Antioxidant and Antibacterial Activities of Grape Seed and Peel Extracts
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Abstract
Grape pomace, which is a waste material in grapes, is a rich source of phenolic compounds, and has been reported to contain natural antioxidants and antimicrobial agents. The objectives of this research is to provide a quantitative analysis of the total phenolic contents from red grape peel and seed extracted using 3 different solvents: water at pH 3, ethanol and acetone. The extracts were tested for antioxidant activities and anti-bacterial action against Staphylococcus aureus, Staphylococcus epidermidls, Bacillus subtilis, and Escherichia coli Methods: A quantitative analysis of the total phenolic contents from grape seed and peel extracts with water at pH 3, ethanol and acetone were conducted. Their antioxidant activities, including free radical scavenging capacity using Diphenly-1-picrylhydrazyl (DPPH), Lipid peroxidation, Ferric ion Reducing Power Assay (FRAP) and antimicrobial activity were tested by using the broth dilution method and agar diffusion assay. Results: Seed and peel extracted with water at pH 3 gave the highest percent yield (%w/w, dry weight) of 10.032 ± 0.104 and 8.873 ± 0.144, respectively. The ethanolic extracts of grape seeds and peels contained the highest of total phenolic compounds of 34.20 ± 0.001 and 32.16 ± 0.00 milligram gallic acid equivalents/ gram dry weight sample, respectively. The ethanolic extract from grape seed showed the highest antioxidant activity. In addition, the IC50 correlated with the total phenolic compounds. The effectiveness of antibacterial activity in descending order was B. subtilis, E. coli, S. aureusand, S. epidermidis. Conclusion: Grape seed and peel extracts appeared to have the potential antioxidant action and antibacterial activity against some bacterial pathogens.
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