In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.)

Antimicrobial activity of grape seed extract on Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores in apple juice

“…There might be three reasons for higher reductions in cell counts of A. acidoterrestris in the apple juice with GSE. In fact, Gram-positive bacteria are more sensitive to natural extracts than Gram-negative due to the absence of lipopolysaccharide layer that reduces the sensitivity (Delgado Ad amez et al, 2012). Other possible reasons are the susceptibility of A. acidoterrestris to phenolic compounds found in GSE and the susceptibility of bacteria to plant extracts increases as the pH of the food decreases (Gutierrez, Barry-Ryan, & Bourke, 2009).…”

Oxidative Stability, Phenolic Compounds and Antioxidant Potential of a Virgin Olive Oil Enriched with Natural Bioactive Compounds

“…Dried samples were ground in a domestic knife mill. Finally, bioactive compounds were extracted from crushed samples with water 70-80 for 3 h in a Soxhlet system 16 , and the extract was filtered and centrifuged at 21,036g to remove solid particles from it.…”

“…A wide range of by-products from the food industry have been studied for this purpose, with attention being focused on those that contain high levels of phenolic compounds. A special source of these compounds are by-products from fruit and vegetable processing peel, seeds, and stones 16,17,19 . Similarly, olive cake also called wet pomace or alpeorujo and olive leaf have been considered to be an interesting source of phenolic compounds.…”

Grape Phenolic Extract Potentially Useful in the Control of Antibiotic Resistant Strains of <i>Campylobacter</i>

“…Consumer concerns about the safety of food have increased, and in this regard, there is a growing interest in the use of natural antibacterial compounds, like plant extracts rich in phenolic compounds, as food preservatives. In the last years, different works about the antimicrobial properties of wine and grape phenolic compounds have been published, and several studies have shown that these compounds could inhibit the growth of different food-borne bacteria [8,9]. Concerning Campylobacter, other researchers have reported that some phenolic compounds from grape leaves can have antimicrobial activity against this pathogen [10], contributing to modulating the resistance to macrolide antibiotics [11].…”