Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential

Abstract

Vinegars contain several bioactive compounds that are characterized according to the type of the raw material, such as grape vinegars and apple vinegars. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry was used for identification and quantification of phenolic compounds. Antioxidant properties of vinegars were determined by 2,2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azino‐bis‐3‐ethylbenzthiazoline‐6‐sulphonic acid assays. Antimicrobial activities of vinegars were examined with an agar disc diffusion method with Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Gallic acid and chlorogenic acid were found to be the major phenolic acids accounting for the largest proportion of the total phenolic acid contents in grape vinegars and apple vinegars. Within the flavonols, quercetin‐3‐O‐galactoside and quercetin were detected as the major compounds in grape vinegars. Apple vinegars were characterized by phloridzin, phloretin and high chlorogenic acid content. Antimicrobial activity results indicated that grape vinegars exhibited higher antimicrobial activity against tested bacterial strains correlated with their higher antioxidant capacity. Copyright © 2017 The Institute of Brewing & Distilling

Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market

“…On the other hand, according to the results obtained in the present work, the vinegar aging process in contact with wood seems to have not influenced in the content of phenolic acids quantified. Concerning the levels of individual phenolic acids quantified in the vinegars samples analyzed, syringic and caffeic acids were the most abundant, which is in accordance with previous data reported by other authors for grape vinegars (Kelebek et al, 2017) and apple vinegars (Nakamura et al, 2010). Budak and Guzel-Seydim (2010) also reported higher content of chlorogenic and syringic acids for wine vinegars, while other authors (Bakir et al, 2017) reported higher content of p-coumaric and caffeic acids for different fruit vinegars.…”

“…Individual phenolic acids of the commercial red wine vinegars studied .0 mg/L, respectively), while RV2 sample showed the lowest value (1.33 mg/L).Phenolic acids quantified from the commercial red wine vinegars samples studied were in general in accordance with previous data published by Natera et al (2003) and Cerezo et al (2008), but lower than values obtained by Kelebek et al (2017). On the other hand, according to the results obtained in the present work, the vinegar aging process in contact with wood seems to have not influenced in the content of phenolic acids quantified.…”

“…As shown in this Table, the results obtained varied from 2.59 to 3.93 mM TEAC, averaging 3.47 mM TEAC by ABTS method, while the values obtained by DPPH method varied from 1.44 to 1.90 mM TEAC, averaging 1.66 mM TEAC. These values are similar to those reported by Kelebek et al (2017) for grape vinegars but lower than the values obtained by the same authors for apple vinegars. In addition, similar data were also recently obtained by Kawa-Rygielska et al (2018) in cherry vinegars by the application of ABTS method.…”

“…For total anthocyanins, the correlations varied from 0.62 to 0.83. These high correlation values between phenolic composition and total antioxidant capacity are according to previous works for different grape vinegars (Budak and Guzel-Seydin, 2010;Kelebek et al, 2017;Kawa-Rygielska et al, 2018). Regarding the correlation between no flavonoid phenols (which includes phenolic acids) and total antioxidant capacity, low correlation values were found (R 2 < 0.50 for both antioxidant methods).…”

“…However, it is important to note that acetic fermentation is associated with higher decrease in polyphenols than alcoholic fermentation, in particular anthocyanins (Andlauer et al, 2000;Ubeda et al, 2013;Ordoudi et al, 2014). In addition, the substrate selection for vinegars production is an important parameter to take into account the final phenolic content of fruit vinegars, including for the vinegars produced from red wines (Kelebek et al, 2017).…”