The preliminary study of antifungal and antibacterial properties of wine by-products

Abstract

Background: Nowadays, the search for novel alternative antimicrobials has gained significant popularity. This surge is driven by the vast array of adverse effects of synthetic antimicrobials on human health and the environment. Consequently, the study of new natural sources of comparably ecologically safe and simultaneously effective antimicrobials is extremely important. In this context, the interest in wine by-products is growing due to their diverse beneficial properties. Traditionally considered industrial waste, wine by-products now offer promising opportunities. Notably, the unique climatic and geographical features of Armenian black grape varieties, such as Areni sev, make their by-products an attractive subject for study, with potential applications in agriculture. 

Objective: The study aims to investigate the antifungal and antibacterial properties of wine by-products obtained from the Areni sev grape variety.

Methods: For the extraction of bioactive compounds, frozen and dry samples were homogenized. The maceration was performed in 70% hydroethanolic solution after incubation on a magnetic stirrer at room temperature. The obtained extracts were filtered through a 0.45 µm filter and evaluated for antifungal and antibacterial activity by disco-diffusion method.

Results: Hydroethanolic extracts of wine by-products have exhibited antifungal and antibacterial activities. Specifically, the frozen samples demonstrated low antifungal activity against the Penicillium canescens with a 7.5 mm growth inhibition zone. In contrast, dried samples showed no antifungal activity. The highest antifungal activity was observed against Aspergillus niger with growth inhibition zones of 18 mm (frozen samples) and 15 mm (dried samples), respectively. Regarding antibacterial activity, wine by-product hydroethanolic extracts showed extremely low efficacy. Notably, frozen samples exhibited an 8 mm growth inhibition zone against Curtobacterium flaccumfaciens and 6.35 mm against Xanthomonas vesicatoria. Extracts from dried samples demonstrated a 6.35 mm inhibition zone against Curtobacterium flaccumfaciens and a 7 mm growth inhibition zone against Xanthomonas vesicatoria.

Conclusion: Summarizing the results of the conducted experiments, it can be concluded that the used wine by-product derived from Areni sev grape has demonstrated notable antimicrobial activities, with a stronger emphasis on antifungal properties. The extracts obtained from frozen samples exhibited greater efficacy than those derived from dried samples. Future research plans include a more detailed investigation of Areni sev grape wine by-products.

Keywords: wine by-product, grape pomace, Areni sev, bioactive compounds, antimicrobial properties