Antimicrobial and antioxidant activity of pressurized liquid extracts from oenological woods
The main goal of this study was to evaluate the antimicrobial activity of a collection of oenological woods extracts (non-toasted and toasted American oak wood, non-toasted and toasted French oak wood, non-toasted and toasted Rumanian oak wood, chestnut, cherry and wine grape wood) isolated by pressurized liquid extraction in order to control the microbial spoilage of wines. Inhibition of the growth of six wine lactic acid bacteria (LAB) (Lactobacillus hilgardii CIAL-49, Lactobacillus casei CIAL-52, Lactobacillus plantarum CIAL-92, Pedioccocus pentosaceus CIAL-85, Oenococcus oeni CIAL-91 and CIAL-96), two acetic acid bacteria (AAB) (Acetobacter aceti CIAL-106 and Gluconobacter oxydans CIAL-107) and three Brettanomyces yeast (Brettanomyces bruxellensis CIAL-108, CIAL-109 and CIAL-110) by the oenological wood extracts was assessed. The antioxidant activity and the total phenol index of wood extracts were also evaluated. Results confirmed differences in bacteria and yeast susceptibility to oenological wood extracts among different genera and species. Among them, AAB were especially sensitive to the phenolic inactivation from oenological woods extracts. Contrarily, amongst LAB, L.hilgardii CIAL-49 was the most resistant strain to the action of the wood extracts. Cherry wood was active against 9 of the 11 strains tested meanwhile French, Rumanian oak wood and chestnut show the lowest values of IC50 for A.aceti CIAL-106. No significant correlation was found between antimicrobial activity either with antioxidant activity or with the total phenol content, suggesting that structure-function of the phenolic extracts has a greater influence on the antimicrobial activity than the total phenol content.
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Elsevier
2015
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Subjects: | Wine spoilage, Oenological woods extracts, Antimicrobial activity, Antioxidant activity, Phenol content, |
Online Access: | http://hdl.handle.net/10261/113767 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100008052 |
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dig-cial-es-10261-1137672022-04-20T07:37:33Z Antimicrobial and antioxidant activity of pressurized liquid extracts from oenological woods Alañón, María Elena García-Ruiz, Almudena Díaz-Maroto, M. Consuelo Pérez-Coello, M. Soledad Moreno-Arribas, M. Victoria Ministerio de Economía y Competitividad (España) Fundación Alfonso Martín Escudero Wine spoilage Oenological woods extracts Antimicrobial activity Antioxidant activity Phenol content The main goal of this study was to evaluate the antimicrobial activity of a collection of oenological woods extracts (non-toasted and toasted American oak wood, non-toasted and toasted French oak wood, non-toasted and toasted Rumanian oak wood, chestnut, cherry and wine grape wood) isolated by pressurized liquid extraction in order to control the microbial spoilage of wines. Inhibition of the growth of six wine lactic acid bacteria (LAB) (Lactobacillus hilgardii CIAL-49, Lactobacillus casei CIAL-52, Lactobacillus plantarum CIAL-92, Pedioccocus pentosaceus CIAL-85, Oenococcus oeni CIAL-91 and CIAL-96), two acetic acid bacteria (AAB) (Acetobacter aceti CIAL-106 and Gluconobacter oxydans CIAL-107) and three Brettanomyces yeast (Brettanomyces bruxellensis CIAL-108, CIAL-109 and CIAL-110) by the oenological wood extracts was assessed. The antioxidant activity and the total phenol index of wood extracts were also evaluated. Results confirmed differences in bacteria and yeast susceptibility to oenological wood extracts among different genera and species. Among them, AAB were especially sensitive to the phenolic inactivation from oenological woods extracts. Contrarily, amongst LAB, L.hilgardii CIAL-49 was the most resistant strain to the action of the wood extracts. Cherry wood was active against 9 of the 11 strains tested meanwhile French, Rumanian oak wood and chestnut show the lowest values of IC50 for A.aceti CIAL-106. No significant correlation was found between antimicrobial activity either with antioxidant activity or with the total phenol content, suggesting that structure-function of the phenolic extracts has a greater influence on the antimicrobial activity than the total phenol content. Authors are grateful to the Spanish Ministry of Economy and Competitiveness (MINECO) for its financial support towards the Projects AGL2012-04172-C02-01and PRI-PIBAR-2011-1358. M.E. Alañón would like to thank Fundación Alfonso Martín Escudero for the post-doctoral fellowship awarded. Peer Reviewed 2015-04-16T10:33:17Z 2015-04-16T10:33:17Z 2015 2015-04-16T10:33:17Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.foodcont.2014.09.043 issn: 0956-7135 Food Control 50: 581-588 (2015) http://hdl.handle.net/10261/113767 10.1016/j.foodcont.2014.09.043 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100008052 Sí none Elsevier |
