Study of antioxidant and antimicrobial properties of grapevine seeds, grape and rosehip pressing

Authors

  • Zuzana Jakubcová Zuzana Jakubcova, Mendel University in Brno, Faculty of Agronomy, Department of Animal Nutrition and Forage Production, Zemedelska 1, CZ-613 00 Brno
  • Pavel Horky Mendel University in Brno, Faculty of Agronomy, Department of Animal Nutrition and Forage Production, Zemedelska 1, CZ-613 00 Brno
  • Lenka Dostalova Mendel University in Brno, Faculty of Agronomy, Department of Agrochemistry, Soil Science, Microbiology and Plant Nutrition, Zemědělská 1, 61300 Brno
  • Jiri Sochor Mendel University in Brno, Faculty of Horticulturae, Department of viticulture and enology, Valtická 337, CZ-691 44 Lednice
  • Lenka Tomaskova Mendel University in Brno, Faculty of Horticulturae, Department of viticulture and enology, Valtická 337, CZ-691 44 Lednice
  • Mojmir Baron Mendel University in Brno, Faculty of Horticulturae, Department of viticulture and enology, Valtická 337, CZ-691 44 Lednice
  • Libor Kalhotka Mendel University in Brno, Faculty of Agronomy, Department of Agrochemistry, Soil Science, Microbiology and Plant Nutrition, Zemědělská 1, 61300 Brno
  • Ladislav Zeman Mendel University in Brno, Faculty of Agronomy, Department of Animal Nutrition and Forage Production, Zemedelska 1, CZ-613 00 Brno

DOI:

https://doi.org/10.5219/503

Keywords:

Clostridium perfringens, Escherichia coli, grapevine seeds, pressings, rosehip

Abstract

In our experiment, we studied the antimicrobial and antioxidative effect of phytogenic additives. Three additives (grapevine seeds, grape and rosehip pressings) were selected to be monitored. The extracts about concentrations of 1:3 and 1:5 were prepared from them. The monitoring of antimicrobial properties was focused on the pathogenic bacteria Clostridium perfringens and Escherichia coli causing a serious disease in avian species. The bacteria were prepared in the dilutions of 102, 104 and 106. The antimicrobial effect was observed in the inhibition zones. The antioxidant activity was determined using DPPH method within the antioxidant analysis. Furthermore, the content of flavanols, hydroxycinnamic acids and the total content of polyphenolic compounds was also determined. In the monitoring of the antimicrobial effect of grapevine seeds, grape and rosehip pressings at E. coli, a reduced growth of KTJ (colony forming units) was observed in the disk area during the dilution of 106 and 104. Reduced growth of C. perfringens at a dilution of 106 was noticed using the extracts of grapevine seeds and grape pressings. Low reduced growth of C. perfringens at a dilution of 106 was found out using rosehip pressings. In a dilution of 102 and 104 in C. perfringens and 102 in E. Coli, a very low increase of KTJ was observed therefore the zones of inhibition were not possible to measure. In all monitored additives, the antimicrobial effect was proved. The additives reduced the growth of pathogenic E. coli and C. perfringens. Within the antioxidant analysis, the highest antioxidant activity was found out in grapevine seeds (7.021 g.L-1 GAE), which also contained the highest content of flavanols (3000 times higher than the rosehip pressings and 300 times higher than grapevine seeds pressings), hydroxycinnamic acids (1000 times higher than in grape pressings and 7600 times higher than in rosehip pressings) and the total content of polyphenolic compounds (580 times higher than grape pressings and 2000 times higher than the rosehip pressings) of the monitored additives.

Downloads

Download data is not yet available.

References

Brenes, A., Viveros, A., Goni, I., Centeno, C., Saura-Calixto, F., Arija, I. 2010. Effect of grape seed extract on growth performance, protein and polyphenol digestibilities, and antioxidant activity in chickens. Spanish Journal of Agricultural Research, vol. 8, no. 2, p. 326-333. ISSN: 1695-971X.

