Quality Characteristics of High Acidity Apple Vinegar Manufactured Using Two Stage Fermentation

Sung, N. H.; Woo, Seung-Mi; Kwon, Joong‐Ho; Yeo, Soo‐Hwan; Jeong, Yong-Jin

doi:10.3746/jkfn.2014.43.6.877

Cited by 13 publications

(6 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The values of acidity recorded in different samples are lower than those determined by Moroccan legislation [ 25 ]. Furthermore, the obtained results are in line with previous reports [ 26 , 27 ]. Acidity is a key factor to determine the quality of apple vinegar, and the minimum of vinegar acidity is set at 5 grams of acetic acid equivalent per 100 mL [ 25 ].…”

Section: Discussionsupporting

confidence: 93%

Antifungal and Antibacterial Activities of Apple Vinegar of Different Cultivars

Ousaaid

Laaroussi

Bakour

et al. 2021

International Journal of Microbiology

View full text Add to dashboard Cite

This study was designed to assess the antimicrobial potencies of apple vinegar against pathogenic microbes. The acidity and total phenolic content were carried out by titration with NaOH 0.1 N and the Folin–Ciocalteu method, respectively, while the spread plate method, agar well diffusion, and MIC assays were used to determine the antimicrobial activities of different vinegar samples. Acidity and phenolic content were dependent on the variety, where the highest values were observed in S2 with 4.02 ± 0.04% and 1.98 ± 0.05 mg GAE/mL for acidity and total phenolic content, respectively. The spread plate method revealed that samples S1 and S2 obtained from the Red delicious variety and Golden delicious variety, respectively, inhibit the growth of all tested strains, while S3 obtained from different varieties and S4 obtained from the Gala royal variety inhibit only two microbes (Escherichia coli and Vibrio cholerae). Sample S1 presented moderate antimicrobial effect against all examined strains with a diameter of inhibition ranging from 11 ± 0.7 to 19 ± 0.5 mm and with MIC values ranging between 1/2 and 1/100. The findings of the current study confirm the usefulness of apple vinegar as a natural sanitizer that inhibits the growth of pathogenic microbes.

show abstract

Section: Discussionsupporting

confidence: 93%

Antifungal and Antibacterial Activities of Apple Vinegar of Different Cultivars

Ousaaid

Laaroussi

Bakour

et al. 2021

International Journal of Microbiology

View full text Add to dashboard Cite

show abstract

“…Ousaaid et al [1] mention the different vinegar processing techniques as having an influence on the quality and offered health benefits. With reference to the pH of apple vinegar, the values in the literature are different: 3.18-3.83 [27], 2.71-3.56 [28,29], and 2.91-3.20 [30], values higher than those obtained in this paper, where the limits of variation ranged between 2.27 and 2.86. Grape vinegar had a lower pH value (2.46) compared with those found by Ozturk et al [28] with a pH between 2.70 and 3.90 and Matloob [29] with values between 2.49 and 2.99.…”

Section: Discussioncontrasting

confidence: 93%

“…Pashazadeh et al [31] mention a soluble substance content of the black rosehip vinegar (Rosa pimpinellifolia) of 5.65%, a lower value than that obtained in the case of traditional vinegar (7.3%), but higher than that of commercial BIO vinegar (4.4%). Sung et al [30] identified values between 8.6 and 13.4% in the case of analyzed apple vinegar.…”

Section: Discussionmentioning

confidence: 98%

Comparison of Chemical Properties between Traditional and Commercial Vinegar

et al. 2022

View full text Add to dashboard Cite

Fruits of wild fruit species are considered healthy foods with the potential to treat and prevent chronic diseases. In recent years, the food industry and consumers have become increasingly interested in the nutritional value and safety of food and ingredients. A traditional method of processing fruits from spontaneous flora is in the form of vinegar by simple and easy techniques. The aim of this paper was to analyze the chemical composition of homemade vinegars obtained by traditional methods from the fruits of some wild fruit species, compared with commercial vinegars. To evaluate the characteristics of the two types of vinegar, analyses were performed regarding the physicochemical properties (density, soluble dry matter, total titratable acidity, and pH) and the content of phenolic compounds using HPLC. In terms of pH, it varied between 2.58 and 3.67 for homemade vinegar and between 2.22 and 2.86 for commercial vinegar. The density of vinegar varied between 1015 and 1070 kg/m3 in the case of homemade vinegar and between 1013 and 1030 kg/m3 in the case of commercial vinegar. The phenolic compounds, gallic acid, neochlorogenic acid, catechin hydrate, chlorogenic acid, vanillic acid, caffeic acid, syringic acid, epicatechin, p-coumaric acid, ferulic acid, sinapic acid, salicylic acid, ellagic acid, rutin, and myricetin were found in homemade vinegar. Fewer phenolic compounds were identified in commercial vinegars. The data obtained highlight the high quality of homemade traditional vinegars compared with commercial ones. The biochemical composition of vinegars traditionally obtained from wild fruits, through simple recipes, demonstrates their role and importance for human well-being and the potentially beneficial effects on health.

show abstract

“…In this study, pH values of commercial (2.86) and home-made (3.18) vinegars were in line with previous studies (Gerbi et al, 1998;Akbaş and Cabaroğlu, 2010;Sung et al, 2014). Total acidity is an important indicator for assessing the quality of vinegar (Zhao et al, 2018).…”

Section: Discussionsupporting

confidence: 91%

Investigation of Antiproliferative Effects of Home-Made and Commercial Apple Vinegars on Myeloma Cells

Kaya

Tutun

Usluer

et al. 2021

Turkish JAF Sci.Tech.

View full text Add to dashboard Cite

Vinegar is an aqueous food product made by a succession of yeast and acetic acid bacteria activities from fruits that contain high carbohydrates such as apples and grapes. Vinegar has been used as a dietary spice and natural remedy since ancient times due to its therapeutic properties including antimicrobial, antidiabetic, and anticancer activities. It has been shown that some bioactive compounds exhibiting antioxidant activity in vinegars lead to anticancer activity. The aim of the present study was to investigate antiproliferative effect of commercial and home-made apple vinegars in native and neutralized form on myeloma cells. In order to neutralize the vinegars, sodium hydroxide (NaOH) was used. A serial two-fold dilutions of the vinegars (50%, 25%, 12.5%, 6.25%, 3.12%, 1.56%, 0.78%, 0.39%) prepared with cell medium were treated to the cells. The MTT (3-(4.5-Dimethylthiazol-2-yl)-2.5-Diphenyltetrazolium Bromide) assay was used to determine the cellular viability in the cells treated with the vinegars. In this study, while commercial vinegar possessed a stronger antiproliferative activity than home-made vinegar, all native vinegars possessed stronger antiproliferative effect than neutralized vinegars. Interestingly, when home-made vinegar (both native and neutralized) concentrations were from 6.25 to 1.56%, the cell viability increased. Apple vinegar exhibited antiproliferative activity on myeloma cells; however, further studies are required to clarify the mechanisms underlying this activity.

show abstract

Quality Characteristics of High Acidity Apple Vinegar Manufactured Using Two Stage Fermentation

Cited by 13 publications

References 13 publications

Antifungal and Antibacterial Activities of Apple Vinegar of Different Cultivars

Antifungal and Antibacterial Activities of Apple Vinegar of Different Cultivars

Comparison of Chemical Properties between Traditional and Commercial Vinegar

Investigation of Antiproliferative Effects of Home-Made and Commercial Apple Vinegars on Myeloma Cells

Contact Info

Product

Resources

About