Polycyclic aromatic hydrocarbons and physicochemical analysis of cachaça packaged in polyethylene terephthalate (PET)

Ana Paula Abrantes; Maria das Graças Cardoso; Pamela Aparecida dos Santos; Richard Bispo Barbosa; Vanuzia Rodrigues Fernandes Ferreira; Gabriela Fontes Alvarenga; Antonia Isadora Fernandes; Carolina Salles Freire; Wilder Douglas Santiago; Guilherme Max Dias Ferreira

doi:10.58430/jib.v131i1.68

Authors

Ana Paula Abrantes Federal University of Lavras
Maria das Graças Cardoso Federal University of Lavras https://orcid.org/0000-0001-8075-1725
Pamela Aparecida dos Santos Federal University of Lavras
Richard Bispo Barbosa Federal University of Lavras https://orcid.org/0000-0002-1358-0257
Vanuzia Rodrigues Fernandes Ferreira Federal University of Lavras https://orcid.org/0000-0002-6974-0846
Gabriela Fontes Alvarenga Federal University of Lavras https://orcid.org/0000-0002-2064-858X
Antonia Isadora Fernandes Federal University of Lavras https://orcid.org/0000-0001-7101-562X
Carolina Salles Freire Federal University of Lavras https://orcid.org/0009-0007-9136-0632
Wilder Douglas Santiago Federal University of Lavras https://orcid.org/0000-0003-4941-2527
Guilherme Max Dias Ferreira Federal University of Lavras https://orcid.org/0000-0002-4762-2777

DOI:

https://doi.org/10.58430/jib.v131i1.68

Keywords:

cachaça quality, organic contaminants, packaging, polycyclic aromatic hydrocarbons, polyethylene terephthalate (PET)

Abstract

Why was the work done: The Brazilian distilled spirit cachaça has a complex composition. Numerous reactions occur throughout the production chain from fermentation, to distillation and then packaging. During these processes secondary compounds, together with organic and inorganic contaminants, are formed. Among the organic contaminants, carcinogenic and genotoxic polycyclic aromatic hydrocarbons (PAHs) can be introduced into the distillate from packaging such as polyethylene terephthalate (PET).

How was the work done: This study analysed physicochemical properties and quantified PAHs in cachaça packaged in PET stored under different conditions. These included storage in the cold (refrigerator) and ambient under artificial light, continuous sunlight, and protected from light. Physicochemical analyses of cachaça, was performed before and after packaging in PET for a period of twelve months. The methodology was as established by MAPA (Ministry of Agriculture and Livestock), with the quantification of PAHs by HPLC. PET was characterised by thermogravimetric analysis, and changes in its surface were evaluated by Fourier-Transform Infrared Spectroscopy.

What are the main findings: Cachaça stored in glass packaging complied with the Normative Instructions for Identity and Quality from MAPA. Cachaça was affected by packaging and storage in PET due to mass transfer, migration of substances, oxidation, and loss of aroma. Storage of cachaça under both laboratory light and sunlight resulted in higher concentrations of benzo[a]pyrene and benzo[a]anthracene compared to storage in glass. The quality of cachaça was also affected by storage conditions, mainly due to the loss of the water-ethanol fraction and the oxidation of some compounds.

Why is the work important: The findings highlight that PET packaging, when combined with exposure to light, can facilitate the transfer of PAHs to cachaça. This suggests that packaging of cachaça in PET may be unsuitable in certain situations.

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