Abstract
Grape (GV), fig (FV), prickly pear (PPV) and date (DV) vinegars are the most popular Tunisian homemade vinegars. Throughout the present study, we investigated the diversity of these fruit vinegars in terms of their physicochemical, microbiological and biological properties, as well as their phytochemical profiles. Despite a great variability between their characteristics, all vinegar samples showed significant total phenolic and flavonoid contents which ranged from 286.36 to 1636.75 mg GAE/L and from 240.58 to 755.84 mg QE/L, respectively. Through the evaluation of their antioxidant activity via DPPH, iron reducing antioxidant power (FRAP) and metal chelating assays, all vinegar samples showed important antioxidant potential which could be associated with their richness in phytochemical compounds. Indeed, 19 phytochemicals were identified using LC-MS, with the most abundant being quinic, protocatchuic, p-coumaric, and transferulic acids. Antimicrobial activity of vinegars was tested against Gram-positive and Gram-negative bacterial strains as well as against fungal strains. Results revealed that most of vinegar samples were found to be more inhibitive against bacterial strains than against fungal ones. Overall, these results indicated the high potential of Tunisia homemade fruit vinegars as antioxidant and antimicrobial agents that could be used as functional food ingredients.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
