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 <...
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| Format: | Article |
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MDPI AG
2021-08-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/16/4727 |
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| author | Justyna Antoniewicz Karolina Jakubczyk Paweł Kwiatkowski Dominika Maciejewska-Markiewicz Joanna Kochman Ewa Rębacz-Maron Katarzyna Janda-Milczarek |
| author_facet | Justyna Antoniewicz Karolina Jakubczyk Paweł Kwiatkowski Dominika Maciejewska-Markiewicz Joanna Kochman Ewa Rębacz-Maron Katarzyna Janda-Milczarek |
| author_sort | Justyna Antoniewicz |
| collection | DOAJ |
| description | 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 <i>Staphylococcus aureus</i>, <i>Escherichia coli</i>, and <i>Candida albicans</i> 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. |
| first_indexed | 2024-03-10T08:33:45Z |
| format | Article |
| id | doaj.art-fb695b2c228e42f683437c67f8aef440 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T08:33:45Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-fb695b2c228e42f683437c67f8aef4402023-11-22T08:51:04ZengMDPI AGMolecules1420-30492021-08-012616472710.3390/molecules26164727Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous FermentationJustyna Antoniewicz0Karolina Jakubczyk1Paweł Kwiatkowski2Dominika Maciejewska-Markiewicz3Joanna Kochman4Ewa Rębacz-Maron5Katarzyna Janda-Milczarek6Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, PolandDepartment of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, PolandDepartment of Diagnostic Immunology, Chair of Microbiology, Immunology and Laboratory Medicine, Pomeranian Medical University in Szczecin, 72 Powstańców Wlkp. Street, 70-111 Szczecin, PolandDepartment of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, PolandDepartment of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, PolandDepartment of Ecology and Anthropology, Institute of Biology, University of Szczecin, 13 Wąska Street, 71-415 Szczecin, PolandDepartment of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, PolandNowadays, 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 <i>Staphylococcus aureus</i>, <i>Escherichia coli</i>, and <i>Candida albicans</i> 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.https://www.mdpi.com/1420-3049/26/16/4727polyphenol content<i>Escherichia coli</i><i>Staphylococcus aureus</i><i>Candidia albicans</i>chaptalisation processspontaneous fermentation |
| spellingShingle | Justyna Antoniewicz Karolina Jakubczyk Paweł Kwiatkowski Dominika Maciejewska-Markiewicz Joanna Kochman Ewa Rębacz-Maron Katarzyna Janda-Milczarek Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation Molecules polyphenol content <i>Escherichia coli</i> <i>Staphylococcus aureus</i> <i>Candidia albicans</i> chaptalisation process spontaneous fermentation |
| title | Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation |
| title_full | Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation |
| title_fullStr | Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation |
| title_full_unstemmed | Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation |
| title_short | Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation |
| title_sort | analysis of antioxidant capacity and antimicrobial properties of selected polish grape vinegars obtained by spontaneous fermentation |
| topic | polyphenol content <i>Escherichia coli</i> <i>Staphylococcus aureus</i> <i>Candidia albicans</i> chaptalisation process spontaneous fermentation |
| url | https://www.mdpi.com/1420-3049/26/16/4727 |
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