Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines
For the first time, the qualitative and quantitative characterization of phenolic compounds of lower molecular weight fraction (LMF) were evaluated in commercial Cabernet Sauvignon (CS) and Tannat (T) wines varieties produced in Cafayate, Argentine. The antimicrobial activity against Pediococcus pen...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Bentham Open
2019
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| Subjects: | |
| Online Access: | https://benthamopen.com/contents/pdf/TOPROCJ/TOPROCJ-5-2-29.pdf http://hdl.handle.net/20.500.12123/4299 https://doi.org/10.2174/2210289201405030029 |
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| author | Stivala, Maria Gilda Villecco, Margarita Beatriz Fanzone, Martín Leandro Jofre, Viviana Patricia Rodriguez Vaquero, Maria Jose Aredes Fernández, Pedro Adrián |
| author_browse | Aredes Fernández, Pedro Adrián Fanzone, Martín Leandro Jofre, Viviana Patricia Rodriguez Vaquero, Maria Jose Stivala, Maria Gilda Villecco, Margarita Beatriz |
| author_facet | Stivala, Maria Gilda Villecco, Margarita Beatriz Fanzone, Martín Leandro Jofre, Viviana Patricia Rodriguez Vaquero, Maria Jose Aredes Fernández, Pedro Adrián |
| author_sort | Stivala, Maria Gilda |
| collection | INTA Digital |
| description | For the first time, the qualitative and quantitative characterization of phenolic compounds of lower molecular weight fraction (LMF) were evaluated in commercial Cabernet Sauvignon (CS) and Tannat (T) wines varieties produced in Cafayate, Argentine. The antimicrobial activity against Pediococcus pentosaceus 12p, spoilage wine bacteria as well as the “in vitro” antioxidant and antihypertensive activities were also evaluated. The composition of LMF obtained by liquidliquid extraction with ethyl acetate, determined by HPLC-DAD, showed a total content of phenolic compounds of 229.4 and 311.1 mg L-1 for CS and T wines respectively. Synthetic like-wine media (SWM), pH 4.5 supplemented with LMF at identical concentration of the wine (1X), four (4X) and eight times concentrated (8X), was inoculated with P. pentosaceus 12p at 107CFU mL-1. Samples were collected at the beginning and final incubation time to determine cell viability in MRS-agar medium and the damage of the cell membrane integrity by electron microscopy observation. In the presence of LMF at 1X concentration, both fractions diminish growth parameters without cellular damage. In the presence of LMF of CS and T wine varieties four and eight times concentrated, cellular death of the microorganism as well as plasmatic membrane disruption was observed. The LMF of both wines analyzed in this study have high antioxidant, radical scavenging and antihypertensive activity. The use of phenolic compounds as potential antimicrobial agents could be an effective additive to controll wine spoilage bacteria, adding on wines beneficial properties to human health. |
| format | info:ar-repo/semantics/artículo |
| id | INTA4299 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Bentham Open |
| publisherStr | Bentham Open |
| record_format | dspace |
| spelling | INTA42992019-01-21T13:01:40Z Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines Stivala, Maria Gilda Villecco, Margarita Beatriz Fanzone, Martín Leandro Jofre, Viviana Patricia Rodriguez Vaquero, Maria Jose Aredes Fernández, Pedro Adrián Vinos Vino Tinto Agente Antimicrobiano Pediococcus pentosaceus Compuestos Fenólicos Wines Red Wines Antimicrobial Agents Phenolic Compounds Argentina For the first time, the qualitative and quantitative characterization of phenolic compounds of lower molecular weight fraction (LMF) were evaluated in commercial Cabernet Sauvignon (CS) and Tannat (T) wines varieties produced in Cafayate, Argentine. The antimicrobial activity against Pediococcus pentosaceus 12p, spoilage wine bacteria as well as the “in vitro” antioxidant and antihypertensive activities were also evaluated. The composition of LMF obtained by liquidliquid extraction with ethyl acetate, determined by HPLC-DAD, showed a total content of phenolic compounds of 229.4 and 311.1 mg L-1 for CS and T wines respectively. Synthetic like-wine media (SWM), pH 4.5 supplemented with LMF at identical concentration of the wine (1X), four (4X) and eight times concentrated (8X), was inoculated with P. pentosaceus 12p at 107CFU mL-1. Samples were collected at the beginning and final incubation time to determine cell viability in MRS-agar medium and the damage of the cell membrane integrity by electron microscopy observation. In the presence of LMF at 1X concentration, both fractions diminish growth parameters without cellular damage. In the presence of LMF of CS and T wine varieties four and eight times concentrated, cellular death of the microorganism as well as plasmatic membrane disruption was observed. The LMF of both wines analyzed in this study have high antioxidant, radical scavenging and antihypertensive activity. The use of phenolic compounds as potential antimicrobial agents could be an effective additive to controll wine spoilage bacteria, adding on wines beneficial properties to human health. EEA Mendoza Fil: Stivala, Maria Gilda. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina Fil: Villecco, Margarita Beatriz. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Rodriguez Vaquero, Maria Jose. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina Fil: Aredes Fernández, Pedro Adrián. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. 2019-01-21T13:00:04Z 2019-01-21T13:00:04Z 2014-09 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://benthamopen.com/contents/pdf/TOPROCJ/TOPROCJ-5-2-29.pdf http://hdl.handle.net/20.500.12123/4299 2210-2892 https://doi.org/10.2174/2210289201405030029 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Bentham Open The Open Conference Proceedings Journal 5 : 29-37 (2014) |
| spellingShingle | Vinos Vino Tinto Agente Antimicrobiano Pediococcus pentosaceus Compuestos Fenólicos Wines Red Wines Antimicrobial Agents Phenolic Compounds Argentina Stivala, Maria Gilda Villecco, Margarita Beatriz Fanzone, Martín Leandro Jofre, Viviana Patricia Rodriguez Vaquero, Maria Jose Aredes Fernández, Pedro Adrián Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines |
| title | Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines |
| title_full | Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines |
| title_fullStr | Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines |
| title_full_unstemmed | Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines |
| title_short | Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines |
| title_sort | characterization antibacterial and biological activities of phenolic fraction of argentinean red wines |
| topic | Vinos Vino Tinto Agente Antimicrobiano Pediococcus pentosaceus Compuestos Fenólicos Wines Red Wines Antimicrobial Agents Phenolic Compounds Argentina |
| url | https://benthamopen.com/contents/pdf/TOPROCJ/TOPROCJ-5-2-29.pdf http://hdl.handle.net/20.500.12123/4299 https://doi.org/10.2174/2210289201405030029 |
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