Chemical Composition of Pyroligneous Acid Obtained from Eucalyptus GG100 Clone

Springer Science and Business Media LLC - Tập 23 Số 2 - Trang 426
Alexandre Santos Pimenta1, Maíra Fasciotti2, Thays Vieira da Costa Monteiro2, Kássio M. G. Lima3
1Agricultural Sciences Academic Unit, Forest Sciences Graduate Program—PPGCFL, Forest, Bioenergy and Environment Research Group, Federal University of Rio Grande do Norte—UFRN, Natal 59280000, Brazil
2National Institute of Metrology, Quality and Technology, Duque de Caxias 25250020, Brazil
3Institute of Chemistry, Chemistry Graduate Program, Biological Chemistry and Chemometrics Research Group, Federal University of Rio Grande do Norte—UFRN, Natal 59280000, Brazil

Tóm tắt

The present study aimed to characterize the chemical composition of pyroligneous acid (PA) obtained from slow pyrolysis of the clone GG100 of Eucalyptus urophylla × Eucalyptus grandis. The efficiency of extraction of organic compounds by using different solvents—dichloromethane (DCM), diethyl ether (DE) and ethyl acetate (EA)—was evaluated. Wood discs were collected and carbonized at a heating rate of 1.25 °C/min until 450 °C. Pyrolysis gases were trapped and condensed, yielding a crude liquid product (CLP), which was refined to obtain pure PA. Then liquid–liquid extraction was carried out. Each extracted fraction was analyzed by GC-MS and the chemical compounds were identified. Experimental results showed that a larger number of chemical compounds could be extracted by using DCM and EA in comparison to diethyl ether DE. A total number of 93 compounds were identified, with phenolic compounds being the major group, followed by aldehydes and ketones, furans, pyrans and esters. Higher contents of guaiacol, phenol, cresols and furfural seem to explain the antibacterial and antifungal activity shown by PA, as reported previously in the literature. Experimental data indicated that the organic phase extracted from GG100 PA consists of a mixture of compounds similar to liquid smokes regularly used in the food industry.

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Springer Science and Business Media LLC

Tập 23 Số 2

426

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