Screening physicochemical, microbiological and bioactive properties of fruit vinegars produced from various raw materials


ŞENGÜN İ. , Kilic G., Ozturk B.

FOOD SCIENCE AND BIOTECHNOLOGY, vol.29, no.3, pp.401-408, 2020 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 29 Issue: 3
  • Publication Date: 2020
  • Doi Number: 10.1007/s10068-019-00678-6
  • Title of Journal : FOOD SCIENCE AND BIOTECHNOLOGY
  • Page Numbers: pp.401-408
  • Keywords: Vinegar, Phenolic, Flavonoid, Antioxidant, Antimicrobial, ANTIOXIDANT ACTIVITY, BALSAMIC VINEGAR, TYPHIMURIUM, GRAPE, JUICE, WINE

Abstract

In the present study, variety of fruit vinegars were investigated in terms of their physicochemical, microbiological and bioactive properties. Total phenolic and flavonoid contents were in the range of 933-1162 mg GAE/L and 66.64-470.86 mg/L in terms of catechin equivalents, respectively. During the evaluation of antioxidant activity via DPPH and ABTS assay, samples showed the activity as in the range of 0.047-0.302 and 0.413-0.885 mu g TE/mL, respectively. The counts of AAB, LAB and yeast-mold were found in the range of < 2-6.32, < 1-5.39 and < 1-3.97 log CFU/mL, respectively. Antimicrobial activity of vinegars was tested against nine bacteria by broth microdilution assay. Most of the samples were found inhibitive against test cultures at concentrations between 3.12 and 6.25% (Minimum Inhibitory Concentration, v/v), while apple vinegar was inhibitive at higher concentrations. These results indicated the high potential of fruit vinegars as antioxidant and antimicrobial agents that could be used as functional food ingredients.