Phenolic constituents, furans, and total antioxidant status of distilled spirits

The concentrations of 11 phenols and 5 furans were measured in 12 categorie s of distilled spirits by HPLC methodology, together with the total antioxi dant status (TAS) of the same beverages. Ellagic acid was the phenol presen t in highest concentration in all beverages. Moderate amounts of syringalde hyde, syringic acid, and gallic acid, as well as lesser amounts of vanillin and vanillic acid, were measurable in most samples of whiskey, brandy, and rum but were largely undetectable in gin, vodka, liqueurs, and miscellaneo us spirits. 5-(Hydroxymethyl)furfural was the predominant furan in the form er three beverages, notably cognac, with 2-furaldehyde the next highest, bu t these were undetectable in most of the latter beverages. Highest TAS valu es were given by armagnac, cognac, and bourbon whiskey, all three of which tended toward the highest concentrations of phenols. Negative TAS values we re exhibited by rum, vodka, gin, and miscellaneous spirits in line with the low or undetectable phenol concentrations in these beverages. Wood aging i s the most likely source of phenols and furans in distilled spirits. Those beverages exposed to this treatment contain significant-antioxidant activit y, which is between the ranges for white and red wines, with the potential to augment the antiatherosclerotic functions attributable to the ethanol th at they contain.