Analysis of Selected Minerals in Homemade Grape Vinegars Obtained by Spontaneous Fermentation

Justyna Antoniewicz,Katarzyna Janda,Mateusz Bosiacki,Karolina Jakubczyk,Patrycja Kupnicka,Dariusz Chlubek

doi:10.1007/s12011-021-02671-9

Justyna Antoniewicz, Katarzyna Janda + Show 4 more

Open Access

https://doi.org/10.1007/s12011-021-02671-9

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Abstract

Fruit vinegars are widely used as a spice and food preservative. They are considered as functional food, containing many bioactive compounds with pro-health benefits. Grape vinegars can be also a source of mineral compounds. Their quantity and diversity can be determined by environmental factors and growing conditions, such as temperature, mineral composition of the soil, heavy metal contamination, sunlight availability as well as grape variety and fruit ripeness stage. The aim of the study was to determine the content of minerals in homemade grape vinegars, obtained by spontaneous fermentation. Five different grape (Vitis vinifera L.) varieties were used in the study (Cabernet Cortis, Johanniter, Solaris, Souvignier gris and Prior). Moreover, the effect of sugar addition in the fermentation process on the mineral content was examined. The mineral content was determined using the ICP-OES method. Among the analysed samples, potassium was the most abundant element (936.07–1472.3 mg/L of vinegar). Comparative analysis showed that the content of Ca, Fe and Cr was significantly higher in vinegars prepared from red varieties than in white-coloured ones. In turn, vinegars prepared from white grape varieties contained statistically significantly higher content of potassium. Vinegar colour did not have a significant influence on the content of the remaining elements included in the analysis. Furthermore, statistical analysis did not reveal any significant differences in the content of the analysed minerals in any of the grape varieties used between the samples with and without sugar addition.

Highlights

Grape vinegars are fermented grape derivatives with typical characteristics regarding its aroma and flavour [1]
While some minerals are essential for human nutrition (e.g. Fe, Cu, Se and Zn) [25], excessive amounts of certain elements, notably heavy metals found in grapes, including Pb, may be potentially harmful to human health, e.g. by damaging DNA [26]
inductively coupled plasma optical emission spectrometry (ICP-OES) with a concentric nebuliser and cyclonic spray chamber was used to determine the content of micro and macroelements

Summary

Introduction

Grape vinegars are fermented grape derivatives with typical characteristics regarding its aroma and flavour [1]. In addition to many health-related aspects resulting from the consumption of grapes and products prepared from them, their importance as a source of mineral compounds should be emphasised [16]. Their content in plant material, including grapes and their derivative products, is strongly dependent on environmental factors and growing conditions, i.e. temperature, mineral composition of the soil, contamination with heavy metals [17], amount of precipitation, exposure to sunlight as well as the use of plant protection products and fertilisers [18]. Some minerals in low concentrations are essential for the human body to function normally, but in greater amounts may pose a health hazard [27]

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