Red Grape Research Articles

Selenium-Chitosan Treatment Affects Amino Acid Content and Volatile Components of Red Globe Grape during Storage

Flavor is an essential attribute of grapes, but it quickly deteriorates and loses its quality. This study examined the effects of the selenium-chitosan treatment on the amino acid content and volatile components of freshly harvested grapes stored at 0°C. The amount and composition of precursors such as fatty acids and amino acids have an important influence on the formation of aroma compounds. In this article, the amino acids, volatile components, and some enzyme activities of different treated grapes were analyzed. The results of the analysis of free amino acid composition indicated that the selenium-chitosan treatment significantly reduced the loss of amino acid content by inhibiting the activities of glutamate oxaloacetate transaminase (GOT), glutamate pyruvate transaminase (GPT), and pyruvate dehydrogenase (PDH). The analysis also revealed that the significant differences in alcohol and aldehyde compounds primarily accounted for the variation in volatile components between treatments. The selenium-chitosan treatment slowed the decline in the content of aldehyde compounds and inhibited the increase in the range of alcohol compounds. These findings demonstrated that treatment with 25 mg L-1 selenium mixed with 1.0% chitosan solution has a positive effect on maintaining the flavor of Red Globe grapes. This treatment is worthy of future promotion.

Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for Sforzato di Valtellina DOCG wine production.

Sforzato di Valtellina (Sfursat) is a PDO reinforced red wine produced in Valtellina (northern Italy) from partially withered red grapes (Vitis vinifera L.) cv. Nebbiolo. The present study aimed to evaluate the combined influence of different grape ripeness levels and withering length on the chemical composition, mechanical properties, and phenolic profile of Nebbiolo winegrapes from two Valtellina vineyards. During three consecutive vintages (2019, 2020, and 2021), three different technological binomials have been tested: early harvest/long withering (EL), medium-term harvest/medium-term withering (MM), and late harvest/short withering (LS). At the end of the withering process, EL thesis usually presented the highest values of sugars and acidity. Extractable seed polyphenols showed a decreasing trend by leaving the grapes on the plant longer, and this effect increased considerably after withering with respect to fresh samples. EL and MM evidenced the greater concentration of these compounds expressed on grape weight, particularly for tannins. Instead, skin-extracted total phenolics were less influenced by the harvest time, whereas their concentration increased after withering. The harvest time appears to have a higher impact than the withering length on the final extractable anthocyanin content, although the trend was no stable during the vintages or common for the two vineyards evaluated. EL and MM experienced the highest contents of grape skin tannins in most cases, suggesting that a longer withering increases their concentration. Harvest time and withering length can be modulated according to the desired oenological objective, promoting the valorization of grape potentialities. The choice to harvest the grapes earlier and enhance the withering length should be preferred to obtain wines with higher acidity and phenolic content, more suitable for long-ageing period. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Analysis of Formaldehyde in Circulating Grapes in Makassar

Formalin or formaldehyde is a chemical compound whose use is prohibited as a preservative in food additives. This study aims to analyze the content of formalin in red grapes (Vitis vinifera) circulating in the city of Makassar. The method used in this test is by using Schiff reagent and UV-Vis spectrophotometry. The results of the Schiff reagent test showed that two of the 10 grape samples were positive for formalin. Test results on UV-Vis Spectrophotometry at a wavelength of 556 nm, that all red grape samples obtained contained formalin with formalin levels as follows: Sample Tamalanrea 1 TD = 0.778%, Tamalanrea 2 TD = 0.483%, Manggala TD= 0.452%, Tamalate TD= 0.734%, Biringkanaya TD= 0.552%, Tamalanrea 1 SD= 0.452%.

Interactive effect of pre-fermentative grape freezing and malolactic fermentation on the anthocyanins profile in red wines prone to colour instability

The effects of pre-fermentative freezing of red grapes from Schiava variety and co-inoculation with lactic bacteria were evaluated on the profile of anthocyans of the musts and the finished wine. Peonidin-3-glucoside is the main anthocyanin in Schiava grape musts, but it was overcome by malvidin-3-glucoside at bottling. Grape freezing increased the extraction of all anthocyanins in the musts. However, the amount of all anthocyanins except peonidin-3-glucoside and malvidin-3-glucoside was lower in wines from frozen grapes than in control wines. Wines obtained with co-inoculation showed higher anthocyanin content than their respective controls. Petunidin-3-(6′′-p-coumaroyl)-glucoside, peonidin-3-(6′′-cis-p-coumaroyl)-glucoside and malvidin-3-(6′′-trans-p-coumaroyl)-glucoside were dramatically affected by the interaction of the two applied factors. Colorimetric hue (H*) was strongly correlated with peonidin-3-glucoside, and spectrophotometric tint (N) with malvidin-3-glucoside. Tint also showed a positive correlation with malolactic fermentation.Graphical abstract

