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 RESEARCH ARTICLE
Year : 2015  |  Volume : 47  |  Issue : 6  |  Page : 663-667

Antimicrobial properties of black grape (Vitis vinifera L.) peel extracts against antibiotic-resistant pathogenic bacteria and toxin producing molds


1 Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, India
2 Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
3 Dairy Technology Division, SRS, National Dairy Research Institute, Bengaluru, Karnataka, India

Correspondence Address:
Devbrat Yadav
Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana
India
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/0253-7613.169591

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Aim: Black grape peel possesses a substantial amount of polyphenolic antimicrobial compounds that can be used for controlling the growth of pathogenic microorganisms. The purpose of this study was to assess antibacterial and antifungal activity of black grape peel extracts against antibiotic-resistant pathogenic bacteria and toxin producing molds, respectively. Materials and Methods: Peel of grape was subjected to polyphenolic extraction using different solvents viz., water, ethanol, acetone, and methanol. Antibiotic-resistant strains of Staphylococcusaureus,Enterococcusfaecalis, Enterobacteraerogenes,Salmonella typhimurium, and Escherichiacoli were screened for the antibacterial activity of different grape extracts. Antibacterial activity was analyzed using agar well diffusion method. Penicilliumchrysogenum, Penicilliumexpansum, Aspergillusniger and Aspergillusversicolor were screened for the antifungal activity. Antifungal activity was determined by counting nongerminated spores in the presence of peel extracts. Results: As compared to other solvent extracts, methanol extracts possessed high antibacterial and antifungal activity. S.typhimurium and E. coli showed complete resistance against antibacterial action at screened concentrations of grape peel extracts. Maximum zone of inhibition was found in case of S.aureus, i.e., 22 mm followed by E.faecalis and E.aerogenes, i.e., 18 and 21 mm, respectively, at 1080 mg tannic acid equivalent (TAE)/ml. The maximum and minimum percent of growth inhibition was shown by P.expansum and A.niger as 73% and 15% at 1080 TAE/ml concentration of grape peel extract, respectively. Conclusions: Except S.typhimurium and E.coli, growth of all bacterial and mold species were found to be significantly (P < 0.05) inhibited by all the solvent extracts.






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