33F-15 |
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K.-G. LEE1, G. R. Takeoka2, B.-S. Park3, and J.-H. Kim3. (1) Dept. of Food Science & Technology, Dongguk Univ., Phil-dong, Jung-gu, Seoul, 100715, South Korea, (2) Processed Foods Research Unit, USDA-ARS-Western Regional Research Center, 800 Buchanan St., Albany, CA 94710-1105, (3) School of Agricultural Biotechnology, Seoul National University, Seoul Volatile constituents of beechwood creosote were determined using gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The major volatile constituents of creosote were 2-methoxyphenol (guaiacol; 25.164%), 2-methoxy-4-methylphenol (4-methylguaiacol; 21.437%), 3-methylphenol (m-cresol; 8.273%), 4-methylphenol (p-cresol; 7.888%), 2-methylphenol (o-cresol; 4.578%) and phenol (2.790%). The antioxidant activity of creosote was evaluated by three different chemical assays. Beechwood creosote exhibited potent inhibitory effects on the formation of conjugated diene hydroperoxides (from methyl linoleate) at concentrations of 500, 750 and 1000 ƒÝg/mL. Creosote had a potent inhibitory effect on the oxidation of hexanal for 40 days at a level of 5 ƒÝg/mL and also inhibited malonaldehyde (MA) formation from ethyl arachidonate by 92 % at a level of 50 ƒÝg/mL. The antioxidative activity of creosote was comparable to that of the well-known antioxidants, ƒÑ-tocopherol and BHT in the hexanal assay. However, creosote displayed comparatively lower antioxidant activity in the other two assays.
Session 33F, Nutraceuticals & Functional Foods: Antioxidants and phytochemical analysis
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