TY  - JOUR
AU  - Radovanović, Aleksandra
AU  - Jovančićević, Branimir
AU  - Radovanović, Blaga
AU  - Mihajilov-Krstev, Tatjana
PY  - 2014
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1822
AB  - Purpose: The aim of this study was to assess potential antimicrobial effectiveness of selected red wines from Balkan region, made from autochthonic Vranac V. vinifera L. grape variety. Methods: The antimicrobial activity of Vranac wines against Gram-positive: C. perfringens, B. subtillis, S. aureus, L. inocua, S. Lutea, and M. flavus and Gram-negative: E. coli, P. aeruginosa, S. enteritidis, S. sonnei, K. pneumonia and P. vulgaris bacteria stains were studied using the agar well diffusion and micro-well dilution methods. The concentrations of the wine phenolic compounds: gallic acid, caffeic acid, (+)-catechin, resveratrol, quercetin, quercetin-3-glucoside and malvidin-3-glucoside were determined using HPLC analysis. Results: There was excellent correlation between the contents of gallic acid, caffeic acid, resveratrol, quercetin, quercetin-3-glucoside and malvidine-3-glucoside and the antimicrobial activity of the wines against Gram-positive - C. perfringens and M. flavus (from 0.936 to 0.999) and against Gram-negative bacteria stains - E. coli, P. aeruginosa, S. enteritidis, S. sonnei and P. vulgaris (from 0.904 to 0.999). Furthermore, the content of (+)-catechin has good correlation with the antimicrobial activity of the wines only against L. inocua and P. vulgaris with correlation coefficient of 0.996 and 0.999, respectively. All selected wine phenolic compounds, however, did not show correlation with antimicrobial activity against K. pneumonia strain. Conclusion: The antimicrobial activity of selected Vranac wines indicates that some of the wine's phenolic constituents have the potential to inhibit the growth of certain bacterial strains.
PB  - Pharmacotherapy Group, Benin City
T2  - Tropical Journal of Pharmaceutical Research
T1  - Antimicrobial Effectiveness of Selected Vranac Wines Against Six Gram-Positive and Six Gram-Negative Bacterial Strains
VL  - 13
IS  - 5
SP  - 819
EP  - 824
DO  - 10.4314/tjpr.v13i5.24
ER  - 

@article{
author = "Radovanović, Aleksandra and Jovančićević, Branimir and Radovanović, Blaga and Mihajilov-Krstev, Tatjana",
year = "2014",
abstract = "Purpose: The aim of this study was to assess potential antimicrobial effectiveness of selected red wines from Balkan region, made from autochthonic Vranac V. vinifera L. grape variety. Methods: The antimicrobial activity of Vranac wines against Gram-positive: C. perfringens, B. subtillis, S. aureus, L. inocua, S. Lutea, and M. flavus and Gram-negative: E. coli, P. aeruginosa, S. enteritidis, S. sonnei, K. pneumonia and P. vulgaris bacteria stains were studied using the agar well diffusion and micro-well dilution methods. The concentrations of the wine phenolic compounds: gallic acid, caffeic acid, (+)-catechin, resveratrol, quercetin, quercetin-3-glucoside and malvidin-3-glucoside were determined using HPLC analysis. Results: There was excellent correlation between the contents of gallic acid, caffeic acid, resveratrol, quercetin, quercetin-3-glucoside and malvidine-3-glucoside and the antimicrobial activity of the wines against Gram-positive - C. perfringens and M. flavus (from 0.936 to 0.999) and against Gram-negative bacteria stains - E. coli, P. aeruginosa, S. enteritidis, S. sonnei and P. vulgaris (from 0.904 to 0.999). Furthermore, the content of (+)-catechin has good correlation with the antimicrobial activity of the wines only against L. inocua and P. vulgaris with correlation coefficient of 0.996 and 0.999, respectively. All selected wine phenolic compounds, however, did not show correlation with antimicrobial activity against K. pneumonia strain. Conclusion: The antimicrobial activity of selected Vranac wines indicates that some of the wine's phenolic constituents have the potential to inhibit the growth of certain bacterial strains.",
publisher = "Pharmacotherapy Group, Benin City",
journal = "Tropical Journal of Pharmaceutical Research",
title = "Antimicrobial Effectiveness of Selected Vranac Wines Against Six Gram-Positive and Six Gram-Negative Bacterial Strains",
volume = "13",
number = "5",
pages = "819-824",
doi = "10.4314/tjpr.v13i5.24"
}

Radovanović, A., Jovančićević, B., Radovanović, B.,& Mihajilov-Krstev, T.. (2014). Antimicrobial Effectiveness of Selected Vranac Wines Against Six Gram-Positive and Six Gram-Negative Bacterial Strains. in Tropical Journal of Pharmaceutical Research
Pharmacotherapy Group, Benin City., 13(5), 819-824.
https://doi.org/10.4314/tjpr.v13i5.24

Radovanović A, Jovančićević B, Radovanović B, Mihajilov-Krstev T. Antimicrobial Effectiveness of Selected Vranac Wines Against Six Gram-Positive and Six Gram-Negative Bacterial Strains. in Tropical Journal of Pharmaceutical Research. 2014;13(5):819-824.
doi:10.4314/tjpr.v13i5.24 .

