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  • » Characterization of extracts from winery by-products with antifungal activity against Botrytis cinerea.
  • Inactivated yeasts: production and technological characteristics
    Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
    The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
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Characterization of extracts from winery by-products with antifungal activity against Botrytis cinerea.

Mendoza, L.; Yanez, K.; Vivanco, M.; Melo, R.; Cotoras, M.; 2013, Industrial Crops and Products 43 360–364

Phenolic compound profiles of grape pomace extracts from a mixture of Chilean grape varieties (Cabernet Sauvignon, Carmenere and Syrah) were analyzed. Two extraction methods were used: solvent and soxhlet extraction, followed by fractionation with hexane, chloroform and ethyl acetate. Phenolic compounds in different fractions were identified by HPLC. 

Ethyl acetate phase of solvent extraction contained a wide variety of phenolic compounds. Hexane phase of the extracts presented lowest diversity. Quercetin was found in almost all fractions. 

Also, the in vitro antifungal activity of these extracts against the phytopathogenic fungus Botrytis cinerea was evaluated. 

Hexane or chloroform fractions from extracts obtained by solvent extraction showed the highest inhibitory effect on mycelia growth of this fungus, with IC50 value of 40 ppm. In general, ethyl acetate fractions were less active against B. cinerea. 

Therefore, it can be concluded that grape pomace are a good low cost source to obtain antifungal extracts

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Published on 05/12/2013
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