Decreased T530-pSIRT1 Expression in CD45- Cells After Red Grape Administration

T530-pSIRT1 is one of the biomarkers that shows senescence activity. CD45- cells are the phenotype for late Endothelial Progenitor Cells (EPCs) expressing endothelial antigens. Resveratrol in red grapes is thought to be able to increase T530-pSIRT1 expression and improve endothelial quality. This study aimed to determine the change in T530-pSIRT1 expression by CD45- cells after the administration of red grapes. This study had a quasi-experimental pre-test-post-test one-group design. Research subjects were taken using consecutive sampling methods in the adult population aged 45-55 years. Expression of T530-pSIRT1 was analyzed from the number of CD45- cells and Mean Fluorescence Index (MFI) of CD45- cells using the immune flow cytometry method. Statistical analysis used GraphPad version 9.2.0. The number of research subjects was 17 people with a mean age of 47.3 years and 52.9% were female. There was a significant decrease in the number of CD45- cells (p=0.02) and a significant decrease in T530-pSIRT1 expression indicated by MFI CD45- cells, which were significant (p = < 0.0001). Decrease in T530-pSIRT1 expression in CD45- cells is thought to be caused by several factors that cannot be controlled during the study subject's consumption of red grapes such as diet, exercise, mental stress, and rest periods. Further research is needed to determine the appropriate dose and timing of red grape consumption to increase SIRT1 levels. Consumption of red grapes decreased expression of T530-pSIRT1, which could be caused by the dose and time of consumption of red grapes and the lifestyle of the research subjects that could not be controlled.

Resveratrol inhibits autophagy against myocardial ischemia-reperfusion injury through the DJ-1/MEKK1/JNK pathway

Resveratrol (RES), a natural polyphenolic compound found in red wine and grape skins, has attracted significant attention due to its cardioprotective properties. DJ-1, a multifunctional protein that participated in transcription regulation and antioxidant defense, was shown to provide a significant protective impact in cardiac cells treated with ischemia-reperfusion. We created a myocardial ischemia-reperfusion (I/R) model in vivo and in vitro by ligating the left anterior descending branch of rats and subjecting H9c2 cells to anoxia/reoxygenation (A/R) to investigate whether RES reduces myocardial ischemia-reperfusion injury by upregulating DJ-1. We discovered that RES dramatically enhanced cardiac function in rats with I/R. Subsequently, we found that RES prevented the rise in autophagy (P62 degradation and LC3-II/LC3-I increase) induced by cardiac ischemia-reperfusion in vitro and in vivo. Notably, the autophagic agonist rapamycin (RAPA) eliminated RES-induced cardioprotective effects. In addition, Further data showed that RES significantly increased the expression of DJ-1 in the myocardium with the treatment of I/R. At the same time, pretreatment with RES reduced phosphorylation of MAPK/ERK kinase kinase 1 (MEKK1) and Jun N-terminal Kinase (JNK) stimulated by cardiac ischemia-reperfusion, and Beclin-1 mRNA and protein levels while decreasing lactate dehydrogenase (LDH) and improving cell viability. However, the lentiviral shDJ-1 and JNK agonist anisomycin disrupted the effects of RES. In summary, RES could inhibit autophagy against myocardial ischemia-reperfusion injury through DJ-1 modulation of the MEKK1/JNK pathway, providing a novel therapeutic strategy for cardiac homeostasis.

Assessment of Bioactive Phenolic Compounds in Musts and the Corresponding Wines of White and Red Grape Varieties

Wine contains important amounts of antioxidants, which contribute to the protection of the body from oxidative stress and associated diseases. This study aims to characterize the bioactive characteristics and individual polyphenolic composition of different white and red musts and the corresponding wines obtained at Stefanesti vineyard, Romania, and to observe the evolution of the main phenolic compounds from the musts to the corresponding wines. General bioactive characteristics (total polyphenols, total tannins, total catechins, total anthocyanins contents, total tannin, and antioxidant activity) were determined using UV-Vis spectrometric methods, while phenolic composition (phenolic acids, flavonoids, and stilbenes) was detected using UHPLC–HRMS analysis. The fermentation and stabilization processes that occur during the transformation of musts into the corresponding wines lead to a decrease in the general bioactive characteristics from musts to wines, while the fermentation of the musts leads to an enrichment of the individual phenolic compounds in the corresponding wines, with a significant increase in the content of gallic, syringic, and p-coumaric acids in the wines compared with the musts. A clear distinction of the musts and wines was obtained for both white and red varieties, indicating different phenolic compositions of the musts and wines. The obtained results contribute to the characterization of the polyphenolic fingerprint of the investigated white and red musts and wines.

