INVESTIGADORES
RODRIGUEZ VAQUERO Maria Jose
artículos
Título:
Antibacterial effect of phenolic compounds from different wines
Autor/es:
RODRÍGUEZ VAQUERO, MARÍA JOSÉ; ALBERTO, M.; MANCA DE NADRA, MARÍA CRISTINA
Revista:
FOOD CONTROL
Editorial:
Elsevier C.A.
Referencias:
Año: 2007 vol. 18 p. 93 - 101
ISSN:
0956-7135
Resumen:
The antimicrobial properties of pure phenolic compounds and polyphenols of different wines against pathogens were investigated. It
was observed that bacterial species exhibited different sensitivities towards the different concentrations of phenolic compounds. Escherichia
coli was the most sensitive bacterium and Flavobacterium sp. was resistant against all phenolic compounds tested. All wine samples
showed antimicrobial properties and the inhibition increased when the polyphenols concentration of wines increased. Clarified wines
were inactive against all bacteria, indicating that polyphenolic compounds present in red wines, are responsible for the antimicrobial
effects observed. The different concentrations of polyphenols in wines could have an important impact on consumers with the consequent
increase in wine commercialization.
showed antimicrobial properties and the inhibition increased when the polyphenols concentration of wines increased. Clarified wines
were inactive against all bacteria, indicating that polyphenolic compounds present in red wines, are responsible for the antimicrobial
effects observed. The different concentrations of polyphenols in wines could have an important impact on consumers with the consequent
increase in wine commercialization.
coli was the most sensitive bacterium and Flavobacterium sp. was resistant against all phenolic compounds tested. All wine samples
showed antimicrobial properties and the inhibition increased when the polyphenols concentration of wines increased. Clarified wines
were inactive against all bacteria, indicating that polyphenolic compounds present in red wines, are responsible for the antimicrobial
effects observed. The different concentrations of polyphenols in wines could have an important impact on consumers with the consequent
increase in wine commercialization.
showed antimicrobial properties and the inhibition increased when the polyphenols concentration of wines increased. Clarified wines
were inactive against all bacteria, indicating that polyphenolic compounds present in red wines, are responsible for the antimicrobial
effects observed. The different concentrations of polyphenols in wines could have an important impact on consumers with the consequent
increase in wine commercialization.