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摘要
The antioxidant and antifungal activities of the phenolic compounds in different alcoholic extracts of aged cachaca were evaluated. The physico-chemical analyses were performed in the Laboratorio de Qualidade de Aguardente of the Universidade Federal de Lavras according to the methods of the Ministerio Agricultura Pecuaria e abastecimento. Total phenol content was determined by the Folin-Ciocalteu method, quantification of these compounds was performed by HPLC and antioxidant activities were determined by methods involving inhibition of the DPPH (1,1-diphenyl-2 picrylhydrazyl) radical, the beta-carotene/linoleic acid system, ABTS (2,2 azinobis-[3-ethyl-6-benzothiazolinesulfonic acid]) radical, reducing power and thiobarbituric acid. Determination of antifungal activity was accomplished through the technique of dissemination in discs using Aspergillus carbonarius, Aspergillus niger, Aspergillus flavus, Penicillium commune and Penicillium cladosporoides fungi at the Laboratorio de Micologia de Alimentos. The values obtained for the phenolic compounds ranged from 0.41 to 9.69 mg L-1; syringaldehyde, vanillic acid and gallic acid were predominant. A satisfactory antioxidant activity was observed in all of the tests with the alcoholic extracts. A moderate activity against P. commune and P. cladosporoides, but no inhibition of the growth of A. carbonarius, A. niger or A. flavus was observed.
- 出版日期2016
