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2011, Number 2

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Rev Cubana Plant Med 2011; 16 (2)

Identification of volatile compounds in vinegar from Guadua angustifolia Kunth. (guadua)

Mejía GAI, Ramírez LG, Palacio THD, López C

Language: Spanish
References: 31
Page: 190-201
PDF size: 219.51 Kb.


ABSTRACT

Introduction: the composition of vinegars from different species of bamboos, which are widely used in Asian countries to develop various pharmaceutical and food products, have been obatined and studied worldwide. The species Guadua angustifolia Kunth (Guadua) is native to Colombia and other neighboring countries. However, similar development of this species is unknown. It is necessary to obtain and characterize the main components of this species, and compare whether they have similar composition, in order to define their use as raw material in the formulation of pharmaceutical and food products of added value, and to contribute to the development of Guadua chain in Colombia.
Objectives: to obtain guadua vinegar and know its main components.
Methods: the guadua vinegar was obtained during the preliminary stages of the production of charcoal from guadua wastes at temperatures around 200 °C. These vinegars were collected and filtered and their physicochemical characteristics were also analyzed. Acidic, base and neutral fractions were analyzed by gas chromatography combined with mass spectometry.
Results: the obtained guadua vinegar was smoke-smelled slightly yellow liquid. The main products found were acetic acid, p-guaiacol, phenol and syringol.
Conclusions: these components are similar to those reported by other researchers in other bamboo species, which allowed demonstrating the potential of guadua vinegar for the production of pharmaceuticals and foodstuffs.


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