Antibiofilm, Antidiabetic and Antioxidant Potentials of Vitis labrusca L. Skin Extracts
Abstract
Keywords
Antibiofilm , antioxidant activity , α-glucosidase , Vitis labrusca
References
- Akar, Z., Karakurt, A., Okumuş, F., Cinemre, S., Düzgün, A.Ö., Akar, B. & Can, Z. (2020). RP-HPLC-UV Analysis of the Phenolic Compounds, Antimicrobial Activity Against Multi-Drug Resistant Bacteria and Antioxidant Activity of Fruit and Seed of Diospyros lotus L. International Journal of Secondary Metabolite, 7(4), 237-246. DOI: 10.21448/ijsm.714108
- Benzie, I.F. & Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), 70-76. DOI: 10.1006/abio.1996.0292
- Brand-Williams, W., Cuvelier, M.E. & Berset, C.L.W.T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28(1), 25-30. DOI: 10.1016/S0023- 6438(95)80008-5
- Cisneros-Yupanqui, M., Lante, A., Mihaylova, D., Krastanov, A.I. & Rizzi, C. (2023). The α-amylase and α-glucosidase inhibition capacity of grape pomace: A review. Food and Bioprocess Technology, 16(4), 691-703. DOI: 10.1007/s11947- 022-02895-0
- Cosme, F., Pinto, T. & Vilela, A. (2018). Phenolic compounds and antioxidant activity in grape juices: A chemical and sensory view. Beverages, 4(1), 22. DOI: 10.3390/beverages4010022
- Cui, H., Abdel‐Samie, M.A.S. & Lin, L. (2019). Novel packaging systems in grape storage—A review. Journal of Food Process Engineering, 42(6), e13162. DOİ: 10.1111/jfpe.13162
- Çimen, M. & Düzgün, A.Ö. (2021). Antibiotic induced biofilm formation of novel multidrug resistant Acinetobacter baumannii ST2121 clone. Acta Microbiologica et Immunologica Hungarica, 68(2), 80-86. DOI: 10.1556/030.2020.01240
- Debnath, M. (2008). Clonal propagation and antimicrobial activity of an endemic medicinal plant Stevia rebaudiana. Journal of medicinal plants research, 2(2), 45-51. https://academicjournals.org/article/article1380376 383_Debnath.pdf
- Deolindo, C.T.P., Monteiro, P.I., Santos, J.S., Cruz, A.G., da Silva, M.C. & Granato, D. (2019). Phenolic-rich Petit Suisse cheese manufactured with organic Bordeaux grape juice, skin, and seed extract: Technological, sensory, and functional properties. Lwt, 115, 108493. DOI: 10.1016/j.lwt.2019.108493
- Fukumoto, L.R. & Mazza, G. (2000). Assessing antioxidant and prooxidant activities of phenolic compounds. Journal of Agricultural and Food Chemistry, 48(8), 3597-3604. DOI: 10.1021/jf000220w

