Effect of Wine Wastes Extracts on the Viability and Biofilm Formation of Pseudomonas aeruginosa and Staphylococcus aureus Strains
Table 2
Antioxidant activity of the stem and marc extracts.
Sample
ABTS radical scavenging SC50 (g/mL)
Fe3+ Reducing power RC50 (g/mL)
Fe2+ Chelating capacity CC25 (g/mL)
NO Scavenging capacity SC25 (g/mL)
Marc
Hexane
-
-
173.3 ± 6.9
-
Chloroform
-
-
172.6 ± 9.9
-
Ehtyl acetate
65.3 ± 0.4
160.0 ± 4.7
-
437.2± 0.5
Methanol
10.6 ± 0.4
27.3 ± 0.1
426.1 ± 20.9
267.3± 32.4
Stem
Hexane
-
-
173.5 ± 4.1
-
Chloroform
138.7 ± 1.9
-
109.2 ± 10.3
-
Ethyl acetate
64.2 ± 0.9
106.0 ± 1.4
124.1 ± 17.9
-
Methanol
66.2 ± 2.5
140.9 ± 1.3
661.3 ± 2.3
-
Quercetin
3.6 ± 0.5
Ascorbic acid
1.9 ± 0.4
5.4± 0.03
29.9 ± 0.7
Na2EDTA
5.0 ± 0.3
ABTS⋅+ radical scavenging concentration (SC), Fe3+ reducing concentration (RC), Fe2+ chelating concentration (CC), NO Scavenging capacity (SC) of marc and stem extracts. Values (mean ± SDE, n = 3) in the same column followed by the same letter are not significantly different (Tuckey’s test, p ≤ 0.05).
