Jeancarlo Pereira dos Anjos

Bio: Jeancarlo Pereira dos Anjos is an academic researcher from Universidade Federal de Lavras. The author has contributed to research in topics: Ethyl carbamate & Bagasse. The author has an hindex of 9, co-authored 16 publications receiving 247 citations.

Caracterização e quantificação de contaminantes em aguardentes de cana

Abstract: The objective of the present study was the evaluation of the presence of organic and inorganic contaminants in samples of aged cachaca from the South of the state of Minas Gerais. Furfural, methanol and copper were determined by colorimetric reactions, while the analyses of ethyl carbamate and acrolein were performed by GC/MS and HPLC, respectively. High levels of furfural and copper were obtained. All samples showed concentrations below the established by legislation for the ethyl carbamate, and for acrolein, only one sample showed higher levels. Methanol was not detected in the samples.

Determinação das composições físico-químicas de cachaças do sul de minas gerais e de suas misturas

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.

Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel

Abstract: A cachaca, tradicional e popular bebida brasileira, e obtida por meio da destilacao do mosto fermentado de cana de acucar. Dentre as etapas do processo de producao da bebida, o envelhecimento natural consiste em armazena-la em recipientes de madeira apropriados por um tempo determinado, onde ocorrem alteracoes na composicao quimica, aroma, sabor e cor da bebida. Este trabalho teve como objetivo realizar um acompanhamento da composicao fenolica em diferentes periodos de envelhecimento da cachaca em tonel de carvalho (Quercus sp.). Foram realizadas coletas periodicas durante o periodo de envelhecimento da cachaca em tonel de carvalho e realizaram-se analise de treze compostos fenolicos utilizando a tecnica de cromatografia liquida de alta eficiencia com detector de arranjo de diodos (HPLC-DAD). Foi constatado um aumento progressivo na concentracao dos compostos analisados ao longo do periodo analisado, sendo que os compostos encontrados em maior concentracao foram siringaldeido e acido galico.

Teores de carbamato de etila e outros componentes secundários em diferentes cachaças produzidas em três regiões do estado de Minas Gerais: Zona da mata, sul de minas e vale do jequitinhonha

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.

A review of polyphenolics in oak woods.

Abstract: Polyphenolics, which are ubiquitous in plants, currently are among the most studied phytochemicals because of their perceptible chemical properties and antioxidant activity. Oak barrels and their alternatives, which are widely used in winemaking nowadays, contribute polyphenolics to wines and are thought to play crucial roles in the development of wines during aging. This study summarizes the detailed information of polyphenolics in oak woods and their products by examining their structures and discussing their chemical reactions during wine aging. This paper evaluates the most recent developments in polyphenolic chemistry by summarizing their extraction, separation, and their identification by the use of chromatographic and spectral techniques. In addition, this paper also introduces polyphenol bioactive ingredients in other plant foods.

Cancer risk assessment of ethyl carbamate in alcoholic beverages from Brazil with special consideration to the spirits cachaça and tiquira

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.