Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/39364
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dc.creatorCravo, Francielli D’Carlos-
dc.creatorSantiago, Wilder Douglas-
dc.creatorLunguinho, Allan da Silva-
dc.creatorBarbosa, Richard Bispo-
dc.creatorOliveira, Renan Elan da Silva-
dc.creatorAlvarenga, Gabriela Fontes-
dc.creatorSantos, Stephano Daniel-
dc.creatorSouza, Rafaella Hilda Zaniti-
dc.creatorSouza, Ellen Cristina de-
dc.creatorAlmeida, Katia Julia de-
dc.creatorSouza, Josefina Aparecida de-
dc.date.accessioned2020-03-25T13:27:31Z-
dc.date.available2020-03-25T13:27:31Z-
dc.date.issued2019-
dc.identifier.citationCRAVO, F. D. et al. 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, [S. l.], v. 10, n. 2, p. 339-350, 2019.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/39364-
dc.description.abstractThe 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 Rf 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 Rf values for the RB 86-7515 and IAC 86-2480 samples.pt_BR
dc.languageen_USpt_BR
dc.publisherScientific Research Publishingpt_BR
dc.rightsAttribution 4.0 International*
dc.rightsacesso abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.sourceAmerican Journal of Plant Sciencespt_BR
dc.subjectEthyl carbamatept_BR
dc.subjectCachaça - Qualitypt_BR
dc.subjectGlycosidespt_BR
dc.subjectDhurrinpt_BR
dc.subjectCarbamato de etilopt_BR
dc.subjectCachaça - Qualidadept_BR
dc.subjectGlicosídeospt_BR
dc.titleComposition 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 productpt_BR
dc.typeArtigopt_BR
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