Effect of Pyrolysis Temperature on Chemical Characteristics and Toxicity of Liquid Smoke from Teak Sawdust

Andi Artiningsih; Muh Arman; Gusnawati Gusnawati; Syarwan Hamid; Thahirah Arief; Edi Rahman Hadi; Salsabila Fauziah Said; Hijrah Amaliah Azis

doi:10.33795/jtkl.v10i2.9228

Authors

Andi Artiningsih Department of Chemical Engineering, Universitas Muslim Indonesia, Jl. Urip Sumiharjo Km.5 Makassar 90231, Indonesia
Muh Arman Department of Chemical Engineering, Universitas Muslim Indonesia, Jl. Urip Sumiharjo Km.5 Makassar 90231, Indonesia
Gusnawati Gusnawati Department of Chemical Engineering, Universitas Muslim Indonesia, Jl. Urip Sumiharjo Km.5 Makassar 90231, Indonesia
Syarwan Hamid Department of Chemical Engineering, Universitas Muslim Indonesia, Jl. Urip Sumiharjo Km.5 Makassar 90231, Indonesia
Thahirah Arief Department of Chemical Engineering, Universitas Muslim Indonesia, Jl. Urip Sumiharjo Km.5 Makassar 90231, Indonesia
Edi Rahman Hadi Department of Chemical Engineering, Universitas Muslim Indonesia, Jl. Urip Sumiharjo Km.5 Makassar 90231, Indonesia
Salsabila Fauziah Said Department of Chemical Engineering, Universitas Muslim Indonesia, Jl. Urip Sumiharjo Km.5 Makassar 90231, Indonesia
Hijrah Amaliah Azis Department of Chemistry, Universitas Teknologi Sulawesi, Jl. Tallasalapang No. 51A, Makassar 90222, Indonesia

DOI:

https://doi.org/10.33795/jtkl.v10i2.9228

Keywords:

biomass, food, liquid smoke, pyrolysis, toxicity test

Abstract

Liquid smoke derived from lignocellulosic biomass has attracted increasing attention as a natural preservative due to its antimicrobial and antioxidant properties. The chemical composition and toxicity of liquid smoke are strongly influenced by pyrolysis temperature. This study investigated the effect of pyrolysis temperature (320–400 °C) on the chemical characteristics and toxicity of liquid smoke produced from teak (Tectona grandis) sawdust. The product was characterized through pH and total acidity measurements, FTIR and GC–MS analyses, and toxicity evaluation using the Brine Shrimp Lethality Test (BSLT). The liquid smoke exhibited acidic properties with pH values ranging from 3.5 to 4.5 and total acidity between 0.3–0.6% (w/v). FTIR spectra confirmed the presence of phenolic, carbonyl, and methoxy functional groups originating from lignin and cellulose degradation. GC–MS analysis revealed dominant phenolic compounds, particularly phenol and 2-methoxyphenol, along with acid esters and carbonyl derivatives contributing to antioxidant and antimicrobial potential. The LC₅₀ values ranged from 981.84 to 1819.57 ppm, indicating non-toxic to low toxicity levels. Increasing pyrolysis temperature enhanced chemical stability and reduced toxicity. No polycyclic aromatic hydrocarbons (PAHs) were detected. Teak sawdust is a promising biomass source for producing environmentally friendly and food-grade liquid smoke, with higher pyrolysis temperatures improving product safety and quality.

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