Antioxidant and antimicrobial potentials of Serbian red wines produced from international Vitis vinifera grape varieties

• Published in: Journal of the science of food and agriculture 2012-08, Vol.92 (10), p.2154-2161
• Main Authors: RADOVANOVIC, Aleksandra N, JOVANCICEVIC, Branimir S, RADOVANOVIC, Blaga C, MIHAJILOV-KRSTEV, Tatjana, ZVEZDANOVIC, Jelena B
• Format: Article
• Language: English
• Subjects: Anti-Bacterial Agents - pharmacology; antimicrobial activity; Antimicrobial agents; antioxidant activity; Antioxidants; Antioxidants - pharmacology; Bacteria; Bacteria - drug effects; biochemical markers; Biological and medical sciences; Biphenyl Compounds - metabolism; Catechin - pharmacology; Fermented food industries; Food industries; Food microbiology; Food science; Fundamental and applied biological sciences. Psychology; Gallic Acid - pharmacology; Glucosides - pharmacology; Humans; phenolic compounds; Picrates - metabolism; Polyphenols; Polyphenols - pharmacology; Quercetin - analogs & derivatives; Quercetin - pharmacology; red wines; Species Specificity; Vitis - chemistry; Vitis - classification; Wine - analysis; Wines; Wines and vinegars
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.5601

BACKGROUND: Antioxidant and antimicrobial potentials of Serbian red wines produced from different international Vitis vinifera grape varieties and their correlation with contents of phenolic compounds were studied by spectrophotometric and chromatographic methods. The antioxidant activity of red wines was estimated through their ability to scavenge 2,2′‐diphenyl‐1‐picrylhydrazyl free radical (DPPH•). The red wines, gallic acid, (+)‐catechin and quercetin were screened in vitro for antimicrobial activity against Gram‐positive and Gram‐negative strains using microdilution and disc diffusion techniques. RESULTS: Excellent correlations between the contents of quercetin‐3‐glucoside (R2 = 0.9463) and quercetin (R2 = 0.9337) and DPPH•‐scavenging ability of the red wines were found. Serbian red wines exhibited significant activity against Staphylococcus aureus, Listeria inocua, Micrococcus flavus, Sarcina lutea, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis and Shigella sonnei strains, which was in correlation with their phenolic composition and antioxidant activity. The compounds gallic acid, quercetin and (+)‐catechin showed high activity against B. subtilis, S. aureus, S. lutea and M. flavus Gram‐positive and S. enteritidis and P. aeruginosa Gram‐negative strains. CONCLUSION: The results show that quercetin‐3‐glucoside and quercetin concentrations can be used as markers for the determination of antioxidant and antimicrobial potentials of red wines. Copyright © 2012 Society of Chemical Industry