Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar.

Zeshan Ali,Muhammad Tayyab Rashid,Shoaib Younas,Haile Ma,Asif Wali

doi:10.1002/fsn3.1009

Abstract

Antioxidant activity, total phenolic content (TPC), total flavonoids, carotenoids, pH, and total titratable acidity of red and black date's vinegar were analyzed. The extraction method was designed and optimized for this purpose with respect to the variety and solvent concentrations along with the time of ultrasonication. The results showed that red dates' vinegar has significantly (p < 0.05) higher total phenols (3.38 ± 0.13 mg GAE/ml) and antioxidant activity as compared to black dates' vinegar, which had a higher amount of carotenoids (3.43 ± 0.11 mg/100 ml). Similarly, red dates' vinegar has more flavonoids as compared to commercially available Zhenjiang vinegar. In terms of physiochemical properties, both red and black date's vinegar were not significantly different (p > 0.05). Use of 50% and 80% methanol with 25 min of ultrasonication for extraction seemed more effective. The total phenols, flavonoids, antioxidant activity, carotenoids, and physiochemical analysis of the red and black date's vinegar indicated that vinegar from dates (red or black dates) is a competitive product in the marketplace.

Highlights

Consumer concern in healthy food is on the rise due to the advancement in the field of functional foods formulation
The criteria picked for optimization of the extraction parameters were the highest values of total phenolics, antioxidant activity, and solvent, and time‐saving
Sultana et al (2009) reported that use of methanol as a solvent showed the best outcomes in the total phenolic content (TPC) determination (12.2 ± 0.28 mg GAE/ml) and total flavonoid content (TFC) assay (8.66 ± 0.21 mg Ru/ml) determination, and they explained that these values were based on the composition of different medicinal plants, and these types of plants comprise various compounds which offer antioxidant activity having various response and solvent affinity of the particular assay

Summary

Introduction

Consumer concern in healthy food is on the rise due to the advancement in the field of functional foods formulation. Vinegar is a famous food product produced by a two‐stage fermentation technique from different kinds of raw fruits. Various researches conducted until now have reported fruit vinegar manufacturing through fermentation of pomegranates, apples, strawberries, and dates, and from other uncommon raw materials, including fruit tree of Chinese litchi or Korean black raspberry (Ali et al, 2017; Nazıroğlu et al, 2014). Most researchers have reported fruit vinegar to exhibit substantial antioxidative effect which aids in protecting functional organ against adversative outcomes of pathogenic flora. Fruit vinegar has been proven to have antidiabetic potential and reduce lipid concentration and blood pressure from carbohydrate food sources. Vinegar could be a potential source in the manufacturing of therapeutic preparations which is lesser in body straining (Ali, Ma, Wali, et al, 2018; Chou, Liu, Yang, Wu, & Chen, 2015; Dou, Li, Wang, & Cao, 2012). The robust antioxidative nature of vinegar is as a result of their bioactive, phenolic compounds and phytosterol compounds

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