|
1
|
Kara M, Assouguem A, Fadili ME, Benmessaoud S, Alshawwa SZ, Kamaly OA, Saghrouchni H, Zerhouni AR, Bahhou J. Contribution to the Evaluation of Physicochemical Properties, Total Phenolic Content, Antioxidant Potential, and Antimicrobial Activity of Vinegar Commercialized in Morocco. Molecules 2022; 27:molecules27030770. [PMID: 35164034 PMCID: PMC8840122 DOI: 10.3390/molecules27030770] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/19/2022] [Accepted: 01/21/2022] [Indexed: 11/16/2022] Open
Abstract
Vinegar is a natural product widely used in food and traditional medicine thanks to its physicochemical properties and its richness in bioactive molecules. However, its direct use by consumers can have complications and undesirable effects. Therefore, this study contributes to investigating the physicochemical and biological properties of eleven vinegars marketed in Morocco. Determination of pH, acetic acid, conductivity, total soluble solids and alcohol content in vinegar was carried out. The polyphenols (TP), flavonoids (TF), and condensed tannins (CT) content was determined, and their antioxidant activities were evaluated using 2,2-diphenyl-1-picryl Hydrazyl (DPPH), Ferric Reducing Antioxidant Power (FRAP) and Phosphomolybdenum Reduction Assay (TAC). Then, the antimicrobial activity was studied against four pathogenic bacteria and two fungal strains, using the disk diffusion and the microdilution method. This study showed a wide range of acetic acid values from 0.65 ± 0.29 to 5.15 ± 0.20%. The high value of TP, TF, and CT in our samples V10, V9, and V4 was 655.00 ± 22.2 µgGAE/mL, 244.53 ± 11.32 µgQE/mL and 84.63 ± 1.00 µgTAE/mL, respectively. The tested strains showed variable sensitivities to the different samples with inhibition zones ranging from 6.33 ± 2.08 to 34.33 ± 0.58 mm. The lowest minimum inhibition concentrations were recorded against Staphylococcus aureus ATCC29213 ranging from 1.95 to 7.81 µL/mL. While Aspergillus niger ATCC16404 showed resistance against all of the analyzed samples. In general, vinegar commercialized in Morocco presents a variable range of products with variable properties. Indeed, must take into account this diversity when using it. A future study is needed to identify the phytochemical composition that will further the comprehension of this variability and contribute to its valorization.
Collapse
Affiliation(s)
- Mohammed Kara
- Laboratory of Biotechnology, Conservation and Valorisation of Natural Resources (LBCVNR), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdallah University, Fez 30000, Morocco; (S.B.); (A.R.Z.); (J.B.)
- Correspondence: (M.K.); (O.A.K.)
| | - Amine Assouguem
- Laboratory of Functional Ecology and Environment, Faculty of Sciences and Technology, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco;
| | - Mohamed El Fadili
- Laboratory of Engineering Materials Modeling and Environmental, Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco;
| | - Safaâ Benmessaoud
- Laboratory of Biotechnology, Conservation and Valorisation of Natural Resources (LBCVNR), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdallah University, Fez 30000, Morocco; (S.B.); (A.R.Z.); (J.B.)
| | - Samar Zuhair Alshawwa
- Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia;
| | - Omkulthom Al Kamaly
- Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia;
- Correspondence: (M.K.); (O.A.K.)
| | - Hamza Saghrouchni
- Department of Biotechnology, Institute of Natural and Applied Sciences, Çukurova University, Adana 01250, Turkey;
| | - Abdou Rachid Zerhouni
- Laboratory of Biotechnology, Conservation and Valorisation of Natural Resources (LBCVNR), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdallah University, Fez 30000, Morocco; (S.B.); (A.R.Z.); (J.B.)
| | - Jamila Bahhou
- Laboratory of Biotechnology, Conservation and Valorisation of Natural Resources (LBCVNR), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdallah University, Fez 30000, Morocco; (S.B.); (A.R.Z.); (J.B.)
| |
Collapse
|
|
2
|
Singh A, Kumar V. Nutritional, phytochemical, and antimicrobial attributes of seeds and kernels of different pumpkin cultivars. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.117] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Affiliation(s)
- Arunima Singh
- Department of Food Technology Harcourt Butler Technical University Kanpur India
| | - Vivek Kumar
- Department of Food Technology Harcourt Butler Technical University Kanpur India
| |
Collapse
|
|
3
|
Amin MZ, Rity TI, Uddin MR, Rahman MM, Uddin MJ. A comparative assessment of anti-inflammatory, anti-oxidant and anti-bacterial activities of hybrid and indigenous varieties of pumpkin (Cucurbita maxima Linn.) seed oil. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101767] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|