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Chemical Composition, Antioxidant, and Antibacterial Activity of Wood Vinegar from Litchi chinensis

The antioxidant and antibacterial activities of wood vinegar from Litchi chinensis, and its components have been studied. The chemical compositions of wood vinegar were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 17 chemical compounds were identified, representing 83.96% of...

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Autores principales: Yang, Jyh-Ferng, Yang, Cheng-Hong, Liang, Ming-Tsai, Gao, Zi-Jie, Wu, Yuh-Wern, Chuang, Li-Yeh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6274201/
https://www.ncbi.nlm.nih.gov/pubmed/27589711
http://dx.doi.org/10.3390/molecules21091150
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author Yang, Jyh-Ferng
Yang, Cheng-Hong
Liang, Ming-Tsai
Gao, Zi-Jie
Wu, Yuh-Wern
Chuang, Li-Yeh
author_facet Yang, Jyh-Ferng
Yang, Cheng-Hong
Liang, Ming-Tsai
Gao, Zi-Jie
Wu, Yuh-Wern
Chuang, Li-Yeh
author_sort Yang, Jyh-Ferng
collection PubMed
description The antioxidant and antibacterial activities of wood vinegar from Litchi chinensis, and its components have been studied. The chemical compositions of wood vinegar were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 17 chemical compounds were identified, representing 83.96% of the compositions in the wood vinegar. Three major components, included 2,6-dimethoxyphenol (syringol, 29.54%), 2-methoxyphenol (guaiacol, 12.36%), and 3,5-dimethoxy-4-hydroxytoluene (11.07%), were found in the wood vinegar. Antioxidant activities of the acids were investigated from the aspects of 1,1-Diphyl-2-picrylhydrazyl (DPPH) free radicals scavenging capacity, superoxide anion radical scavenging capacity, and reducing power. The pyroligneous acid exhibited high antioxidant activity which was comparable to the reference standards (vitamin C and butylated hydroxyl toluene) at the same dose with IC(50) values of 36.5 ppm calculated by the DPPH radical scavenging assay, 38.38 g Trolox equivalent/100 g DW by the trolox equivalent antioxidant capacity (TEAC) assay, and 67.9 by the reducing power analysis. Antibacterial activity was evaluated using the disc diffusion and microdilution methods against a group of clinically antibiotic resistant isolates. The major components exhibited broad spectrum inhibition against all the bacterial strains with a range of disc inhibition zoon between 15–19 mm. The minimum inhibition concentration and minimum bactericide concentration against the test strains was ranging in 0.95–3.80 μL/100 μL and 1.90–3.80 μL/100 μL, respectively. Most of the antibiotic resistant strains were more susceptible to the wood vinegar than the non-antibiotic resistant strain except the strain of ornithine resistant Staphylococcus aureus. Based on the chemical profile, it was considered that the strongest antioxidant and antibacterial activity of Litchi chinensis wood vinegar was due to its highly phenolic compositions. This study revealed that the Litchi chinensis wood vinegar is valuable to develop as alternative food antioxidant and antibiotics.
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spelling pubmed-62742012018-12-28 Chemical Composition, Antioxidant, and Antibacterial Activity of Wood Vinegar from Litchi chinensis Yang, Jyh-Ferng Yang, Cheng-Hong Liang, Ming-Tsai Gao, Zi-Jie Wu, Yuh-Wern Chuang, Li-Yeh Molecules Article The antioxidant and antibacterial activities of wood vinegar from Litchi chinensis, and its components have been studied. The chemical compositions of wood vinegar were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 17 chemical compounds were identified, representing 83.96% of the compositions in the wood vinegar. Three major components, included 2,6-dimethoxyphenol (syringol, 29.54%), 2-methoxyphenol (guaiacol, 12.36%), and 3,5-dimethoxy-4-hydroxytoluene (11.07%), were found in the wood vinegar. Antioxidant activities of the acids were investigated from the aspects of 1,1-Diphyl-2-picrylhydrazyl (DPPH) free radicals scavenging capacity, superoxide anion radical scavenging capacity, and reducing power. The pyroligneous acid exhibited high antioxidant activity which was comparable to the reference standards (vitamin C and butylated hydroxyl toluene) at the same dose with IC(50) values of 36.5 ppm calculated by the DPPH radical scavenging assay, 38.38 g Trolox equivalent/100 g DW by the trolox equivalent antioxidant capacity (TEAC) assay, and 67.9 by the reducing power analysis. Antibacterial activity was evaluated using the disc diffusion and microdilution methods against a group of clinically antibiotic resistant isolates. The major components exhibited broad spectrum inhibition against all the bacterial strains with a range of disc inhibition zoon between 15–19 mm. The minimum inhibition concentration and minimum bactericide concentration against the test strains was ranging in 0.95–3.80 μL/100 μL and 1.90–3.80 μL/100 μL, respectively. Most of the antibiotic resistant strains were more susceptible to the wood vinegar than the non-antibiotic resistant strain except the strain of ornithine resistant Staphylococcus aureus. Based on the chemical profile, it was considered that the strongest antioxidant and antibacterial activity of Litchi chinensis wood vinegar was due to its highly phenolic compositions. This study revealed that the Litchi chinensis wood vinegar is valuable to develop as alternative food antioxidant and antibiotics. MDPI 2016-08-30 /pmc/articles/PMC6274201/ /pubmed/27589711 http://dx.doi.org/10.3390/molecules21091150 Text en © 2016 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Yang, Jyh-Ferng
Yang, Cheng-Hong
Liang, Ming-Tsai
Gao, Zi-Jie
Wu, Yuh-Wern
Chuang, Li-Yeh
Chemical Composition, Antioxidant, and Antibacterial Activity of Wood Vinegar from Litchi chinensis
title Chemical Composition, Antioxidant, and Antibacterial Activity of Wood Vinegar from Litchi chinensis
title_full Chemical Composition, Antioxidant, and Antibacterial Activity of Wood Vinegar from Litchi chinensis
title_fullStr Chemical Composition, Antioxidant, and Antibacterial Activity of Wood Vinegar from Litchi chinensis
title_full_unstemmed Chemical Composition, Antioxidant, and Antibacterial Activity of Wood Vinegar from Litchi chinensis
title_short Chemical Composition, Antioxidant, and Antibacterial Activity of Wood Vinegar from Litchi chinensis
title_sort chemical composition, antioxidant, and antibacterial activity of wood vinegar from litchi chinensis
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6274201/
https://www.ncbi.nlm.nih.gov/pubmed/27589711
http://dx.doi.org/10.3390/molecules21091150
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