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.
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.
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.
Research funding: This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
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.
References
Ahajji, A., Diouf, P.N., Aloui, F., Elbakali, I., Perrin, D., Merlin, A., and George, B. (2009). Influence of heat treatment on antioxidant properties and colour stability of beech and spruce wood and their extractives. Wood Sci. Technol. 43: 1–2, https://doi.org/10.1007/s00226-008-0208-3.Search in Google Scholar
Aspé, E. and Fernández, K. (2011). The effect of different extraction techniques on extraction yield, total phenolic, and anti-radical capacity of extracts from Pinus radiata bark. Ind. Crop. Prod. 34: 838–844, https://doi.org/10.1016/j.indcrop.2011.02.002.Search in Google Scholar
Bajraktari, A., Nunes, L., Knapic, S., Pimenta, R., Pinto, T., Duarte, S., Miranda, I., and Pereira, H. (2018). Chemical characterization, hardness and termite resistance of Quercus cerris heartwood from Kosovo. Maderas Cienc. Tecnol. 20: 305–314, https://doi.org/10.4067/S0718-221X2018005003101.Search in Google Scholar
Barreira, J.C., Ferreira, I.C., Oliveira, M.B.P., and Pereira, J.A. (2008). Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit. Food Chem. 107: 1106–1113, https://doi.org/10.1016/j.foodchem.2007.09.030.Search in Google Scholar
Benzie, I.F. and Strain, J.J. (1999). Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. In: Methods in enzymology, Elsevier, Netherlands, pp. 15–27, https://doi.org/10.1016/S0076-6879(99)99005–5.10.1016/S0076-6879(99)99005-5Search in Google Scholar
Bounous, G., Bouchet, M. and Gourdon, L. (1992). Ricostituzione del castagneto a frutto tradizionale: interventi in Piemonte e nel Sud della Francia. Inf. Agrar. 9: 155–160.Search in Google Scholar
Bruno, M.R., Russo, D., Cetera, P., Faraone, I., Todaro, L., Sinisgalli, C., and Lo Giudice, V. (2020). Chemical analysis and antioxidant properties of orange tree (Citrus sinensis L.) biomass extracts obtained via different extraction techniques. Biofuel Bioprod. Bioref 14: 509–520, https://doi.org/10.1002/bbb.2090.Search in Google Scholar
Canas, S., Casanova, V., and Belchior, A.P. (2008). Antioxidant activity and phenolic content of Portuguese wine aged brandies. J. Food Compos. Anal. 21: 626–633, https://doi.org/10.1016/j.jfca.2008.07.001.Search in Google Scholar
Cetera, P., D’Auria, M., Mecca, M., and Todaro, L. (2019a). Gallic acid as main product in the water extractives of Quercus frainetto Ten. Nat. Prod. Res. 33: 2864–2867, https://doi.org/10.1080/14786419.2018.1503266.Search in Google Scholar
Cetera, P., Russo, D., Milella, L., and Todaro, L. (2019b). Thermo-treatment affects Quercus cerris L. wood properties and the antioxidant activity and chemical composition of its by-product extracts. Ind. Crop. Prod. 130: 380–388, https://doi.org/10.1016/j.indcrop.2018.12.099.Search in Google Scholar
Conedera, M. and Krebs, P. (2007). History, present situation and perspective of chestnut cultivation in Europe. In: II Iberian congress on chestnut, Vila Real, Portugal, pp. 23–28.10.17660/ActaHortic.2008.784.1Search in Google Scholar
Conedera, M., Stanga, P., Oester, B., and Bachmann, P. (2001). Different post-culture dynamics in abandoned chestnut orchards and coppices. For. Snow Landsc. Res. 76: 487–492.Search in Google Scholar
