Scholarlink

<p>This study explores the potential production of wood vinegar from different agricultural wastes using pyrolysis, characterize them and test their antibacterial and antioxidant behavior. Our study focuses on evaluating the composition of the obtained wood vinegars, their phenol contents, and correlating their chemistry to their antioxidant and antimicrobial activities. Eight lignocellulosic biomasses, including olive, grapevine, almond, pomegranate, walnut and citrus woods, in addition to olive kernels and walnut shells, were employed. Wood vinegar from olive kernels demonstrated the highest levels of bio-phenols (522&#xa0;mg GAE/L) and flavonoids (56&#xa0;mg CE/L). A comprehensive GC–MS analysis revealed the presence of more than 40 compounds from different chemical classes: acids, phenols, aldehydes, ketones, alkanes, and fatty acids. Ten compounds are commonly detected in all samples. The dominant compound was 9,12-octadecadienoic acid (Z,Z), ranging from 12.8 to 29.3%. All the wood vinegars examined showed noteworthy antioxidant capacities, demonstrating variability based on the biomass source. Their antibacterial efficiency was tested on five bacterial pathogens: <i>Escherichia coli</i> ATCC 11775, <i>Bacillus cereus</i> ATCC 11778, <i>Staphylococcus aureus</i> ATCC 6539, <i>Salmonella thyphimurium</i> ATCC 14028, and <i>Shigella sonnei</i> ATCC 25931. The antimicrobial activity of samples was notable, both in neutralized and non-neutralized forms, with inhibition zones exceeding 25&#xa0;mm. This activity was also influenced by the specific biomass utilized and the concentration applied. Wood vinegars of olive wood, olive kernel and citrus wood exhibited a higher activity than the antibiotic even at 25%. These results revealed promising alternatives to the pyrolytic valorization of the main agricultural wastes that deserve further investigation.</p> Graphical abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Antioxidant and Antibacterial Potentials of Wood Vinegars Obtained from Various Agricultural Wastes

  • 期刊论文

  • 发表日期：

    2026年2月20日

查看全文
  • Najla Trabelsi,
  • Ridha Mhamdi,
  • Marwa Ben Amor,
  • Asma Mejri,
  • Mehdi Souai,
  • Sami Rtimi

摘要

This study explores the potential production of wood vinegar from different agricultural wastes using pyrolysis, characterize them and test their antibacterial and antioxidant behavior. Our study focuses on evaluating the composition of the obtained wood vinegars, their phenol contents, and correlating their chemistry to their antioxidant and antimicrobial activities. Eight lignocellulosic biomasses, including olive, grapevine, almond, pomegranate, walnut and citrus woods, in addition to olive kernels and walnut shells, were employed. Wood vinegar from olive kernels demonstrated the highest levels of bio-phenols (522 mg GAE/L) and flavonoids (56 mg CE/L). A comprehensive GC–MS analysis revealed the presence of more than 40 compounds from different chemical classes: acids, phenols, aldehydes, ketones, alkanes, and fatty acids. Ten compounds are commonly detected in all samples. The dominant compound was 9,12-octadecadienoic acid (Z,Z), ranging from 12.8 to 29.3%. All the wood vinegars examined showed noteworthy antioxidant capacities, demonstrating variability based on the biomass source. Their antibacterial efficiency was tested on five bacterial pathogens: Escherichia coli ATCC 11775, Bacillus cereus ATCC 11778, Staphylococcus aureus ATCC 6539, Salmonella thyphimurium ATCC 14028, and Shigella sonnei ATCC 25931. The antimicrobial activity of samples was notable, both in neutralized and non-neutralized forms, with inhibition zones exceeding 25 mm. This activity was also influenced by the specific biomass utilized and the concentration applied. Wood vinegars of olive wood, olive kernel and citrus wood exhibited a higher activity than the antibiotic even at 25%. These results revealed promising alternatives to the pyrolytic valorization of the main agricultural wastes that deserve further investigation.

Graphical abstract