Antioxidant Activity, Total Phenolic Content, and Chemical Composition of Liquid Smoke Derived from Wood Sawdust

Abstract

Liquid smokes result from the process of pyrolysis of biomass as a raw material which generally contains high content of lignin, cellulose, and hemicellulose. The phenolic compounds, acid compounds, and carbonyl compounds are the main components in liquid smoke and show antioxidant activity. One of the potential raw materials from industrial's waste that has potentiality as liquid smoke is wood sawdust. Phenolic compounds that can be found as a prevalent composition in wood sawdust have antioxidant activity and it is potential to be used as a material for food preservation to maintain freshness and extend product shelf life. The manufacture of liquid smoke from biomass is carried out through several stages, starting from burning biomass at high temperatures (pyrolysis), condensation, and ending up with purification. The purification stage aims to remove toxic compounds resulting in purified products. The present study aimed to evaluate the crude and purified liquid smoke derived from wood sawdust and its phenol composition. Investigation of phenol compound was conducted by Folin-Ciocalteu method and Gass-Chromatography Mass Spectroscopy for further analysis. The crude and purified liquid smoke's antioxidant presented 46.24 µg/ml and 1404.89 µg/ml respectively. Regarding the total phenolic content, the phenol content in crude liquid smoke was 95.93 µgGAE ± 1.15 µgGAE whereas the phenol content on purified liquid smoke was 39.27 ± 2.67 µgGAE. Finally, there were approximately seven phenolic compounds observed in gas chromatography-mass spectrometry analysis. Among the detected compound, Phenol (CAS) Izal and Phenol, 2-methoxy-(CAS) Guaiacol were found as dominant phenolic compounds both in crude and purified liquid smoke. This study proved that high phenolic compounds in crude liquid smoke had the effectiveness for observed antioxidant properties against free radicals.

Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type Pangasius Mince Sausage at Refrigerated Temperature

“…The total phenolic content (TPC) of liquid smoke is presented in Figure . The liquid smoke is a result from the process of smoldering, carbonization, and fast pyrolysis of biomass as a raw material which generally contains high contents of lignin, cellulose, and hemicelluloses. , Liquid smoke contains many functional compounds such as phenolics, flavonoids, acids, furans, and ketones, giving the treated food a unique and pleasant woody and smoky flavor and aroma . Total phenolic content (TPC) is an important indicator of the antioxidant capacity, antimicrobial ability, and flavoring intensity of liquid smoke .…”

Analysis of total flavonoid and antioxidant activity of coconut shell liquid smoke (Cocos nucifera L.) as an antibacterial

“…This is consistent with the results of the total phenolic content in grade three, as flavonoids are part of the phenolic compounds due to the presence of -OH groups. Greater levels of flavonoid compounds in the sample give higher phenolic levels (Suryanto et al, 2020;Suryani et al, 2022).…”

Production, characterization, and potential phenol content of various grades liquid smoke made from coconut shell waste (Cocos nucifera L.)

“…Gallic acid with various concentrations of 150-450 g/ mL was prepared as a calibration curve. The total phenolic content obtained was expressed as mg gallic acid equivalent/mL of sample [11].…”