Effect of Wine Wastes Extracts on the Viability and Biofilm Formation of Pseudomonas aeruginosa and Staphylococcus aureus Strains
Table 1
Phytochemical screening.
Sample
Total phenolics
Non-flavonoid phenolics
Flavonoids phenolics
Condensed Tannins
(μg GAE/mg SP)
(μg GAE/mg SP)
(μg QE/mg PS)
(μg PB2E/mg SP)
Grape Marc extract
Hexane
1.5 ± 0.2
0.6 ± 0.1
1.0 ± 0.2
0.1 ± 0.1
Chloroform
4.2 ± 0.2
1.1 ± 0.3
2.3 ± 0.1
0.2 ± 0.3
Ethyl acetate
33.3 ± 1.3
23.0 ± 1.1
1.8 ± 0.2
54.4 ± 3.7
Methanol
157.7 ± 3.1
13.4 ± 0.3
2.2 ± 0.1
131.8 ± 12.9
Grape Stem extract
Hexane
5.6 ± 0.6
1.1 ± 0.2
3.7 ± 0.1
0.2 ± 0.2
Chloroform
25.9 ± 0.5
7.0 ± 0.3
4.6 ± 0.1
0.8 ± 0.1
Ethyl acetate
42.5 ± 4.7
32.6 ± 0.3
5.9 ± 0.2
6.3 ± 0.1
Methanol
42.1 ± 0.7
31.5 ± 0.3
1.7 ± 0.1
9.7 ± 0.2
GAE: gallic acid equivalents, QE: quercetin equivalents, PB2E: proanthocyanidin B2 equivalents. SP: soluble principle. Values are reported as mean ± S.D. Different letters in the same column show significant differences among each treated group, according to Tukey’s test (p ≤ 0.05).
