Vázquez-Armenta F J, Silva-Espinoza B A, Cruz-Valenzuela M R, González-Aguilar G A, Nazzaro F, Fratianni F, Ayala-Zavala J F
Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria., 83000 Hermosillo, Sonora Mexico.
Institute of Food Science ISA-CNR, Via Roma 64, 83100 Avellino, Italy.
J Food Sci Technol. 2017 Sep;54(10):3192-3200. doi: 10.1007/s13197-017-2759-5. Epub 2017 Aug 31.
In the present study total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity and antimicrobial properties of grape (Vitis vinifera var. Red Globe) stem extract is reported. Also, the identification of main phenolic compounds was carried out by UPLC-PAD analysis. TPC and TFC of extract were 37.25 g GAE kg and 98.07 g QE kg, respectively. Extract showed an antioxidant capacity of 132.60 and 317 g TE kg for DPPH and ABTS radical scavenging capacity, respectively. The main phenolic compounds identified were rutin, gallic acid, chlorogenic acid, caffeic acid, catechin and ferulic acid. Extract inhibited the growth of , , subsp. serovar Typhimurium, and O157: H7 at MIC range 16-18 g L. Extract affected the different phases of bacterial growth. In addition, application of Extract (25 g L) as a sanitizer was effective to reduce the populations of all bacteria inoculated in lettuce (0.859-1.884 log reduction) and spinach (0.843-2.605 log reduction). This study emphasizes the potential of grape processing byproducts as an emergent and attractive source of bioactive compounds with antioxidant properties and antimicrobial activity against important foodborne pathogens. The study demonstrated that stem extract could be used to control the presence of human pathogenic bacteria in fresh leafy vegetables.
本研究报道了葡萄（红地球葡萄品种）茎提取物的总酚含量（TPC）、总黄酮含量（TFC）、抗氧化活性和抗菌性能。此外，通过超高效液相色谱-光电二极管阵列检测（UPLC-PAD）分析对主要酚类化合物进行了鉴定。提取物的TPC和TFC分别为37.25 g没食子酸当量（GAE）/kg和98.07 g芦丁当量（QE）/kg。提取物对1,1-二苯基-2-三硝基苯肼（DPPH）和2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）自由基的清除能力分别为132.60和317 g Trolox当量（TE）/kg。鉴定出的主要酚类化合物为芦丁、没食子酸、绿原酸、咖啡酸、儿茶素和阿魏酸。提取物在16 - 18 g/L的最低抑菌浓度（MIC）范围内抑制了肠炎沙门氏菌、鼠伤寒沙门氏菌亚种、鼠伤寒沙门氏菌血清型鼠伤寒和大肠杆菌O157:H7的生长。提取物影响细菌生长的不同阶段。此外，将提取物（25 g/L）用作消毒剂可有效减少接种在生菜（0.859 - 1.884 log减少）和菠菜（0.843 - 2.605 log减少）中的所有细菌数量。本研究强调了葡萄加工副产物作为具有抗氧化特性和对重要食源性病原体具有抗菌活性的生物活性化合物的新兴且有吸引力来源的潜力。该研究表明茎提取物可用于控制新鲜叶菜类蔬菜中人类病原菌的存在。
