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Licensed Unlicensed Requires Authentication Published by De Gruyter August 17, 2020

Influence of thermal modification and extraction techniques on yield, antioxidant capacity and phytochemical profile of chestnut (Castanea sativa Mill.) wood

  • Immacolata Faraone , Daniela Russo EMAIL logo , Maurizio D’Auria , Maria Roberta Bruno , Paola Cetera ORCID logo EMAIL logo , Luigi Todaro ORCID logo and Luigi Milella
From the journal Holzforschung

Abstract

Numerous investigations on the antioxidant properties of different plant tissue extracts are available in literature, but few studies on the effect of thermally modified wood on secondary metabolites were carried out up to now. This study highlights the influence of the thermal modification of Castanea sativa Mill. wood on total content of antioxidant compounds and consequently on its antioxidant activity. In addition, a chemical profile by Gas Chromatography–Mass Spectrometry (GC–MS) of the extractives was carried out. Wood of chestnut, thermally modified at 180 °C for 3 h, was used to obtain wood meal which was subjected to different extraction techniques, as maceration extraction (ME), ultrasound assisted extraction (UAE) and accelerated solvent extraction (ASE). The total content of principal antioxidant compounds, such as polyphenols, flavonoids and tannins, as well as the evaluation of antioxidant capacity by using different in vitro assays were determined. Relative Antioxidant Capacity Index (RACI), which is used to compare all antioxidant parameters, has also been applied. The study demonstrated a positive influence on chemical compounds present in C. sativa Mill wood originating from the thermal modification process. Thus, is possible to consider thermal modification as a promising strategy to improve the antioxidant activity of chestnut wood extractives.


Corresponding authors: Paola Cetera, School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata; V.le dell’Ateneo Lucano 10, 85100, Potenza, Italy; and Council for Agricultural Research and Economics – Research Centre for Engineering and Agro-Food Processing (CREA-IT), Via della Pascolare, 16, Monterotondo, 00015, Rome, Italy, E-mail: paola.cetera@crea.gov.it.; and Daniela Russo, Department of Science (DiS), University of Basilicata, V.le dell’Ateneo Lucano, 10, 85100, Potenza, Italy; and Spinoff BioActiPlant s.r.l., Università della Basilicata, V.le dell’Ateneo Lucano, 10, 85100, Potenza, Italy, E-mail:
Luigi Todaro and Luigi Milella: These authors contributed equally to this work.

Acknowledgments

Paola Cetera would like to thank her supervisor Luigi Todaro for support during all periods of her doctorate. Thanks go also to Maurizio D’Auria and Luigi Milella and their collaborators in the Department of Science, University of Basilicata. The work was performed in the framework of the Ph.D. program in “Agricultural, Forest and Food Sciences” at the University of Basilicata, South Italy.

  1. Author contribution: I.F, D.R., M.R.B., P.C. performed the research, analyzed the data, and wrote the paper; M.D., L.M., L.T. conceived, designed the research and provided the materials. The authors have read and agreed to the published version of the manuscript.

  2. Research funding: This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

  3. Conflict of interest statement: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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Received: 2020-02-03
Accepted: 2020-07-01
Published Online: 2020-08-17
Published in Print: 2021-03-26

© 2020 Daniela Russo et al.,published by de Gruyter

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