Boncikova, D., Toth, T., Tomas, J., Suleiman, D., Toth, J., Slavik, M. 2012. Effective antioxidant phenolic compounds in selectedvarieties of apples. Potravinarstvo, vol. 6, no. 4, p. 11-15. https://doi.org/10.5219/222

Friedman, M. 2014. Antibacterial, antiviral, and antifungal properties of wines and winery byproducts in relation to their flavonoid content. Journal of Agricultural and Food Chemistry,vol. 62, no. 26, p. 6025-6042. ISSN: 0021-8561. https://doi.org/10.1021/jf501266s

Gadang, V. P., Hettiarachchy, N. S., Johnson, M. G.,Owens, C. 2008. Evaluation of antibacterial activity of whey protein isolate coating incorporated with nisin, grape seed extract, malic acid, and edta on a turkey frankfurter system. Journal of Food Science, vol. 73, no. 8, p. M389-M394. ISSN: 0022-1147. https://doi.org/10.1111/j.1750-3841.2008.00899.x

Ganan, M., Martinez-Rodriguez, A. J., Carrascosa, A. V. 2009. Antimicrobial activity of phenolic compounds of wine against campylobacter jejuni. Food Control, vol. 20, no. 8, p. 739-742. ISSN: 0956-7135. https://doi.org/10.1016/j.foodcont.2008.09.012

Gao, X. Q., Bjork, L., Trajkovski, V., Uggla, M. 2000. Evaluation of antioxidant activities of rosehip ethanol extracts in different test systems. Journal of the Science of Food and Agriculture, vol. 80, no. 14, p. 2021-2027. ISSN: 0022-5142. https://doi.org/10.1002/1097-0010(200011)80:14<2021::AID-JSFA745>3.0.CO;2-2

Goni, I., Brenes, A., Centeno, C., Viveros, A., Saura-Calixto, F., Rebole, A., Arija, I.,Estevez, R. 2007. Effect of dietary grape pomace and vitamin e on growth performance, nutrient digestibility, and susceptibility to meat lipid oxidation in chickens. Poultry Science, vol. 86, no. 3, p. 508-516. ISSN: 0032-5791.

Horky, P. 2014. Influence of increased dietary selenium on glutathione peroxidase activity and glutathione concentration in erythrocytes of lactating sows. Annals of Animal Science, vol. 14, no. 4, p. 869-882. https://doi.org/10.2478/aoas-2014-0056

Horky, P., Jancikova, P., Sochor, J., Hynek, D., Chavis, G. J., Ruttkay-Nedecky, B., Cernei, N., Zitka, O., Zeman, L., Adam, V., Kizek, R. 2012. Effect of organic and inorganic form of selenium on antioxidant status of breeding boars ejaculate revealed by electrochemistry.International Journal of Electrochemical Science, vol. 7, no. 10, p. 9643-9657.

Jakubcova, Z., Zeman, L., Mares, P., Mlcek, J., Jurikova, T., Dostalova, L., Mrazkova, E., Mrkvicova, E., Balla, S., Sochor, J. 2014a. Effect of chamomile supplements to feeding doses on antimicrobial parameters in poultry. Potravinarstvo, vol. 8, no. 1, p. 228-232.https://doi.org/10.5219/383

Jakubcova, Z., Mares, P., Zeman, L., Horky, P., Jurikova, T., Mlcek, J., Balla, S., Kalhotka, L., Mrkvicova, E., Sochor, J. 2014b. Influence of garlic extract on antioxidant status of chicken.Potravinarstvo, vol. 8, no. 1, p. 315-320. https://doi.org/10.5219/404

Horky, P., Ruttkay-Nedecky, B., Kremplova, M., Krystofova, O., Kensova, R., Hynek, D., Babula, P., Zitka, O., Zeman, L., Adam, V., Kizek, R. 2013. Effect of different doses of organically bound selenium on antioxidant status and levels of metal ions in postpartum sows.International Journal of Electrochemical Science, vol. 8, p. 6162-6179.

