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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #163940


item Lee, Kwang-geun
item Takeoka, Gary
item Park, Byeoung-soo
item Kim, Jeong-han

Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: 4/8/2004
Publication Date: 7/1/2004
Citation: Lee, K., Takeoka, G.R., Park, B., Kim, J. 2004. Antioxidant activity and characterization of volatile constituents of beechwood creosote. Annual Meeting of the Institute of Food Technologists. Poster 33F-14 and 33F-15, Paper 23860:85.

Interpretive Summary:

Technical Abstract: 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 mg/mL. Creosote had a potent inhibitory effect on the oxidation of hexanal for 40 days at a level of 5 mg/mL and also inhibited malonaldehyde (MA) formation from ethyl arachidonate by 92 % at a level of 50 mg/mL. The antioxidative activity of creosote was comparable to that of the well-known antioxidants, alpha-tocopherol and BHT in the hexanal assay. However, creosote displayed comparatively lower antioxidant activity in the other two assays.