Vasanth K Bhaskara*, Aardra RS, Bhumika S, Syed Umar, Arya Anilkumar, Varun NM, Sheetal V Rao, S Rameen Taj, Ashwini BM and Aniruddha BS

Department of Chemistry and Biochemistry, MS Ramaiah College of Arts, Science and Commerce, MSR Nagar, Mathikere, Bengaluru, India

*Corresponding Author: Vasanth K Bhaskara, Department of Chemistry and Biochemistry, MS Ramaiah College of Arts, Science and Commerce, MSR Nagar, Mathikere, Bengaluru, India.

Received: April 21, 2025; Published: May 14, 2025

Abstract

Resveratrol (RSV) has been evidenced with multiple ways of beneficial effects in cardiac protection and recently due to its anti-carcinogenic properties. Though its presence was reported abundantly in red grapes, in the recent past many edibles and its processed derivatives are attracting researchers for enriched RSV activities. Indiscriminate use of pesticides is another critical issue having wide variety of impacts. In this present work, authors have tested the enrichment of RSV and its mediated anti-microbial effects in peel (exocarp) and pulp (mesocarp) of red grapes and in steam cooked peanuts. Buffer extracts of red grape peel, pulp, steam cooked peanuts versus raw peanuts were evaluated for anti-oxidant and anti-microbial potentials with respect to their RSV contents. Further, effects of pesticide on anti-oxidant potential of RSV were evaluated under in vitro conditions. All the samples were subjected to estimations of moisture content, ash value and total phenols. Organic extracts of respective samples were used to estimate trans-RSV by using reverse phase HPLC technique. Ferric reducing antioxidant power assay (FRAP assay) was done to estimate the reduction abilities of buffer extracts of all samples with and without the presence of organophosphorus pesticide in the reaction. Our data shown that, enriched RSV of about 48.2 μg/ml in peel (over 20.36 μg/ml in pulp) and 38.27 μg/ml in steamed peanuts (over 25.89 μg/ml in raw peanuts). Peel and processed peanuts have shown higher amounts of polyphenol contents in their buffer extracts. Zone of inhibition assays revealed effective anti-microbial properties against Escherichia coli and Staphylococcus aureus for the grape peel and steam-cooked peanut buffer extracts. These results could indicate possible potential effects of peel and processed peanuts associated with enriched RSV in respective samples. However, specificity of RSV role in these effects needs to be further evidenced.

Keywords:Resveratrol; Anti-Microbial Effects; Pesticide; Reducing Power Assay

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Citation

Citation: Vasanth K Bhaskara., et al. “Effects of Trans-Resveratrol Enrichment Mediated Anti-Microbial Effects in Red Grapes and Peanuts".Acta Scientific Nutritional Health 9.6 (2025): 16-22.

Copyright

Copyright: © 2025 Vasanth K Bhaskara., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.