PRODUCTION OF VINEGAR FROM AN ALCOHOLIC 1 BEVERAGE OF 2 ANDEAN BERRY (Vaccinium meridionale SW), MEASUREMENT OF 3 ANTIOXIDANT ACTIVITY AND EVALUATION OF CYTOTOXIC EFFECT ON 4 COLON CANCER CELLS SW480

Abstract

BACKGROUND: Vaccinium meridionale presents fruits with a high content of phenolic compounds and anthocyanins and therefore a high antioxidant capacity.
 OBJECTIVE: The aim was the production of vinegar from three treatments of berries alcohol beverage, to evaluate its antioxidant and cytotoxic activity.
 METHODS: Vinegars were prepared by acetic fermentation from alcoholic beverages of Andean berries by three treatments: mechanical maceration, heating, and mixing. The titratable acidity and acetic acid content were evaluated in the vinegar; antioxidant potential (DPPH, FRAP, and ORAC); content of antioxidant metabolites (total polyphenols, total anthocyanins, and phenolic hydroxycinnamic acids) were evaluated in the juice, alcoholic beverages, and vinegar; the antiproliferative capacity in colon cancer cell SW480 was determined in vinegar.
 RESULTS: Alcoholic beverages presented the main antioxidant activity. However, after the acetic fermentation, it was observed a fall in the antioxidant potential in all techniques evaluated in three treatments. The vinegar obtained by heated and mixed treatments were presented the highest values in antioxidant activity, phenols, and anthocyanins. Antiproliferative activity inhibitions of vinegars in cell viability were 6.2% (20 μg/mL) and 22.5% (200 μg/mL).
 CONCLUSIONS: Production of acetic acid is independent of the treatment. The antioxidant activity is favored in alcoholic beverages with the treatment of hot maceration. Andean berry CAL vinegar has antiproliferative activity, inhibiting a colon carcinoma SW480 line although in a low amount compared with reports in the literature.

Vinegar elaboration from cherry fruit discard (Prunus cerasus L.)

“…The initial soluble solids and those existing in cherry vinegar diminished approximately in 12.2 °Brix due to the fermentation process. Part of the sugars were transformed into alcohol and later on, in acetic acid as it was stated by Zapata et al (2019). The filtered vinegar (T 0 ) showed a slight increase at day 35 in relation to the rest of the vinegars and their treatments because, the acetic colonies were extracted to it and it was not subjected to any physicochemical process.…”