Nowadays, there is an increasing interest on thermo-treatment and its effects on wood structure and extraction processes, connected to the wood use for industrial application and for its use as biorefinery. The present investigation aimed to provide the main changes on wood properties (mass loss, color variation and modulus of elasticity) and a comparative analysis of the antioxidant properties and GC–MS profile of the extracts from Turkey oak (Quercus cerris L.) wood. Untreated and thermo-treated wood (170 °C x 3 h) samples were compared. Thermo-treatment induced a mass loss (5.1%) in wood, a darkening of color surface (ΔE = 7.6) and a decrease of MOE (4.1%). Moreover samples were extracted using different techniques: maceration (ME), ultrasound assisted extraction (UAE) and accelerated solvent extraction (ASE). Extracts were tested to evaluate the content of polyphenols and flavonoids along with the in vitro antioxidant activity. Results showed that extracts obtained from thermo-treated wood reported the highest Relative Antioxidant Capacity Index and extraction techniques affected the value in the following rating: UAE > ME > ASE. Qualitative and quantitative measurements of chemical compounds were carried out by GC–MS system. Taking into account the thermo-treatment and extraction techniques, principal component analysis (PCA) was performed also in order to evaluate the relationships among principal chemical compounds. According to results obtained, thermo-treatment and extraction technique had a determinant role in the antioxidant efficiency and, consequently, on the potential application of extracts.

Thermo-treatment affects Quercus cerris L. wood properties and the antioxidant activity and chemical composition of its by-product extracts / Cetera, P.; Russo, D.; Milella, L.; Todaro, L.. - In: INDUSTRIAL CROPS AND PRODUCTS. - ISSN 0926-6690. - 130:(2019), pp. 380-388. [10.1016/j.indcrop.2018.12.099]

Thermo-treatment affects Quercus cerris L. wood properties and the antioxidant activity and chemical composition of its by-product extracts

Cetera P.;
2019-01-01

Abstract

Nowadays, there is an increasing interest on thermo-treatment and its effects on wood structure and extraction processes, connected to the wood use for industrial application and for its use as biorefinery. The present investigation aimed to provide the main changes on wood properties (mass loss, color variation and modulus of elasticity) and a comparative analysis of the antioxidant properties and GC–MS profile of the extracts from Turkey oak (Quercus cerris L.) wood. Untreated and thermo-treated wood (170 °C x 3 h) samples were compared. Thermo-treatment induced a mass loss (5.1%) in wood, a darkening of color surface (ΔE = 7.6) and a decrease of MOE (4.1%). Moreover samples were extracted using different techniques: maceration (ME), ultrasound assisted extraction (UAE) and accelerated solvent extraction (ASE). Extracts were tested to evaluate the content of polyphenols and flavonoids along with the in vitro antioxidant activity. Results showed that extracts obtained from thermo-treated wood reported the highest Relative Antioxidant Capacity Index and extraction techniques affected the value in the following rating: UAE > ME > ASE. Qualitative and quantitative measurements of chemical compounds were carried out by GC–MS system. Taking into account the thermo-treatment and extraction techniques, principal component analysis (PCA) was performed also in order to evaluate the relationships among principal chemical compounds. According to results obtained, thermo-treatment and extraction technique had a determinant role in the antioxidant efficiency and, consequently, on the potential application of extracts.
2019
Thermo-treatment affects Quercus cerris L. wood properties and the antioxidant activity and chemical composition of its by-product extracts / Cetera, P.; Russo, D.; Milella, L.; Todaro, L.. - In: INDUSTRIAL CROPS AND PRODUCTS. - ISSN 0926-6690. - 130:(2019), pp. 380-388. [10.1016/j.indcrop.2018.12.099]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11388/319912
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