Comparison of Components from Red and White Wines for Antimicrobial Activity by Biodetection after OPLC Separation

Abstract

Abstract Using OPLC separation and subsequent biodetection with Pseudomonas savastanoi pv. phaseolicola antibacterial compounds have been detected in both red and white wine extracts. However, the microbicidal power of red wine extracts was, in all cases, higher than that of white wines. The red wines contain different types of antimicrobial compounds but trans-resveratrol (TR) and its reduced form (bibenzyl-3,5,4′-triol, BB) in some cases are determining components. When the formaldehyde (HCHO) capturing molecule was used in culture medium (BioArena system) the antimicrobial activity of all antibiotic-like compounds was decreased characteristically, that is, HCHO plays a role in the antibacterial activity of these known and unknown compounds.