Abstract
This study aimed to evaluate the microbiota, phytochemical, antioxidant profile and DNA fingerprinting of Cabernet Sauvignon grapes from Slovakia and R. North Macedonia. There were used two samples of grape berries (one sample from Slovakia and one from Macedonia). Each sample was analyzed in triplicate. The bacteria were cultivated on Plate count agar (PCA), microscopic filamentous fungi were cultivated on Malt extract agar (MEA). MALDI-TOF MS Biotyper mass spectrometry was used for the identification of microorganisms (bacteria and yeasts) and microscopic filamentous fungi with manuals. DPPH method was used to determine of antioxidant activity of grape berries. Phytochemical and antioxidant profiles were evaluated in grape berries samples. Total genomic DNA was extracted from mature grapes by GeneJET Plant Genomic DNA Purification Kit. The number of bacteria was higher in the sample of Macedonian grape (4.13 log CFU.g-1) in comparison to the grape from Slovakia as well as the number of yeasts was also higher in the Macedonian sample (2.57 log CFU.g-1). Antioxidant activity of Slovak grape berries was 0.55 mg TEAC.g-1 and of Macedonian grape, berries was 0.51 mg TEAC.g-1. Total polyphenol content was higher in grape from Slovakia (0.81 mg GAE.g-1) than in grape from Macedonia (0.77 mg GAE.g-1), while total flavonoid content was 0.57 and 0.17 mg QE.g-1 in Slovak grape and Macedonian grape, respectively. Total phenolic acid content was higher in the sample from Macedonia (0.40 mg CAE.g-1) compared to the grape from Slovakia (0.24 mg CAE.g-1). Total anthocyanin content was also higher in Macedonian grape (0.46 mg.g-1) compared to the Slovak sample (0.05 mg.g-1). The total polymorphism for all of the used primers of 87.5% was obtained for the Macedonian sample of Cabernet Sauvignon and 89.4% for the Slovak sample.
Highlights
Grapes have been used for winemaking since the ancientGreek and Roman civilizations (Ma and Zhang 2017)
This study aimed to evaluate the microbiota, phytochemical, antioxidant profile and DNA fingerprinting of Cabernet Sauvignon grapes from Slovakia and R
The bacteria were cultivated on Plate count agar (PCA), microscopic filamentous fungi were cultivated on Malt extract agar (MEA)
Summary
Grapes have been used for winemaking since the ancientGreek and Roman civilizations (Ma and Zhang 2017). Grapes have been used for winemaking since the ancient. Grapes are rich in phytochemicals with many proven health benefits (Liang et al, 2014). They are one of the most widely grown fruits and the total production of grapes worldwide is approximately 60 million tons (Matthäus, 2008). Grape seeds are rich in phenolic compounds and have potentially beneficial effects for human health such as protection against peptic ulcers, oxidative stress, tissue damage, and inflammation (Rodríguez Montealegre et al, 2006ꓼ Kim et al, 2013). Grape seeds have been reported to exhibit scavenge superoxide radicals. Grape seeds are rich in flavan-3-ol, including proanthocyanidins and catechins (El-Beshbishy, Mohamadin and Abdel-Naim, 2009)
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