Antioxidant (antiradical) and antimicrobial (antifungal) efects of Slovak Tokaj wines

Fikselová, M. and Kačániová, M. and Mellen, M. (2010) Antioxidant (antiradical) and antimicrobial (antifungal) efects of Slovak Tokaj wines. Acta Alimentaria, 39 (3). pp. 256-264. ISSN 0139-3006

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Abstract

Fourteen quality wines from Tokaj area of Slovakia were analysed for their antioxidant and antimicrobial activity. All Tokaj wines showed very good antiradical effect (against DPPH radical), more than 50%, Tokaj essence (75.72%) and Tokaj 6 puttony (72.7–78%) showed the best antiradical activity. Antioxidative (antiradical) effect of wines expressed in % inhibition ranged from 57.61 to 78.00. The year of grape cultivation and botrytization of grape showed important influence on antioxidant status of wines. The antimicrobial (antifungal) activity of Tokaj wines against fungi Alternaria infectoria, Scopulariopsis brevicaulis, Trichophyton ajelloi and yeast Saccharomyces cerevisiae was studied using the agar well diffusion method as well.The inhibition zones at Alternaria infectoria strains varied from 15.50±1.87 mm at Tokaj grade wine variety Furmint to 20.33±2.07 mm at Tokaj wine 6 puttony and 20.33±3.78 mm in the Tokaj Lipovina dry. The inhibition zones at Scopulariopsis brevicaulis strains varied from 17.33±3.01 mm, in the Tokaj wine Furmint dry to 24.67±7.89 mm in the Tokaj wine 4 puttony. At Trichophyton ajelloi strains inhibition varied from 21.33±4.50 mm in the Tokaj wine Furmint dry to 32.67±4.72 mm in the Tokaj wine spontaneous dry. The inhibition zones at Saccharomyces cerevisiae strains varied from 4.40±1.34 mm in the Tokaj grade wine variety Furmint to 8.17±1.72 mm in the Tokaj wine Furmint dry.

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