TITLE:
“Cachaças” (Sugarcane Spirit) Aged Quantitation of Phenolic Compounds, Antibacterial and Antioxidant Activity
AUTHORS:
Leonardo Milani Avelar Rodrigues, Maria das Graças Cardoso, Luís Roberto Batista, Wilder Douglas Santiago, Juliana Maria Valério Resende, Juliana de Andrade Santiago, Marcos de Souza Gomes, Milene Aparecida Andrade, Maria Luisa Teixeira, Fabiana Reinis Franca Passamani
KEYWORDS:
Syringaldehyde, Gallic Acid, Vanillic Acid, Bacteria, DPPH Test
JOURNAL NAME:
American Journal of Plant Sciences,
Vol.5 No.20,
September
24,
2014
ABSTRACT: The “cachaça” is
currently one of the fastest growing agro-industrial industries in the country
as the drink considered as a symbol of Brazilian nationality. This study aimed
to quantify the phenolic compounds, evaluate the antioxidant and antibacterial
activity of different samples of aged “cachaça”. The physic-chemical analysis
was performed at the Brandy Quality Laboratory of the Federal University of
Lavras, and the determination of phenolic compounds was performed by High
Performance Liquid Chromatography (HPLC). The antimicrobial activity evaluation
was held at the Food Mycology Laboratory through the cavity agar diffusion
technique and by steam using the micro-organisms Escherichia coli, Staphylococcus
aureus, Salmonella choleraesuis, Listeria monocytogenes and Pseudomonas aeruginosa. The antioxidant
activity was evaluated using the DPPH radical sequestering method. The values
obtained for the phenolic compounds ranged from 0.41 to 9.69 mg/L, observing
the predominance of syringaldehyde, gallic acid and vanillic acid. The phenolic
extracts showed a satisfactory antibacterial activity for both Gram-negative
and Gram-positive but did not show inhibition against the bacteria Pseudomonas aeruginosa. The antioxidant
activity was evidenced by the DPPH test for cachaças tested and the “cachaça”
aged in oak barrel showed the highest activity, followed by “cachaça” aged in
jequitibá, amburana and balm barrels.