Produção de uma bebida destilada de manga: compostos voláteis e metais pesados
Palavras-chave:
bebida destilada, manga, propriedades fisicoquímicas
Resumo
A otimização dos processos para a produção de destilados de frutas é essencial para garantir alta qualidade do produto, cumprir as normas vigentes e promover o desenvolvimento do setor agroindustrial. O objetivo do estudo foi avaliar as propriedades físico-químicas de um destilado de manga (Mangifera indica L.), variedades Kent e Alphonso, a fim de otimizar seu processo de produção, as frutas foram submetidas à fermentação controlada e posterior destilação, onde foram analisados compostos voláteis e metais pesados. Os resultados mostraram diferenças significativas entre ambas as variedades em relação à concentração de acetato de etila e furfural, que influenciam o perfil sensorial do destilado. As concentrações de metanol e outros compostos nocivos permaneceram dentro dos limites normativos. No entanto, a concentração de cobre superou o límite permitido pela Norma Técnica Peruana (5 mg.L-1), enquanto os níveis de zinco permaneceram dentro dos parâmetros seguros de acordo com a OMS. Este estudo demonstra que, com ajustes no controle do processo, o destilado de manga tem potencial para ser um produto de alta qualidade sensorial e adequado para comercialização.
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Referências
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Hamala, P., & Wierzbowska-Drabik, K. (2023). Alcohol Impact on the Heart and Cardiovascular System - Hypertrophy, Remodeling and Strain Impairment - Contemporary State-of-the-Art. Argentine Journal of Cardiology, 91(1), 66–74. https://doi.org/10.7775/RAC.ES.V91.I1.20592
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Liu, P.-T., Zhang, B.-Q., Duan, C.-Q., & Yan, G.-L. (2020). Pre-fermentative supplementation of unsaturated fatty acids alters the effect of overexpressing ATF1 and EEB1 on esters biosynthesis in red wine. LWT, 120, 108925. https://doi.org/10.1016/j.lwt.2019.108925
Mandha, J., Shumoy, H., Devaere, J., Schouteten, J. J., Gellynck, X., De Winne, A., Matemu, A. O., & Raes, K. (2022). Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices. Foods, 11(3). https://doi.org/10.3390/foods11030383
Mansouri, V., Rezaei-Tavirani, M., Ahmadzadeh, A., Shadnia, S., Mostafazadeh, B., Robati, R. M., & Razaghi, Z. (2024). Toxicology and Metabolic Effects of Methanol and Formaldehyde on the Brain, a Review Article. International Journal of Medical Toxicology and Forensic Medicine, 13(04), 42894. https://doi.org/10.32598/ijmtfm.v13i4.42894
Marquina, H., Maldonado, A., Monascal, Y., Cartaya, L., Alvarez-Aular, A., Trujillo, P., & Mora, J. R. (2018). Concentración de metanol en algunas bebidas alcohólicas comercializadas en Venezuela por medio de la técnica GC-FID. Avances En Química, 13(2), 41–44. https://www.redalyc.org/articulo.oa?id=93357709002
Muley, A. B., Mulchandani, K., & Singhal, R. S. (2024). An in-depth investigation on the presence of methanol in Garcinia cambogia fruits and rinds: Role of pectin methyl esterase and indigenous fungi. Food Chemistry Advances, 4, 100687. https://doi.org/10.1016/j.focha.2024.100687
Musyimi, S. M., Okoth, E. M., Sila, D. N., & Onyango, C. A. (2017). Production, optimization and characterization of mango fruit wine: towards value addition of mango produce. http://ir.jkuat.ac.ke/handle/123456789/3330
Instituto Nacional de Calidad (INACAL). (2006). NTP 211.001:2006. Pisco. Especificaciones.
Instituto Nacional de Calidad (INACAL). (1982). NTP 210.025:1982. Bebidas alcohólicas. Determinación de acetato de etilo.
