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Research, Society and Development, 5(9), p. 138953302, 2020

DOI: 10.33448/rsd-v9i5.3302

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Evolution of the content of phenolic compounds, antioxidant activity and color in organic sugarcane spirit aged in barrels of different woods

Journal article published in 2020 by Flávio Alves da Silva ORCID, Karla Cristina Rodrigues Cardoso Morais ORCID, Keyla Oliveira Ribeiro ORCID, Lismaíra Gonçalves Caixeta Garcia ORCID, Márcio Caliari ORCID
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This paper was not found in any repository; the policy of its publisher is unknown or unclear.

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Abstract

During the aging of sugarcane spirit several chemical reactions occur. Therefore the aim of this work was to study the evolution of phenolic content, antioxidant activity and changes in color in organic sugarcane spirit aged in different woods for twelve months. The sugarcane spirit aged in barrels of jatobá showed higher levels of phenolic compounds and antioxidant activity (277.3 mg EAG.100 g-1 and -7.749 mg.L-1), followed by sassafras (83.8 mg EAG.100 g-1 and -0.299 mg.L-1) and ipê (67.6 mg EAG.100 g-1 and 4.180 mg.L-1). The colorimetric variables (brightness, chroma and metric hue angle) were significantly influenced by the species of the woods.