Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation

Abstract

Nowadays, products of natural origin with health-promoting properties are increasingly more common. Research shows that fruit vinegars can be a source of compounds with antioxidant activity. Research on the total antioxidant capacity, total phenolic content, and antimicrobial properties against Staphylococcus aureus, Escherichia coli, and Candida albicans of grape vinegars were conducted. Moreover, gas chromatography was used to measure acetic acid content in the vinegars. The research material consisted of vinegars produced from five different grape varieties. For each variety, two variants were prepared: with and without the addition of sugar in the fermentation process. The highest antimicrobial activity against all micro-organisms was observed in vinegar produced from Solaris grapes with added sugar. The highest polyphenol content was observed in vinegar produced from the Prior grape variety with added sugar and the highest total antioxidant capacity is the Johanniter grape variety with added sugar. The vinegars examined in this study differed, depending on grape variety, in terms of antimicrobial properties, antioxidant capacity, total phenolic content, as well as acetic acid content. Sugar addition caused significant differences in the antioxidant capacity of vinegar samples.

Sweet and sour synergy: exploring the antibacterial and antibiofilm activity of acetic acid and vinegar combined with medical-grade honeys

“…Studies in this review attributed the antimicrobial activity of vinegars to the presence of acetic acid (67,71,72), but also suggest that polyphenolic compounds and the presence of other organic acids may play a role in antimicrobial activity (65)(66)(67)71). We cannot conclude from the published literature whether the activity of vinegar is entirely due to its acetic acid content or if whole vinegar is more or less effective than its acetic acid content, i.e.…”

Dynamics of Physicochemical Properties, Functional Compounds and Antioxidant Capacity during Spontaneous Fermentation of Lycium ruthenicum Murr. (Qinghai–Tibet Plateau) Natural Vinegar

“…In this study, the flora natively existing in BW was involved during spontaneous fermentation, regarded as the age-old method of homemade vinegar production. Nevertheless, the fermentation takes longer to execute compared to modern processing methods [32]. Currently, it is observed that the interest in fermented food by traditional production methods is gradually returning [33].…”

“…The effect of DPPH free radical scavenging was also affected by organic acids, specificly, GABA, lactic acid and gallic acid (p < 0.01). The antioxidant activity of vinegars may be attributed to these present organic acids apart from acetic acid, including gallic acid, caffeic acid, syringic acid, citric acid, chlorogenic acid, tartaric acid and ferulic acid [32,59,60]. Short fatty acids, such as lactic acid and acetic acid, possess antimicrobial and nutritional benefits [58].…”

“…This study indicated that BW vinegar possessed abundant organic acids with different and complex compositions. These organic acids can exert some health benefits such as antimicrobial activities [32]. It was discovered that fruit vinegars include more complex compositions of organic acids than cereal vinegars.…”

Antioxidant, Antimicrobial Activity and Phytochemical Screening of Syzygium cumini L. Leaves in Tropical Region from Surabaya, East Java, Indonesia

“…One of the dominant compounds is tocopherol, which is a group of vitamin E. This compound has the potential as an antioxidant 21 . In addition, there are also acetic acid compounds that have the ability as antioxidants and antibacterial agents against Staphylococcus aureus ATCC 29213, Escherichia coli ATCC 25922 and Candida albicans ATCC 10231 22 (Table 4).…”