FTIR spectroscopy for prediction of quality parameters and antimicrobial activity of commercial vinegars with chemometrics

Kadiroğlu, Pınar

doi:10.1002/jsfa.8929

Cited by 36 publications

(27 citation statements)

References 33 publications

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“…In the study by Sengun et al, the examined vinegars were bought from local markets and their exact preparation method was not provided. On the other hand, Kadiroğlu noted significantly higher antioxidant capacity in grape vinegars compared with our study, with values up to 420 mg TE/L [ 44 ], where the exact preparation of the examined vinegars was also not provided. The antimicrobial properties, as well as the antioxidant activity of grape vinegars, may be attributed to the presence of both polyphenolic compounds and organic acids [ 45 ] where apart from acetic acid, there are also others including citric acid, tartaric acid [ 46 ], gallic acid, chlorogenic acid, caffeic acid, syringic acid, and ferulic acid [ 47 ].…”

Section: Discussioncontrasting

confidence: 81%

Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation

et al. 2021

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Nowadays, products of natural origin with health-promoting properties are increasingly more common. Research shows that fruit vinegars can be a source of compounds with antioxidant activity. Research on the total antioxidant capacity, total phenolic content, and antimicrobial properties against Staphylococcus aureus, Escherichia coli, and Candida albicans of grape vinegars were conducted. Moreover, gas chromatography was used to measure acetic acid content in the vinegars. The research material consisted of vinegars produced from five different grape varieties. For each variety, two variants were prepared: with and without the addition of sugar in the fermentation process. The highest antimicrobial activity against all micro-organisms was observed in vinegar produced from Solaris grapes with added sugar. The highest polyphenol content was observed in vinegar produced from the Prior grape variety with added sugar and the highest total antioxidant capacity is the Johanniter grape variety with added sugar. The vinegars examined in this study differed, depending on grape variety, in terms of antimicrobial properties, antioxidant capacity, total phenolic content, as well as acetic acid content. Sugar addition caused significant differences in the antioxidant capacity of vinegar samples.

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Section: Discussioncontrasting

confidence: 81%

Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation

et al. 2021

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“…Pundir and Jain found that the MIC and MBC of acetic acid ranged from 0.5% to 1% (higher than the present study) for some bacterial strains of E. coli , S. aureus and Bacillus species. Antimicrobial activities of 18 vinegars were determined by Kadiroğlu, with grape‐based vinegars exhibiting higher antimicrobial activity against S. aureus , E. coli and P. aeruginosa ; however, there were no statistically significant differences among all of the vinegars using in the present study. The antimicrobial effectiveness of vinegars may be associated with not only the acetic acid concentration, but also other organic acids (Table ).…”

Section: Resultsmentioning

confidence: 54%

Sensorial, antioxidant and antimicrobial evaluation of vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus)

et al. 2018

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BACKGROUND: To reduce postharvest losses, substandard fruit and agricultural surpluses can productively be used as raw material for vinegar production. The present study aimed to prepare vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus) and then evaluate their sensorial characteristics, antimicrobial activities, total phenolic content (TPC) and total antioxidant capacity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2 ′ -azino-bis(3-ethylbenzo thiazoline-6-sulfonic acid) methods. RESULTS: Two vinegars were produced by submerged fermentation using physalis and red pitahaya fruits surpluses. Physalis and red pitahaya vinegars had 47 and 45 g L −1 acetic acid, respectively, and both vinegars contained approximately 1 g L −1 ethanol. Both vinegars displayed antimicrobial activity against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella enteritidis. The TPC of physalis and red pitahaya vinegar was 0.5638 and 0.3656 g L −1 g gallic acid L −1 for physalis and red pitahaya, respectively. A similar antioxidant activity was detected in both the wines and vinegars.The sensorial analysis revealed that the consumers 'like moderately' each vinegar, and citric aroma was noted in the physalis vinegar.CONCLUSION: In the present study, vinegars with sensorial characteristics approved by consumers were developed using fruit surpluses, adding value through a new product making use of a simple methodology that is both inexpensive and demonstrates a good yield. Sensory evaluationThe sensory analyses of the two vinegars (from control and inoculated fermentations) were performed using a consumer acceptance test, followed by a check-all-that-apply (CATA) question. The tests were conducted on 50 untrained tasters aged over J Sci Food Agric 2019; 99: 2267-2274

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“…), melanoidins (high molecular weight), ligustrazine, etc., also affects the antimicrobial potential of vinegars [22,44,66,67]. All the above classes of antimicrobial compounds are found in cereal vinegars, although compounds such as polyphenols are more abundant in wine and fruit vinegars [22,68].…”

Section: Antimicrobial Propertiesmentioning

confidence: 99%

“…For example, the antimicrobial effect of RV on the survival of E. coli, Salmonella enterica serovars Typhimurium, P. aeruginosa, and S. aureus has been demonstrated in vitro [36,68,81]. RV was more effective against S. aureus compared to other vinegars [36].…”

Section: Antimicrobial Propertiesmentioning

confidence: 99%

Health Promoting Properties of Cereal Vinegars

Kandylis

Bekatorou

Dimitrellou

et al. 2021

Foods

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Vinegar has been used for its health promoting properties since antiquity. Nowadays, these properties are investigated, scientifically documented, and highlighted. The health benefits of vinegar have been associated with the presence of a variety of bioactive components such as acetic acid and other organic acids, phenolic compounds, amino acids, carotenoids, phytosterols, vitamins, minerals, and alkaloids, etc. These components are known to induce responses in the human body, such as antioxidant, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and anti-inflammatory effects. The diversity and levels of bioactive components in vinegars depend on the raw material and the production method used. Cereal vinegars, which are more common in the Asia-Pacific region, are usually made from rice, although other cereals, such as millet, sorghum, barley, malt, wheat, corn, rye, oats, bran and chaff, are also used. A variety of bioactive components, such as organic acids, polyphenols, amino acids, vitamins, minerals, alkaloids, melanoidins, butenolides, and specific compounds such as γ-oryzanol, tetramethylpyrazine, γ-aminobutyric acid, etc., have been associated with the health properties of cereal vinegars. In this work, the bioactive components and the related health effects of cereal vinegars are reviewed, and the most recent scientific literature is presented and discussed.

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FTIR spectroscopy for prediction of quality parameters and antimicrobial activity of commercial vinegars with chemometrics

Abstract: The results indicated that FTIR could be used as a rapid method to estimate the antimicrobial activities, TPC, color and antioxidant activities of vinegars. © 2018 Society of Chemical Industry.

Cited by 36 publications

References 33 publications

Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation

Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation

Sensorial, antioxidant and antimicrobial evaluation of vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus)

Health Promoting Properties of Cereal Vinegars

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