Fig Vinegar as an Antioxidant and Antimicrobial Agent

Kılıç, Gülden Başyiğit; Şengün, İlkin Yücel

doi:10.24925/turjaf.v9i4.822-828.4265

Cited by 3 publications

(4 citation statements)

References 26 publications

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“…This phenomenon may be associated with the probable extraction of compounds from the wood of the acetification barrel, associated with the chemical composition of these vinegars, which present differences in the concentrations of phenolic compounds compared to pulp vinegar. The color properties of different types of vinegar can change depending upon the color of the raw material and the technology used in the production 54 .…”

Section: Resultsmentioning

confidence: 99%

“…Antimicrobial potential. Vinegar has been recognized as an antimicrobial substance for a long time, and several studies have shown vinegars of different origin can act as antimicrobial agents against different www.nature.com/scientificreports/ pathogens 54 . Table 5 shows the results of the susceptibility of different bacterial strains (gram-negative and grampositive) and yeasts to the pulp and peel vinegar produced in the present work.…”

Section: Acetic Fermentation and Pineapple Pulp And Peel Vinegars: Ph...mentioning

confidence: 99%

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Valorization of pineapple processing residues through acetification to produce specialty vinegars enriched with red-Jambo extract of Syzygium malaccense leaf

Bertan

Ronning

Marchioro

et al. 2022

Sci Rep

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The present study proposes the production of vinegars from pineapple processing residues as an eco-friendly strategy for adding value and economic strengthening of the production chain. Pineapple pulp and peel wines were produced and acetificated to vinegar by wild strains of acetic bacteria using Orlean’s method (traditional system) followed by enrichment with leaf extract of Red-Jambo, Syzygium malaccense. Appreciable phenolic contents and antioxidant potential were found in pulp and peel vinegars with the added leaf extract. Catechin, epicatechin and caffeic, p-coumaric, ferulic, and gallic acids were the main phenolic compounds found in peel vinegar. The enrichment of the vinegar with the extract promoted an increase in the content of polyphenols (443.6–337.3 mg GAE/L) and antioxidant activity. Peel wines presented higher luminosity (L*) and higher saturation index (C*), and their color tended more toward yellow than pulp wines. Acetification reduced the saturation index (C*) and led to the intensification of the hue angle in the peels vinegar. Each type of pineapple vinegar produced showed biocidal activity against different bacteria and yeast, and the addition of leaf extract potentiated the antimicrobial activity of peel vinegar, especially against Staphalococcus aureus. The vinegars developed could find an attractive market niche in the food sector.

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Section: Resultsmentioning

confidence: 99%

Section: Acetic Fermentation and Pineapple Pulp And Peel Vinegars: Ph...mentioning

confidence: 99%

Valorization of pineapple processing residues through acetification to produce specialty vinegars enriched with red-Jambo extract of Syzygium malaccense leaf

Bertan

Ronning

Marchioro

et al. 2022

Sci Rep

View full text Add to dashboard Cite

show abstract

“…This phenomenon may be associated with the probable extraction of compounds from the wood of the aceti cation barrel, associated with the chemical composition of these vinegars, which present differences in the concentrations of phenolic compounds compared to pulp vinegar. The color properties of different types of vinegar can change depending upon the color of the raw material and the technology used in the production 49 .…”

Section: Fermentation Parametersmentioning

confidence: 99%

“…Vinegar has been recognized as an antimicrobial substance for a long time, and several studies have shown vinegars of different origins can act as antimicrobial agents against different pathogens 49 . Table 5 shows the results of the susceptibility of different bacterial strains (gram-negative and gram-positive) and yeasts to the pulp and peel vinegar produced in the present work.…”

Section: Antimicrobial Potentialmentioning

confidence: 99%

Valorization of pineapple peels: Production of vinegar enriched with red-Jambo (Syzygium malaccense) leaf extract

Bertan

Ronning

Marchioro

et al. 2022

Preprint

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Pineapple peel vinegar was produced by the traditional system and enriched with the leaf extract of Syzygium malaccense (L.) Merr. & L.M. Perry. Appreciable phenolic contents and antioxidant potential were found in pulp and peel vinegar added of the extract. Catechin, epicatechin and caffeic, p-coumaric, ferulic, and gallic acids were the main phenolic compounds found in peel vinegar. The enrichment of the vinegar with the extract promoted an increase in the content of polyphenols (443.6-337.3 mg GAE/L) and antioxidant activity. Peel wines presented higher luminosity (L*) and higher saturation index (C*), and their color tended more towards yellow than pulp wines. Acetification reduced the saturation index (C*) and led to the intensification of the hue angle in the peels vinegar. All types of vinegar showed biocidal activity against different bacteria and yeast, and the addition of the extract potentiated the antimicrobial activity of peel vinegar, especially against S. aureus.

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Determination of Antimicrobial Properties of Endemic Black Sakı Apple Vinegar Produced by Traditional Method Using Different Yeast Raw Materials

Yangılar

Gülhan

Kılıçgün

2023

Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi

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In this study, it was aimed to determine the antibiotic effect of Black Sakı cider vinegar (homemade) produced with different yeasts against different pathogenic bacterial species (E. faecalis 29212, S. aureus 29213, S. aureus 25923, E. coli 25922, E. coli 8739, E. coli (colistin R) 19846, Klebsiella pneumoniae 700603, Salmonella enterica subsp. enterica serovar Enteritidis ATCC 13076 and Pseudomonas aeruginosa 27853), with clinical antibiotic resistance by using disc diffusion and microdilution methods. In general, it had been determined that all vinegar samples had antibacterial effect, and the most antibacterial effect against all standard strains was commercial vinegar sample (No. 7 vinegar). It was determined that vinegar sample number 1 (vinegar containing 0.3% Saccharomyces cerevisiae) was the weakest effective vinegar sample against all other standard strains except for Enterococcus faecalis ATCC 29212 strain. In addition, in Escherichia coli ATCC 8739 strain, the sample number 6 was organic household vinegar, in which MIC values were obtained at 1/32 dilution, unlike the others. In conclusion, the antimicrobial effect of Black Sakı apple vinegar obtained from different yeast raw materials on various microorganisms was determined in detail. These results will form the basis of new studies and will enable studies to be conducted to investigate more bacterial species and their effects on human health by producing Black Sakı vinegar at different doses and techniques.

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Fig Vinegar as an Antioxidant and Antimicrobial Agent

Cited by 3 publications

References 26 publications

Valorization of pineapple processing residues through acetification to produce specialty vinegars enriched with red-Jambo extract of Syzygium malaccense leaf

Valorization of pineapple processing residues through acetification to produce specialty vinegars enriched with red-Jambo extract of Syzygium malaccense leaf

Valorization of pineapple peels: Production of vinegar enriched with red-Jambo (Syzygium malaccense) leaf extract

Determination of Antimicrobial Properties of Endemic Black Sakı Apple Vinegar Produced by Traditional Method Using Different Yeast Raw Materials

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