Characterization of rums sold in Spain through their absorption spectra, furans, phenolic compounds and total antioxidant capacity Hinojosa Nogueira, Daniel José Pérez Burillo, Sergio Rufián Henares, José Ángel Pastoriza de la Cueva, Silvia rum aging antioxidant capacity polyphenols absorbance spectra furanic compounds A total of 42 different rums currently marketed in Spain were analyzed to study the effect of aging time and manufacturing steps (filtration, addition of additives or spices, solera aging method, use of different types of aging barrels) on several parameters: color, non-enzymatic browning, antioxidant capacity and phenolic profile. Different analytical techniques to obtain a broader descriptions of the samples were employed: absorption and UV-vis spectrophotometry, antioxidant capacity (DPPH, FRAP, ABTS methods), total phenols and HPLC to detect individual phenolic and furanic compounds. Results showed that spectrophotometric techniques could potentially be used to detect adulteration and frauds, as well as to differentiate rums by aging time. Those rums aged longer, especially those aged in oak barrels that had previously contained Bourbon or wine, showed higher phenolic content, antioxidant capacity and concentration of furanic compounds. Filtration results in the loss of antioxidant compounds while adding spices increases their concentration in rums. 2026-01-20T12:03:57Z 2026-01-20T12:03:57Z 2020 journal article Hinojosa-Nogueira, D., Pérez-Burillo, S., Rufián-Henares, J. Á., & de la Cueva, S. P. (2020). Characterization of rums sold in Spain through their absorption spectra, furans, phenolic compounds and total antioxidant capacity. Food chemistry, 323, 126829. https://doi.org/10.1016/j.foodchem.2020.126829 https://hdl.handle.net/10481/109961 https://doi.org/10.1016/j.foodchem.2020.126829 eng http://creativecommons.org/licenses/by-nc-nd/4.0/ open access Attribution-NonCommercial-NoDerivatives 4.0 Internacional