Abstract
The quality of vinegar varies depending on the raw materials and fermentation methods used. This study aimed to compare traditional vinegar made from western Algerian apples (VT) to two brands of diluted acetic acid marketed as vinegar substitutes. The physicochemical, microbiological, bioactive compound, antibacterial, and antioxidant properties of the different samples were evaluated. The acidity and pH values were close in all samples. However, HPLC analysis showed that VT contained various phenolic compounds and organic acids, while vinegar substitutes only had acetic acid. The microbiological diversity of VT included acetic acid bacteria, total aerobic mesophilic bacteria, and yeasts, whereas vinegar substitutes were sterile. The antioxidant activity of VT was higher than that of vinegar substitutes, and the antibacterial efficacy of VT was greater than that of vinegar substitutes at a lower inhibitory dilution. These findings indicate that homemade vinegar is superior to vinegar substitutes and provide valuable insights for consumers to avoid deceptive products
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