Dai, J. and Mumper, R.J. (2010). Plant phenolics: extraction, analysis and their antioxidant and anticancer properties. Molecules 15: 7313–7352, https://doi.org/10.3390/molecules15107313.Search in Google Scholar
Duh, P.D (1998). Antioxidant activity of burdock (Arctium lappa L.): its scavenging effect on free-radical and active oxygen. J. Am. Oil Chem. Soc. 75: 455–461, https://doi.org/10.1007/s11746-998-0248-8.Search in Google Scholar
Esteves, B., Graca, J., and Pereira, H. (2008). Extract composition and summative chemical analysis of thermally modified eucalypt wood. Holzforschung 62: 344–351, https://doi.org/10.1515/HF.2008.057.Search in Google Scholar
Fidelis, Q.C., Faraone, I., Russo, D., Aragão Catunda, F.EJr, Vignola, L., de Carvalho, M.G., de Tommasi, N., and Milella, L. (2018). Chemical and biological insights of Ouratea hexasperma (A. St.-Hil.) Baill.: a source of bioactive compounds with multifunctional properties. Nat. Prod. Res. 33: 1500–1503, https://doi.org/10.1080/14786419.2017.1419227.Search in Google Scholar
Finnemore, H. (1908). The constituents of Canadian hemp. Part I. Apocynin. J. Chem. Soc. Trans. 93: 1513–1519, https://doi.org/10.1039/CT9089301513.Search in Google Scholar
Fonti, P., Macchioni, N., and Thibaut, B. (2002). Ring shake in chestnut (Castanea sativa Mill.): state of the art. Ann. For. Sci. 59: 129–140, https://doi.org/10.1051/forest:2002007.10.1051/forest:2002007Search in Google Scholar
Frankel, E.N. and Meyer, A.S. (2000). The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J. Sci. Food Agric. 80: 1925–1941, https://doi.org/10.1002/1097-0010(200010)80:13%3C1925::AID-JSFA714%3E3.0.CO;2-4.10.1002/1097-0010(200010)80:13<1925::AID-JSFA714>3.0.CO;2-4Search in Google Scholar
Gaugler, M. and Grigsby, W.J. (2009). Thermal degradation of condensed tannins from radiata pine bark. J. Wood Chem. Technol. 29: 305–321, https://doi.org/10.1080/02773810903165671.Search in Google Scholar
Gullón, B., Eibes, G., Dávila, I., Moreira, M.T., Labidi, J., and Gullón, P. (2018). Hydrothermal modification of chestnut shells (Castanea sativa) to produce oligosaccharides and antioxidant compounds. Carbohydr. Polym. 192: 75–83, https://doi.org/10.1016/j.carbpol.2018.03.051.Search in Google Scholar
Krisper, P., Tišler, V., Skubic, V., Rupnik, I., and Kobal, S. (1992). The use of tannin from chestnut (Castanea vesca). Basic life sciences. In: Plant polyphenols. Boston, Springer, pp. 1013–1019.10.1007/978-1-4615-3476-1_62Search in Google Scholar
Lovaglio, T., D’Auria, M., Rita, A., and Todaro, L. (2017). Compositions of compounds extracted from thermo-modifiedwood using solvents of different polarities. iForest 10: 824, https://doi.org/10.3832/ifor2360-010.Search in Google Scholar
Luís, Â., Gil, N., Amaral, M.E., Domingues, F., and Duarte, A.P.C. (2012). Ailanthus altissima (Miller) Swingle: a source of bioactive compounds with antioxidant activity. BioResources 7: 2105–2120.10.15376/biores.7.2.2105-2120Search in Google Scholar
Mezrag, A., Malafronte, N., Bouheroum, M., Travaglino, C., Russo, D., Milella, L., and Dal Piaz, F. (2017). Phytochemical and antioxidant activity studies on Ononis angustissima L. aerial parts: isolation of two new flavonoids. Nat. Prod. Res. 31: 507–514, https://doi.org/10.1080/14786419.2016.1195381.Search in Google Scholar
