Preparation and Characterization of Two Wood Vinegars Obtained from Hull of Spina Date Seed and Shell of Peanut

doi:10.1007/s40242-017-6416-3

Chemical Research in Chinese Universities ›› 2017, Vol. 33 ›› Issue (3): 348-353.doi: 10.1007/s40242-017-6416-3

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Preparation and Characterization of Two Wood Vinegars Obtained from Hull of Spina Date Seed and Shell of Peanut

LI Zhanchao¹, ZHANG Zhiquan¹, WU Lijie¹, WANG Jichang², LIU Zhenheng², ZHANG Zhongwei³, ZHANG Hanqi¹, WANG Ziming¹

1. College of Chemistry, Jilin University, Changchun 130012, P. R. China;
2. JidongKeda Biomass Energy Technology Co., Ltd. of Songyuan City, Songyuan 138000, P. R. China;
3. Bureau of Animal Husbandry, Songyuan 138000, P. R. China

Received:2016-10-11 Revised:2017-01-24 Online:2017-06-01 Published:2017-03-13
Contact: WANG Ziming,E-mail:wangziming@jlu.edu.cn E-mail:wangziming@jlu.edu.cn
Supported by:
Supported by the Graduate Innovation Fund of Jilin University, China(No.2016148).

Abstract

Abstract:

Two new kinds 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 kinds 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.

Key words: Hull of spina date seed, Shell of peanut, Wood vinegar, Total phenolic content, Antioxidant activity, Free radical scavenging activity

LI Zhanchao, ZHANG Zhiquan, WU Lijie, WANG Jichang, LIU Zhenheng, ZHANG Zhongwei, ZHANG Hanqi, WANG Ziming. Preparation and Characterization of Two Wood Vinegars Obtained from Hull of Spina Date Seed and Shell of Peanut[J]. Chemical Research in Chinese Universities, 2017, 33(3): 348-353.

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Preparation and Characterization of Two Wood Vinegars Obtained from Hull of Spina Date Seed and Shell of Peanut

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