Evaluation of the antioxidant activities of different bio-oils and their phenolic distilled fractions for wood preservation

Hassan, El Barbary; El-Giar, Emad M.; Steele, Philip H.

doi:10.1016/j.ibiod.2016.03.015

Cited by 21 publications

(10 citation statements)

References 27 publications

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“…These findings agree with the increased antioxidant activity that smoked-drying confers to paprikas associated to volatile phenols such as guaiacol and 3-ethylpehnol among others (Velázquez et al, 2014). In addition, several works highlight the high antioxidant activity of the lignin related phenolic compounds guaiacol and its derivates (Dizhbite, Telysheva, Jurkjane, & Viesturs, 2004;El-Giar & Steele, 2016;Lee, Lee, Takeoka, Kim, & Park, 2005), which corroborate the role of the phenolic compounds associated to smoke in the increase of antioxidant activity of smoked paprika. Considering the commercial formats (S, W and P), differences in both lipid oxidation markers were found between the sausages elaborated with sun-dried (Su) and oven-dried (Ov) paprika on the final day of storage.…”

Section: Lipid Oxidation Markerssupporting

confidence: 82%

Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture

Pereira

Córdoba

Aranda

et al. 2019

CyTA - Journal of Food

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Three different drying processes (smoking, oven-drying and sun-drying) were compared for preparing paprika as an ingredient in Iberian chorizo manufacture. The physical-chemical parameters, microbial counts, colour, oxidative stability and storage of the fermented meat product packaged under vacuum in various commercialisation formats (whole, pieces and slices) were evaluated. In addition, sensory analysis was assessed at both the beginning and end of the storage. The smoked paprika stabilised the colour and preserved the Iberian chorizo against lipid oxidation after processing and during storage, independent of its commercialisation format. On the contrary, the fermented sausages elaborated with oven-dried paprika were highly susceptible to rancidity and colour loss. The sun-dried paprika presented a better aptitude as an ingredient in Iberian chorizo than those that were oven-dried, but the packaged sliced samples were most susceptible to colour degradation and lipid oxidation.

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Section: Lipid Oxidation Markerssupporting

confidence: 82%

Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture

Pereira

Córdoba

Aranda

et al. 2019

CyTA - Journal of Food

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“…The chemical 4-ethyl-2-methoxyphenol (EMP) is extensively used in pharmaceutical intermediates, health products, and food additives because of its excellent anticancer and antioxidant properties. − EMP is mainly obtained from the pyrolysis oil of biomass such as pinewood, bamboo, and soft/hardwood. , The composition of pyrolysis oil is extremely complicated due to the diversity and characteristics of biomass itself. Meanwhile, the EMP product is mainly used in the food and pharmaceutical industry, which put forward higher requirements for the safety and high purity of raw materials.…”

Section: Introductionmentioning

confidence: 99%

Development of a New Route for Separating and Purifying 4-Ethyl-2-methoxyphenol Based on the Reaction Mechanism between the Chemical and Calcium Ion

Yin

Wang

et al. 2021

ACS Omega

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Based on the characteristic that Ca2+ can react with 4-ethyl-2-methoxyphenol (EMP) to form a complexation with a phenol–calcium ratio of 4:1, a new extraction and purification method of EMP is developed for the first time in this work. At an optimum purification condition, 99.60% purity of EMP can be obtained through a reaction and decomposition operation. By combining a variety of characterizations, which consist of in situ Fourier transform infrared spectrometer (FTIR), nuclear magnetic resonance (NMR), inductively coupled plasma optical emission spectrometer (ICP-OES), gas chromatography–mass spectrometry (GC–MS)/flame ionization detector (FID), elemental analysis, and thermogravimetric analysis, the reaction mechanism of the coordination process is studied. It is demonstrated that there are three stages of the coordination reaction between Ca2+ and EMP. A neutralization reaction occurs in the first stage, while the second stage is a mixing reaction stage including neutralization and coordination reaction. When the reaction proceeds to the third stage, another coordination reaction occurs. Furthermore, phenol and ethanol are added as impurities in EMP. EMP with a purity of more than 99.50% can be obtained using this purification method. It confirms that this efficient method can achieve a good purification effect even for EMP solutions with complicated components.

