Quantification of the cyanogen Dhurrin at high levels in sugar cane varieties and its correlation as a precursor of ethyl carbamate in cachaças

Cachaça, a genuinely Brazilian spirit, contains ethanol, water, and various secondary compounds, along with potential contaminants such as ethyl carbamate (EC), which can depreciate product quality. EC can form from cyanogenic glycosides like Dhurrin, present in sugarcane. This study aimed to quantify Dhurrin in methanolic extracts using High Performance Liquid Chromatography (HPLC), evaluate its variation across different sugarcane varieties, and relate it to the presence or absence of the sugarcane tip (topping level), as well as correlate it with EC concentrations in cachaça. Six sugarcane varieties were evaluated: RB867515, CTC2, CTC11, CTC9003, IACSP95-5000, and SP80-1842. For each, two plant fractions were studied: Po (stalks with tips, including apical meristem and immature leaves) and Co (mature stalks without the tip). Methanolic extracts from these fractions were analyzed to determine Dhurrin concentration, and cachaças were produced from each fraction for EC and ethanol analysis. The results showed that sugarcane tips (Po) contained higher levels of Dhurrin and led to significantly higher EC concentrations in the resulting cachaças. This is likely due to the biochemical composition of the tip, particularly the higher amino acid content in the apical meristem, which favors EC formation. These findings highlight the importance of proper harvesting practices specifically, the removal of sugarcane tips to reduce EC levels in the final beverage.