TITLE:
Composition of Cachaças Produced from Five Varieties of Sugarcane and the Correlation of the Presence of Dhurrin in the Cane with That of Ethyl Carbamate in the Product
AUTHORS:
Francielli D’Carlos Cravo, Wilder Douglas Santiago, Allan da Silva Lunguinho, Richard Bispo Barbosa, Renan Elan da Silva Oliveira, Gabriela Fontes Alvarenga, Stephano Daniel Santos, Rafaella Hilda Zaniti Souza, Ellen Cristina de Souza, Katia Julia de Almeida, Josefina Aparecida de Souza, David Lee Nelson, Maria das Graças Cardoso
KEYWORDS:
Cachaca, Ethyl Carbamate, Quality, Glycosides, Cyanide, Dhurrin
JOURNAL NAME:
American Journal of Plant Sciences,
Vol.10 No.2,
February
27,
2019
ABSTRACT: The present work sought to characterize the
cyanogenic glycoside dhurrin in five sugarcane varieties and to determine its
possible relationship with the formation of ethyl carbamate in cachaca. For
each variety, methanol, ethyl acetate and hexane extracts were prepared and
submitted to thin layer chromatography. Chromatographic spots were revealed
with iodine vapors. The physical and chemical parameters of the spirits
produced from the five different varieties of sugar cane and by different
production processes were within the legal limits. Although not exceeding the
limit for ethyl carbamate, a significant variation in the final concentration
of this compound was observed for each sample analyzed. The Rf values for the dhurrin standard and for the sugarcane variety SP 83-2847 were
equal, similar to those for SP 80-3280 and CTC 11 and different from the Rf values for the RB 86-7515 and IAC 86-2480 samples.