Phenolic compounds of grape extract (Vitis labrusca) and their action on lactic acid bacteria

Sheila L. Scher, Renata H. Barros Fuchs, Gisele T. de S. Sora, Laura P. Mardigan, Angela Kwiatkowski


The Isabel grape is one of the main cultivars of Vitis labrusca, and it's a common, rustic and less demanding variety. The aim of this work was the obtention of  Isabel grape extract and the evaluation of its activity on the growth of Lactic Acid Bacteria. The effect of grape extract and ethanol on lactic acid bacteria growth was evaluated. The average of total phenolic compounds in the Isabel grape extract was 14,80mg/mL, less than literature data. The amount of phenolic compounds on grape extract can be influenced by the type of extraction and techniques used in the production of the extract and by the reactions that occurs during its storage. The Isabel grape extract was more efficient on reducing Lactic acid bacteria growth than ethanol.





Phenolic compounds; Isabel grape; Lactic acid bacteria

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DOI: 10.14685/rebrapa.v1i1.7


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