title: Antioxidant and antimicrobial properties of polyphenolic fractions from selected Moroccan red wines.
abstract: The present study is the first effort to a comprehensive evaluation of the antioxidant and antimicrobial activities of fractionated red wines from Morocco. The results obtained revealed that the wine samples were characterized by a higher phytochemical concentration than the same variety of wines with a different geographical origin and other more consumed red wines, confirming what was reported in a previous authors' work. The most phenolic-rich fractions were the ones containing phenolic acids and quercetin glucoronides from Syrah and Merlot wine samples while Cabernet Sauvignon exhibited the highest monomeric anthocyanin content. The antioxidant activity of wine extracts was tested by ferric reducing antioxidant power and 1,1-diphenyl-2-picrilhydrazyl assays. Samples revealed a higher reducing capacity than radical scavenging property and a good correlation between antioxidant activity and polyphenolic content values. As regards the antimicrobial properties, each fraction exhibited activity against a broad spectrum of food-borne microorganisms, revealing not only a moderate to high natural preserving capacity, but also potentially beneficial influence on human health.
  
  
  CONCLUSIONS
  In consideration of the scarcity of data regarding composition and biological properties of Moroccan red wines, the present study may represent a valuable reference for wine consumers and producers.
authors.affiliation: Dipto. di Chimica Farmaceutica e Tossicologica, Univ. di Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy. giancarlo.tenore@unina.it
authors.forename: Gian Carlo
authors.initials: GC
authors.lastname: Tenore
authors.forename: Adriana
authors.initials: A
authors.lastname: Basile
authors.forename: Ettore
authors.initials: E
authors.lastname: Novellino
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000890:Anti-Infective Agents / Q000032:analysis* / Q000737:chemistry; D000975:Antioxidants / Q000032:analysis* / Q000737:chemistry; D044946:Biflavonoids / Q000032:analysis; D002392:Catechin / Q000032:analysis; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005511:Food Handling / Q000379:methods; D006090:Gram-Negative Bacteria / Q000187:drug effects / Q000254:growth & development; D006094:Gram-Positive Bacteria / Q000187:drug effects / Q000254:growth & development; D062385:Hydroxybenzoates / Q000032:analysis; D009018:Morocco; D059808:Polyphenols / Q000032:analysis* / Q000737:chemistry*; D044945:Proanthocyanidins / Q000032:analysis; D011794:Quercetin / Q000032:analysis; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000890:Anti-Infective Agents; D000975:Antioxidants; D044946:Biflavonoids; D062385:Hydroxybenzoates; D059808:Polyphenols; D044945:Proanthocyanidins; C017674:procyanidin; D002392:Catechin; D011794:Quercetin; C017616:phenolic acid