Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines

Autores
Stivala, Maria Gilda; Villecco, Margarita Beatriz; Fanzone, Martín Leandro; Jofre, Viviana Patricia; Rodriguez Vaquero, Maria Jose; Aredes Fernández, Pedro Adrián
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fuente
The Open Conference Proceedings Journal 5 : 29-37 (2014)
Materia
Vinos
Vino Tinto
Agente Antimicrobiano
Pediococcus pentosaceus
Compuestos Fenólicos
Wines
Red Wines
Antimicrobial Agents
Phenolic Compounds
Argentina
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4299
Acceder
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oai_identifier_str oai:localhost:20.500.12123/4299
network_acronym_str INTADig
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spelling Characterization, antibacterial and biological activities of phenolic fraction of argentinean red winesStivala, Maria GildaVillecco, Margarita BeatrizFanzone, Martín LeandroJofre, Viviana PatriciaRodriguez Vaquero, Maria JoseAredes Fernández, Pedro AdriánVinosVino TintoAgente AntimicrobianoPediococcus pentosaceusCompuestos FenólicosWinesRed WinesAntimicrobial AgentsPhenolic CompoundsArgentinaFor 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 MendozaFil: Stivala, Maria Gilda. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Villecco, Margarita Beatriz. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Fanzone, Martí­n Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Rodriguez Vaquero, Maria Jose. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Aredes Fernández, Pedro Adrián. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina.Bentham Open2019-01-21T13:00:04Z2019-01-21T13:00:04Z2014-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://benthamopen.com/contents/pdf/TOPROCJ/TOPROCJ-5-2-29.pdfhttp://hdl.handle.net/20.500.12123/42992210-2892https://doi.org/10.2174/2210289201405030029The Open Conference Proceedings Journal 5 : 29-37 (2014)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-30T11:22:59Zoai:localhost:20.500.12123/4299instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-30 11:22:59.888INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv 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
spellingShingle Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines
Stivala, Maria Gilda
Vinos
Vino Tinto
Agente Antimicrobiano
Pediococcus pentosaceus
Compuestos Fenólicos
Wines
Red Wines
Antimicrobial Agents
Phenolic Compounds
Argentina
title_short 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_sort Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines
dc.creator.none.fl_str_mv Stivala, Maria Gilda
Villecco, Margarita Beatriz
Fanzone, Martín Leandro
Jofre, Viviana Patricia
Rodriguez Vaquero, Maria Jose
Aredes Fernández, Pedro Adrián
author Stivala, Maria Gilda
author_facet Stivala, Maria Gilda
Villecco, Margarita Beatriz
Fanzone, Martín Leandro
Jofre, Viviana Patricia
Rodriguez Vaquero, Maria Jose
Aredes Fernández, Pedro Adrián
author_role author
author2 Villecco, Margarita Beatriz
Fanzone, Martín Leandro
Jofre, Viviana Patricia
Rodriguez Vaquero, Maria Jose
Aredes Fernández, Pedro Adrián
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Vinos
Vino Tinto
Agente Antimicrobiano
Pediococcus pentosaceus
Compuestos Fenólicos
Wines
Red Wines
Antimicrobial Agents
Phenolic Compounds
Argentina
topic Vinos
Vino Tinto
Agente Antimicrobiano
Pediococcus pentosaceus
Compuestos Fenólicos
Wines
Red Wines
Antimicrobial Agents
Phenolic Compounds
Argentina
dc.description.none.fl_txt_mv 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.
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.
publishDate 2014
dc.date.none.fl_str_mv 2014-09
2019-01-21T13:00:04Z
2019-01-21T13:00:04Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 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
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
identifier_str_mv 2210-2892
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv 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)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Bentham Open
publisher.none.fl_str_mv Bentham Open
dc.source.none.fl_str_mv The Open Conference Proceedings Journal 5 : 29-37 (2014)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 13.121305

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