Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation

Nowadays, products of natural origin with health-promoting properties are increasingly more common. Research shows that fruit vinegars can be a source of compounds with antioxidant activity. Research on the total antioxidant capacity, total phenolic content, and antimicrobial properties against Stap...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2021-08, Vol.26 (16), p.4727
Main Authors: Antoniewicz, Justyna, Jakubczyk, Karolina, Kwiatkowski, Paweł, Maciejewska-Markiewicz, Dominika, Kochman, Joanna, Rębacz-Maron, Ewa, Janda-Milczarek, Katarzyna
Format: Article
Language:English
Subjects:
Acetic acid
Antibiotics
Antiinfectives and antibacterials
Antimicrobial activity
Antimicrobial agents
Antioxidants
Bacteria
Calibration
Candidia albicans
chaptalisation process
E coli
Escherichia coli
Ethanol
Fermentation
Fruits
Gas chromatography
Grapes
Health promotion
Microbiota
Phenolic compounds
Phenols
polyphenol content
spontaneous fermentation
Staphylococcus aureus
Statistical analysis
Sugar
Vinegar
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Summary:Nowadays, products of natural origin with health-promoting properties are increasingly more common. Research shows that fruit vinegars can be a source of compounds with antioxidant activity. Research on the total antioxidant capacity, total phenolic content, and antimicrobial properties against Staphylococcus aureus, Escherichia coli, and Candida albicans of grape vinegars were conducted. Moreover, gas chromatography was used to measure acetic acid content in the vinegars. The research material consisted of vinegars produced from five different grape varieties. For each variety, two variants were prepared: with and without the addition of sugar in the fermentation process. The highest antimicrobial activity against all micro-organisms was observed in vinegar produced from Solaris grapes with added sugar. The highest polyphenol content was observed in vinegar produced from the Prior grape variety with added sugar and the highest total antioxidant capacity is the Johanniter grape variety with added sugar. The vinegars examined in this study differed, depending on grape variety, in terms of antimicrobial properties, antioxidant capacity, total phenolic content, as well as acetic acid content. Sugar addition caused significant differences in the antioxidant capacity of vinegar samples.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules26164727