Abstract
Apple vinegar is a natural product widely used in food and traditional medicine as it contains many bioactive compounds. The apple variety and production methods are two factors that play a major role in determining the quality of vinegar. Therefore, this study aims to determine the quality of apple vinegar samples from different varieties (Red Delicious, Gala, Golden Delicious, and Starking Delicious) prepared by three methods using small apple pieces, apple juice, and crushed apple, through determining the physicochemical properties and antibacterial activity of these samples. The antibacterial activity was studied against five pathogenic bacteria: Staphylococcus aureus, Klebsiella pneumonia, Escherichia coli (ATB: 57), Escherichia coli (ATB: 97), and Pseudomonas aeruginosa, using two methods, disk diffusion and microdilution, for determining the minimum inhibitory concentrations and the minimum bactericidal concentrations. The results of this study showed that the lowest pH value was 3.6 for Stark Delicious, obtained by liquid fermentation, and the highest acetic acid values were 4.7 and 4% for the vinegar of Red Delicious and Golden Delicious, prepared by solid fermentation, respectively. The results of the antibacterial activity showed considerable activity of apple vinegar on the tested strains. Generally, the Staphylococcus aureus strain appears less sensitive and Pseudomonas aeruginosa seems to be very sensitive against all samples, while the other strains have distinct sensitivities depending on the variety studied and the method used. A higher antibacterial activity was found in vinegar obtained by the apple pieces method and the Red Delicious variety, with a low MIC and MBC recorded, at 1.95 and 3.90 µL/mL, respectively. This study has shown that the choice of both apple variety and production method is therefore an essential step in determining and aiming for the desired quality of apple vinegar.
Highlights
Apple vinegar (AV) is an alcoholic or an acetic fermentation of apple fruits [1], produced either by the traditional method, called the Orleans method, or by the rapid method used in industry using different varieties of apple
Apple cultivar and degree of maturity are among the factors that contribute to the organic acid quantity in apple vinegar, which affects microbiological stability and taste, and acidity and pH
The results of this study show that all the samples have inhibitory activity against all the bacterial strains tested at different concentrations
Summary
Apple vinegar (AV) is an alcoholic or an acetic fermentation of apple fruits [1], produced either by the traditional method, called the Orleans method, or by the rapid (or submerged) method used in industry using different varieties of apple. Recognized As Safe) [2] It is well-known for its various biological activities, such as antioxidant, antibacterial, and antifungal activity, and its activity on SARS-Cov-1 and SARS-Cov-2 viruses as an effective disinfecting agent to help in preventing the spread and transmission of this new virus, responsible for the COVID-19 pandemic [3], via inhibition, inactivation, and disaggregation of haemagglutinin glycoproteins due to its high acetic acid compound. It has low pH-dependent conformational change of those glycoproteins and it destroys the viral envelope and inhibits viral transmission. Many studies have shown that it has an effect on diabetes, obesity, cancer, cardiovascular diseases, antitumor properties, and on blood glucose control [5]
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