Radovanović, Aleksandra, Jovančićević, Branimir, Radovanović, Blaga, Mihajilov-Krstev, Tatjana, "Antimicrobial Effectiveness of Selected Vranac Wines Against Six Gram-Positive and Six Gram-Negative Bacterial Strains" in Tropical Journal of Pharmaceutical Research, 13, no. 5 (2014):819-824,
https://doi.org/10.4314/tjpr.v13i5.24 . .

TY  - JOUR
AU  - Radovanović, Aleksandra
AU  - Jovančićević, Branimir
AU  - Radovanović, Blaga
AU  - Mihajilov-Krstev, Tatjana
AU  - Zvezdanovic, Jelena B.
PY  - 2012
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1307
AB  - BACKGROUND: Antioxidant and antimicrobial potentials of Serbian red wines produced from different international Vitis vinifera grape varieties and their correlation with contents of phenolic compounds were studied by spectrophotometric and chromatographic methods. The antioxidant activity of red wines was estimated through their ability to scavenge 2,2'-diphenyl-1-picrylhydrazyl free radical (DPPH). The red wines, gallic acid, (+)-catechin and quercetin were screened in vitro for antimicrobial activity against Gram-positive and Gram-negative strains using microdilution and disc diffusion techniques. RESULTS: Excellent correlations between the contents of quercetin-3-glucoside (R2 = 0.9463) and quercetin (R2 = 0.9337) and DPPH-scavenging ability of the red wines were found. Serbian red wines exhibited significant activity against Staphylococcus aureus, Listeria inocua, Micrococcus flavus, Sarcina lutea, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis and Shigella sonnei strains, which was in correlation with their phenolic composition and antioxidant activity. The compounds gallic acid, quercetin and (+)-catechin showed high activity against B. subtilis, S. aureus, S. lutea and M. flavus Gram-positive and S. enteritidis and P. aeruginosa Gram-negative strains. CONCLUSION: The results show that quercetin-3-glucoside and quercetin concentrations can be used as markers for the determination of antioxidant and antimicrobial potentials of red wines. Copyright (C) 2012 Society of Chemical Industry
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Antioxidant and antimicrobial potentials of Serbian red wines produced from international Vitis vinifera grape varieties
VL  - 92
IS  - 10
SP  - 2154
EP  - 2161
DO  - 10.1002/jsfa.5601
ER  - 

@article{
author = "Radovanović, Aleksandra and Jovančićević, Branimir and Radovanović, Blaga and Mihajilov-Krstev, Tatjana and Zvezdanovic, Jelena B.",
year = "2012",
abstract = "BACKGROUND: Antioxidant and antimicrobial potentials of Serbian red wines produced from different international Vitis vinifera grape varieties and their correlation with contents of phenolic compounds were studied by spectrophotometric and chromatographic methods. The antioxidant activity of red wines was estimated through their ability to scavenge 2,2'-diphenyl-1-picrylhydrazyl free radical (DPPH). The red wines, gallic acid, (+)-catechin and quercetin were screened in vitro for antimicrobial activity against Gram-positive and Gram-negative strains using microdilution and disc diffusion techniques. RESULTS: Excellent correlations between the contents of quercetin-3-glucoside (R2 = 0.9463) and quercetin (R2 = 0.9337) and DPPH-scavenging ability of the red wines were found. Serbian red wines exhibited significant activity against Staphylococcus aureus, Listeria inocua, Micrococcus flavus, Sarcina lutea, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis and Shigella sonnei strains, which was in correlation with their phenolic composition and antioxidant activity. The compounds gallic acid, quercetin and (+)-catechin showed high activity against B. subtilis, S. aureus, S. lutea and M. flavus Gram-positive and S. enteritidis and P. aeruginosa Gram-negative strains. CONCLUSION: The results show that quercetin-3-glucoside and quercetin concentrations can be used as markers for the determination of antioxidant and antimicrobial potentials of red wines. Copyright (C) 2012 Society of Chemical Industry",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Antioxidant and antimicrobial potentials of Serbian red wines produced from international Vitis vinifera grape varieties",
volume = "92",
number = "10",
pages = "2154-2161",
doi = "10.1002/jsfa.5601"
}

Radovanović, A., Jovančićević, B., Radovanović, B., Mihajilov-Krstev, T.,& Zvezdanovic, J. B.. (2012). Antioxidant and antimicrobial potentials of Serbian red wines produced from international Vitis vinifera grape varieties. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 92(10), 2154-2161.
https://doi.org/10.1002/jsfa.5601

Radovanović A, Jovančićević B, Radovanović B, Mihajilov-Krstev T, Zvezdanovic JB. Antioxidant and antimicrobial potentials of Serbian red wines produced from international Vitis vinifera grape varieties. in Journal of the Science of Food and Agriculture. 2012;92(10):2154-2161.
doi:10.1002/jsfa.5601 .

Radovanović, Aleksandra, Jovančićević, Branimir, Radovanović, Blaga, Mihajilov-Krstev, Tatjana, Zvezdanovic, Jelena B., "Antioxidant and antimicrobial potentials of Serbian red wines produced from international Vitis vinifera grape varieties" in Journal of the Science of Food and Agriculture, 92, no. 10 (2012):2154-2161,
https://doi.org/10.1002/jsfa.5601 . .