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Phenolic compounds in Imburana (Amburana cearensis) powder extracts

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Abstract

In response to the increasing demand for aged distilled spirits, wood extracts have been investigated as accelerating agents in distilled spirits. The aim of this work was to obtain and to evaluate the potential use of Amburana cearensis powder extracts as an accelerating aging agent in sugar cane distilled spirits. Wood powder was submitted to different toasting treatments using conventional drying oven and microwave oven. Instead of using the traditional reflux extraction method, the phenolic compounds were extracted by means of ultrasonic treatment using a 50% ethanolic solution with pH adjusted to 4.5. The concentration of gallic acid, 5-hydroxymethylfurfural, furfural, vanillic acid, syringic acid, vanillin, coniferaldehyde, sinapaldehyde and coumarin, determined by high performance liquid chromatography (HPLC) were used as quality parameters of powder toasting treatment and ethanolic extraction. The use of toasted wood powder combined with ultrasonic extraction showed higher yields when compared to the traditional solvent extraction method when obtaining wood extracts. The extraction method presented in this work is also less time consuming.

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Acknowledgements

The authors thank Fundação Cearence de Apoio ao Desenvolvimento Científico e Tecnológico (FUNCAP) for the financial support

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Authors and Affiliations

  1. Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Av. Mister Hull 2977, Bloco 858, CEP 60356-000, Fortaleza, CE, Brazil

    Francisco Wendel B. Aquino, Sueli Rodrigues & Antônio Renato S. Casimiro

  2. Departamento de Físico-Química, Universidade Federal do Ceará, Av. Mister Hull 2977, Bloco 940, CEP 60356-000, Fortaleza, CE, Brazil

    Ronaldo F. Nascimento

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  1. Francisco Wendel B. Aquino
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  2. Sueli Rodrigues
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  3. Ronaldo F. Nascimento
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  4. Antônio Renato S. Casimiro
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Correspondence to Sueli Rodrigues.

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Aquino, F.W.B., Rodrigues, S., Nascimento, R.F. et al. Phenolic compounds in Imburana (Amburana cearensis) powder extracts. Eur Food Res Technol 221, 739–745 (2005). https://doi.org/10.1007/s00217-005-0065-3

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  • DOI: https://doi.org/10.1007/s00217-005-0065-3

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