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A producao de aguardentes de frutas pode ser dividida em diferentes etapas, similares a producao da cachaca. As caracteristicas marcantes nestas aguardentes sao o sabor e o aroma tipicos de cada fruta. Durante o processo de fabricacao destas bebidas, ocorrem diversas reacoes quimicas que proporcionam a incorporacao de grande variedade de compostos a essa, sendo responsaveis junto a todo o processo pela qualidade da bebida. Dentre estes compostos, citam-se os fenolicos, que atuam como antioxidantes, combatendo os radicais livres, evitando diferentes doencas, sendo beneficos para saude. Na producao de aguardente, alguns contaminantes podem ser formados. Entre estes se cita o carbamato de etila (CE), que vem sendo amplamente estudado devido aos seus efeitos toxicos e carcinogenico. Este trabalho teve como objetivos avaliar a qualidade fisico-quimica e determinar a composicao fenolica total, a atividade antioxidante e a concentracao de CE de tres aguardentes de frutas. Constatou-se que os parâmetros fisico-quimicos analisados e o CE estavam dentro dos limites estabelecidos pelo Ministerio da Agricultura, Pecuaria e Abastecimento (MAPA), e que cada bebida analisada apresentava teores de compostos fenolicos baixos em relacao aos teores encontrados para as frutas quando comparados com dados da literatura. Abstract The production of fruit spirits can be divided into different stages, similar to that of the production of cachaca. The striking features of these spirits is the taste and the aroma typical of each fruit. Various chemical reactions occur during the process of manufacture of beverages that provide for the incorporation od a wide variety of compounds. These compounds are responsible for the quality of the beverage, together with the production process. These compounds include the phenolic substances, which act as antioxidants by eliminating free radicals, prevent different diseases, and are beneficial to health. Some contaminants can be formed In the production of spirits, including ethyl carbamate (CE), which has been widely studied for its toxic and carcinogenic effects. This study aimed to evaluate the physical- chemical quality and determine the total phenol content, the antioxidant activity and the concentration of CE in three fruit spirits. The physical-chemical parameters and the EC concentrations were within the limits established by the Ministry of Agriculture, Livestock and Supply (MAPA). Each drink analyzed contained low levels of phenolic compounds in relation to the levels found in the fruits when compared with literature data.

AVALIAÇÃO DOS PADRÕES DE IDENTIDADE E DE QUALIDADE DE AGUARDENTES DE FRUTAS