Repozitorij Univerze v Novi Gorici

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Naslov:Polyphenol, antioxidant and antimicrobial potential of six different white and red wine grape processing leftovers : /
Avtorji:ID SCI by John Wiley & Sons Ltd (Lastnik avtorskih pravic)
ID Trošt, Kajetan, Center za raziskave vina, Univerza v Novi Gorici, Vipava, (Avtor)
ID Klančnik, Anja, Oddelek za živilsko tehnologijo, Biotehniška fakulteta, Univerza v Ljubljani, Ljubljana, Slovenija (Avtor)
ID Mozetič Vodopivec, Branka, Center za raziskave vina, Univerza v Novi Gorici, Vipava, Slovenija (Avtor)
ID Sternad Lemut, Melita, Center za raziskave vina, Univerza v Novi Gorici, Vipava, Slovenija (Avtor)
ID Jug, Katja, Oddelek za živilsko tehnologijo, Biotehniška fakulteta, Univerza v Ljubljani, Ljubljana, Slovenija (Avtor)
ID Raspor, Peter, Inštitut za živila, prehrano in zdravje, Fakulteta za vede o zdravju, Univerza na primorskem, Izola, Slovenija (Avtor)
ID Smole Možina, Sonja, Oddelek za živilsko tehnologijo, Biotehniška fakulteta, Univerza v Ljubljani, Ljubljna, Slovenija (Avtor)
Datoteke: Gradivo nima datotek, ki so prostodostopne za javnost. Gradivo je morda fizično dosegljivo v knjižnici fakultete, zalogo lahko preverite v COBISS-u. Povezava se odpre v novem oknu
Jezik:Angleški jezik
Vrsta gradiva:Delo ni kategorizirano
Tipologija:1.01 - Izvirni znanstveni članek
Organizacija:UNG - Univerza v Novi Gorici
Opis:BACKGROUND During winemaking, grape polyphenols are only partly extracted, and consequently unexploited. The main aim was to characterise the phenolic content of freeze-dried grape skin and seed (FDSS) extracts obtained from Slovenian and international grape varieties and evaluate their antioxidant, antimicrobial, and anti-adhesive activities. RESULTS FDSS of six Vitis vinifera L. grapevine cultivars from Vipava Valley region (Slovenia) underwent extraction and sonification under different conditions. Flavonols were the predominant content of extracts from white ‘Zelen’ and ‘Sauvignon Blanc’ grape varieties, with strong antimicrobial activities against Gram-negative bacteria. ‘Pinot Noir’ FDSS extracted with 50% aqueous ethanol extraction produced a high phenolic content in the final extract, which was further associated with strong antioxidant and antimicrobial activities against all tested bacteria. Bacterial adhesion to stainless steel surfaces with minimal and maximal surface roughness was significantly inhibited (up to 60%) across a wide FDSS concentration range, with lower concentrations also effective with two types of stainless steel surfaces. CONCLUSION FDSS extracts from winery by-products show interesting phenolic profiles that include flavonols, catechins, anthocyanins, and hydroxycinnamic acids, with yields influenced by grapevine cultivar and extraction conditions. The antioxidant, antimicrobial and anti-adhesive activities of 50% aqueous ethanol ‘Pinot Noir’ FDSS extract reveals potential applications in food, pharmaceutical and cosmetic industries for these bioactive residues.
Ključne besede:grape skins and seeds, extraction solvents, phenolic profile, antioxidant activity, antimicrobial activity, anti-adhesion activity to stainless steel
Verzija publikacije:Recenzirani rokopis
Leto izida:2016
Št. strani:42
Številčenje:2016, /
PID:20.500.12556/RUNG-2530 Novo okno
COBISS.SI-ID:4470779 Novo okno
DOI:10.1002/jsfa.7981 Novo okno
NUK URN:URN:SI:UNG:REP:NCCJ3DAM
Datum objave v RUNG:08.08.2016
Število ogledov:5086
Število prenosov:0
Metapodatki:XML RDF-CHPDL DC-XML DC-RDF
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Gradivo je del revije

Naslov:Journal of the Science of Food and Agriculture
Skrajšan naslov:J Sci Food Agric
Založnik:SCI by John Wiley & Sons Ltd
Leto izida:2016
ISSN:1097-0010
ISBN:/

Sekundarni jezik

Jezik:Ni določen
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Opis:/
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