BACKGROUND: Developing eco-friendly antioxidant and antimicrobial substances originating from biomass residues has recently attracted considerable interest. In this study, two lignosulfonates and various oxidized water-soluble lignins were investigated for their antioxidant properties, as assessed by ABTS, DPPH and Folin–Ciocalteu methods, and their antimicrobial activity against some bacterial strains responsible for human pathologies. RESULTS: The lignosulfonates showed the largest antiradical/antimicrobial capacity, whereas the other substrates were less effective. The observed antioxidant/antibacterial properties were positively correlated with lignin aromatic/phenolic content. The positive correlation between antiradical and antimicrobial activities suggests that lignin scavenging capacity was also involved in its antibacterial activity. A greater antimicrobial performance was generally observed against Gram-positive bacterial strains, and it was attributed to the intrinsic larger susceptibility of Gram-positive bacteria to lignin phenols. A significant though lesser inhibitory activity was also found against Escherichia coli. CONCLUSION: Our results confirmed the dependence of lignin antioxidant/antibacterial power on its extraction method and chemical structure, as well as on the type of bacterial strains. Identifying the relationship between lignin molecular composition and its antioxidant/antibacterial features represents an advance on the potential future use of renewable and eco-compatible lignin materials in nutraceutical, pharmaceutical and cosmetic sectors. © 2021 Society of Chemical Industry.

Valorization of lignins from energy crops and agro-industrial byproducts as antioxidant and antibacterial materials / Verrillo, Mariavittoria; Savy, Davide; Cangemi, Silvana; Savarese, Claudia; Cozzolino, Vincenza; Piccolo, Alessandro. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - 102:7(2022), pp. 2885-2892. [10.1002/jsfa.11629]

Valorization of lignins from energy crops and agro-industrial byproducts as antioxidant and antibacterial materials

Mariavittoria Verrillo;Davide Savy
;
Silvana Cangemi;Claudia Savarese;Vincenza Cozzolino;Alessandro Piccolo
2022

Abstract

BACKGROUND: Developing eco-friendly antioxidant and antimicrobial substances originating from biomass residues has recently attracted considerable interest. In this study, two lignosulfonates and various oxidized water-soluble lignins were investigated for their antioxidant properties, as assessed by ABTS, DPPH and Folin–Ciocalteu methods, and their antimicrobial activity against some bacterial strains responsible for human pathologies. RESULTS: The lignosulfonates showed the largest antiradical/antimicrobial capacity, whereas the other substrates were less effective. The observed antioxidant/antibacterial properties were positively correlated with lignin aromatic/phenolic content. The positive correlation between antiradical and antimicrobial activities suggests that lignin scavenging capacity was also involved in its antibacterial activity. A greater antimicrobial performance was generally observed against Gram-positive bacterial strains, and it was attributed to the intrinsic larger susceptibility of Gram-positive bacteria to lignin phenols. A significant though lesser inhibitory activity was also found against Escherichia coli. CONCLUSION: Our results confirmed the dependence of lignin antioxidant/antibacterial power on its extraction method and chemical structure, as well as on the type of bacterial strains. Identifying the relationship between lignin molecular composition and its antioxidant/antibacterial features represents an advance on the potential future use of renewable and eco-compatible lignin materials in nutraceutical, pharmaceutical and cosmetic sectors. © 2021 Society of Chemical Industry.
2022
Valorization of lignins from energy crops and agro-industrial byproducts as antioxidant and antibacterial materials / Verrillo, Mariavittoria; Savy, Davide; Cangemi, Silvana; Savarese, Claudia; Cozzolino, Vincenza; Piccolo, Alessandro. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - 102:7(2022), pp. 2885-2892. [10.1002/jsfa.11629]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/892789
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