Efeito do tempo de armazenamento na composição inorgânica, capacidade antioxidante e fenólicos totais em cachaças durante o processo de envelhecimento em barris de diferentes madeiras

Abstract

The cachaça is responsible for the second largest market for alcohol drink on Brazil and third largest word market distilled. Motivated by expansion from foreign market, there is a concern in analyzing the organics and inorganics compounds from cachaça, aiming to ensure standards of quality. Aiming to observe the behavior of sugarcane spirits and after aging the aim of this study was to evaluate some parameters of samples of cachaça aging process in nine barrels 20 L of different woods (balsam, oak, jaboti, peroba, jatoba, jequitibá itaúba, timborana and umburana) in five years for use with barrels of collected at 3, 6, 9 and 12 months of maturation. Determining the acetic acid was performed, pH, total phenolics (Folin-Ciocalteu, FC), antioxidant capacity (DPPH e ABTS+), Color determination by spectrophotometry addition to assessing the spectral profile using 1H NMR. The acetic acid content of the samples are within limit permitted by ANVISA (150 mg / 100 mL in anhydrous ethanol expressed in acetic acid) except for in the cachaça aging process in barrel umburana (1° cycle of use of the barrel) which showed a concentration of approximately 200 mg / 100 ml in anhydrous ethanol. The pH of the samples was found in the range of 4 - 5. Based on the spectral profile in the UV-Vis observed that the organics extracted into cachaça showed absorption maximum between 200 and 500 nm. The concentration of total phenolics was higher in aged drinks umburana, Jatoba and Balsam where the values of the order of 1560 mg L-1 of gallic acid equivalent to the first cycle of the barrels was reached. The results for antioxidant capacity using the methods of DPPH and ABTS+ were concordant with the results for total phenolics. Evaluation by 1H NMR showed continuous release of aromatics as a function of maturation time. In the correlation analysis between variables was observed that chemical elements released from the barrel to the rum inversely correlated to the elements present in the non-aged cachaça stemmed from possible contamination. The presence of elements were evaluated (Al, As, Ba, Ca, Cd, Pb, Co, K, Mg, Na, P, S Cr, Cu, Fe, Mn, Mo, Ni, Se, Si, Sn, V e Zn) using optical emission spectrometry with inductively coupled plasma (ICP OES) and the samples were only diluted (twenty times) before analysis. Pb, As, Ba, and Al elements had concentrations below their LODs. The concentration of Cu in the samples was less than 5 mg L-1, this limit being established by the legislation. The first two cycles of use of the barrels showed characteristics similar to concentrations established by the legislation and the last three cycles the concentrations were below 1 mg L-1. The concentrations of inorganic elements As, Pb, and Cu were within the limits allowed by ANVISA. On the other side was detected the presence of Cd (0.033 a 0.050) mg L-1, being the limit 0.02 mg L-1. For most elements variation was observed in the concentration due to the release or retention as the cachaça / barrel system. The copper barrels retained non-aged cachaça, removing up to 98.8% at a concentration of 5.18 mg L-1. Significant and high correlations were found for Ca, K, Mg and FC variables that had correlations of r = 0.99. Finally, the principal component analysis of cachaça aging, it was possible to separate the aged cachaça in different groups when used PC1, PC2 and PC3 (58% of the total variance of the system) in a 3D graphic scores, and in all variations in umburana aged cachaça showed the most distinct among all other.