Loetscher, Y., Kreuzer, M., Messikommer, R. E. 2013. Oxidative stability of the meat of broilers supplemented with rosemary leaves, rosehip fruits, chokeberry pomace, and entire nettle, and effects on performance and meat quality. Poultry Science, vol. 92, no. 11, p. 2938-2948. ISSN: 0032-5791. https://doi.org/10.3382/ps.2013-03258

Pinelo, M., Rubilar, M., Sineiro, J., Nunez, M. 2005. A thermal treatment to increase the antioxidant capacity of natural phenols: Catechin, resveratrol and grape extract cases.European Food Research and Technology, vol. 221, no. 3, p. 284-290. ISSN: 1438-2377. https://doi.org/10.1007/s00217-005-1159-7

Rotava, R., Zanella, I., Da Silva, L. P., Manfron, M. P., Ceron, C. S., Alves, S. H., Karkow, A. K., Santos, J. P. A. 2009. Antibacterial, antioxidant and tanning activity of grape by-product.Ciencia Rural, vol. 39, no. 3, p. 941-944. ISSN: 0103-8478.

Spranger, I., Sun, B., Mateus, A. M., De Freitas, V., Ricardo-Da-Silva, J. M. 2008. Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds. Food Chemistry, vol. 108, no. 12, p. 519-532. ISSN: 0308-8146. https://doi.org/10.1007/s00217-005-1159-7

Vaquero, M. J. R., Alberto, M. R., De Nadra, M. C. M. 2007a. Antibacterial effect of phenolic compounds from different wines. Food Control, vol. 18, no. 2, p. 93-101. ISSN: 0956-7135. https://doi.org/10.1016/j.foodcont.2005.08.010

Vaquero, M. J. R., Alberto, M. R., De Nadra, M. C. M. 2007b. Influence of phenolic compounds from wines on the growth of listeria monocytogenes. Food Control, vol. 18, no. 5, p. 587-593. ISSN: 0956-7135. https://doi.org/10.1016/j.foodcont.2006.02.005

Vaz, M., Hogg, T., Couto, J. A. 2012. The antimicrobial effect of wine on bacillus cereus in simulated gastro-intestinal conditions. Food Control, vol. 28, no. 2, p. 230-236. ISSN: 0956-7135. https://doi.org/10.1016/j.foodcont.2012.05.034

Viveros, A., Chamorro, S., Pizarro, M., Siqueira, W., Centeno, C., Arija, I., Brenes, A. 2010. Effects of dietary polyphenol-rich grape products on gut morphology and intestinal microflora in broiler chicks. Journal of Dairy Science, vol. 93, no. 3, p. 104-104. ISSN: 0022-0302.

Wang, X., Xie, K., Zhuang, H., Ye, R., Fang, Z., Feng, T. 2015. Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a china gingko wine. Food Chemistry,vol. 182, p. 41-46. https://doi.org/10.1016/j.foodchem.2015.02.120

Yesilbag, D., Eren, M., Agel, H., Kovanlikaya, A., Balci, F. 2011. Effects of dietary rosemary, rosemary volatile oil and vitamin e on broiler performance, meat quality and serum sod activity. British Poultry Science, vol. 52, no. 4, p. 472-482. ISSN: 0007-1668. https://doi.org/10.1080/00071668.2011.599026

Downloads

Published

2015-10-15

How to Cite

Jakubcová, Z. ., Horky, P. ., Dostalova, L. ., Sochor, J. ., Tomaskova, L. ., Baron, M. ., Kalhotka, L. ., & Zeman, L. . (2015). Study of antioxidant and antimicrobial properties of grapevine seeds, grape and rosehip pressing. Potravinarstvo Slovak Journal of Food Sciences, 9(1), 382–387. https://doi.org/10.5219/503

Most read articles by the same author(s)

1 2 > >>