Antioxidant and antimicrobial potentials of Serbian red wines produced from international Vitis vinifera grape varieties

Journal of the Science of Food and Agriculture

Volumn 92, Issue 10, 2012, Pages 2154-2161

  Radovanović, Aleksandra N ^a   Jovančićević, Branimir S ^a   Radovanović, Blaga C ^b   Mihajilov Krstev, Tatjana ^b   Zvezdanović, Jelena B ^b  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b UNIVERSITY OF NI   (Serbia)

Author keywords

Antimicrobial activity; Antioxidant activity; Biochemical markers; Phenolic compounds; Red wines

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIINFECTIVE AGENT; ANTIOXIDANT; BIPHENYL DERIVATIVE; CATECHIN; DRUG DERIVATIVE; GALLIC ACID; GLUCOSIDE; PICRIC ACID; POLYPHENOL; QUERCETIN;

ARTICLE; BACTERIUM; CHEMISTRY; CLASSIFICATION; DRUG EFFECT; HUMAN; METABOLISM; SPECIES DIFFERENCE; VITIS; WINE;

ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; BACTERIA; BIPHENYL COMPOUNDS; CATECHIN; GALLIC ACID; GLUCOSIDES; HUMANS; PICRATES; POLYPHENOLS; QUERCETIN; SPECIES SPECIFICITY; VITIS; WINE;

BACILLUS SUBTILIS; ESCHERICHIA COLI; LISTERIA; LISTERIA INNOCUA; MICROCOCCUS LUTEUS; NEGIBACTERIA; POSIBACTERIA; PSEUDOMONAS AERUGINOSA; SALMONELLA ENTERITIDIS; SHIGELLA SONNEI; STAPHYLOCOCCUS AUREUS; VITACEAE; VITIS VINIFERA;

EID: 84862173932     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5601     Document Type: Article

References (20)

1. Alcalde-Eon C, Escribano-Bailon MT, Santos-Buelga C and Rivas-Gonzalo JC, Changes in the detailed pigment composition of red wine during maturaty and ageing. A comprehensive study. Anal Chim Acta 563: 238-254 (2006).
2. Sugita-Konishi Y, Hara-Kudo Y, Iwamoto T and Kondo K, Wine has activity against pathogenic bacteria in vitro but not in vivo. Biosci Biotechnol Biochem 65: 954-957 (2001).
3. Renaud S and de Lorgeril M, Wine, alcohol, platelets and the French paradox for coronary heart disease. Lancet 339: 1523-1526 (1992).
4. Lachman J, Sulc M and Schilla M, Comparison of the total antioxidant status of Bohemian wines during the wine-making process. Food Chem 103: 802-807 (2007).
5. Cushnie TTP and Lamb AJ, Antimicrobial activity of flavonoids. Int J Antimicrob Agents 26: 343-356 (2006).
6. Gey KF, The antioxidant hypothesis of cardiovascular disease: epidemiology and mechanisms. Biochem Soc Trans 18: 1041-1045 (1990).
7. Formica JV and Regelson W, Review of the biology of quercetin and related bioflavonoids. Food Chem Toxicol 33: 1061-1080 (1995).
8. Hollman PCH and Katan BMB, Dietary flavonoids: intake, health effects and bioavailability. Food Chem Toxicol 37: 937-942 (1999).
9. Ikigai H, Nakae T, Hara Y and Shimamura T, Bactericidal catechins damage the lipid bilayer. Biochim Biophys Acta 1147: 132-136 (1993).
10. Palma M and Taylor L, Fractional extraction of compounds from grape seeds by supercritical fluid extraction and analysis for antimicrobial and agrochemical activities. J Agric Food Chem 47: 5044-5048 (1999).
11. Papadopoulou C, Soulti K and Roussis IG, Potential antimicrobial activity of red and white wine phenolic extracts against strains of S. aureus, E. coli and C. albicans. Food Technol Biotechnol 43: 41-46 (2005).
12. Radovanović B, Radovanović A and Jovančičević B, Free radical scavenging and antibacterial activities of southern Serbian red wines. Food Chem 117: 326-331 (2009).
13. Radovanović B, Radovanović A and Souquet J-M, Phenolic profile and free radical-scavenging activity of Cabernet Sauvignon wines of different geographical origins from the Balkan region. J Sci Food Agric 90: 2455-2461 (2010).
14. Kallithraka S, Tsoutsouras E, Tzourou E and Lanaridis P, Principal phenolic compounds in Greek red wines. Food Chem 99: 784-793 (2006).
15. Minussi R, Rossi M, Bologna L, Cordi L, Rotilio D and Pastore GM, Phenolic compounds and total antioxidant potential of commercial wines. Food Chem 82: 409-416 (2003).
16. Daglia M, Papeti A, Grisoli P, Aceti C, Dacarro C and Gazzani G, Antibacterial activity of red and white wine against oral streptococci. J Agric Food Chem 55: 5038-5042 (2007).
17. Fang F, Li J-M, Pan Q-H and Huang W-D, Determination of red wine flavonoids by HPLC and effect of aging. Food Chem 101: 428-433 (2007).
18. Radovanović B and Radovanović A, Free radical scavenging activity and anthocyanin profile of Cabernet Sauvignon wines from the Balkan region. Molecules 15: 4213-4226 (2010).
19. Mazza G, Fukumoto P, Delaquis B, Girard B and Ewert B, Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia. J Agric Food Chem 47: 4009-4017 (1999).
20. Fernandez-Pachon MS, Troncoso AM and Garcia-Parrilla MC, Influence of enological practices on the antioxidant activity of wines. Food Chem 95: 394-404 (2007).