Contribution to the Evaluation of Physicochemical Properties, Total Phenolic Content, Antioxidant Potential, and Antimicrobial Activity of Vinegar Commercialized in Morocco

Kara, Mohammed; Assouguem, Amine; fadili, Mohamed El; Benmessaoud, Safaâ; Alshawwa, Samar Zuhair; Kamaly, Omkulthom Al; Saghrouchni, Hamza; Zerhouni, Abdou Rachid; Bahhou, Jamila

doi:10.3390/molecules27030770

Cited by 22 publications

(14 citation statements)

References 55 publications

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“…To determine the absorbance, 695 nm was used. The overall antioxidant activity was evaluated as the amount of equivalent ascorbic acid per gram of extract (mg EAA/g extract) [30,31].…”

Section: Total Antioxidant Capacity (Tac)mentioning

confidence: 99%

Total Polyphenols Content, Antioxidant and Antimicrobial Activities of Leaves of Solanum elaeagnifolium Cav. from Morocco

et al. 2022

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Solanum elaeagnifolium is among the invasive plants of Morocco; studies on its chemical composition and biological activities are few in number in Morocco. S. elaeagnifolium has shown molluscicidal and nematicidal and cancer-inhibitory effects, anti-inflammatory, analgesic activity, and antibacterial activity. The objective of this research is to improve this plant and assess its antibacterial and antioxidant properties as well as its total polyphenolic content (TPC) and total flavonoid content (TFC). The Folin-Ciocalteu method and the aluminium-trichloride method were used to determine TPC and TFC in hydro-ethanolic (HEE) and hydro-acetonic (HAE) leaf extract. Three assays were performed to determine the antioxidant activity: the DPPH test (radical 2,2’-diphenyl-1-picrylhydrazyl), the FRAP test (Ferric Reducing Antioxidant Power), and the TAC test. Disk diffusion and microdilution were used to test antibacterial activity against four pathogenic bacteria and Candida albicans. The hydro-ethanolic extract 2.54 ± 0.4 mg EAG/g has a greater polyphenol concentration than the hydro-acetonic extract 1.58 ± 0.03 mg EAG/g. Although the flavonoid content of the hydro-acetonic extract (0.067 ± 0.001 mg EQ/g) is larger than that of the hydro-ethanolic extract (0.012 ± 0.001 mg EQ/g), the flavonoid content of the hydro-ethanolic extract (0.012 ± 0.001 mg EQ/g). The DPPH values were IC-50 = 0.081 ± 0.004 mg/mL for hydro-ethanoic extract and 0.198 ± 0.019 mg/mL for hydro-acetonic extract, both extracts superior to BHT (0.122 ± 0.021 g/mL). While the FRAP assay showed a low iron-reducing power values for both extracts compared to BHT), the overall antioxidant activity of the two extracts was found to be considerable. The overall antioxidant activity of the hydro-ethanolic extract was 8.95 ± 0.42 mg EAA/g, whereas the total antioxidant activity of the hydro-acetonic extract was 6.44 ± 0.61 mg EAA/g. In comparison with the antibiotic Erythromycin, HAE and HEE from S. elaeagnifolium leaves demonstrated significant antibacterial action. HAE had the best inhibitory efficacy against Bacillus subtilis DSM 6333, with an inhibition diameter of 10.5 ± 0.50 mm and a MIC of 7.5 ± 0.00 mg/mL, as well as against Proteus mirabilis ATCC 29906, with an inhibitory diameter of 8.25 ± 0.75 mm and a MIC of 15 ± 0.00 mg/mL.

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“…To determine the absorbance, 695 nm was used. The overall antioxidant activity was evaluated as the amount of equivalent ascorbic acid per gram of extract (mg EAA/g extract) [30,31].…”

Section: Total Antioxidant Capacity (Tac)mentioning

confidence: 99%

Total Polyphenols Content, Antioxidant and Antimicrobial Activities of Leaves of Solanum elaeagnifolium Cav. from Morocco

et al. 2022

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“…Regarding the phytochemicals content of vinegars, many researchers have evaluated the profile of present bioactive compounds [1,37,38] in both industrial and artisanal vinegars. In the present study, 15 phenolic compounds (flavonoids and phenolic acids) were analyzed (Tables 2 and 3).…”