Ratkovich, N., Esser, C., de Resende Machado, A. M., Mendes, B. de A., & Cardoso, M. das G. (2023). The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement. Foods, 12(17), 3325. https://doi.org/10.3390/foods12173325
Schoofs, H., Schmit, J., & Rink, L. (2024). Zinc Toxicity: Understanding the Limits. Molecules, 29(13), 3130. https://doi.org/10.3390/molecules29133130
Song, J., Wang, Y., Xu, H., Liu, J., Wang, J., Zhang, H., & Nie, C. (2023). A Physiogenomic Study of the Tolerance of Saccharomyces cerevisiae to Isoamyl Alcohol. Fermentation, 10(1), 4. https://doi.org/10.3390/fermentation10010004
Sumit, B., Amit Jasrotia, Sushma, S., Arti, S., & Aman Tutlani. (2023). View of Recent Advances in Breeding of Mango (Mangifera indica): A Review. International Journal of Environment and Climate Change, 13(11), 521–538. https://doi.org/10.9734/ijecc/2023/v13i113196
Valverde-Rodríguez, A., Ramos-Vega, Y. I., Campos Albornoz, M. E., & Jara Claudio, F. R. (2023). Plaguicidas de bajo impacto ambiental en el control de la cochinilla de la nieve Aulacaspis tubercularis Newstead (Hemiptera: Diaspididae) del mango en Perú. Revista Producción + Limpia, 18(1). https://doi.org/10.22507/pml.v18n1a3
Wolf, J., Sandstead, Harold H., & Rink, L. (2022). Chapter 38-Zinc. Handbook on the Toxicology of Metals, (963–984). https://doi.org/10.1016/B978-0-12-822946-0.00034-9
Arslan, M. M., Zeren, C., Aydin, Z., Akcan, R., Dokuyucu, R., Keten, A., & Cekin, N. (2015). Analysis of methanol and its derivatives in illegally produced alcoholic beverages. Journal of Forensic and Legal Medicine, 33, 56–60. https://doi.org/10.1016/j.jflm.2015.04.005
Barchha, R., & Ray, A. K. (2023). Capter 1-Distillation. Coulson and Richardson’s Chemical Engineering (Sixth Edition, Vol. 2B). https://doi.org/10.1016/B978-0-08-101097-6.00001-8
Côrtes, S. D. L., Borsato, D., Kimura, M., Moreira, I., Galão, O. F., & Costa, S. B. (2018). Optimisation of fermentation conditions in the production of ethanol from Palmer mango. Semina: Ciências Exatas e Tecnológicas, 39(1), 34–41. https://doi.org/10.5433/1679-0375.2018v39n1p34
de Freitas Pedrosa, L., Nascimento, K. R., Soares, C. G., Oliveira, D. P. de, de Vos, P., & Fabi, J. P. (2023). Unveiling Plant-Based Pectins: Exploring the Interplay of Direct Effects, Fermentation, and Technological Applications in Clinical Research with a Focus on the Chemical Structure. Plants, 12(14), 2750. https://doi.org/10.3390/plants12142750
de Oliveira, P. N., Alcarde, A. R., Bortoletto, A. M., Abud, A. K. de S., & de Oliveira Júnior, A. M. (2022). Production and characterization of a new mango distilled beverage. Scientia Agricola, 79(1), 1–7. https://doi.org/10.1590/1678-992x-2020-0149
Galindo Reyes, G. (2020). Mango Wine Production, by an Easy Fermentation and Distillation Procedure, Using the Surplus or Rejected Fruit, Produced in Sinaloa, Mexico. Journal of Advances in Biology & Biotechnology, 23(3), 40–48. https://doi.org/10.9734/jabb/2020/v23i330147
Hamala, P., & Wierzbowska-Drabik, K. (2023). Alcohol Impact on the Heart and Cardiovascular System - Hypertrophy, Remodeling and Strain Impairment - Contemporary State-of-the-Art. Argentine Journal of Cardiology, 91(1), 66–74. https://doi.org/10.7775/RAC.ES.V91.I1.20592
Hatta-Sakoda, B., Guevara-Pérez, A., & Morales-Soriano, E. (2024). Evolution of Acetaldehyde, Methanol, and Furfural in Pisco Distillation. ACS Food Science & Technology, 4(4), 889–894. https://doi.org/10.1021/acsfoodscitech.3c00627
Ibarra-Camacho, R., & León-Duharte, L. (2018). Physicochemical characterization of distillery vinasse. Ciencia En Su PC, 1(2), 1–13. https://www.redalyc.org/articulo.oa?id=181358410001
