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Fernando José Vilela

Bio: Fernando José Vilela is an academic researcher from Universidade Federal de Lavras. The author has contributed to research in topics: Cane. The author has an hindex of 4, co-authored 6 publications receiving 103 citations.
Topics: Cane

Papers
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Journal ArticleDOI
TL;DR: In this paper, a trabalho on the composicao fisico-quimica de cachacas artesanais produced no sul do Estado de Minas Gerais e suas misturas is presented.
Abstract: Este trabalho teve por objetivo a determinacao da composicao fisico-quimica de cachacas artesanais produzidas no sul do Estado de Minas Gerais e suas misturas. Foram analisados os teores de etanol, acidez volatil, aldeidos, cobre, esteres, alcoois superiores totais e metanol, alem dos alcoois propanol-1, isobutanol e 3-metil-butanol-1. Os resultados apresentam o perfil peculiar desta bebida, que apresentou teores satisfatorios de alcoois superiores, esteres e aldeidos. O teor de cobre apresenta-se como preocupante ja que algumas amostras excederam o limite de 5 mg.L-1. A producao de misturas foi estudada e esta apresenta-se como uma alternativa viavel ao produtor e cooperativas.

34 citations

Journal ArticleDOI
TL;DR: In this paper, the authors evaluated the quality of spirits in three different regions of Minas Gerais state, Brazil, and found that most of the compounds in the spirits were present within the limits estabilished by the legislation.
Abstract: Minas Gerais is the highest producer of handmade spirits. Research has been carried out aiming to contribute to progress. Thus, the goal of this work is to evaluate the quality of spirits in three different regions of Minas Gerais state. We analyzed ethyl carbamate, alcoholic grade, volatile acidity, higher alcohols, aldehyde, esters, methanol, furfural and copper. The values obtained for ethyl carbamate varied from undetectable to 643.5 µg L-1, with only one region not following the legislation (150 µg L-1). Most of the compounds in the spirits were present within the limits estabilished by the legislation.

26 citations

Journal ArticleDOI
TL;DR: In this paper, analise fisico-quimicas e cromatograficas (CG) analysis of concentracoes of furfural, alcoois superiores, esteres, aldeidos, cobre, acidez volatil, metanol, and grau alcoolico of aguardentes obtidas de cana, with and without a queima previa, was conducted.
Abstract: Este trabalho teve por objetivo avaliar as concentracoes de furfural, alcoois superiores, esteres, aldeidos, cobre, acidez volatil, metanol e grau alcoolico de aguardentes obtidas de cana, com e sem queima previa. Foram utilizadas amostras de aguardente artesanal de cana queimada e nao queimada, fermentadas com a mesma levedura e destiladas no mesmo destilador; amostras de produtor de aguardente industrial de cana queimada e amostras obtidas de outro produtor artesanal de cana nao queimada. As analises fisico-quimicas e cromatograficas (CG) foram realizadas no Laboratorio de Analise Fisico-Quimica de Aguardente - LAFQA/DQI na Universidade Federal de Lavras. As concentracoes de furfural apresentaram diferenca significativa (P<0,01), entre os grupos de aguardentes artesanais, obtidas de cana-de-acucar com e sem queima previa, oriundas de um mesmo processo de producao, com medias de 1,48 mg.100mL-¹ etanol e 0,63 mg.100mL-¹ etanol, respectivamente, embora tenham estado abaixo do limite maximo (5,0 mg.100mL-¹ etanol) permitido. Os demais componentes das aguardentes estudadas nao foram afetados significativamente pela queima previa da cana-de-acucar.

26 citations

Journal ArticleDOI
TL;DR: In this article, the physicochemical quality of single producer and blended cachacas from small-scale producers in the south of the state of Minas Gerais (Brazil) was analyzed.

