Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts |
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| Affiliation: | 1. Programa de Pós-Graduação em Engenharia de Alimentos, Universidade Federal do Paraná, Curitiba, Paraná 81531-980, Brazil;2. Universidade Federal do Paraná Campus Avançado em Jandaia do Sul, Jandaia do Sul, Paraná 86900-000, Brazil;3. Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná (UTFPR), Campo Mourão, Paraná 87301-899, Brazil;4. Departamento de Farmácia, Universidade Federal do Paraná, Curitiba, Paraná 80210-170, Brazil;5. Departamento de Bioquímica, Universidade Estadual de Maringá, Maringá, Paraná 87020-900, Brazil;1. Dept. of Scienze della Vita e dell''Ambiente, Sezione di Scienze del Farmaco, University of Cagliari, Via Ospedale 72, 09124, Cagliari, Italy;2. Dept. of Horticulture Science, Islamic Azad University, Science and Research Branch, 1477893855, Tehran, Iran;3. Biopharmaceutics and Pharmacokinetics Unit, Institute for Nanoscience and Nanotechnology, University of Barcelona, Barcelona, Spain;4. Dept. of Pharmacy and Pharmaceutical Technology and Parasitology, University of Valencia, Burjassot, 46100, Valencia, Spain;5. Institute of Molecular Recognition and Technological Development, Inter-University Institute from Polytechnic University of Valencia and University of Valencia, Spain;6. Icnoderm Srl, Sardegna Ricerche Ed. 5, 09010, Pula, Cagliari, Italy;1. Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, Av. Padre Cruz, 1649-016, Lisbon, Portugal;2. Faculty of Pharmacy, University of Coimbra, Pólo III - Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-354, Coimbra, Portugal;3. National Institute for Agricultural and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, 4485-655, Vairão, Vila do Conde, Portugal;4. Center for Study in Animal Science (CECA), ICETA, University of Oporto, Oporto, Portugal;5. IDMEC, Departamento de Engenharia Mecânica, Instituto Superior Técnico, University of Lisbon, Lisbon, Portugal;6. Laboratoire des Substances Naturelles, Institut National de Recherche et d''Analyse Physico-chimique, INRAP, Pôle Technologique de Sidi Thabet, 2020, Tunisia;7. REQUIMTE/LAQV, Faculty of Pharmacy, University of Coimbra, Coimbra, Azinhaga de Santa Comba, 3000-548, Coimbra, Portugal;1. The Animal and Veterinary Research Centre, CECAV, University of Trás-os-Montes and Alto Douro, UTAD, Department of Veterinary Sciences, Quinta de Prados, 5001-801, Vila Real, Portugal;2. Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal |
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| Abstract: | Grape seeds were powdered and the fatty material was extracted in a Soxhlet extractor with petroleum ether (60–80 °C) for 6 h. The defatted powder was extracted with acetone:water:acetic acid (90:9.5:0.5) and methanol:water:acetic acid (90:9.5:0.5) for 8 h each separately. The extracts were concentrated under vacuum to obtain crude extracts, which were analyzed by high performance liquid chromatography with UV detection at 280 nm. Monomeric procyanidin was found to be the major compound being at 48 and 40% in acetone:water:acetic acid (90:9.5:0.5) and methanol:water:acetic acid (90:9.5:0.5) extracts, respectively. These extracts were tested for antibacterial activity by pour plate method against Bacillus cereus, Bacillus coagulans, Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. It was found that, Gram-positive bacteria were completely inhibited at 850–1000 ppm, while Gram-negative bacteria were inhibited at 1250–1500 ppm concentration. Radical-scavenging activity of grape seed extracts of acetone:water:acetic acid (90:9.5:0.5) and methanol:water:acetic acid (90:9.5:0.5) were compared with BHA at 25 and 50 ppm concentrations by HPLC method using 1, 1-diphenyl-2-picrylhydrazyl (DPPH). The antioxidant capacities of grape seed extracts were determined by the formation of phosphomolybdenum complex method. It was found that acetone:water:acetic acid (90:9.5:0.5) extract was better radical scavenger than methanol:water:acetic acid (90:9.5:0.5) extract. |
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