Liu, P.-T., Zhang, B.-Q., Duan, C.-Q., & Yan, G.-L. (2020). Pre-fermentative supplementation of unsaturated fatty acids alters the effect of overexpressing ATF1 and EEB1 on esters biosynthesis in red wine. LWT, 120, 108925. https://doi.org/10.1016/j.lwt.2019.108925
Mandha, J., Shumoy, H., Devaere, J., Schouteten, J. J., Gellynck, X., De Winne, A., Matemu, A. O., & Raes, K. (2022). Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices. Foods, 11(3). https://doi.org/10.3390/foods11030383
Mansouri, V., Rezaei-Tavirani, M., Ahmadzadeh, A., Shadnia, S., Mostafazadeh, B., Robati, R. M., & Razaghi, Z. (2024). Toxicology and Metabolic Effects of Methanol and Formaldehyde on the Brain, a Review Article. International Journal of Medical Toxicology and Forensic Medicine, 13(04), 42894. https://doi.org/10.32598/ijmtfm.v13i4.42894
Marquina, H., Maldonado, A., Monascal, Y., Cartaya, L., Alvarez-Aular, A., Trujillo, P., & Mora, J. R. (2018). Concentración de metanol en algunas bebidas alcohólicas comercializadas en Venezuela por medio de la técnica GC-FID. Avances En Química, 13(2), 41–44. https://www.redalyc.org/articulo.oa?id=93357709002
Muley, A. B., Mulchandani, K., & Singhal, R. S. (2024). An in-depth investigation on the presence of methanol in Garcinia cambogia fruits and rinds: Role of pectin methyl esterase and indigenous fungi. Food Chemistry Advances, 4, 100687. https://doi.org/10.1016/j.focha.2024.100687
Musyimi, S. M., Okoth, E. M., Sila, D. N., & Onyango, C. A. (2017). Production, optimization and characterization of mango fruit wine: towards value addition of mango produce. http://ir.jkuat.ac.ke/handle/123456789/3330
Instituto Nacional de Calidad (INACAL). (2006). NTP 211.001:2006. Pisco. Especificaciones.
Instituto Nacional de Calidad (INACAL). (1982). NTP 210.025:1982. Bebidas alcohólicas. Determinación de acetato de etilo.
Ratkovich, N., Esser, C., de Resende Machado, A. M., Mendes, B. de A., & Cardoso, M. das G. (2023). The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement. Foods, 12(17), 3325. https://doi.org/10.3390/foods12173325
Schoofs, H., Schmit, J., & Rink, L. (2024). Zinc Toxicity: Understanding the Limits. Molecules, 29(13), 3130. https://doi.org/10.3390/molecules29133130
Song, J., Wang, Y., Xu, H., Liu, J., Wang, J., Zhang, H., & Nie, C. (2023). A Physiogenomic Study of the Tolerance of Saccharomyces cerevisiae to Isoamyl Alcohol. Fermentation, 10(1), 4. https://doi.org/10.3390/fermentation10010004
Sumit, B., Amit Jasrotia, Sushma, S., Arti, S., & Aman Tutlani. (2023). View of Recent Advances in Breeding of Mango (Mangifera indica): A Review. International Journal of Environment and Climate Change, 13(11), 521–538. https://doi.org/10.9734/ijecc/2023/v13i113196
Valverde-Rodríguez, A., Ramos-Vega, Y. I., Campos Albornoz, M. E., & Jara Claudio, F. R. (2023). Plaguicidas de bajo impacto ambiental en el control de la cochinilla de la nieve Aulacaspis tubercularis Newstead (Hemiptera: Diaspididae) del mango en Perú. Revista Producción + Limpia, 18(1). https://doi.org/10.22507/pml.v18n1a3
Wolf, J., Sandstead, Harold H., & Rink, L. (2022). Chapter 38-Zinc. Handbook on the Toxicology of Metals, (963–984). https://doi.org/10.1016/B978-0-12-822946-0.00034-9
Publicado
2025-01-09
Como Citar
Giménez-López, B., Quispe, A., Giménez-Medina, M., & Bollet, H. (2025). Produção de uma bebida destilada de manga: compostos voláteis e metais pesados. Revista Da Faculdade De Agronomia Da Universidade De Zulia, 42(1), e254206. Obtido de https://produccioncientificaluz.org/index.php/agronomia/article/view/43236
Edição
Secção
Tecnologia de Alimentos
Direitos de Autor (c) 2025 Bruno César Giménez-López, Alejandro Alfredo Quispe Mayuri, Manuel Antonio Giménez-Medina, Cristhian Ronceros Morales, Herman Berlit Bollet Sheron
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
