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Title of article :
Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activities of extracts from wine residue from cool climate
Author/Authors :
Cheng، نويسنده , , Vern Jou and Bekhit، نويسنده , , Alaa El-Din A. and McConnell، نويسنده , , Michelle and Mros، نويسنده , , Sonya and Zhao، نويسنده , , Jenny، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2012
Pages :
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Abstract :
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 < 0.05) of the extracts compared to other solvents. Extracts from Pinot noir (PN) were more effective against Staphylococcus aureus and Candida albicans than extracts from Pinot meunier, PM, (P < 0.05). Mixed effects were found for the extraction solvent and the residue fraction on the antimicrobial activities. Compounds that exhibited the highest antimicrobial activity are those reported in literature to be of low or modest antioxidant activity.
Keywords :
antioxidant activity , Wine residue , extraction , antimicrobial activity , phenolics
Journal title :
Food Chemistry
Journal title :
Food Chemistry
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