ANTIFUNGAL EFFECT OF ORGANIC AND CONVENTIONAL GRAPE POMACE EXTRACTS

The food and agricultural products processing industries generate substantial quantities of phenolics-rich by-products, which could be valuable natural sources of antioxidants.
Grape by-products for example have been the subject of this investigation and have proven to be effective sources of phenolic compounds and other antioxidants.
Extracts from grape pomace coming from organic and conventional farming practices were characterised based on total phenol content (mmol GAE g^-1 extract) and antioxidant capacity (mmol Trolox equ.
G^-1 extract) but only minor differences between organic and conventional farming practices were found.
The antifungal effect of grape pomace extracts was also tested against food-related moulds.
The growth of pathogen moulds such as Penicillium crysogenum, Penicillium expansum, Aspergillus niger and Trichoderma viride was inhibited by conventional grape pomace extracts, whereas the organic extracts showed markedly lower fungostatic capacity.

International Symposium on Vegetable Safety and Human Health

M. Corrales, P. Butz, B. Tauscher, M. Martín Cabrejas

antioxidant activity, total phenol content, antifungal effect

https://doi.org/10.17660/ActaHortic.2010.856.3