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首页> 外文期刊>Journal of Biotechnology >Antimicrobial activity and composition profile of grape (Vitis vinifera) pomace extracts obtained by supercritical fluids.
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Antimicrobial activity and composition profile of grape (Vitis vinifera) pomace extracts obtained by supercritical fluids.

机译：通过超临界流体获得的葡萄（Vitis vinifera）果渣提取物的抗菌活性和组成特征。

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摘要

The possibility of increasing the aggregated value of the huge amount of residues generated by wineries around the world foment studies using the grape pomace - the residue from the wine production, composed by seed, skin and stems - to obtain functional ingredients. Nowadays, consumers in general prefer natural and safe products mainly for food and cosmetic fields, where the supercritical fluid extraction is of great importance due to the purity of the extracts provided. Therefore, the objective of this work is to evaluate the global extraction yield, the antimicrobial activity and the composition profile of Merlot and Syrah grape pomace extracts obtained by supercritical CO2 (SC-CO2) and CO2 added with co-solvent at pressures up to 300 bar and temperatures of 50 and 60 degrees C. The results were compared with the ones obtained by Soxhlet and by ultrasound-assisted leaching extraction methods. The main components from the extracts, identified by HPLC, were gallic acid, p-OH-benzoic acid, vanillic acid and epicatechin. The antibacterial and antifungal activities of the extracts were evaluated using four strains of bacteria (Staphylococcus aureus, Bacillus cereus, Escherichia coli and Pseudomonas aeruginosa) and three fungi (Candida albicans, Candida parapsilosis, Candida krusei). Despite lower extraction yield results, the supercritical fluid extracts presented the highest antimicrobial effectiveness compared to the other grape pomace extracts due to the presence of antimicrobial active compounds. Syrah extracts were less efficient against the microorganisms tested and Merlot extracts were more active against Gram-positive bacteria
机译：利用葡萄渣来发酵世界各地的酿酒厂所产生的大量残留物的总价值的可能性-使用葡萄渣-由种子，皮和茎组成的葡萄酒生产残留物-获得功能性成分。如今，一般而言，消费者通常更喜欢天然和安全的产品，主要用于食品和化妆品领域，由于提供的提取物的纯度，超临界流体提取非常重要。因此，这项工作的目的是评估通过超临界CO 2 （SC-CO 2 < / sub>）和CO 2 以及在高达300 bar的压力和50和60摄氏度的温度下添加的共溶剂。将结果与索氏提取法和超声辅助浸出法进行比较提取方法。通过HPLC鉴定的提取物中的主要成分是没食子酸，对-OH-苯甲酸，香草酸和表儿茶素。使用四种细菌菌株（金黄色葡萄球菌，蜡状芽孢杆菌，大肠杆菌和铜绿假单胞菌）和三种真菌（白色念珠菌，副念珠菌，克鲁斯念珠菌）评估了提取物的抗菌和抗真菌活性。尽管提取率较低，但由于存在抗菌活性化合物，与其他葡萄渣提取物相比，超临界流体提取物仍具有最高的抗菌效果。西拉提取物对测试的微生物效率较低，梅乐提取物对革兰氏阳性细菌的活性更高

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