Avaliação sensorial de cachaça

The hedonic level of commercial cachaças, was evaluated by consumers and by a tasters. The results of sensorial methods analyzed trough Principal Components Analysis, Hierarchical Cluster Analysis and the Pearson linear correlation indicated that the best classified cachaças were produced in copper stills and aged in oak casks. By contrast the worst classified exhibited as the main features be not aged and high alcohol percentage. The index of preference is positively correlated with the intensity of yellow color, wood flavor, sweetness and fruit aroma. There is a negative preference correlation with the acidity, the taste of alcohol and bitterness.

Comparação de técnicas de determinação de ésteres em cachaça

An analytical comparison of three different techniques for quantitative profile of esters in cachaça is reported. The Ministério da Agricultura Pecuária e Abastecimento (MAPA) recommends the use of GC/FID or volumetry. Despite being laborious and lacking in chemical speciation, the volumetric technique for total ester content shows to be appropriate, reproducible, and accurate for the analysis of cachaça. However, the GC/FID suggested by MAPA, considering only ethyl acetate, shows inaccuracy, underestimating the total ester content by a median factor of 72%, mainly due to the absence of ethyl lactate analysis. On the other hand, the GC/MS technique that comprises the analysis and speciation of nine esters, including ethyl lactate, proved to be reproducible, simple, fast and accurate for the analysis of total ester content in cachaça. Thus, the total ester content results obtained using GC/FID must be considered with precaution.

Metabólitos secundários de origem vegetal: uma fonte potencial de fármacos antitrombóticos

Cardiovascular diseases are responsible for the largest number of deaths among humans worldwide, including heart attacks, strokes, and thrombosis. The treatment of thrombosis is generally through the administration of anticoagulant and/or antiplatelet drugs, which have some clinical limitations. Plants synthesize a wide variety of bioactive metabolites in response to different stimuli. This review focuses on a number of molecules of vegetal origin belonging to different chemical classes, with significant anticoagulant and antiplatelet effects. Their promising antithrombotic profile confirms the potential of natural products as a source of lead molecules for drug development in the prevention and treatment of thrombosis.

Efeitos da adição de átomos de Mn na rede do GaN via métodos de estrutura eletrônica

A computational method to simulate the changes in the electronic structure of Ga1-xMn xN was performed in order to improve the understanding of the indirect contribution of Mn atoms. This periodic quantum-mechanical method is based on density functional theory at B3LYP level. The electronic structures are compared with experimental data of the absorption edge of the GaMnN. It was observed that the indirect influence of Mn through the structural parameters can account for the main part of the band gap variation for materials in the diluted regime (x<0.08), and is still significant for higher compositions (x~0.18).

Ácidos orgânicos em aguardentes produzidas em alambique e em coluna

The concentration of 14 organic acids of 50 sugarcane spirits samples was determined by gas chromatography using flame ionization detection. The organic acids analytical quantitative profile in stills and column distilled spirits from wines obtained from the same must were compared. The comparison was also carried in "head", "heart" and "tail fractions of stills distilled spirits. The experimental data were analyzed by Principal Components Analysis (PCA) and pointed out that the distillation process (stills and column) strongly influences the lead spirits' organic acid composition and that producers' operational "cuts off" to produce "tail", "heart" and "head", fractions should be optimized.

Identificação do carbamato de etila durante o armazenamento da cachaça em tonel de carvalho (quercus sp) e recipiente de vidro

The objective of the present study was the identification and quantification of ethyl carbamate (EC), by HPLC-FLD, after different periods of storage in an oak (Quercus sp) barrel and a glass vessel. The concentration of EC in the cachaça samples varied from

Formação de carbamato de etila em aguardentes recém-destiladas: proposta para seu controle

The commercial sugar cane spits redistillation decreased up to 92,5% their ethyl carbamate (EC) original content. Quantitative analysis of EC in 15 samples of sugar cane spirit (alembic and column), fresh distilled and collected in situ demonstrated that the urethane is formed mostly after distillation. The average time to achieve the complete EC formation is independent of the diffuse light presence and of the distillation apparatus used. The k obs for urethane formation at 25 ºC was calculate as (3,3 ± 0,5) x 10-5/s and the activation parameters are: ΔH‡ 34 kcal/mol; ΔS‡ - 69 cal/mol K; and ΔG‡ 54 kcal/mol.

Filmes de amidos de mandioca modificados para recobrimento e conservação de uvas

In this article, films were produced with six types of cassava's starch mixed with gelatin and plasticized with sorbitol. These films were used in covering of grapes 'Benitaka' (Vitis vinifera L.) as biodegradable packaging. The acetylated starch film showed the best results in solubility, thickness and homogeneity, besides the less water loss the fruit, resulting in better coverage, increasing the shelf life fruits in 12 days. These results demonstrate the great potential of using films in food conservation, adding value to agricultural activity and helping to reduce non-biodegradable plastics in the environment.

