Open AccessQuantification of Phenolic Compounds in the Extract of Wine Production Residues of Wild Grape Fruits and their Antibacterial Activity
Author(s) -
P. Motham,
Prasong Srihanam
Publication year - 2022
Publication title -
asian journal of chemistry/asian journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.145
H-Index - 34
eISSN - 0975-427X
pISSN - 0970-7077
DOI - 10.14233/ajchem.2022.23596
Subject(s) - chemistry , gallic acid , bacillus cereus , wine , food science , antibacterial activity , flavonoid , staphylococcus aureus , bacteria , biochemistry , antioxidant , biology , genetics
The objectives of this work are to quantify the phenolic compounds in the extract of wine productionresidues using high performance liquid chromatography (HPLC) and its antibacterial activity. Theresults indicated that gallic acid and quercetin are the highest contents for phenolic acid and flavonoid,respectively. The extract showed efficiency against 12 bacterial strains which have more potency onSalmonella typhi (DMST 16122), Staphylococcus aureus (ATCC 25293) and Bacillus cereus (ATCC11778). The concentration for inhibition (MIC) and bactericidal (MBC) of the extract on selectedbacterial was in range of 500-250 μg/mL. This suggested that the wild grape residues from wineproduction composed of different phenolic substances, which could be used for inhibition of manybacteria.