Abstract
The objectives of this work are to quantify the phenolic compounds in the extract of wine production residues using high performance liquid chromatography (HPLC) and its antibacterial activity. The results indicated that gallic acid and quercetin are the highest contents for phenolic acid and flavonoid, respectively. The extract showed efficiency against 12 bacterial strains which have more potency on Salmonella typhi (DMST 16122), Staphylococcus aureus (ATCC 25293) and Bacillus cereus (ATCC 11778). The concentration for inhibition (MIC) and bactericidal (MBC) of the extract on selected bacterial was in range of 500-250 μg/mL. This suggested that the wild grape residues from wine production composed of different phenolic substances, which could be used for inhibition of many bacteria.
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