Scientific journal

59 2020

Journal of Food and Nutrition Research
Summary No. 4 / 2020

Čomić, L. R. – Radojević, I. D. – Vasić, S. M. – Mladenović, K. G. – Grujović, M. Ž.
Traditionally made red wines produced from an autochthonous grapevine variety as a source of biologically active compounds and their antioxidant potential
Journal of Food and Nutrition Research, 59, 2020, No. 4, s. 301-310

Ivana D. Radojević, Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34000 Kragujevac, Serbia. E-mail: ivana@kg.ac.rs

Received 27 March 2020; 1st revised 24 June 2020; 2nd revised 5 October 2020; accepted 23 October 2020; published online 31 October 2020.

Summary: Wine samples, wine evaporated to dryness, dealcoholized wine and the original shape wine, made from autochthonous grapevine variety from Serbia and Montenegro, were examined in order to determine total phenols, flavonoids and proanthocyanins, as well as their antioxidant activity. Antimicrobial and anti-biofilm activities were evaluated. The grapevine variety Vranac had the best values for total phenols, flavonoids and proanthocyanins compounds. The original shape wine samples showed stronger antioxidative efficiency, with the effective concentration values at which 50 % of 2,2-diphenyl-1-picrylhydrazyl radicals were scavenged ranging from 12.98 µl·ml-1 to 132.27 µl·ml-1. The strongest antimicrobial activity of samples of wine evaporated to dryness was detected against Bacillus cereus, B. subtilis IP 5832 and Lactobacillus plantarum, minimum inhibitory concentration (MIC) being from < 0.08 mg·ml-1 to 2.50 mg·ml-1. Samples of dealcoholized wine and the original shape wine showed the strongest inhibitory activity against B. cereus (MIC from < 0.39 µl·ml-1 to 0.78 µl·ml-1). Dealcoholized wine samples showed biofilm-inhibitory activity at which 50 % of Staphylococcus aureus ATCC 6538 biofilm was reduced, with values ranging from 188 µl·ml-1 to 530 µl·ml-1. The results of the study contribute to the knowledge on the biological activities of Balkan red wines and the potential for developing a nutritive and health-promoting food product.

Keywords: antimicrobial activity; antioxidants; antibiofilm; grapevine variety; phenolics; red wine

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