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

Justyna Antoniewicz,Dominika Maciejewska-Markiewicz,Karolina Jakubczyk,Joanna Kochman,Ewa Rębacz-Maron,Paweł Kwiatkowski,Katarzyna Janda-Milczarek

doi:10.3390/molecules26164727

Justyna Antoniewicz, Dominika Maciejewska-Markiewicz + Show 5 more

Open Access

https://doi.org/10.3390/molecules26164727

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Abstract

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.

Highlights

Vinegar is a product of a two-staged fermentation process [1,2]
Vinegars were analysed by gas chromatography (GC) to determine acetic acid content
The grape vinegars included in the study differed in terms of antimicrobial activity, antioxidant capacity, and total phenolic content

Summary

Introduction

Vinegar is a product of a two-staged fermentation process [1,2]. Fermentable sugars are converted to ethanol by the yeasts in anaerobic conditions. Ethanol is transformed into acetic acid by bacteria of the Acetobacter genus during the oxidation process, known as acetic acid bacteria (AAB) in aerobic conditions [3]. Apart from organic acids, vinegar contains colouring matter, mineral salts, and other fermentation products, such as esters, ketones, and aldehydes, which are responsible for vinegar’s distinctive flavour and aroma [8,9]. The traditional vinegar production process takes about 30 days. It is conducted by AAB, which are widespread in the environment, occurring in food material containing saccharides [10]

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