The biorefinery concept: Using biomass instead of oil for producing energy and chemicals

Biomass gasification technology: The state of the art overview

Qualitative analysis of volatile organic compounds on biochar.

Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate.

Techniques to extract bioactive compounds from food by-products of plant origin

Proanthocyanidins (PAs) in the hot water extract prepared from Pinus radiata bark were isolated by a Sephadex LH-20 chromatography. The PAs were characterized using UV/Visible, FT-IR and 13C nuclear magnetic resonance (NMR) spectroscopic techniques, matrix-assisted laser desorption/ionization time of flight (MALDI-TOF) mass spectrometry (MS), and gel permeation chromatography (GPC) analysis. Bate-Smith acidic alcoholysis and FT-IR spectrum of the PAs indicated the predominant presence of the procyanidin (PC) structure. The 13C NMR spectrum revealed that the PAs comprise PC (94%) together with a small amount of prodelphinidin (PD, 6%), and also that they contain the higher trans configuration rather than the cis configuration of C2–C3. The MALDI-TOF MS results obviously proved the presence of PD units, but the maximum degree of polymerization (DP) was limited to octamer. The average molar mass (Mw, Mn), polydispersity (Mw/Mn), and DP of the pine bark PAs were 3,800 (Mw), 1,200 (Mn), 3.2, and 13, respectively.

Characterization of proanthocyanidin in hot water extract isolated from Pinus radiata bark

The phenolic composition of pine bark from a variety of Pinus species was estimated by measuring Klason lignin, acid-soluble lignin, and a 1% NaOH extract. Polyphenol contents of hot water extracts from pine bark were determined by the Folin-Ciocalteu assay and the vanillin-H2SO4 assay. Among the pine bark varieties investigated, Pinus radiata bark showed the highest polyphenol content and potent antioxidant activity. Pinus rigida bark was also a usable polyphenol-rich source, whereas Pinus densiflora bark had a low yield (5.1%) of hot water extract, although it showed potent antioxidant activity. Correlations between proanthocyanidin content in pine bark and antioxidant activity were observed. The results suggested that proanthocyanidin was the crucial contributor to potent antioxidant activity in pine bark.

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Exploitation of polyphenol-rich pine barks for potent antioxidant activity

Antioxidant activities of ethanol extracts from seeds in fresh Bokbunja (Rubus coreanus Miq.) and wine processing waste.

Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.) marc produced during traditional wine processing and characterization of the extracts.

Constituents of tars formed during the aging of bamboo (Phyllostachys pubescens), oak (Quercus serrata), and pine (Pinus densiflora) wood crude vinegars were analyzed by pyrolysis-gas chromatography (Py-GC) and pyrolysis-gas chromatography-mass spectrometry (Py-GC-MS) to investigate their origination. The pyrolysate of tars obtained from the wood and bamboo crude vinegars were almost identical and were primarily composed of phenolic compounds and aromatic hydrocarbons. In addition, during the aging of model wood vinegar that was prepared for comparison with the wood and bamboo vinegars, a marked decrease was observed in the levels of phenolic compounds (phenol; o-, p-, and m-cresol; and syringol). Furthermore, the Py-GC-MS results of the tars produced during the aging of the model wood vinegar revealed that phenolic compounds were primarily responsible for the formation of tar during the aging of wood and bamboo crude vinegars. Pyrroles, which may be derived from the primary pyrolysate of amino acids, nitrogen-containing extracts, or both, were also partially involved in the formation of tar during the aging period.

https://link.springer.com/content/pdf/10.1007%2Fs10086-009-1054-0.pdf

Chang Sub Ku

Papers

Characterization of proanthocyanidin in hot water extract isolated from Pinus radiata bark

Exploitation of polyphenol-rich pine barks for potent antioxidant activity

Antioxidant activities of ethanol extracts from seeds in fresh Bokbunja (Rubus coreanus Miq.) and wine processing waste.

Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.) marc produced during traditional wine processing and characterization of the extracts.

Pyrolysis GC-MS analysis of tars formed during the aging of wood and bamboo crude vinegars