Antioxidant Capacity and NF-kB-Mediated Anti-Inflammatory Activity of Six Red Uruguayan Grape Pomaces.

Grape pomaces have a wide and diverse antioxidant phenolics composition. Six Uruguayan red grape pomaces were evaluated in their phenolics composition, antioxidant capacity, and anti-inflammatory properties. Not only radical scavenging methods as DPPH· and ABTS·+ were employed but also ORAC and FRAP analyses were applied to assess the antioxidant potency of the extracts. The antioxidant reactivity of all extracts against hydroxyl radicals was assessed with ESR. The phenol profile of the most bioactive extract was analyzed by HPLC-MS, and a set of 57 structures were determined. To investigate the potential anti-inflammatory activity of the extracts, Nuclear Factor kappa-B (NF-κB) modulation was evaluated in the human colon cancer reporter cell line (HT-29-NF-κB-hrGFP). Our results suggest that Tannat grapes pomaces have higher phenolic content and antioxidant capacity compared to Cabernet Franc. These extracts inhibited TNF-alpha mediated NF-κB activation and IL-8 production when added to reporter cells. A molecular docking study was carried out to rationalize the experimental results allowing us to propose the proactive interaction between the NF-κB, the grape extracts phenols, and their putative anti-inflammatory bioactivity. The present findings show that red grape pomace constitutes a sustainable source of phenolic compounds, which may be valuable for pharmaceutical, cosmetic, and food industry applications.

EFFECT OF SUPPLEMENTAL RED GRAPE POMACE ON TECHNOLOGICAL PROPERTIES OF ROSS 308 BROILER CHICKENS MEAT

The purpose of this study was to ascertain the effects of adding red grape pomace (RGP) of variety Alibernet to the diet of broiler chickens Ross 308 on the technological properties of their meat. 200 one-day Ross 308 broiler chicks of mixed gender were initially split into 4 groups at random (n = 50). The control group (Group C) did not get any extra supplements. The feed for experimental group E1 was enhanced with 1% RGP per 1 kg of feed mixture (FM), 2% RGP per 1 kg of FM in group E2, and 3% RGP per 1 kg of FM in group E3, respectively. The 42-day fattening period was conducted without the use of any coccidiostats or antibiotics in FMs. After slaughter and processing, chicken halves were tested for weight losses by cooling, freezing, respectively defreezing and cooking. Breast and thigh meat was subjected for analysis – pH of fresh meat 45 and 120 minutes postmortem, its color by CIEL*a*b* system and shear force after cooking. Based on the results, we can conclude that the addition of GPA negatively affected weight loss after freezing, as these were the lowest (P≤0.05) in the control group – 2.74% compared to groups E1 – 3.64 and E2 – 3.94%. Losses by cooling and baking were similar in all groups (P≥0.05). pH values in breast muscle were not significantly affected by selected feed supplement, what is in the contrary with pH of thigh muscle, where we detected significant differences after 45 and also 120 minutes postmortem (P≤0.05). The highest shear force (P≤0.05) was recorded in control group (breast – 4.40, thigh – 3.68 kg.cm-2), while the lowest and therefore softest meat was found after application of 2% RGP (breast – 3.63, thigh – 2.52 kg.cm-2). Color characteristics were the most influenced by selected feed supplement, as we did not detect significant differences (P≤0.05) only in L* of thigh meat. The highest differences were observed in a* and b* in both breast and thigh muscle (P≤0.05) – highest values were found in group with 3% of supplemental RGP (breast – -0.88 and 9.78, respectively; thigh – 4.09 and 13.42, respectively).

