Document Type : Research Paper
Authors
1 MSc in Food hygiene and Quality control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
2 Professor, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia, Iran
3 Associate Professor, Department of Food Health and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
Abstract
Introduction: Due to the resistance of pathogenic bacteria and fungi to common drugs and the inclination towards natural food preservatives, researchers are exploring antimicrobial agents of plant with organic origin as alternative compounds. This study aims to investigate the antibacterial and antifungal properties of various extracts of Vitis vinifera L. cv. Ghizil Uzum grape skin and seeds extracted through different methods.
Methods: Grape seed and skin extracts were obtained using maceration, sonication, deep eutectic solvent (DES), and a combination of sonication-DES methods. The antibacterial and antifungal properties of the extracts were determined using the agar well diffusion method, as well as the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) (or minimum fungicidal concentration, MFC) against Staphylococcus aureus, Salmonella typhimurium, Escherichia coli and Listeria monocytogenes as well as on Aspergillus flavus, Fusarium solani, Cladosporium and Penicillium citrinum.
Results and discussion: The results showed that the combined sonication-DES method had the lowest MIC (0.78 mg/ml) and MBC (1.56 mg/ml) for the skin and seed extracts, indicating the effectiveness of this method in extracting phenolic compounds compared to other conventional methods (p≤ 0.05). Additionally, L. monocytogenes and S. aureus exhibited the lowest MIC and MBC values among the tested bacteria , while Cladosporium showed the lowest MIC and MFC among the fungi. Furthermore, grape seed extract obtained through the sonication-DES method demonstrated higher capability in controlling and inhibiting the growth of pathogenic bacteria, fungi, and spoilage microorganisms compared to other extraction methods, making it a promising extraction method for herbal compounds.
Highlights
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