BIOATIVE COMPOUNDS, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF VARIETY GRAPE PEEL EXTRACTS Syrah: EVALUATION OF THE EFFECTS OF EXTRACTION VARIABLES
Syrah, phenolics, flavonoids, sonicaton, vitis vinífera
Several non-conventional extraction techniques are investigated in order to reach the best possible yield for recovering phenolic compounds present in fruits and vegetables wastes. The main of this research was to evaluate the impact of different temperatures (25, 40, 50 60°C) and time of exposing to ultrasound-assisted (0, 10, 20, 30 minutes) for the extracts obtained from grape peels (var. Syrah), using ethanol as solvent. Were quantified by the total phenol, flavonoids and antioxidant activity. Analyzes for an evaluation of antimicrobial and antifungal activity were also performed. The extracts exposed to ultrasound-assisted for 20 minutes in all temperatures tested were the one that showed the higher antioxidant activity with CE50 values between ,21 e 0,24 mg.mL-1, highlighting the extract obtained by the temperature of 60°C, which was the responsible for the higher flavonoids content (0,40±0,04). However, of all samples submitted to antimicrobial activity test, the extract exposed to ultrasound-assisted for 20 minutes and 40°C was the only one that inhibited the growth of bacteria’s Staphylococcus aureus and Escherichia coli along all the concentration used. In general, it was verified the influence of the variables temperatures and time to ultrasound-assisted applied to the extraction of bioactive compounds, as well as to improve the antioxidant activity from the extracts obtained.