Fatty Acid Profile and in vitro Antioxidant and Antibacterial Activities of Red Grape (Vitis vinifera L. cvs. Okuzgozu and Bogazkere) Marc Extracts

Abstract

The marcs of two red grape (V. vinifera L.) varieties (Bogazkere and Okuzgozu), grown in eastern Anatolia (Elazig), were evaluated for their fatty acid composition, and antioxidant and antibacterial activities. The hexane extracts of both varieties were found to contain linoleic, palmitic, stearic and oleic acids by GC-MS analyses. The major fatty acid (linoleic acid) was detected relatively as 57.13% in Okuzgozu and 59.07% in Bogazkere in methylated hexane extracts. In addition, myristic and palmitoleic acids were observed in Bogazkere as minor components. The free radical (DPPH) scavenging activity of Okuzgozu was higher than that of Bogazkere. The IC50 values were calculated as 403.0 +/- 7.8 mu g/mL for Okuzgozu and 552.0 +/- 23.6 mu g/mL for Bogazkere. The extracts were found to be effective on the four gram (+) and four gram (-) test bacteria, but not as good as standard antibiotic, gentamycine by MIC method.