Abstract

AbstractHungarian fruit vinegars were characterised in terms of physicochemical attributes (total polyphenol content, antioxidant characteristics/FRAP, CUPRAC, ABTS/, ascorbic acid content, pH, total soluble solids), sensory profiles, and antimicrobial properties.Both compositional and sensory profiles showed distinct patterns depending on the type of vinegar (Tokaj wine, balsamic or apple) and the additional fruit used. Balsamic vinegars maturated on rosehip, sea buckthorn, and raspberry showed outstanding antioxidant performances. Rosehip, raspberry, and quince vinegars, as well as vinegars produced from Tokaji aszú and balsamic apple obtained high scores for fruity and sweet notes.Antimicrobial activities were tested on Gram-negative and Gram-positive organisms, including probiotic bacteria. Generally, only weak activities were obtained, which was attributed to the natural sugar content of the samples, depending on the type of the vinegar and the fruit. Similar results, but more pronounced bacterial growth inhibitions were obtained for probiotic strains, however, some probiotic strains were resistant to at least two of the vinegars. Based on these, balsamic apple, raspberry, rosehip, quince, and sea buckthorn may qualify as potential functional components of probiotic preparations containing some of the strains tested.

Highlights

  • Being more than a versatile food ingredient, its bioactive components maintain vinegar in the focus of current research

  • ABTS, ferric reducing antioxidant power (FRAP), and cupric reduction antioxidant capacity (CUPRAC) methods resulted in very similar patterns, all showing all strong correlations with TPC values (0.94, 0.89, and 0.96, respectively at P 5 0.05), polyphenols are considered to dominate in the development of the antioxidant properties

  • High polyphenol contents and antioxidant capacities were detected in vinegars maturated on fruits with exceptionally high values obtained for rosehip balsamic vinegar followed by raspberry and sea buckthorn products

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Summary

Introduction

Being more than a versatile food ingredient, its bioactive components maintain vinegar in the focus of current research. Fruits are used for flavour, aroma, and colour addition, and as precious sources of phytochemicals, including phenolic compounds. In addition to products fermented directly from fruits as carbohydrate sources, vinegar-derived condiments obtained by maceration with fruits are gaining an increasing interest due to the various polyphenols, micronutrients, and other bioactive compounds present in these vinegars (Zhang et al, 2020). Phenolics transferred from fruits into vinegars considerably enhance the antioxidant potential of the product (Liu et al, 2019; Stagos, 2020). Fruit polyphenols may exert their specific antimicrobial effects in vinegars, proven on various microorganisms, including food-borne pathogens like Escherichia coli and Salmonella Typhi (Priyadarshini et al, 2014; Soorya et al, 2019)

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