The Impact of Apple Variety and the Production Methods on the Antibacterial Activity of Vinegar Samples
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...
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MDPI AG
2021-09-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/18/5437 |
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| author | Mohammed Kara Amine Assouguem Omkulthom Mohamed Al kamaly Safaâ Benmessaoud Hamada Imtara Hamza Mechchate Christophe Hano Abdou Rachid Zerhouni Jamila Bahhou |
| author_facet | Mohammed Kara Amine Assouguem Omkulthom Mohamed Al kamaly Safaâ Benmessaoud Hamada Imtara Hamza Mechchate Christophe Hano Abdou Rachid Zerhouni Jamila Bahhou |
| author_sort | Mohammed Kara |
| collection | DOAJ |
| description | 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: <i>Staphylococcus aureus</i>, <i>Klebsiella pneumonia</i>, <i>Escherichia coli</i> (ATB: 57), <i>Escherichia coli</i> (ATB: 97), and <i>Pseudomonas aeruginosa,</i> 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 <i>Staphylococcus aureus</i> strain appears less sensitive and <i>Pseudomonas aeruginosa</i> 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. |
| first_indexed | 2024-03-10T07:24:24Z |
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| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T07:24:24Z |
| publishDate | 2021-09-01 |
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| record_format | Article |
| series | Molecules |
| spelling | doaj.art-ad56a42d17d64d05bae352ac0cbd01982023-11-22T14:23:05ZengMDPI AGMolecules1420-30492021-09-012618543710.3390/molecules26185437The Impact of Apple Variety and the Production Methods on the Antibacterial Activity of Vinegar SamplesMohammed Kara0Amine Assouguem1Omkulthom Mohamed Al kamaly2Safaâ Benmessaoud3Hamada Imtara4Hamza Mechchate5Christophe Hano6Abdou Rachid Zerhouni7Jamila Bahhou8Laboratory of Biotechnology, Conservation and Valorisation of Naturals Resources (LBCVNR), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdellah University, BP 1796 Atlas, Fez 30000, MoroccoLaboratory of Functional Ecology and Environment, Faculty of Sciences and Technology, Sidi Mohamed Ben Abdellah University, P.O. Box 2202 Imouzzer Street, Fez 30000, MoroccoDepartment of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah Bint Abdulrahman University, Riyadh 11564, Saudi ArabiaLaboratory of Biotechnology, Conservation and Valorisation of Naturals Resources (LBCVNR), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdellah University, BP 1796 Atlas, Fez 30000, MoroccoFaculty of Arts and Sciences, Arab American University Palestine, P.O. Box 240, Jenin 44862, PalestineLaboratory of Inorganic Chemistry, Department of Chemistry, University of Helsinki, P.O. Box 55, FI-00014 Helsinki, FinlandLaboratoire de Biologie des Ligneux et des Grandes Cultures, INRAE USC1328, University of Orleans, CEDEX 2, 45067 Orléans, FranceLaboratory of Biotechnology, Conservation and Valorisation of Naturals Resources (LBCVNR), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdellah University, BP 1796 Atlas, Fez 30000, MoroccoLaboratory of Biotechnology, Conservation and Valorisation of Naturals Resources (LBCVNR), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdellah University, BP 1796 Atlas, Fez 30000, MoroccoApple 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: <i>Staphylococcus aureus</i>, <i>Klebsiella pneumonia</i>, <i>Escherichia coli</i> (ATB: 57), <i>Escherichia coli</i> (ATB: 97), and <i>Pseudomonas aeruginosa,</i> 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 <i>Staphylococcus aureus</i> strain appears less sensitive and <i>Pseudomonas aeruginosa</i> 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.https://www.mdpi.com/1420-3049/26/18/5437antibacterial activityapple cider vinegardietarythe minimum lethal concentrationminimum inhibitory concentration |
| spellingShingle | Mohammed Kara Amine Assouguem Omkulthom Mohamed Al kamaly Safaâ Benmessaoud Hamada Imtara Hamza Mechchate Christophe Hano Abdou Rachid Zerhouni Jamila Bahhou The Impact of Apple Variety and the Production Methods on the Antibacterial Activity of Vinegar Samples Molecules antibacterial activity apple cider vinegar dietary the minimum lethal concentration minimum inhibitory concentration |
| title | The Impact of Apple Variety and the Production Methods on the Antibacterial Activity of Vinegar Samples |
| title_full | The Impact of Apple Variety and the Production Methods on the Antibacterial Activity of Vinegar Samples |
| title_fullStr | The Impact of Apple Variety and the Production Methods on the Antibacterial Activity of Vinegar Samples |
| title_full_unstemmed | The Impact of Apple Variety and the Production Methods on the Antibacterial Activity of Vinegar Samples |
| title_short | The Impact of Apple Variety and the Production Methods on the Antibacterial Activity of Vinegar Samples |
| title_sort | impact of apple variety and the production methods on the antibacterial activity of vinegar samples |
| topic | antibacterial activity apple cider vinegar dietary the minimum lethal concentration minimum inhibitory concentration |
| url | https://www.mdpi.com/1420-3049/26/18/5437 |
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