In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.)

The aim of this work was to investigate the effect of grape seeds aqueous extracts on Gram-positive and Gram-negative bacteria and their antioxidant activity. Grape seeds are considered a rich source of polyphenolic compounds that show antioxidant and antimicrobial effects. Grape seeds extracts were tested for antibacterial activity by minimum inhibitory concentration method, finding that the inhibitory effect of phenolic compounds from seeds extracts are more potent against Gram-positive bacteria than Gram-negative. The antioxidant capacity of the seeds extracts depends on the content of total polyphenol compounds, and this antioxidant activity and antibacterial capacity were observed to be lower when extracts were obtained from seeds after making of wine. Our results suggest that the use of grape seed extract is a feasible alternative as antibacterial and antioxidant agents to prevent the deterioration of stored foods by bacteria and oxidation.