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Wine spoilage Oenological woods extracts Antimicrobial activity Antioxidant activity Phenol content Wine spoilage Oenological woods extracts Antimicrobial activity Antioxidant activity Phenol content |
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Wine spoilage Oenological woods extracts Antimicrobial activity Antioxidant activity Phenol content Wine spoilage Oenological woods extracts Antimicrobial activity Antioxidant activity Phenol content Alañón, María Elena García-Ruiz, Almudena Díaz-Maroto, M. Consuelo Pérez-Coello, M. Soledad Moreno-Arribas, M. Victoria Antimicrobial and antioxidant activity of pressurized liquid extracts from oenological woods |
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The main goal of this study was to evaluate the antimicrobial activity of a collection of oenological woods extracts (non-toasted and toasted American oak wood, non-toasted and toasted French oak wood, non-toasted and toasted Rumanian oak wood, chestnut, cherry and wine grape wood) isolated by pressurized liquid extraction in order to control the microbial spoilage of wines. Inhibition of the growth of six wine lactic acid bacteria (LAB) (Lactobacillus hilgardii CIAL-49, Lactobacillus casei CIAL-52, Lactobacillus plantarum CIAL-92, Pedioccocus pentosaceus CIAL-85, Oenococcus oeni CIAL-91 and CIAL-96), two acetic acid bacteria (AAB) (Acetobacter aceti CIAL-106 and Gluconobacter oxydans CIAL-107) and three Brettanomyces yeast (Brettanomyces bruxellensis CIAL-108, CIAL-109 and CIAL-110) by the oenological wood extracts was assessed. The antioxidant activity and the total phenol index of wood extracts were also evaluated. Results confirmed differences in bacteria and yeast susceptibility to oenological wood extracts among different genera and species. Among them, AAB were especially sensitive to the phenolic inactivation from oenological woods extracts. Contrarily, amongst LAB, L.hilgardii CIAL-49 was the most resistant strain to the action of the wood extracts. Cherry wood was active against 9 of the 11 strains tested meanwhile French, Rumanian oak wood and chestnut show the lowest values of IC50 for A.aceti CIAL-106. No significant correlation was found between antimicrobial activity either with antioxidant activity or with the total phenol content, suggesting that structure-function of the phenolic extracts has a greater influence on the antimicrobial activity than the total phenol content. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Alañón, María Elena García-Ruiz, Almudena Díaz-Maroto, M. Consuelo Pérez-Coello, M. Soledad Moreno-Arribas, M. Victoria |
format |
artículo |
topic_facet |
Wine spoilage Oenological woods extracts Antimicrobial activity Antioxidant activity Phenol content |
author |
Alañón, María Elena García-Ruiz, Almudena Díaz-Maroto, M. Consuelo Pérez-Coello, M. Soledad Moreno-Arribas, M. Victoria |
author_sort |
Alañón, María Elena |
title |
Antimicrobial and antioxidant activity of pressurized liquid extracts from oenological woods |
title_short |
Antimicrobial and antioxidant activity of pressurized liquid extracts from oenological woods |
title_full |
Antimicrobial and antioxidant activity of pressurized liquid extracts from oenological woods |
title_fullStr |
Antimicrobial and antioxidant activity of pressurized liquid extracts from oenological woods |
title_full_unstemmed |
Antimicrobial and antioxidant activity of pressurized liquid extracts from oenological woods |
title_sort |
antimicrobial and antioxidant activity of pressurized liquid extracts from oenological woods |
publisher |
Elsevier |
publishDate |
2015 |
url |
http://hdl.handle.net/10261/113767 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100008052 |
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