Degradação eletroquímica da vinhaça usando eletrodo de diamante dopado com boro

The degradation of vinasses in aqueous solution from ethanol industry has been investigated by electrochemical oxidation using a boron doped diamond electrode (BDD). Samples of vinasses were electrolyzed in medium of (0.1 mol L-1) Na2SO4 solutions at controlled potentials of +2.4, +3.0 and +4.0 V (vs. Ag/AgCl) and exhibited considerable reduction of total organic carbon. The cyclic voltammetry studies indicate that the vinasses are oxidized irreversibly over the BDD at 2.0 V (vs. Ag/AgCl) in diffusion controlled process. From the experimental results it is clear that the BDD electrode can be a valuable tool to the electrochemical degradation of vinasses in practical applications

Classificação de biodiesel na região do visível

Classification of biodiesel by oilseed type using pattern recognition techniques is described. The spectra of the samples were performed in the Visible region, requiring noise removal by use of a first derivative by the Savitzky-Golay method, employing a second-order polynomial and a window of 21 points. The characterization of biodiesel was performed using HCA, PCA and SIMCA. For HCA and PCA methods, one can observe the separation of each group of biodiesel in a spectral region of 405-500 nm. SIMCA model was used in a test group composed of 28 spectral measurements and no errors are obtained.

Identificação de extratos etanólicos de madeiras utilizando seu espectro eletrônico de absorção e análise multivariada

The application of multivariate analysis to spectrophotometric (UV) data was explored for distinguishing extracts of cachaça woods commonly used in the manufacture of casks for aging cachaças (oak, cabreúva-parda, jatobá, amendoim and canela-sassafrás). Absorbances close to 280 nm were more strongly correlated with oak and jatobá woods, whereas absorbances near 230 nm were more correlated with canela-sassafrás and cabreúva-parda. A comparison between the spectrophotometric model and the model based on chromatographic (HPLC-DAD) data was carried out. The spectrophotometric model better explained the variance data (PC1 + PC2 = 91%) exhibiting potential as a routine method for checking aged spirits.

Comparação do perfil químico entre cachaças de um mesmo vinho destiladas em alambiques e em colunas

Six wines were distilled in two different distillation apparatus (alembic and column) producing 24 distillates (6 for each alembic fraction - head, heart and tail; 6 column distillates). The chemical composition of distillates from the same wine was determined using chromatographic techniques. Analytical data were subjected to Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) allowing discrimination of four clusters according to chemical profiles. Both distillation processes influenced the sugarcane spirits chemical quality since two types of distillates with different quantitative chemical profiles were produced after the elimination of fermentation step influence.

Highly improved chromium (III) uptake capacity in modified sugarcane bagasse using different chemical treatments

The present paper focuses on improving chromium (III) uptake capacity of sugarcane bagasse through its chemical modification with citric acid and/or sodium hydroxide. The chemical modifications were confirmed by infrared spectroscopy, with an evident peak observed at 1730 cm-1, attributed to carbonyl groups. Equilibrium was reached after 24 h, and the kinetics followed the pseudo-second-order model. The highest chromium (III) maximum adsorption capacity (MAC) value was found when using sugarcane bagasse modified with sodium hydroxide and citric acid (58.00 mg g-1) giving a MAC value about three times greater (20.34 mg g-1) than for raw sugarcane bagasse.

Determination of levodopa in human plasma by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS): application to a bioequivalence study

A sensitive, accurate and simple method using HPLC-MS/MS was developed and validated for levodopa quantitation in human plasma. Analysis was achieved on a pursuit® C18 analytical column (5 µm; 150 x 4.6 mm i.d.) using a mobile phase (methanol and water , 90:10, v/v) containing formic acid 0.5% v/v, after extracting the samples using a simple protein plasma precipitation with perchloric acid. The developed method was validated in accordance with ANVISA guidelines and was successfully applied to a bioequivalence study in 60 healthy volunteers demonstrating the feasibility and reliability of the proposed method.

Decaimento de íons cianato e a formação de carbamato de etila

Cyanate ion stability was studied in aqueous/ethanolic solutions, pH = 4.5 (CH3COOH/NaCH3COO), at different temperatures. Following the decay [(OCN)-] versus time, in the presence of excess C2H5OH, the rate constant for this reaction (k1) was calculated as (2.5 ± 0.3) x 10-4 s-1 at 25 ºC, for 0 < [C2H5OH] < 13.7 x 10-1 mol L-1. For [C2H5OH] > 2.0 mol L-1 a decrease in the numerical value of k1 was observed, reaching 5.2 x 10-5 s-1 when [CH3CH2OH] = 13.7 mol L-1. Variations in the kinetic parameter values ΔH1‡, ΔS1‡ and ΔG1‡ for the cyanate ion decay reaction were observed for solutions at different ethanol concentrations.