STUDY OF SOME BIOLOGICAL ACTIVITIES OF RESVERATROL FLAVONOID FROM GRAPE JUICE RESIDUE

Abstract

The flavonoid resveratrol was extracted  from grape juice residue by boiling water and Crystalized the extract and resveratrol crystals obtained from it have  an effect in the growth of some bacteria that transmit diseases through Food the resveratrol crystals(RC) superiority on the extract in inhibiting the growth of gram positive bacteria B. subtilis and S. aureus excepting B.cereus with inhibition diameter rate( 32,31.5 and 27.5)mm for crystals and 28,26 and 38.5)mm for aqueous extract (AE) respectively, gram negative bacteria were more sensitive to the extract than RC with diameter (28.5 and 14.5)mm for E.coli o157:H7 and for S.typhimurium (16 and 8.5)mm respectively while effect of crystals was higher on the growth of E.coli 28.5mm tested yeast C.albicans and S.cerevisiae sensvonoidsitivity to crystals higher than extract 33mm for both of them, RC and extract have an antioxidant effect characterized by its reducing power 90.27% and 92.64% and free radicals scavenging 92.60% and 92.29% respectively.