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Antimicrobial Activities and Phenolic Compounds of Pyroligneous Liquor  

Jong-Soo Kim (Department of Food Science & Technology, Kyungpook National University)
Seung-Woo Park (Gyeongsangbuk-Do Institute of Health and Environment)
You-Shik Ham (Ulsan Institute of Health and Environment)
Soo-Kun Jung (Ulsan Institute of Health and Environment)
Sang-Han Lee (Department of Food Science & Technology, Kyungpook National University)
Shin-Kyo Chung (Department of Food Science & Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.12, no.5, 2005 , pp. 470-475 More about this Journal
Abstract
Antimicrobial activities of pyroligneous liquor were investigated by determining Minimal Inhibitory Concentration (MIC). The solvent extracts of pyroligneous liquor, which were extracted by using solvents with different polarities such as hexane, ethylacetate, or butanol. The activities were examined by disc diffusion method using MIC against 7 food poisoning microbe type strains. Antimicrobial activities were shown in hexane, ethylacetate, butanol, and aqueous fractions of pyroligneous liquor. Among the four fractions, ethylacetate fraction showed the highest inhibitory effect on the microorganism such as Shigella sonnei, and Yersinia enterocolitica at the concentration of 2.0 mg/disc. The purified P-1 and P-2 fractions isolated by silica gel column chromatography from ethylacetate fraction of pyroligneous liquor had the highest antimicrobial activity. The total phenolic compounds content in ethylacetate, hexane, butanol, and aqueous fraction was 488.3 mg/g, 403.8 mg/g, 83.6mg/g, and 74.5 mg/g, respectively. Taken together, these results suggest that the ethyl acetate fraction could be suitable for the development of isolation and identification of antimicrobial compound from pyroligneous liquor, resulting from the above antimicrobial activity.
Keywords
pyroligneous liquor; antimicrobial activity; phenolic compound;
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