Preparation and characterization of two wood vinegars obtained from hull of spina date seed and shell of peanut

Abstract

Two new kind of wood vinegars(WVs) from the hull of spina date seed(HSDS) and the shell of peanut(PS) were prepared. 32 Major components in the two kind of WVs were identified and determined by gas chromatograph-mass spectrometery. The total phenolic content was determined and the antioxidant activity of the WV was measured. The total phenolic contents of PSWV and HSDSWV were 75.9 and 98.1 mg/L, respectively, when they were expressed as catechol equivalents. In 1,1-diphenyl-2-picrylhydrazyl assay, free radical scavenging activity of HSDSWV was also superior than that of PSWV. In addition, the antioxidant activities of the two kind of WVs exhibited a good positive correlation with total phenolic content, and the linear correlation coefficients ranged from 0.9594 to 0.9970. The two kind of WVs could be used in the fields of food and medicine due to their powerful antioxidant activities.

Keywords

Hull of spina date seed / Shell of peanut / Wood vinegar / Total phenolic content / Antioxidant activity / Free radical scavenging activity

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