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“…Kelompok asam dominan, antara lain asam asetat dan asam propionat. Hassan et al (2016) melaporkan bahwa kandungan kimia pada asap cair dominan adalah kelompok fenol yang terdiri atas fenol, 2-metil fenol, 3-metil fenol, 2-metoksi fenol, 2,6-dimetil fenol, 2,4-dimetil fenol, 3-etil fenol, 2,3-dimetil fenol, 2-metoksi-4metil fenol, 4-etil-2-metoksi fenol, 2,6-dimetoksi fenol, eugenol, 2-metoksi-4-propil fenol, dan cis dan trans isoeugenol. Menurut Zhanchao et al (2017), komponen kelompok fenol dominan pada asap cair hasil pirolisis cangkang kacang adalah 2metoksifenol, 2-metoksi-4-metilfenol, fenol, 4-etil-2-metoksifenol.…”

Section: Daya Hambat Asap Cair Dari Kayu Bengkirai Terhadap Pertumbuhunclassified

Efikasi Asap Cair dari Kayu Bengkirai terhadap Phytophthora citrophthora

Oramahi

Wardoyo

Kustiati

2018

JPTI

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Bengkirai is one of kind of woods usually used for furnitures and produces lots of woodcuts. This woodcut become the raw material for liquid smoke. The efficacy of liquid smoke produced from bengkirai wood against Phytophthora citrophthora was evaluated. The aim of this research was to evaluate antimicrobial properties of liquid smoke from bengkirai wood against P. citrophthora. Three kinds of liquid smoke were used in three temperatures i.e., 350, 400 and 450ºC. Efficacy of liquid smoke from bengkirai wood for antimicrobial used PDA medium. Simple linear regression was used to measured the effect of liquid smoke concentration to inhibition of P. citrophthora growth. The relationship between the concentration of liquid smoke (X) and inhibition of fungal growth, P. citrophthora (Y) at 350, 400, and 450ºC were Y = 24.51 + 5.27X (r2 = 0.98), Y = 54.31 + 5.53X (r2 = 0,92), and Y = 51.32 + 16.87X (r2 = 0.80). The results showed that the concentration of liquid smoke was significantly different for inhibition of P. citrophthora growth. The higher the concentration the higher the inhibition of microbial growth. The highest inhibition was on liquid smoke of bengkirai wood with temperature pyrolysis of 450ºC and concentration of liquid smoke of 1% with average value of 100%. IntisariBengkirai merupakan bahan baku pembuatan furniture yang banyak menghasilkan limbah potongan kayu. Limbah potongan kayu ini dapat dijadikan sebagai sumber pembuatan asap cair. Penelitian tentang efikasi asap cair dari kayu bengkirai terhadap Phytophthora citrophthora telah dilakukan. Penelitian ini bertujuan untuk mengevaluasi sifat antimikrobia asap cair kayu bengkirai dalam menghambat pertumbuhan P. citrophthora secara in vitro. Tiga jenis asap cair kayu bengkirai hasil pirolisis pada suhu 350, 400, dan 450ºC. Medium PDA digunakan untuk efikasi asap cair kayu bengkirai terhadap pertumbuhan P. citrophthora. Analisis regresi linier sederhana digunakan untuk mengevaluasi pengaruh konsentrasi terhadap daya hambat pertumbuhan P. citrophthora. Konsentrasi asap cair kayu bengkirai yang digunakan adalah 0; 0,5; 1,0; 1,5 dan 2,0 %, v/v. Hasil penelitian menunjukkan bahwa hubungan antara konsentrasi asap cair (X) dan daya hambat pertumbuhan P. citrophthora (Y) pada suhu pirolisis asap cair 350, 400, dan 450ºC berturut-turut adalah Y = 24,51 + 5,27X (r2 = 0,98), Y = 54,31 + 5,53X (r2 = 0,92), dan Y = 51,32 + 16,87X (r2 = 0,80). Makin tinggi konsentrasi asap cair kayu bengkirai makin tinggi daya hambat terhadap pertumbuhan P. citrophthora. Daya hambat pertumbuhan P. citrophthora tertinggi (100 %) pada perlakuan asap cair kayu bengkirai yang diproduksi pada suhu pirolisis 450ºC dan konsentrasi 1 %.

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Evaluation of the antioxidant activities of different bio-oils and their phenolic distilled fractions for wood preservation

Cited by 21 publications

References 27 publications

Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture

Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture

Development of a New Route for Separating and Purifying 4-Ethyl-2-methoxyphenol Based on the Reaction Mechanism between the Chemical and Calcium Ion

Efikasi Asap Cair dari Kayu Bengkirai terhadap Phytophthora citrophthora

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