Design and application of a smartphone-based device for in vineyard determination of anthocyanins content in red grapes

The choice of the proper moment for harvesting is a crucial aspect in winemaking process, since the chemical attributes of grape berries strongly influence red wine quality. In particular, phenolic composition of red grapes plays a significant role in many sensory properties of wine related to color and taste. Anthocyanins are the most important phenolic compounds for red grapes: they accumulate in the grape skin during ripening, and they are responsible for the purple color of ripe berries. Routine analysis for the determination of grapes phenolic maturity includes chromatographic and spectroscopic techniques, that are time-consuming and expensive. In this work, we propose an innovative device conceived for the determination of grape phenolic maturity based on RGB images of grape berries acquired with a smartphone. The device has been designed to be used directly in the vineyard thanks to its small size and to the possibility of acquiring geolocated images of the berries under controlled lighting conditions. In this study, grape samples of three different varieties (Ancellotta, Lambrusco Salamino and Sangiovese) were collected at different harvest times from veraison to maturity and imaged by means of a common smartphone using the device. The RGB images were then converted into one-dimensional signals, named colourgrams, which codify the color properties of the images. The dataset of colourgrams was then used to calculate calibration models using Partial Least Squares (PLS) regression in order to relate color information with chemical parameters generally employed to evaluate grape phenolic maturity, such as total anthocyanins content and extractable anthocyanins content. The calibration models were implemented in a software interface that allows to acquire geolocated images of the grape samples, visualize the outcomes of the analysis, visualize maps and plots related to phenolic maturity, store data and share relevant information.

Improvement of the production technology of tokay wines based on the revealed effect of enzyme activity on the quality of grape variety

Wines of the Tokay type are produced using a special technology. According to Hungarian technology, for the production of these wines, bunches of white and red grape varieties are twisted on the vine, withered for a certain time, then dropped for processing. At the same time, the percentage of sugar in grapes is artificially increased due to the evaporation of moisture. In pre-dried grapes, the percentage of sugar should be in the range of 40–45 %. For the production of Tokay-type wines, the fermentation of grape must is carried out naturally without the addition of alcohol and other ingredients. After formation in the must of 14‒16 vol. % alcohol, the fermentation process is suspended naturally. As a result, natural sugar and alcohol remain in the wine material. Withered grape varieties, despite their high sugar content, are economically inefficient due to low juice yield and a quantitative decrease in extractive substances. Thus, the enrichment of wine material for the production of Tokay-type wines has not been studied. As an object of research, ripe technical grape varieties Bayan Shirey, Rkatsiteli, Cabernet Sauvignon, Madrasa cultivated in the foothills of the Geygol district and in the low-lying zone of the Samukh district were used. Grape varieties were harvested from the vineyards of the winery, located in the Goygol district and from the farm "Amin", located in the village of Gara-Yeri, Samukh district. For the production of wine, both ripe and separately withered grape varieties were used, twisting on the vine for 10–12 days. However, when twisted on the vine, about 15–20 % of the bunches of grapes break and fall to the ground. Further, in ripe and withered grape varieties, the quantitative content of dry matter, total sugar, including glucose and fructose, phenolic compounds, titratable acidity, vitamin C, and in both variants the yield of unclarified juice was determined separately. The regularities of increasing the activity of enzymes of the class oxidoructase and a representative of hydrolase-pectinesterase were considered. The results make it possible to adjust the quality indicators of grape varieties depending on their zoning and use them for the production of high-quality Tokay-type wines.

Physicochemical and microbiological characteristics of fruit-based kombucha

Kombucha is a fermented drink made out of tea leaves, although recently other alternatives were considered as substitutes, such as fruits. Using different types of fruit could affect the characteristics of fruit-based kombucha. This study investigated the physicochemical and microbiological characteristics of fruit-based kombucha through a Randomized Block Design with the type of fruit (red dragon fruit, apple, snake fruit, strawberries, grapes, pear, red guava, and citrus) as the factor. The produced kombucha drinks were analyzed and compared for pH, total sugar, total phenolic compounds, total flavonoids, antioxidant activity, and total microbes. Statistical tests such as Analysis of Variance (ANOVA) and Least Significance Different (LSD) were employed (α = 5%). Results revealed that physicochemical and microbiological characteristics of kombucha were significantly related to the type of fruit with snake fruit kombucha showing the optimal results of each characteristics as follows: total acetic acid bacteria and yeasts of 1.53×109 CFU/mL, pH of 3.07, total sugar of 2.41%, total phenol of 1006.85 μg/mL GAE, total flavonoids of 1.75 mg QE/mL, and IC50 of DPPH scavenging activity of 5.46 μg/mL. Fermented fruit-based kombuchas are regarded as healthy substitutes to traditional kombucha as they offer rich source of nutrients that enhance human well-being.

