Coumarin in Brazilian cachaça stored in barrels of Amburana cearensis | Chapter 8 | Current Perspectives in Agriculture and Food Science Vol. 5

 The purpose concerning this chapter search out determine in what way or manner closely cachaça continued in amburana barrels adhered to the palpable coumarin content limit set out by Brazilian and worldwide law. In this phase, the coumarin content of twelve marketing cachaças, whose labels specify depository in amburana wood barrels, was checked. The phenolic chemical coumarin (1,2-benzopyrone) is arisen plants. In addition to being widely utilized cruel medicine, it is further employed as a bioactive factor in nutraceutical foods in addition to an odorant in food, drinks, cosmetic, and fragrance. The drink known as cachaça is created in Brazil by distilling sugarcane juice that has sustained fermentation. International well-being organizations warn a daily use cap of 0.1 mg/kg owing to the feasibility of hepatotoxicity and other negative results in more susceptible things. Brazilian law has set a limit of 10 mg/kg for coumarin in alcoholic beverages, following a all-encompassing trend. The average result for nine samples picked as most representative (18.0 ± 7.0 mg/L) was above the allowable established limit. The results of three samples were ignored, two for being much below (0.6 and 0.8 mg/L, individually); and the third, for being much over the average (45.1 mg/L), accompanying poor auditory quality and not acceptable for commercialization.  It was concluded that skilled is a need for more rigor in the labeling of the wood variety (Amburana cearensis) used in the produce of amburana barrels and for more effective control of the coumarin content moved to the cachaça during depository in this forest.

Author(s) Details:

Amazile Biagioni Maia,
Laboratório LABM, Brasil.

Lorena Simão Marinho,
Laboratório LABM, Brasil.

Lucas Oliveira Tonidandel,
Universidade Federal de Minas Gerais, Brasil.

Frederico Marx Brom Carneiro,
Universidade UniBH, Brasil.

Elaine Cristina da Conceição,
Laboratório LABM, Brasil.

Bárbara Dias Machado,
Laboratório LABM, Brasil.

Please see the link here: https://stm.bookpi.org/CPAFS-V5/article/view/11750