Screening physicochemical, microbiological and bioactive properties of fruit vinegars produced from various raw materials

Fig Vinegar as an Antioxidant and Antimicrobial Agent

“…Although the color values (b*) of some samples close to each other (P>0.05), such as in Sample B and C (samples grown in different cities, but belong to same variety-Sari Lop) or in Sample B (Sari Lop) and D (Sari Zeybek) (samples belong to different varieties and grown in different cities) (Figure 1), total phenolic and flavonoid contents of these samples were statistically different from each other (P<0.05). In the previous study, the total phenolic and flavonoid contents of fig vinegar were determined as 935.5 mg GAE/L and 178.45 mg catechin/L, respectively (Sengun et al, 2020), which were higher than the results of the current study. In the literature, wide variety of total flavonoid contents were also reported for different vinegars, such as 14.43-349.05 mg catechin/L for homemade grape vinegars, 10.89-188.43 mg catechin/L for homemade apple vinegars (Ozturk et al, 2015) and 1655-3999 mg Rutin equivalent/L for nine different Shanxi aged vinegars (Xia et al, 2018).…”

“…Moreover, bactericidal effect was determined only in sample A for all test microorganisms, except E. coli O157:H7 and P. acidilactici, and also the highest bactericidal effect was observed to B. subtilis with MBC of 3.12% (Table 4). In our previous study, the MIC value of fig vinegar on L. monocytogenes, E. faecalis, B. subtilis, S. aureus, E. coli O157:H7, S. Typhimurium, E. coli, B. cereus and P. acidilactici was determined in the range of 3.12-6.25%, while the MBC value of the vinegar was 50% for all test cultures (Sengun et al, 2020). In a study carried out by Ozturk et al (2015), B. cereus was determined as the most sensitive strain against traditionally produced fruit vinegars.…”

“…The acidity is one of the main parameters of vinegars. In the previous study, the pH value and total acidity of fig vinegar were determined as 3.22 and 4.73 g acetic acid/100 mL (Sengun et al, 2020). Volatile and nonvolatile acidity of vinegars were determined as in the range of 1.25 and 3.67 g acetic acid/100 mL, and 0.24 and 1.20 g acetic acid/100 mL, respectively (Table 1).…”

“…There are several studies investigating the antioxidant activities and phenolic contents of vinegars produced from various fruits, mainly grape and apple. However, except our previous studies (Sengun et al, 2020;Şengün and Kılıç, 2020a, b), there are no studies determining the properties of fig vinegar including total phenolic content, total flavonoid content, antioxidant and antimicrobial activities.…”

“…Brix and specific weights of fig vinegar samples varied in a wide range from 1.30 to 21.2 and 0.9955 to 0.9970, respectively (Table 1). In another studies, brix values of various vinegars were reported as ranging between 3.30 and 3.40 for alcohol vinegar, 3.80-5.00 for wine vinegar (Saiz-Abajo et al, 2004), 1.00-20.80 for apple, applelemon, apricot, artichoke, blackberry, fig, grape, hawthorne, mandarin, mulberry, lemon, persimmon, plum, pomegranate, rosehip, sour cherry vinegar (Budak, 2015;Ozturk et al, 2015;Sengun et al, 2020) and above 55 for traditional balsamic vinegar (Masino et al, 2008). As it can be seen from the studies, brix value shows characteristic properties of vinegar and may change depending on the type of vinegar and the raw material used during production (Saiz-Abajo et al, 2004;Masino et al, 2008).…”