Characterization of Five Kinds of Wood Vinegar Obtained from Agricultural and Forestry Wastes and Identification of Major Antioxidants in Wood Vinegar
Tóm tắt
Wood vinegar(WV) has a powerful antioxidant activity, but it is unclear which components are responsible for the antioxidant activity. In the present study, the double-column retention index qualitative method was used for the identification of the major components in five kinds of WV. And the major antioxidants of wood vinegar were accurately identified with the aid of Pearson product-moment correlation coefficients and authentic standard samples. Our results demonstrate that phenolic compounds are mainly responsible for the powerful antioxidant activity. 2,6-Dimethoxyphenol is the most powerful antioxidant in WV. 2-Methoxyphenol and 3-methyl-1,2-cyclopentanedione also have an important influence on the antioxidant activity of WV. Our results suggest that the contents of 2-methoxyphenol, 2,6-dimethoxyphenol and 3-methyl-1,2-cyclopentanedione should act as the criteria for evaluating the antioxidant activity of WV. Our work will provide useful information for WV’s application in the fields of food and medicine as antioxidants.
Từ khóa
Tài liệu tham khảo
Cai K., Jiang S., Ren C., He Y., Journal of the Science of Food and Agriculture, 2012, 92(1), 29
Hwang Y. H., Matsushita Y. I., Sugamoto K., Matsui T., Journal of Microbiology and Biotechnology, 2005, 15(5), 1106
Yatagai M., Nishimoto M., Hori K., Ohira T., Shibata A., Journal of Wood Science, 2002, 48(4), 338
Wu Q., Zhang S., Hou B., Zheng H., Deng W., Liu D., Tang W., Bioresource Technology, 2015, 179, 98
Yamauchi K., Manabe N., Matsumoto Y., Yamauchi K. E., Connec-tive Tissue Research, 2013, 54(6), 416
Lu K. T., Wu L. Y., Holzforschung, 2013, 67(4), 413
Yang L., Huang J. M., Zu Y. G., Ma C. H., Wang H., Sun X. W., Sun Z., Food Chemistry, 2011, 128(4), 1152
Wang H., Zu G., Yang L., Zu Y. G., Wang H., Zhang Z. H., Zhang Y., Zhang L., Wang H. Z., Journal of Agricultural and Food Chemistry, 2011, 59(24), 13018
Ahmeda A., Hossain M. A., Ismail Z., Asian Journal of Food and Agro-Industry, 2009, 2(3), 373
Zhuang X., Wang L., Chen Q., Wu X., Fang J., Science China Tech-nological Sciences, 2017, 60(1), 84
Huang F., Gao P., Chen J., Science in China Series E: Technological Sciences, 1999, 42(6), 644
Dobele G., Dizhbite T., Ponomarenko J., Urbanovich I., Kreicberga J., Kampars V., Holzforschung, 2011, 65(4), 503
Li J., Wang C., Yang Z., Journal of Analytical and Applied Pyrolysis, 2010, 89(2), 218
Guillén M. D., Ibargoitia M. L., Journal of Agricultural and Food Chemistry, 1999, 47(10), 4126
Mathew S., Zakaria Z. A., Applied Microbiology and Biotechnology, 2015, 99(2), 611
Onoda A., Asanoma M., Nukaya H., Bioscience Biotechnology and Biochemistry, 2016, 80(5), 833
Vitt S. M., Himelbloom B. H., Crapo C. A., Journal of Food Safety, 2001, 21(2), 111
Ho C. L., Lin C. Y., Ka S. M., Chen A., Tasi Y. L., Liu M. L., Chiu Y. C., Hua K. F., PLoS One, 2013, 8(10), e75738
Marumoto S., Yamamoto S. P., Nishimura H., Onomoto K., Yatagai M., Yazaki K., Fujita T., Watanabe T., Journal of Agricultural and Food Chemistry, 2012, 60(36), 9106
Loo A., Jain K., Darah I., Food Chemistry, 2007, 104(1), 300
Loo A., Jain K., Darah I., Food Chemistry, 2008, 107(3), 1151
Ma X., Wei Q., Zhang S., Shi L., Zhao Z., Journal of Analytical and Applied Pyrolysis, 2011, 91(2), 338
Mathew S., Zakaria Z. A., Musa N. F., Process Biochemistry, 2015, 50(11), 1985
Yang J. F., Yang C. H., Liang M. T., Gao Z. J., Wu Y. W., Chuang L. Y., Molecules, 2016, 21(9), 1150
Ma C., Song K., Yu J., Yang L., Zhao C., Wang W., Zu G., Zu Y., Journal of Analytical and Applied Pyrolysis, 2013, 104, 38
Ma C., Li W., Zu Y., Yang L., Li J., Molecules, 2014, 19(12), 20821
Li Z., Zhang Z., Wu L., Wang J., Liu Z., Zhang Z., Zhang H., Wang Z., Chem. Res. Chinese Universities, 2017, 33(3), 348
Wei Q., Ma X., Dong J., Journal of Analytical and Applied Pyrolysis, 2010, 87(1), 24
Kim D. O., Lee K. W., Lee H. J., Lee C. Y., Journal of Agricultural and Food Chemistry, 2002, 50(13), 3713
Blois M. S., Nature, 1958, 181(4617), 1199