Identificação e quantificação do cristal violeta em aguardentes de mandioca (tiquira) Identification and characterization of crystal violet in cassava spirits (tiquira)

• Main Authors: Geraldino da Silva Santos, Edmar Pereira Marques, Hildo Antônio dos Santos Silva, Cícero Wellington Brito Bezerra, Aldaléa Brandes Marques
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Química 2005-08-01
• Series: Química Nova
• Subjects: crystal violet; tiquira; spectrophotometry; UV-Vis
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422005000400005

<abstract language="eng">Tiquira is a traditional homemade alcoholic distillate produced in the Maranhão State (Brazil), gotten from cassava (Manihot esculenta, Crantz.). It can be normally found on street markets. Due to the addition of tangerine leaves, the original tiquira has a bluish color. Samples of this beverage were acquired in the local trade and analyzed from the spectroanalytical point of view. The results indicated that these drinks had been adulterated by the addition of crystal violet, a potencialy hazardous compound. The identification and quantification of crystal violet in 10 spiked samples was accomplished by UV-Vis spectrophotometry through the standard addition method. In order to verify the efficiency of the proposed method, experiments on the quantification and recovery were carried out and the results indicated a content of crystal violet in the 10-6 to 10-7 mol L-1 range.