CHARACTERIZATION, ANTIBACTERIAL AND BIOLOGICAL ACTIVITIES OF PHENOLIC FRACTION OF ARGENTINEAN RED WINES

STIVALA MARÍA GILDA; VILLECCO MARGARITA BEATRIZ; FANZONE MARTÍN; JOFRÉ VIVIANA; RODRIGUEZ VAQUERO MARÍA JOSÉ; AREDES FERNÁNDEZ PEDRO ADRIÁN

The Open Conference Proceedings Journal

Bentham Science Publishers

Año: 2014 vol. 5 p. 29 - 37

For a first time, the qualitative and quantitative characterization of phenolic compoundsof lower molecular weight fraction (LMF) was 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 liquid-liquid extraction with ethyl acetate, determinedby HPLC-DAD, showing a total content of phenolic compounds of 229.4 and 298.1 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. pentosaceus12p at 107 CFU mL-1. Samples were collected at the beginning and final incubationtime to determine cell viability in MRS-agar medium and the damage of the cellmembrane integrity by electron microscopy observation. In presence of LMF at 1X concentration, both fractions diminish growth parameters without cellulardamage. In presence of LMF of CS and T wine varieties four and eight times concentrated,cellular death of the microorganism as well as plasmatic membrane disruptionwas observed. The LMF of both wines analyzed in this study have highantioxidant, radical scavenging and antihypertensive activity. The use ofphenolic compounds as potential antimicrobial agents could be an effective additiveto controlling wine spoilage bacteria, adding to wines beneficial properties tohuman health.