文章基本信息

标题：A Comparative Study on Antiradical and Antimicrobial Properties of Red Grapes Extracts Obtained from Different Vitis vinifera Varieties
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作者：Nada El Darra ; Joanna Tannous ; Paulette Bou Mouncef 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2012
卷号：3
期号：10
页码：1420-1432
DOI：10.4236/fns.2012.310186
出版社：Scientific Research Publishing
摘要：The present work is devoted to the study of antiradical and antimicrobial activities of phenolic compounds extracted from different grapevine varieties grown in the Bekaa plane-Lebanon. The amount of phenolic compounds in selected grape extracts was determined by the Folin-Ciocalteau method. Phenolic composition was specified by high performance liquid chromatography. Free radical scavenging activity was examined by using the (2,2’-diphenyl-1-picrylhy-drazyl) DPPH assay. The potential antimicrobial activity was studied using a new quantitative method developed during this work. This activity was tested against several microbial pathogens, including a Gram-positive strain (Listeria monocytogenes), two Gram-negative strains (Escherichia coli and Salmonella arizonae) and a fungal strain (Candida albicans). According to the results of the present screening study, a great variability in the composition of phenolic com-pounds in red grape extracts was detected. All phenolic compounds extracts, demonstrated important scavenging properties and antimicrobial effect against bacterial and fungal strains. Yet, a different response degree was noticed depending on the tested microorganism and the phenolic composition of grape extracts. Antimicrobial activity was more effective against Gram-positive than Gram-negative and yeast strains. Furthermore, our results highlighted a significant role of synergistic effect between various phenolic compounds in the free radical scavenging and antimicrobial activities.
关键词：Phenolic Compounds; DPPH; HPLC-DAD; Antimicrobial; Antiradical; Grapevines; and Synergistic Effect