Direct microwave treatment enhances antioxidant and antibacterial properties of the seed extracts of Kékfrankos grapes

Abstract

The Kékfrankos is the most frequently cultivated wine grape in Hungary, with a significant national and regional impact, resulting in considerable amounts of byproducts (e.g. pomace, seeds). To the best of our knowledge no research has been conducted on the antioxidant and antibacterial properties of its seed extracts (GSE). A novel apporach of applying direct microwave treatment on grape seeds was implemented for the first time to enhance antioxidant and antimicrobial properties of GSE. Antioxidant properties were assayed using the DPPH (2,2-diphenyl-1-picrylhydrazyl), FRAP (Ferric Reducing Antioxidant Power) and TPC (Folin-Ciocâlteu's Total Polyphenol Content) methods. Profile and content of polyphenols was studied using high-performance liquid chromatography/tandem mass spectrometry and matrix-assisted laser desorption/ionization mass spectrometry. Antibacterial properties were evaluated using Gram-positive Staphylococcus aureus (SA), methicillin-resistant Staphylococcus aureus (ST239) (MRSA) and Gram-negative Escherichia coli (EC) bacteria strains. Results proved that the mild direct microwave treatment of grape seeds significantly increased total polyphenol, (+)-catechin, (−)-epicatechin as well as antioxidant capacity levels by 20–30 % compared to untreated samples and resulted the best antibacterial properties based on bacterial growth curves (SA and MRSA: 0.015625 mg/mL, EC: 0.25 mg/mL). Results justify the importance of further pharmacological investigations on Kékfrankos grape seed extracts and that the direct microwave treatment of grape seeds is an innovative approach for the fast and cost efficient improvement of the antibacterial properties of grape seed extracts.

Keywords

• Kékfrankos
• Grape seed extract
• Microwave treatment
• Mass spectrometry
• Antibacterial properties