Author(s)

Francielli D’Carlos Cravo¹, Wilder Douglas Santiago², Allan da Silva Lunguinho², Richard Bispo Barbosa², Renan Elan da Silva Oliveira¹, Gabriela Fontes Alvarenga¹, Stephano Daniel Santos², Rafaella Hilda Zaniti Souza¹, Ellen Cristina de Souza¹, Katia Julia de Almeida², Josefina Aparecida de Souza², David Lee Nelson³, Maria das Graças Cardoso^2*

¹Department ofFood Science, Federal Universityof Lavras, C.P. Lavras, Minas Gerais, Brazil.
²Department of Chemistry, Federal University of Lavras, C.P. Lavras, Minas Gerais, Brazil.
³Pro-Reitoria de Pesquisa e Pós-Graduacao, Federal University of Vales de Jequitinhonha and Mucuri, Diamantina, MG, Brazil.

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 R_f 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 R_f values for the RB 86-7515 and IAC 86-2480 samples.

Cachaca, Ethyl Carbamate, Quality, Glycosides, Cyanide, Dhurrin

Cravo, F. , Santiago, W. , da Silva Lunguinho, A. , Barbosa, R. , da Silva Oliveira, R. , Alvarenga, G. , Santos, S. , Souza, R. , de Souza, E. , de Almeida, K. , de Souza, J. , Nelson, D. and das Graças Cardoso, M. (2019) 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. American Journal of Plant Sciences, 10, 339-350. doi: 10.4236/ajps.2019.102025.