INFLUENCE OF PHENOLIC COMPOUNDS FROM WINES ON THE GROWTH OF Listeria monocytogenes

ALBERTO M. R.; RINSDAHL CANAVOSIO M. A; MANCA DE NADRA M.C.

FOOD CONTROL

Elsevier. Aceptado 2006

Lugar: C.A. USA; Año: 2006

0956-7135

The antimicrobial properties against Listeria monocytogenes of pure flavonoids rutin, catechin and quercetin; non-flavonoids gallic, vanillic, protocatechuic and caffeic acids and total polyphenols of three argentinean wines, Cabernet Sauvignon, Malbec and Merlot varieties were investigated. The non-flavonoid caffeic acid and the flavonoids rutin and quercetin were the compounds with higher inhibitory activities on L. monocytogenes growth. The knowledge of the antilisterial effect of different wines varieties could be the basis to demonstrate if the wine consumption with a meal may collaborate in the health protection against some foodborne organisms such as L. monocytogenes. Keywords: phenolic compounds, antimicrobial activity, wine, growth inhibition, Listeria monocytogenes