A Comparative Study on Antiradical and Antimicrobial Properties of Red Grapes Extracts Obtained from Different Vitis vinifera Varieties

Nada El Darra, Joanna Tannous, Paulette Bou Mouncef, James Palge, Joseph Yaghi, Eugène Vorobiev, Nicolas Louka, Richard G. Maroun

Chateau KSARA, S.A.L, Ksara, Békaa Valley, Lebanon..
Unité de Biochimie and Centre d’Analyse et de Recherche, Faculté des Sciences, Université Saint-Joseph de Beyrouth, 1107, 2050 Beirut, Lebanon.
Université de Technologie de Compiègne, Département de Génie chimique, Unité Transformations Intégrées de la Matière Renouvelable, Centre de Recherche de Royallieu, B.P. 20529-60205 Compiègne Cedex, France.

DOI: 10.4236/fns.2012.310186                

Abstract

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.

Keywords

Phenolic Compounds; DPPH; HPLC-DAD; Antimicrobial; Antiradical; Grapevines; and Synergistic Effect

Conflicts of Interest

The authors declare no conflicts of interest.

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