Antioxidant property and chemical profile of pyroligneous acid from pineapple plant waste biomass

Antifungal and antitermitic activities of wood vinegar from oil palm trunk

“…As shown in Table 2, total phenol in the wood vinegar prepared at 350 °C was significantly higher than those prepared at 400 and 450 °C. Similar results were found in the previous studies, where the total phenol was the largest component in wood vinegar from walnut shell and pineapple plant waste biomass [26,27]. Choi et al [28] found that the main phenolic compounds were simple phenols, such as phenol, cresols, and 1,2-benzenediol, which were derived from the thermal decomposition of lignin.…”

“…Wu et al [29] analyzed wood vinegars made from three agricultural and forestry residue samples, Chinese fir sawdust, cotton stalk, and bamboo sawdust, and found that the main compounds were acids, phenols, and ketones. Mathew et al [27] identified 48 compounds by [29] indicated that acetic and propionic acid were the major compounds in the acids, with acetic acid being dominant. Total acid content decreased as temperature was raised from 350 to 450 °C.…”

Valorization of pineapple waste for the extraction of bioactive compounds and glycosides using autohydrolysis

“…The correlation between the antioxidant activity and the amount of polyphenols in the treatments is not always positive, this may be to compounds present and that interfere with the spectrophotometric techniques altering the results. It is also possible to synergistic and antagonistic interactions among the antioxidants present (Terpinic, Čeh, Poklar-Ulrih, & Abramovič, 2012) Some bioactive compounds such as pyroligneous acid extracted were obtained from the stem and leaves of the pineapple plant using a charcoal kiln for 48 h, reaching up to 89% and 96% of radical scavenging activity by DPPH and ABTS assay respectively (Mathew, Zakaria, & Musa, 2015). In another study, the antioxidant capacity of co-products from the processing of some exotic fruits as pineapple was evaluated (Martínez et al, 2012).…”

Chemical constituents and antimicrobial activity of wood vinegars at different pyrolysis temperature ranges obtained from Eucommia ulmoides Olivers branches

“…Recently, studies on the physicochemical or antimicrobial properties of WVs were quite intensive, mainly focusing on the effects of different pyrolysis parameters such as feedstock, heating rate, residence time, pyrolysis nal temperature and so on. 15,[17][18][19][20] For example, Godfrey et al studied the differences in the chemical composition of the banana waste including leaves, stem and peels generated vinegar, under the pyrolysis conditions as follows: nal pyrolysis temperature of 550 C, a heating rate of 10 C min À1 , and a residence time of 45-90 min. 21 In addition, WVs obtained from pyrolysis of Litchi chinensis have antibacterial activity for a group of clinically antibiotic resistant isolates and all the bacterial strains with a range of disc inhibition zone between 15-19 mm.…”