Nishimura, K., Ohnishi, M., Masuda, M., Koga, K., and Matsuyama, R. (1983). Reactions of wood components during maturation. In: Flavour of distilled beverages: origin and development. Verlag Chemie International, Germany.Search in Google Scholar
Pinelo, M., Rubilar, M., Jerez, M., Sineiro, J., and Núñez, M.J. (2005). Effect of solvent, temperature, and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace. J. Agric. Food Chem. 53: 2111–2117, https://doi.org/10.1021/jf0488110.Search in Google Scholar
Pinelo, M., Rubilar, M., Sineiro, J., and Nunez, M.J. (2004). Extraction of antioxidant phenolics from almond hulls (Prunus amygdalus) and pine sawdust (Pinus pinaster). Food Chem. 85: 267–273, https://doi.org/10.1016/j.foodchem.2003.06.020.Search in Google Scholar
Praciak, A. (2013). The CABI encyclopedia of forest trees. Wallingford, UK: CABI Press.Search in Google Scholar
Puech, J.L., Sarni, F., Labidi, A., Mouttet, B., and Robert, A. (1990). Delignification of oak wood with an ethanol-water solution in a flow-through reactor. Holzforschung 44: 367–371, https://doi.org/10.1515/hfsg.1990.44.5.367.Search in Google Scholar
Ribeiro, B., Rangel, J., Valentao, P., Andrade, P.B., Pereira, J.A., Bölke, H., and Seabra, R.M. (2007). Organic acids in two Portuguese chestnut (Castanea sativa Miller) varieties. Food Chem. 100: 504–508, https://doi.org/10.1016/j.foodchem.2005.09.073.Search in Google Scholar
Shah, P. and Modi, H.A. (2015). Comparative Study of DPPH, ABTS and FRAP Assays for determination of antioxidant activity. Int. J. Res. Appl. Sci. Eng. Technol. 3:636–641.Search in Google Scholar
Todaro, L., Russo, D., Cetera, P., and Milella, L. (2017). Effects of thermo-vacuum treatment on secondary metabolite content and antioxidant activity of poplar (Populus nigra L.) wood extracts. Ind. Crop. Prod. 109: 384–390, https://doi.org/10.1016/j.indcrop.2017.08.052.Search in Google Scholar
Vassallo, J.D., Hicks, S.M., Daston, G.P., and Lehman-McKeeman, L.D. (2004). Metabolic detoxification determines species differences in coumarin-induced hepatotoxicity. Toxicol. Sci. 80: 249–257, https://doi.org/10.1093/toxsci/kfh162.Search in Google Scholar
Vázquez, G., Fontenla, E., Santos, J., Freire, M.S., González-Álvarez, J., and Antorrena, G. (2008). Antioxidant activity and phenolic content of chestnut (Castanea sativa) shell and eucalyptus (Eucalyptus globulus) bark extracts. Ind. Crop. Prod. 28: 279–285, https://doi.org/10.1016/j.indcrop.2008.03.003.Search in Google Scholar
Viriot, C., Scalbert, A., Lapierre, C., and Moutounet, M. (1993). Ellagitannins and lignins in aging of spirits in oak barrels. J. Agric. Food Chem. 41: 1872–1879, https://doi.org/10.1021/jf00035a013.Search in Google Scholar
Willför, S.M., Ahotupa, M.O., Hemming, J.E., Reunanen, M.H., Eklund, P.C., Sjöholm, R.E., Eckerman, C.S.E., Pohjamo, S.P., and Holmbom, B.R. (2003). Antioxidant activity of knotwood extractives and phenolic compounds of selected tree species. J. Agric. Food Chem. 51: 7600–7606, https://doi.org/10.1021/jf030445h.Search in Google Scholar
You, Y., Duan, X., Wei, X., Su, X., Zhao, M., Sun, J., Ruenroengklin, N., and Jiang, Y. (2007). Identification of major phenolic compounds of Chinese water chestnut and their antioxidant activity. Molecules 12: 842–852, https://doi.org/10.3390/12040842.Search in Google Scholar
© 2020 Daniela Russo et al.,published by de Gruyter