19 citations

01 Jan 2007
TL;DR: In this article, the concentrations of furfural, higher alcohols, esters, aldehydes, copper, volatile acidity methanol and alcoholic degree of sugar cane brandies obtained from sugar cane both with and without previous burning were evaluated.
Abstract: This work was intended to evaluate the concentrations of furfural, higher alcohols, esters, aldehydes, copper, volatile acidity methanol and alcoholic degree of sugar cane brandies obtained from sugar cane both with and without previous burning. Samples of artisanal brandies from burnt and non-burnt cane, fermented with the same yeast and distilled in the same still, samples of burnt cane from an industrial brandy producer and samples of non-burnt cane obtained from another artisanal producer were utilized. The physicochemical and chromatographic (CG) analyses were accomplished in the Sugar Cane Brandy Physicochemical Analysis Laboratory at the Federal University of Lavras. The concentrations of furfural showed significant differences (P<0.01) among the groups of artisanal brandies obtained from sugar cane with and without previous burning, coming from the same manufacturing process with means of 1.48 mg.100mL -1 ethanol and 0.63mg.100mL -1 ethanol, respectively, although they have been bellow the maximum limit (5.0 mg.100mL -1 ethanol) allowed. The other components of the brandies studied were not affected significantly by the previous burning of sugar cane.

4 citations


Cited by
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Journal ArticleDOI
TL;DR: In this article, the authors used the waste product of sugar mill (bagasse) as low-cost adsorbent in its natural, and modified forms for the removal of malachite green (MG) dye.

85 citations

Journal ArticleDOI
TL;DR: According to the risk assessment, EC poses a significant cancer risk for the alcohol-drinking population in Brazil, in addition to that of alcohol alone, and the implementation of policy measures for tiquira and unrecorded alcohol appears to be advisable.
Abstract: Ethyl carbamate (EC) is a multi-site carcinogen in experimental animals and probably carcinogenic to humans (IARC group 2A). Traces of EC below health-relevant ranges naturally occur in several fermented foods and beverages, while higher concentrations above 1 mg/l are regularly detected in only certain spirits derived from cyanogenic plants. In Brazil this concerns the sugarcane spirit cachaca and the manioc (cassava) spirit tiquira, which both regularly exceed the national EC limit of 0.15 mg/l. This study aims to estimate human exposure in Brazil and provide a quantitative risk assessment. The human dietary intake of EC via alcoholic beverages was estimated based on WHO alcohol consumption data in combination with own surveys and literature data. This data comprises the EC contents of the different beverage groups cachaca, tiquira, other spirits, beer, wine, and unrecorded alcohol (as defined by the WHO; including alcohol which is not captured in routine government statistics nor taxed). The risk assessment was conducted using the margin of exposure (MOE) approach with benchmark doses obtained from dose-response modelling of animal experiments. Lifetime cancer risk was calculated using the T25 dose descriptor. Considering differences between pot-still and column-still cachaca, its average EC content would be 0.38 mg/l. Tiquira contained a considerably higher average EC content of 2.34 mg/l. The whole population exposure from all alcoholic beverages was calculated to be around 100 to 200 ng/kg bw/day, with cachaca and unrecorded alcohol as the major contributing factors. The MOE was calculated to range between 400 and 2,466, with the lifetime cancer risk at approximately 3 cases in 10,000. An even higher risk may exist for binge-drinkers of cachaca and tiquira with MOEs of up to 80 and 15, respectively. According to our risk assessment, EC poses a significant cancer risk for the alcohol-drinking population in Brazil, in addition to that of alcohol alone. Model calculations show that the implementation of the 0.15 mg/l limit for cachaca would be beneficial, including an increase of the MOE by a factor between 3 to 6. The implementation of policy measures for tiquira and unrecorded alcohol also appears to be advisable.

82 citations

Journal ArticleDOI
TL;DR: A “holistic food chain approach” would recognize that responsibility for supplying safe and nutritious food lies with all those involved in food production, from primary production to final preparation and consumption.

63 citations

Journal ArticleDOI
TL;DR: The Brazilian woods, similar to oak, were jequitibá rosa and cerejeira, which presented the highest contents of some maturation-related compounds, such as vanillin, vanilic acid, syringaldehyde and sinapaldehyde.

60 citations

Journal ArticleDOI
TL;DR: Sixteen polycyclic aromatic hydrocarbons have been identified in Brazilian sugarcane spirits and consumers are at a greater risk of EC exposure from cachaça than from any other spirit.

55 citations