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Título

High-added value-antioxidants obtained from the degradation of wine phenolics by Lactobacillus plantarum

AutorLandete, José María ; Rodríguez, Héctor; Rivas, Blanca de las ; Muñoz, Rosario
Palabras claveWine Phenolics
Lactobacillus plantarum
Fecha de publicaciónnov-2007
EditorInternational Association for Food Protection
CitaciónJournal of Food Protection 70(11): 2670–2675 (2007)
ResumenDisposal of the waste from wine production has long been a problem for wineries, mainly because of the presence of phenolic compounds. In this study, we analyzed the antimicrobial activities of 10 wine phenolic compounds against Lactobacillus plantarum strains. Inhibition increased in this order: catechin gallic acid epicatechin salicylic acid methyl gallate caffeic acid ferulic acid tryptophol p-coumaric acid. The obtained results indicated that L. plantarum is able to grow in the presence of high concentrations of some wine phenolic compounds. Of the 10 compounds analyzed, only the hydroxycinnamic acids, gallic acid, and methyl gallate were metabolized by the four L. plantarum strains studied. Results also revealed that 4-vinylphenol and 4-vinylguaiacol are originated from p-coumaric and ferulic acids. These phenolic compounds are valuable intermediates in the biotechnological production of new fragrances. In addition, gallic acid and its ester, methyl gallate, are metabolized to produce the powerful antioxidant pyrogallol. Therefore, it might be possible to use L. plantarum strains to obtain high-added-value antioxidants from the degradation of phenolic compounds found in wine wastes
URIhttp://hdl.handle.net/10261/46532
ISSN0362-028X
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