The lecture and the article include the results about antimicrobial and antioxidative activity of phenolic extracts from 6 white and red grape varieties, sampled in Vipava valley during vinification in autumn 2010. The extracts were prepared with different solvents and chemical composition, e.g. the main groups of phenolics were determined as well. In this way we confirmed the impact of plant material and extraction protocol on chemical composition and consequently on bioactivity of phenolic extracts-this is the basis for optimization of the methodology of further testing of acitivity in food models.
B.03 Paper at an international scientific conference
COBISS.SI-ID: 1992443