Application of ultrasound to the organic cornelian cherry (Cornus masL.) vinegar: Changes in antibacterial, antidiabetic, antihypertensive, and anticancer activities

Abstract

In this study, to determine their alternative/complementary properties, organic cornelian cherry vinegar samples prepared by traditional (CCV), thermal pasteurization (P‐CCV), and ultrasound (UT‐CCV) methods were tested for antibacterial, antidiabetic, antihypertensive, and anticancer activities. As a result of response surface methodology optimization, the bioactive compounds were increased. With ultrasound treatment, the total phenolic content increased by 4.6%. The antibacterial activity was detected in all samples, while the lowest MIC values (28.4 μl/ml) in the presence of UT‐CCV were found in Pseudomonas aeruginosa, Klebsiella pneumoniae, Bacillus cereus, and Staphylococcus aureus. In addition, apoptosis was induced in HT‐29 and MDA‐MB‐231 cells were treated with the CCV, P‐CCV, and UT‐CCV samples compared to the control group. It was determined that UT‐CCV has antidiabetic and antihypertensive effects. Therefore, our study encourages further clinical research on the alternative/complementary property of cornelian cherry vinegar in the treatment of various health manifestations including infections, cancer, diabetes, and hypertension. Novelty Impact Statement Bioactive components of organic cornelian cherry vinegar increased with ultrasound treatment. Organic cornelian cherry vinegar stimulates apoptosis in cancer cells. Vinegar samples prepared by the UT‐CCV method show better antibacterial activity compared to CCV and P‐CCV samples.

Ultrasound-Treated and Thermal-Pasteurized Hawthorn Vinegar: Antioxidant and Lipid Profiles in Rats

“…As a result, it was determined that ultrasound treatment increased the bioactive components of hawthorn vinegar. This result shows similarities with the literature, as many studies have shown that ultrasound treatments have similar advantages over thermal pasteurization [ 24 , 29 , 31 ]. However, the antioxidant contexts derived from using the thermal pasteurization processing method (DPHH: 54.86%; CUPRAC: 60.22%; Flavonoid: 13.18 mgCE/100 mL; Total Phenolic: 104.22 mgGAE/100 mL) were lower than those derived from using normal vinegar processing (DPHH: 57.39%; CUPRAC: 63.55%; Flavonoid: 14.22 mgCE/100 mL; Total Phenolic: 110.58 mgGAE/100 mL).…”

“…In contrast, the product’s nutritional value is enhanced [ 23 , 24 , 25 , 26 , 27 ]. Ultrasound treatment and thermal pasteurization positively affect the antioxidant and phenolic content of fruit, fruit juices, and vinegar [ 28 , 29 , 30 , 31 ]. The main components and bioactive compounds of hawthorn vinegar have been revealed in many studies.…”

Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice

“…These methods cannot effectively remove pesticides and other toxic compounds and produce toxic by-products and secondary pollution in foodstuffs [3] , [11] , [12] , [13] . Some intense processing conditions of conventional processing may influence food's nutritional components and sensory quality [14] , [15] , [16] , [17] .…”

Preparation, chemical profiles, antioxidative activities, and angiotensin‐converting enzyme 2 inhibitory effect of date fruit vinegar

“…Fruit vinegars (FVs) are submerge‐fermented liquids and have been consumed as preservatives, condiments, and beverages, involved in many people's daily diet (Ousaaid et al., 2022). Many studies have proved that FVs possessed a wide spectrum of physiological functions, including antihypertensive effects (Lee et al., 2017), bacteriostatic actions (Hammouda et al., 2021), and antidiabetic activities (Erdal et al., 2022). Thus, FVs are candidates for dietary supplements with several potential preventive effects on human disorders.…”