Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activities of extracts from wine residue from cool climate

► Acetone (50%) extracts from wine residue had highest antioxidant activities. ► Methanol (50%) extracts resulted in maximum antimicrobial activity. ► PN extracts were more effective than PM against Staphylococcus aureus and Candida albicans. ► Antimicrobial of wine waste extracts appears to be unre...

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Bibliographic Details
Published in:Food chemistry 2012-09, Vol.134 (1), p.474-482
Main Authors: Cheng, Vern Jou, Bekhit, Alaa El-Din A., McConnell, Michelle, Mros, Sonya, Zhao, Jenny
Format: Article
Language:English
Subjects:
Acetone
Antimicrobial activity
antimicrobial properties
Antioxidant activity
Biological and medical sciences
Candida albicans
climate
ethanol
Extraction
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
General aspects
grapes
methanol
Phenolics
Pollution and sludges
red wines
seeds
solvents
Staphylococcus aureus
Wine residue
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Summary:► Acetone (50%) extracts from wine residue had highest antioxidant activities. ► Methanol (50%) extracts resulted in maximum antimicrobial activity. ► PN extracts were more effective than PM against Staphylococcus aureus and Candida albicans. ► Antimicrobial of wine waste extracts appears to be unrelated to phenolics content. Wine residue (seeds, skin and pomace) from New Zealand were subjected to extraction process using three different solvents [50% aqueous acetone (Ace/w), 50% aqueous ethanol (Eth/w) or 50% aqueous methanol (Meth/w)] in order to study the effect of extraction solvent, fraction and variety on the phenolic profile, antioxidant and antimicrobial activity of the obtained extracts. Ace/w extracts resulted in the highest antioxidant activities (P
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2012.02.103