2019-04-292019-04-292009-12GONCALVES, Maria. A. B. et al. Aguardente de cajuzinho do cerrado: produção e análises físicas e químicas. Revista processos químicos, Goiânia, v. 3, n. 6, p. 31-35, jul./dez. 2009.e- 1981-8521http://repositorio.bc.ufg.br/handle/ri/17489The objective of this work was to produce a “cajuzinho do cerrado” spiriti and to assess their physical and chemical characteristics in terms of alcohol content, density, pH, solids, volatile acidity, total acidity, fixed acidity and the amount of antioxidant and phenolic compounds. The spiriti showed antioxidant compounds in alcoholic extracts, which were obtained from the fresh fruit, suggesting an improved nutritional quality of the beverage. The results were within the parameters required by Brazilian law, allowing to conclude that the “cajuzinho do cerrado” fruit has a potential application as substrate for the production of an improved quality spiriti.porAcesso AbertoAguardenteAnacardium othonianum RizziniAntioxidanteSpiritiAntioxidantArtigo