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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2017

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Antibacterial and antioxidant properties of grape stem extract applied as disinfectant in fresh leafy vegetables

Anno di pubblicazione: 2017

Formato: Elettronico

Autori: Vazquez-Armenta F.J.; Silva-Espinoza B.A.; Cruz-Valenzuela M.R.; Gonzalez-Aguilar G.A.; Nazzaro F.; Fratianni F.; Ayala-Zavala J.F.

Affiliazioni autori: Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria., Hermosillo, Sonora, 83000, , Mexico; Institute of Food Science ISA-CNR, Via Roma 64, Avellino, 83100, , , Italy; Institute of Food Science ISA-CNR, Via Roma 64, Avellino, 83100, , , Italy

Autori CNR:

  • FLORINDA FRATIANNI
  • FILOMENA NAZZARO

Lingua: inglese

Abstract: [object Object]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-1 and 98.07 g QE kg-1, respectively. Extract showed an antioxidant capacity of 132.60 and 317 g TE kg-1 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 Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica subsp. enterica serovar Typhimurium, and Escherichia coli O157: H7 at MIC range 16-18 g L-1. Extract affected the different phases of bacterial growth. In addition, application of Extract (25 g L-1) 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.

Lingua abstract: inglese

Pagine da: 3192

Pagine a: 3200

Rivista:

Journal of Food Science and Technology Association of Food Scientists and Technologists.
Paese di pubblicazione: India
Lingua: inglese
ISSN: 0022-1155

Numero volume: 54

DOI: 10.1007/s13197-017-2759-5

Referee: Sě: Internazionale

Stato della pubblicazione: Published version

Indicizzato da: Scopus [2-s2.0-85028624379]

Parole chiave:

  • antimicrobial
  • polyphenols
  • vegetal extracts

URL: http://www.scopus.com/record/display.url?eid=2-s2.0-85028624379&origin=inward

Strutture CNR:

 
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