Dermatological Bioactivities of Resveratrol and Nanotechnology Strategies to Boost Its Efficacy—An Updated Review

Resveratrol is a polyphenolic phytoalexin, whose main natural sources are red grapes, red wine, berries, and peanuts. When applied to the skin, resveratrol evidences a good penetrating capacity and low degradation compared to the oral route, allowing for a longer and improved topical effect. This bioactive molecule has been gaining interest in dermo-pharmacy and cosmetics for the prevention and treatment of skin alterations. Its inherent meritorious biomedical potentials, including anti-aging, photoprotective, estrogen-like, skin-whitening, anti-acne, wound healing, anti-scarring, antimicrobial, and anti-skin cancer properties are the most evident. However, resveratrol evidences stability hurdles, becoming an unstable molecule when exposed to ultraviolet radiation. Several technological strategies have been developed to improve its stability, efficacy, and safety. We have described the main topical properties of resveratrol, and the involved mechanisms of action, and a great focus was placed on the technological strategies for the efficient application of resveratrol in dermatological and cosmetic formulations, including nanotechnology.

Protective Effects of a Red Grape Juice Extract against Bisphenol A-Induced Toxicity in Human Umbilical Vein Endothelial Cells.

Human exposure to bisphenol A (BPA) occurs through the ingestion of contaminated food and water, thus leading to endothelial dysfunction, the first signal of atherosclerosis. Vitis vinifera L. (grape) juice is well known for its health-promoting properties, due to its numerous bioactive compounds among which are polyphenols. The aim of this study was to evaluate the protective effect of a red grape juice extract (RGJe) against the endothelial damage induced by BPA in human umbilical vein endothelial cells (HUVECs) as an in vitro model of endothelial dysfunction. Our results showed that RGJe treatment counteracted BPA-induced cell death and apoptosis in HUVECs, blocking caspase 3 and modulating p53, Bax, and Bcl-2. Moreover, RGJe demonstrated antioxidant properties in abiotic tests and in vitro, where it reduced BPA-induced reactive oxygen species as well as restored mitochondrial membrane potential, DNA integrity, and nitric oxide levels. Furthermore, RGJe reduced the increase of chemokines (IL-8, IL-1β, and MCP-1) and adhesion molecules (VCAM-1, ICAM-1, and E-selectin), caused by BPA exposure, involved in the primary phase of atheromatous plaque formation. Overall, our results suggest that RGJe prevents BPA-induced vascular damage modulating specific intracellular mechanisms, along with protecting cells, owing to its antioxidant capability.

Vitis vinifera Red Globe grape: In natura investigations on skin pigmentation using phase-resolved photoacoustic and TDDFT methods

In this work we aimed to investigate the source of the Red Globe grape skin pigmentation. To achieve this goal, we used the phase-resolved photoacoustic technique to investigate the sample in natura and to access the phase-dependent absorbing entities. In addition, we used the time-dependent density functional theory (TDDFT) to contrast with our experimental spectroscopic results. We measured the absorption spectrum of the Red Globe grape in natura using the photoacoustic technique and recovered the main source pigmentation spectrum using the phase-resolved technique. Finally, using the TDDFT, we qualitatively analyzed the physical sources of the grape pigmentation and we found significant evidence that the main biomolecules responsible for the coloration of the grape are the cyanidin-3-O-glucoside and the peonidin-3-O-glucoside.

Modelling of Catechin Extraction from Red Grape Solids under Conditions That Simulate Red Wine Fermentation

Digital control systems are well established in many industries and could find application in the wine sector. Of critical importance to red wine quality, the efficient and targeted extraction of polyphenols from red grape solids during alcoholic fermentation could be a focus for automation. Smart technologies such as model predictive control (MPC) or fuzzy logic appear ideal for application in a complex process such as wine polyphenol extraction, but require mathematical models that accurately describe the system. The aim of this study was to derive and validate a model describing the extraction of catechin (a representative polyphenol) from red grape solids under simulated fermentation conditions. The impact of ethanol, fermentable sugar, and temperature on extraction rate was determined, with factor conditions chosen to emulate those present in industry practice. A first-order approach was used to generate an extraction model based on mass conservation that incorporated temperature and sugar dependency. Coefficients of determination (R2) for all test scenarios exceeded 0.94, indicating a good fit to the experimental data. Sensitivity analysis for the extraction rate and internal cross-validation showed the model to be robust, with a small standard error in cross-validation (SECV) of 0.11 and a high residual predictive deviation (RPD) of 17.68. The model that was developed is well suited to digital technologies where low computational overheads are desirable, and industrial application scenarios are presented for future implementation of the work.

