Wood vinegar production from Areca nut (Areca catechu L.)

Abstract

The problems of peel left over from the dried pieces of Areca nut were accumulated around the house or agricultural area, affecting on the environment, and health. This study aimed to produce wood vinegar using the Areca nut by Carbonization the peel at various temperatures, (1) 301-320^๐C, (2) 321-340^๐C, (3) 341-360^๐C. Vinegar was condensed at room temperature water (27^๐C) compared with cool water (20^๐), then purified the vinegar by methods, (1) Filter with adsorbent by amphetamines, (2) Aerated-activated carbon with filter comparing with (3) Silt for 90 days. Vinegar characteristic was investigate both physical and chemical properties. Data were analyzed by descriptive statistics comparing with community product standards, and using Nonparametric Kruskal Wallis Test and Mann-Whitney U Test to compare the quality of wood vinegar. The results showed that the carbonization temperature range and cooling temperature gave statistically different quantity (P = 0.027 and 0.046). The physical properties of raw wood vinegar in all production processes were not met the community standard. However all purification processes increased the specific gravity and the transmittance (clearance). To product highest quantity of wood vinegar was carbonized at range (2) temperature, cooling with cool water then purified by method. (3) The pH, specific gravity, transmittance and production quantity were 3.96, 1.0115, 59.8 and 4.10 % v/w respectively. The chemical properties of the wood vinegar was composed of 22 different types of compounds. Organic compounds found highest production at 46.85% the production range (1) temperature, cooling with cool water then purified by method (1) with acetic acid content was 11.72 mg/ml. Phenol compounds found highest production at 63.87% the production range (3) temperature, cooling with cool water then purified by method (2) with phenol content was 11.49 mg/ml.In conclusion, Production of wood vinegar from Areca nut peel can be obtained locally. The vinegar would be replaced of plant pathogens such as, fungi, bacteria and viruses. However all the vinegar should be diluted to the appropriate conditions before using of those objectives.