Antioxidant and antimicrobial properties of polyphenolic fractions from selected Moroccan red wines

J Food Sci. 2011 Nov-Dec;76(9):C1342-8. doi: 10.1111/j.1750-3841.2011.02426.x.


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.

Practical application: 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.

MeSH terms

  • Anthocyanins / analysis
  • Anti-Infective Agents / analysis*
  • Anti-Infective Agents / chemistry
  • Antioxidants / analysis*
  • Antioxidants / chemistry
  • Biflavonoids / analysis
  • Catechin / analysis
  • Chromatography, High Pressure Liquid / methods
  • Food Handling / methods
  • Gram-Negative Bacteria / drug effects
  • Gram-Negative Bacteria / growth & development
  • Gram-Positive Bacteria / drug effects
  • Gram-Positive Bacteria / growth & development
  • Hydroxybenzoates / analysis
  • Morocco
  • Polyphenols / analysis*
  • Polyphenols / chemistry*
  • Proanthocyanidins / analysis
  • Quercetin / analysis
  • Wine / analysis*


  • Anthocyanins
  • Anti-Infective Agents
  • Antioxidants
  • Biflavonoids
  • Hydroxybenzoates
  • Polyphenols
  • Proanthocyanidins
  • procyanidin
  • Catechin
  • Quercetin
  • phenolic acid