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Chemometric Optimization of Biologically Active Compounds Extraction from Grape Marc: Composition and Antimicrobial Activity

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dc.contributor.author GHENDOV-MOSANU, Aliona
dc.contributor.author COJOCARI, Daniela
dc.contributor.author BALAN, Greta
dc.contributor.author PATRAS, Antoanela
dc.contributor.author LUNG, Ildiko
dc.contributor.author SORAN, Maria-Loredana
dc.contributor.author OPRIŞ, Ocsana
dc.contributor.author CRISTEA, Elena
dc.contributor.author STURZA, Rodica
dc.date.accessioned 2024-05-14T08:07:59Z
dc.date.available 2024-05-14T08:07:59Z
dc.date.issued 2022
dc.identifier.citation GHENDOV-MOSANU, Aliona et al. Chemometric Optimization of Biologically Active Compounds Extraction from Grape Marc: Composition and Antimicrobial Activity. In: Molecules, 2022. vol. 27. iss. 5, art. no. 1610. ISSN 1420-3049. en_US
dc.identifier.issn 1420-3049
dc.identifier.uri https://doi.org/10.3390/molecules27051610
dc.identifier.uri http://repository.utm.md/handle/5014/27077
dc.description Acces full text - https://doi.org/10.3390/molecules27051610
dc.description.abstract The article focuses on the optimization of the extraction process of biologically active compounds (BAC) from grape marc—a by-product of the wine industry. The influence of temperature, specifically 30 _C, 45 _C and 65 _C, and ethanol concentration in solutions, specifically 0–96% (v/v) on the extraction yield of polyphenols, flavonoids, tannins and anthocyanins, were investigated. The composition of individual polyphenols, anthocyanins and organic acids, antioxidant activity (DPPH and ABTS) and CIELab chromatic characteristics of the grape marc extracts (GME), were characterized. The microbiostatic and microbicidal effects in direct contact of GME with pathogenic microorganisms, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, were determined in vitro. The influence of extraction parameters on the total polyphenol content (TPC), total flavonoid content (TFC), tannin content (TC), total anthocyanin content (TAC) and their interdependencies were studied using information analysis. A mathematical model was developed on cubic spline functions. The analysis of individual compounds showed the presence of a wide range of flavonoids (procyanidin B2, procyanidin B1, hyperoside and quercetin), flavones (catechin), hydroxybenzoic acid derivatives (gallic, protocatechuic, p-hydroxybenzoic acids, m-hydroxybenzoic acid, syringic acid), hydroxycinic acid derivatives and ferulic acid methyl ester. The malvidol-3-glucoside was the main anthocyanin identified in the extract. A high amount of tartaric acid was also found. GME showed significant antimicrobial activity against Gram-positive bacteria and lower activity against Gram-negative bacteria. en_US
dc.language.iso en en_US
dc.publisher MDPI (Basel, Switzerland) en_US
dc.relation.ispartofseries Molecules;2020. Volume 9. Issue 1
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject grape marc extraction en_US
dc.subject biologically active compounds en_US
dc.subject mathematical models en_US
dc.subject antimicrobial activity en_US
dc.subject pathogenic microorganisms en_US
dc.title Chemometric Optimization of Biologically Active Compounds Extraction from Grape Marc: Composition and Antimicrobial Activity en_US
dc.type Article en_US


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