Growth Parameter and Viability Modifications of Escherichia coli by Phenolic Compounds and Argentine Wine Extracts

Abstract

The anti-bacterial effect of pure non-flavonoids gallic, vanillic, protocatechuic, and caffeic acids and flavonoids quercetin, rutin, and catechin and the effect of total polyphenols of three Argentinean wine varieties, Cabernet Sauvignon, Malbec, and Merlot, against Escherichia coli, microorganism frequently detected in fresh and processed foods, was investigated. The hydroxycinnamic derivate caffeic acid and the flavonoid quercetin were the more effective against E. coli. The polyphenol effect was ethanol independent. The E. coli decimal reduction times were 2.9, 2.1, and 0.65 h for Malbec wine and 2.8, 2.3, and 0.64 h for Merlot wine with respect to 1×, 2×, and 4× concentrated wine samples, respectively. For Cabernet Sauvignon wine, the values were 6.3, 3.7, and 1.28 h for 1×, 2×, and 4× concentrated samples, respectively. With clarified wines, the decimal reduction times were higher with values ranging from 15 to 18.4 h in the wine samples. So the phenolic compounds present in red wines could be considered as an interesting alternative to be used as natural preservative against pathogenic microorganisms.