An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

Autor:	Hamada Imtara, Ilham ElArabi, Badiaa Lyoussi, Hassan Laaroussi, Driss Ousaaid
Jazyk:	angličtina
Rok vydání:	2021
Předmět:	0303 health sciences Brix Antioxidant Natural product Article Subject Chemistry DPPH Nutrition. Foods and food supply medicine.medical_treatment 04 agricultural and veterinary sciences Antibacterial effect 03 medical and health sciences chemistry.chemical_compound Polyphenol medicine TX341-641 Phenols Food science 0405 other agricultural sciences Safety Risk Reliability and Quality Antibacterial activity 030304 developmental biology 040502 food science Food Science
Zdroj:	Journal of Food Quality, Vol 2021 (2021)
ISSN:	0146-9428
DOI:	10.1155/2021/6618444
Popis:	Vinegar is a natural product rich in bioactive compounds such as phenols, flavonoids, and organic acids. Several factors affect the quality of vinegars such as apple origin, environmental conditions, production methods, processing, and storage conditions. We investigated the quality of apple vinegars as well as their physicochemical properties and the antioxidant and antibacterial activities of vinegars collected from different areas in Morocco. For physicochemical properties, the outcomes showed the following values: pH (3.18–3.83), electrical conductivity (2.11–2.90), acidity (0.24–5.6), Brix (3.25–6), and density (1.0123–1.0233). The polyphenols content of samples was 68.91 mg AG/100 mL in sample S6 as the minimum value and 147.54 mg AG/100 mL in sample S2 as the maximum value. The best ability to scavenge the DPPH radical was observed in sample S3 (IC50 = 0.45 ± 0.013 µL/mL). Sample S2 showed moderate antibacterial effect against microorganisms tested with MICs ranging from 0.78 µL/mL to 1.125 µL/mL and with a diameter of inhibition ranging from 15.65 mm to 27.65 mm. In addition, a strong correlation was observed between the antibacterial activity of vinegars and physicochemical parameters (pH and total acidity). These outcomes have shown that our vinegar samples are an excellent source of bioactive compounds with potent antioxidant and antibacterial potentials.
Databáze:	OpenAIRE
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