Traditional homemade Tunisian vinegars: Phytochemical profile, biological, physicochemical and microbiological properties

Hammouda, Mouna Ben; Mahfoudhi, Amira; Gharsallah, Houda; Hatmi, Halima El; Attia, Hamadi; Azabou, Samia

doi:10.1016/j.lwt.2021.112293

Cited by 9 publications

(5 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moreover, the use of whole PP fruit in vinegar production had a greater positive effect on the antiradical activity of the end product. It was previously observed that these vinegars exhibited higher TPC values 23 . There was a good correlation between antioxidant activity (IC 50 ) with TPC (R 2 = 0.879) (data not shown).…”

Section: Resultsmentioning

confidence: 53%

“…The monitoring of antibacterial activity of PP samples during the fermentation process has scarcely been described in the literature. However, in our previous study 23 we reported that PPV tended to inhibit E. coli (18.5 mm), S. aureus (15.5 mm), E. faecalis (11 mm), and Listeria monocytogens (19 mm).…”

Section: Resultsmentioning

confidence: 74%

“…It was previously observed that these vinegars exhibited higher TPC values. 23 There was a good correlation between antioxidant activity (IC 50 ) with TPC (R 2 = 0.879) (data not shown).…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 91%

“…The antioxidant activity of PPV samples was evaluated at different fermentation stages using the DPPH radical‐scavenging activity assay according to the method described by Ben Hammouda et al 23 …”

Section: Methodsmentioning

confidence: 99%

See 3 more Smart Citations

Vinegar production via spontaneous fermentation of different prickly pear fruit matrices: changes in chemical composition and biological activities

et al. 2023

Self Cite

View full text Add to dashboard Cite

BACKGROUND This study focused on the valorization of prickly pear (PP) fruit (Opuntia ficus‐indica) into vinegar by spontaneous surface fermentation on different starting matrices (with/without the addition of sucrose and with/without PP peel in the raw material). Different parameters were monitored during the fermentation process in terms of their physicochemical and biological properties. RESULTS Physicochemical and phytochemical analysis revealed significant differences depending on the starting matrix. An increase in total phenolic content (TPC) was observed for the majority of samples when transformed from PP juice into PP vinegar revealing the role of fermentation in enhancing the bioactive compounds content. Better antioxidant and antibacterial activity were detected for vinegar samples compared with the initial starting matrix. Using whole PP fruit resulted in better TPC and antioxidant activity; in contrast, sugar addition had no significant effect on any studied data. Analysis of variance, taking into account the four factors that were studied (matrix, variety, with/without peel, and with/without sugar), demonstrated that only the factor ‘presence or absence of the peel’ had a significant influence on the TPC values. CONCLUSION This study demonstrated that both whole PP fruit and PP juice could be used as new raw materials for vinegar production. © 2023 Society of Chemical Industry.

show abstract

Section: Resultsmentioning

confidence: 53%

Section: Resultsmentioning

confidence: 74%

“…It was previously observed that these vinegars exhibited higher TPC values. 23 There was a good correlation between antioxidant activity (IC 50 ) with TPC (R 2 = 0.879) (data not shown).…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 91%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Vinegar production via spontaneous fermentation of different prickly pear fruit matrices: changes in chemical composition and biological activities

et al. 2023

Self Cite

View full text Add to dashboard Cite

show abstract

“…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.…”

Section: Introductionmentioning

confidence: 99%

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

Tang,

Wang,

Luo

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

Date palm (Phoenix dactylifera L.) is an important commercial crop extensively consumed as a staple food and has been applied in many ethnomedical systems. Fruit vinegar is a preservative, condiment, and beverage with a spectrum of health benefits. Studies about the preparation, chemical profiles, and bioactivities of date fruit vinegar (DFV) are fundamental requirements for industrialization production. This study focused on the lab‐scaled producing conditions, chemical profiles of DFV, and its bioactivities in vitro. According to the results, a date wine containing 9.75% methanol was obtained by yeast fermenting the enzyme‐hydrolyzed date juice with 23.11% ± 0.39% of total sugar content. The optimized acidic fermentation conditions were an inoculation amount of 0.02%, a fermentation temperature of 31.14°C, and an initial alcohol content of 7.78%. Total acidity and total phenolic contents of the DFV were 7.74% ± 0.29% and 1.44 mg gallic acid equivalent/mL, respectively. In total, 32 organic acids were quantitated in the unaged DFV, with acetic, L‐malic, and oxoglutaric acids as the predominant compounds. A total of 930 volatiles were identified in the DFV, including 186 esters, 177 terpenoids, and 148 heterocyclic compounds. There are 18 phenolic acids presented in the DFV. In addition, 42 flavonoids were quantitated in the DFV, including catechin, taxifolin, and cynaroside. The results of free radical scavenging activities and reducing power demonstrated that the DFV displayed good antioxidant properties. The DFV also acted well on angiotensin‐converting enzyme 2 inhibition. These results suggest that the DFV can be industrially developed as a dietary supplement.

show abstract

Efficient Green Enzymatic Synthesis of Lipophilic Piperic Acid Esters By Immobilized Rhizopus oryzae Lipase: Optimization and Antioxidant Activities

Mahfoudhi,

Ben Mabrouk,

Hadrich

et al. 2024

Catal Lett

View full text Add to dashboard Cite

Traditional homemade Tunisian vinegars: Phytochemical profile, biological, physicochemical and microbiological properties

Cited by 9 publications

References 34 publications

Vinegar production via spontaneous fermentation of different prickly pear fruit matrices: changes in chemical composition and biological activities

Vinegar production via spontaneous fermentation of different prickly pear fruit matrices: changes in chemical composition and biological activities

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

Efficient Green Enzymatic Synthesis of Lipophilic Piperic Acid Esters By Immobilized Rhizopus oryzae Lipase: Optimization and Antioxidant Activities

Contact Info

Product

Resources

About