Development of a compound spirit via infusion of jabuticabeira leaves: extraction kinetics, antioxidant capacity, and safety screening

Compound spirits were produced by infusing jabuticabeira leaves (Plinia cauliflora) in ethanol–water and monitored for 27 days. Nine formulations (F1–F9) covered three solvent regimes: fixed 50% ethanol (v/v) at 20 °C, stepwise dilution during infusion, and fixed 38% ethanol (v/v) at 20 °C. Every 48...

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Detalhes bibliográficos

Principais autores:	Nádson Líbio Bezerra Ferreira, Flávio Luís Schmidt
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Taylor & Francis Group 2026-12-01
coleção:	CyTA - Journal of Food
Assuntos:	Compound spirit hydroalcoholic extraction CIELAB colorimetry toxicological screening specialized sensory evaluation Spearman correlation
Acesso em linha:	https://www.tandfonline.com/doi/10.1080/19476337.2026.2658284
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