at some point during storage, glycerol was extracted from the wood, but this compound was degraded to produce other substances. In addition, some phenolic compounds can react with acrolein to reduce its bioavailability in cachaça/spirits and produce unpleasant flavors (Barbosa, Santiago, et al., 2022; Bauer, Cowan, et al., 2010; Lago & Walke, 2019; Rodrigues et al., 2016; D. Zhang et al., 2020). Phenolic compounds and glycerol were also considered for further investigation.…”

“…The determination of total phenolic compounds was performed by the Folin–Ciocateu spectrophotometric method described by Rodrigues et al. (2016). Readings were taken at 725 nm (Shimazu UV‐1601 PC).…”

Measurement of antioxidants in distilled spirits by a silver nanoparticle assay

“…Rodrigues et al . explored the effect of different wood types on total phenol content (as GAE measured by the modified Folin–Ciocalteu method) in aged cachaças, where concentrations ranged between 23.0 and 95.5 mg/L .…”

“…The phenolic constituents and furans of whisky are antioxidants (4), and the duration of aging in oak barrels contributes to increased antioxidant capacity for distilled spirits (5,6). The botanical species of wood used in cooperage also has a significant effect on the antioxidant capacity of the alcoholic beverage aged in barrel (7,8). In a limited study, one whisky sample had higher TAC values by the TRAP (total radical-trapping antioxidant parameter) and TEAC (Trolox equivalent antioxidant capacity) assays than white or rosé wines (3).…”