Zahdi Date Vinegar: Production and Characterization

Matloob, Mohammed Hashim

doi:10.3923/ajft.2014.231.245

Cited by 28 publications

(24 citation statements)

References 26 publications

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“…The Mg, Mn, and Cu concentrations increased in the final product, which can be attributed to nutrient insertion during the acetic acid fermentation cycles, corroborating the observations of Matloob 37 …”

Section: Resultssupporting

confidence: 87%

“…The presence of major and trace elements (K, Ca, Fe, Mn, Cu, and Zn) observed in this study indicated that the consumption of vinegar obtained from A. othonianum may improve the daily intake values recommended by the US National Research Council (National Academies of Sciences) 38 . According to Matloob, 37 Mn can affect the formation of acetaldehyde during alcoholic oxidation. The importance of minerals in vinegars was reported by Chou et al ., 39 who identified Mg, K, Ca, Fe, Mn, and Se in black vinegar, among which Mg and K were abundant.…”

Section: Resultsmentioning

confidence: 99%

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Vinegar from Anacardium othonianum Rizzini using submerged fermentation

et al. 2020

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BACKGROUND Anacardium othonianum Rizzini is a native Cerrado fruit, recently described in the literature. Its use is restricted to its native region and there is a lack of studies regarding production of vinegar from the pulp. This work aims to investigate the production of A. othonianum Rizzini vinegar using submerged fermentation. RESULTS The density, alcohol content, proximal composition, pH, color coordinates, and chromatographic profile of the volatile compounds were analyzed in the slurry, fermented juice, and vinegar produced from the corpulent parts of A. othonianum Rizz. Sensory acceptance and willingness to pay were also assessed with vinegar at 4% and 6% of total acidity. The results indicated compliance with European legislation and the presence of volatile compounds such as carbon dioxide, acetic acid, ethanol, and acetaldehyde in the analyzed vinegars. Our results indicate the potential of vinegar production from A. othonianum, with 74% and 86% willingness to pay. CONCLUSIONS The process of transformation of the fruit pulp into new products can contribute to fruit valorization and consequent preservation of the plant in the Cerrado biome. To the best of our knowledge, this is the first report of volatile compounds and minerals in A. othonianum Rizz. slurry. Our observations can be used as a basis for future studies regarding the preparation of vinegars from this species and for investigating their application in cooking and guiding consumer perception. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Vinegar from Anacardium othonianum Rizzini using submerged fermentation

et al. 2020

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“…Physicochemical parameters are generally within the range indicated by other studies [30][31][32][33][34]. S1, S2, and S6 have acidity values included in the norms required by the Moroccan legislation.…”

Section: Resultsmentioning

confidence: 54%

An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

Ousaaid

Imtara

Laaroussi

et al. 2021

Journal of Food Quality

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Vinegar is a natural product rich in bioactive compounds such as phenols, flavonoids, and organic acids. Several factors affect the quality of vinegars such as apple origin, environmental conditions, production methods, processing, and storage conditions. We investigated the quality of apple vinegars as well as their physicochemical properties and the antioxidant and antibacterial activities of vinegars collected from different areas in Morocco. For physicochemical properties, the outcomes showed the following values: pH (3.18–3.83), electrical conductivity (2.11–2.90), acidity (0.24–5.6), Brix (3.25–6), and density (1.0123–1.0233). The polyphenols content of samples was 68.91 mg AG/100 mL in sample S6 as the minimum value and 147.54 mg AG/100 mL in sample S2 as the maximum value. The best ability to scavenge the DPPH radical was observed in sample S3 (IC50 = 0.45 ± 0.013 µL/mL). Sample S2 showed moderate antibacterial effect against microorganisms tested with MICs ranging from 0.78 µL/mL to 1.125 µL/mL and with a diameter of inhibition ranging from 15.65 mm to 27.65 mm. In addition, a strong correlation was observed between the antibacterial activity of vinegars and physicochemical parameters (pH and total acidity). These outcomes have shown that our vinegar samples are an excellent source of bioactive compounds with potent antioxidant and antibacterial potentials.

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“…After manufacturing the HHO generator and preparing the necessary parts the assembling process of the system accomplished [Figure 8], three types of electrolytes are tested which are (NaOH which has purity ≥97.0%, sodium carbonate (Na 2 CO 3 ) with purity 99.5% from Sigma-Aldrich) and vinegar in aqueous solution by % gm/L concentration for each material or mixture, Zahdi date vinegar had been used which contains up to 6.62 ± 0.15% acetic acid CH 3 COOH (Matloob, 2014), and the generated HHO gas was introduced to the air stream just before entering Figure 9 clarifies the schematic diagram of the HHO generator system. Whereas part (a) simplifies the system with pure water as fuel since NaOH is not entering the engine's air inlet.…”

Section: Materials and Construction Stepsmentioning

confidence: 99%

Experimental Investigation of the Hydroxy Gas Generation as a Clean Energy Source for Spark Ignition Engine Operation Using Different Electrolytes

Sharif¹,

Jasim

Khalefa

et al. 2021

Polytechnic j.

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The main objective of this research is to generate the hydrogen gas as a fuel and part of hydroxy gas (HHO) from the drinking water (H2O) using electrolyzing method with a different electrolytes such as sodium hydroxide (NaOH), sodium carbonate (Na2CO3), and Vinegar in HHO generator for best results, the practical examinations were done by a generator that designed and built for this purpose using plate electrodes, with a rechargeable 12-volt battery and the produced gas was measured at each case and used as a fuel for operating a small single-cylinder spark-ignition engine (Honda G 200) with taking into account the safety precautions. The results show that increasing the ratio of (NaOH) grams/liter of H2O increases the gas production, while the other two electrolytes (Na2CO3 and vinegar) are not effecting too much, and using the mixing procedure (%) of the electrolytes (NaOH with Na2CO3) and (Na2CO3 with Vinegar), it is observed that the HHO generation noticeable increases with increasing the mixing ratio of the first mixture and not too much with the second.

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Zahdi Date Vinegar: Production and Characterization

Cited by 28 publications

References 26 publications

Vinegar from Anacardium othonianum Rizzini using submerged fermentation

Vinegar from Anacardium othonianum Rizzini using submerged fermentation

An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

Experimental Investigation of the Hydroxy Gas Generation as a Clean Energy Source for Spark Ignition Engine Operation Using Different Electrolytes

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