Antioxidant mechanism of a continuous microenvironment regulation system for prolonging the shelf-life of red grapes.

Red grapes (Vitis vinifera L.) have a high sugar content, thin skins, and relatively short shelf-life after harvesting. We developed polylactic acid/polybutylene succinate film, prepared by extrusion of polylactic acid and polybutylene succinate, that significantly prolonged the shelf-life of red grapes from 8 to 12 days by delaying the loss of weight, loss of hardness, and reduction in soluble solid content after harvesting. Further mechanistic study showed that this modified atmosphere film delayed the senescence of harvested red grape, the phenomenon that was highly related to the lower active oxygen species production and higher antioxidant enzyme activity compared to the non-packaged grape. The proposed continuous and dynamic microenvironment regulation system is a promising method to study the mechanisms of respiratory metabolism in fruit and extends food shelf-life while reducing food waste. PRACTICAL APPLICATION: In this study, we designed a means to microenvironmental regulatory packaging that directly creates a continuous, dynamic, and monitorable microenvironment. To ensure that the fruit inside the package underwent coordinated aerobic and anaerobic respiration, we melt-extruded polylactic acid (PLA) and polybutylene succinate (PBS) to form a homogeneous biodegradable film. We demonstrated that the best preservation results were achieved with a film comprising an 80/20 PLA-to-PBS ratio. This filmcan prolong the shelf-life of fruits by regulating respiratory metabolism.

Optimization of A Procedure to Improve the Extraction Rate of Biologically Active Compounds in Red Grape Must Using High-Power Ultrasound

The primary focus in the production of quality red wine is the extraction of grape components, which can be achieved in a variety of ways. This work investigates the extraction yield of biologically active compounds from crushed Merlot grapes, as a result of ultrasound treatment applied before maceration, and optimizes the process parameters of a laboratory scale using response surface methodology (RSM) within a central composite design (CCD) model. The two factors whose response was studied were amplitude (A) % and treatment time (t), while the dependent variables were the total phenolic compounds (TPC), monomeric anthocyanins (MA), and antioxidant activity expressed as ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity. The results showed that the application of high-power ultrasound treatment to crushed grapes for a few minutes increased both the extraction rate of bioactive compounds and the antioxidant activity by a maximum of 12 times for the TPC, 14 times for the MA, 3.6 times for the FRAP value, and 18.77% for the DPPH. The optimized solution had an amplitude of 90% and a treatment time of 4 min and 24 s. The validation experiments yielded errors between—8.70% and 3.14%, confirming the proposed model. Thus, the RSM model is recommended as a tool to optimize a procedure for enhancing both the extraction rate of the bioactive compounds from grapes and the antioxidant properties of grape must. Our results demonstrate the ultimate benefits of using ultrasonic treatment on crushed grapes at the beginning of the winemaking process, as a highly effective technique for improving the extraction of high-value bioactive chemicals, with significant application potential.

Biodegradation of COVID19 antibiotic; azithromycin and its impact on soil microbial community in the presence of phenolic waste and with temperature variation

The increase in using antibiotics, especially Azithromycin have increased steadily since the beginning of COVID19 pandemic. This increase has led to its presence in water systems which consequently led to its presence upon using this water for irrigation. The aim of the present work is to study the impact of irrigation using Azithromycin containing water on soil microbial community and its catabolic activity in the presence of phenolic wastes as compost. Wild berry, red grapes, pomegranate, and spent tea waste were added to soil and the degradation was monitored after 5 and 7 days at ambient and high temperatures. The results obtained show that at 30 °C, soil microbial community collectively was able to degrade Azithromycin, while at 40 °C, addition of spent tea as compost was needed to reach higher degradation. To ensure that the degradation was biotic and depended on degradation by indigenous microflora, a 25 kGy irradiation dose was used to kill the microorganisms in the soil and this was used as negative control. The residual antibiotic was assayed using UV spectroscopy and High Performance Liquid Chromatography (HPLC). Indication of Azithromycin presence was studied using Fourier Transform Infrared Spectroscopy (FTIR) peaks and the same pattern was obtained using the 3 used detection methods, the ability to assign the peaks even in the presence of soil and not to have any overlaps, gives the chance to study this result in depth to prepare IR based sensor for quick sensing of antibiotic in environmental samples.

Quality Evaluation by Using Laser of Red Grapes during Microwave Drying

Quality Evaluation by Using Laser of Red Grapes during Microwave Drying