检索结果-南通市图书馆

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

引用

Food and Nutrition Sciences 2012年第10期3卷 1420-1432页

作者： 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

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.

关键词： Phenolic Compounds DPPH HPLC-DAD Antimicrobial Antiradical Grapevines and Synergistic Effect

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：