“Cachaças” (Sugarcane Spirit) Aged Quantitation of Phenolic Compounds, Antibacterial and Antioxidant Activity

• Published in: American journal of plant sciences Vol. 5; no. 20; pp. 2935 - 3942
• Main Authors: Avelar Rodrigues, Leonardo Milani, Graças Cardoso, Maria das, Batista, Luís Roberto, Santiago, Wilder Douglas, Valério Resende, Juliana Maria, Santiago, Juliana de Andrade, Souza Gomes, Marcos de, Andrade, Milene Aparecida, Teixeira, Maria Luisa, Franca Passamani, Fabiana Reinis
• Format: Journal Article
• Language: English
• Published: 01.09.2014
• Subjects: Escherichia coli; Listeria monocytogenes; Pseudomonas aeruginosa; Salmonella choleraesuis; Staphylococcus aureus
• ISSN: 2158-2742; 2158-2750
• DOI: 10.4236/ajps.2014.520309

This study is aimed to quantify the phenolic compounds, evaluate the antioxidant and antibacterial activity of different samples of aged "cachaca". The antimicrobial activity evaluation was held at the Food Mycology Laboratory through the cavity agar diffusion technique and by steam using the micro-organisms Escherichia coli, Staphylococcus aureus, Salmonella choleraesuis, Listeria monocytogenes and Pseudomonas aeruginosa. The antioxidant activity was evaluated using the DPPH radical sequestering method. The values obtained for the phenolic compounds ranged from 0.41 to 9.69 mg/L, observing the predominance of syringaldehyde, gallic acid and vanillic acid. The phenolic extracts showed a satisfactory antibacterial activity for both Gram-negative and Grampositive but did not show inhibition against the bacteria Pseudomonas aeruginosa. The antioxidant activity was evidenced by the DPPH test for cachacas tested and the "cachaca" aged in oak barrel showed the highest activity, followed by "cachaca" aged in jequitiba, amburana and balm barrels.