Section: Discussionmentioning

confidence: 99%

Comparison of Chemical Properties between Traditional and Commercial Vinegar

et al. 2022

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Fruits of wild fruit species are considered healthy foods with the potential to treat and prevent chronic diseases. In recent years, the food industry and consumers have become increasingly interested in the nutritional value and safety of food and ingredients. A traditional method of processing fruits from spontaneous flora is in the form of vinegar by simple and easy techniques. The aim of this paper was to analyze the chemical composition of homemade vinegars obtained by traditional methods from the fruits of some wild fruit species, compared with commercial vinegars. To evaluate the characteristics of the two types of vinegar, analyses were performed regarding the physicochemical properties (density, soluble dry matter, total titratable acidity, and pH) and the content of phenolic compounds using HPLC. In terms of pH, it varied between 2.58 and 3.67 for homemade vinegar and between 2.22 and 2.86 for commercial vinegar. The density of vinegar varied between 1015 and 1070 kg/m3 in the case of homemade vinegar and between 1013 and 1030 kg/m3 in the case of commercial vinegar. The phenolic compounds, gallic acid, neochlorogenic acid, catechin hydrate, chlorogenic acid, vanillic acid, caffeic acid, syringic acid, epicatechin, p-coumaric acid, ferulic acid, sinapic acid, salicylic acid, ellagic acid, rutin, and myricetin were found in homemade vinegar. Fewer phenolic compounds were identified in commercial vinegars. The data obtained highlight the high quality of homemade traditional vinegars compared with commercial ones. The biochemical composition of vinegars traditionally obtained from wild fruits, through simple recipes, demonstrates their role and importance for human well-being and the potentially beneficial effects on health.

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“…This is because none of the included studies quantified acetic acid in the vinegars used and compared their activity to an equivalent concentration of pure acetic acid. However, the vinegar MICs reported by Kara et al (73) S3).…”

Section: A Systematic Review Of Published Evidence For Antimicrobial ...mentioning

confidence: 94%

“…contains data extracted from 11 papers included for further analysis with MIC or ZOI data(64)(65)(66)(67)(68)(69)(70)(71)(72)(73)(74).These included tests of four Gram-negative bacterial species (Escherichia coli, Klebsiella pneumoniae, was not certified by peer review) is the author/funder. All rights reserved.…”

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confidence: 99%

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

Harrison

Blower

Wolf

et al. 2023

Preprint

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Oxymel, a combination of honey and vinegar, has been used as a remedy for wounds and infections from antiquity to the present day. While honey is now clinically used to treat infected wounds, this use of a complex, raw natural product (NP) mixture is unusual in modern western medicine. Research into the antimicrobial activity of NPs more usually focusses on finding a single active compound. The acetic acid in vinegar is known to have antibacterial activity at low concentrations and is in clinical use to treat burn wound infections. Here, we investigated the potential for synergistic activity of different compounds present in a complex ingredient used in historical medicine (vinegar) and in an ingredient mixture (oxymel). We conducted a systematic review to investigate published evidence for antimicrobial effects of vinegars against human pathogenic bacteria and fungi. No published studies explicitly compared the activity of vinegar with that of a comparable concentration of acetic acid. We then characterised selected vinegars by high-performance liquid chromatography (HPLC) and assessed the antibacterial and antibiofilm activity of the vinegars and acetic acid, alone and in combination with medical-grade honeys, against P. aeruginosa and S. aureus. We found that some vinegars have antibacterial activity that exceeds that predicted by their acetic acid content alone, but that this depends on the bacterial species being investigated and the growth conditions (media type, planktonic vs. biofilm). Pomegranate vinegars may be particularly interesting candidates for further study. We also conclude that there is potential for acetic acid, and some vinegars, to show synergistic antibiofilm activity with manuka honey.

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Contribution to the Evaluation of Physicochemical Properties, Total Phenolic Content, Antioxidant Potential, and Antimicrobial Activity of Vinegar Commercialized in Morocco

Cited by 22 publications

References 55 publications

Total Polyphenols Content, Antioxidant and Antimicrobial Activities of Leaves of Solanum elaeagnifolium Cav. from Morocco

Total Polyphenols Content, Antioxidant and Antimicrobial Activities of Leaves of Solanum elaeagnifolium Cav. from Morocco

Comparison of Chemical Properties between Traditional and Commercial Vinegar

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

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