Differences between microbiota, phytochemical, antioxidant profile and dna fingerprinting of cabernet sauvignon grape from Slovakia and Macedonia


  • Simona Kunová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376415807
  • Eva Ivanišová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Plant Products, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia, Tel.: +421376414421
  • Jana Žiarovská Slovak University of Agriculture, Faculty of Agrobiology and Food Resources, Department of Plant Genetics and Breeding, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia, Tel.: +421376414244
  • Lucia Zamiešková Slovak University of Agriculture, Faculty of Agrobiology and Food Resources, Department of Plant Genetics and Breeding, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia, Tel.: +421376414244
  • Soňa Felšöciová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia, Tel.: +421376425813 https://orcid.org/0000-0002-2944-7071
  • Anka Trajkovska Petkoska University St. Kliment Ohridski-Bitola, Faculty of Technology and Technical Sciences, Dimitar Vlahov bb, 1400 Veles, Macedonia, Tel.: + 38970227353 https://orcid.org/0000-0002-9258-7966
  • Daniela Nikolovska Nedelkoska University St. Kliment Ohridski-Bitola, Faculty of Technology and Technical Sciences, Dimitar Vlahov bb, 1400 Veles, Macedonia, Tel.: +38971223115 https://orcid.org/0000-0002-8983-0961
  • Miroslava Kačániová Slovak University of Agriculture, Faculty of Horticulture and Landscape Engineering, Department of Fruit Science, Viticulture and Enology, Tr. A. Hlinku 2, 949 76, Nitra Slovakia, Faculty of Biology and Agriculture, University of Rzeszow, Department of Bioenergy Technology and Food Analysis, Zelwerowicza St. 4, 35-601 Rzeszow, Poland, Tel.: +421376414494




grape berries, bacteria, yeasts, antioxidant profile, MALDI-TOF MS Biotyper, polymorphism


This study aimed to evaluate the microbiota, phytochemical, antioxidant profile and DNA fingerprinting of Cabernet Sauvignon grapes from Slovakia and R. North Macedonia. There were used two samples of grape berries (one sample from Slovakia and one from Macedonia). Each sample was analyzed in triplicate. The bacteria were cultivated on Plate count agar (PCA), microscopic filamentous fungi were cultivated on Malt extract agar (MEA). MALDI-TOF MS Biotyper mass spectrometry was used for the identification of microorganisms (bacteria and yeasts) and microscopic filamentous fungi with manuals. DPPH method was used to determine of antioxidant activity of grape berries. Phytochemical and antioxidant profiles were evaluated in grape berries samples. Total genomic DNA was extracted from mature grapes by GeneJET Plant Genomic DNA Purification Kit. The number of bacteria was higher in the sample of Macedonian grape (4.13 log CFU.g-1) in comparison to the grape from Slovakia as well as the number of yeasts was also higher in the Macedonian sample (2.57 log CFU.g-1). Antioxidant activity of Slovak grape berries was 0.55 mg TEAC.g-1 and of Macedonian grape, berries was 0.51 mg TEAC.g-1. Total polyphenol content was higher in grape from Slovakia (0.81 mg GAE.g-1) than in grape from Macedonia (0.77 mg GAE.g-1), while total flavonoid content was 0.57 and 0.17 mg QE.g-1 in Slovak grape and Macedonian grape, respectively. Total phenolic acid content was higher in the sample from Macedonia (0.40 mg CAE.g-1) compared to the grape from Slovakia (0.24 mg CAE.g-1). Total anthocyanin content was also higher in Macedonian grape (0.46 mg.g-1) compared to the Slovak sample (0.05 mg.g-1). The total polymorphism for all of the used primers of 87.5% was obtained for the Macedonian sample of Cabernet Sauvignon and 89.4% for the Slovak sample.


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How to Cite

Kunová, S., Ivanišová, E. ., Žiarovská, J. ., Zamiešková, L., Felšöciová, S. ., Trajkovska Petkoska, A. ., Nikolovska Nedelkoska, D. ., & Kačániová, M. (2020). Differences between microbiota, phytochemical, antioxidant profile and dna fingerprinting of cabernet sauvignon grape from Slovakia and Macedonia. Potravinarstvo Slovak Journal of Food Sciences, 14, 945–953. https://doi.org/10.5219/1353

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