Sengun Ilkin Yucel, Kilic Gulden, Ozturk Berna
Food Engineering Department, Engineering Faculty, Ege University, 35100 Bornova, Izmir, Turkey.
Food Sci Biotechnol. 2019 Oct 14;29(3):401-408. doi: 10.1007/s10068-019-00678-6. eCollection 2020 Mar.
In the present study, variety of fruit vinegars were investigated in terms of their physicochemical, microbiological and bioactive properties. Total phenolic and flavonoid contents were in the range of 933-1162 mg GAE/L and 66.64-470.86 mg/L in terms of catechin equivalents, respectively. During the evaluation of antioxidant activity via DPPH and ABTS assay, samples showed the activity as in the range of 0.047-0.302 and 0.413-0.885 µg TE/mL, respectively. The counts of AAB, LAB and yeast-mold were found in the range of < 2-6.32, < 1-5.39 and < 1-3.97 log CFU/mL, respectively. Antimicrobial activity of vinegars was tested against nine bacteria by broth microdilution assay. Most of the samples were found inhibitive against test cultures at concentrations between 3.12 and 6.25% (Minimum Inhibitory Concentration, v/v), while apple vinegar was inhibitive at higher concentrations. These results indicated the high potential of fruit vinegars as antioxidant and antimicrobial agents that could be used as functional food ingredients.
在本研究中，对多种水果醋的理化性质、微生物性质和生物活性进行了研究。总酚含量和类黄酮含量分别相当于儿茶素时，在933 - 1162毫克没食子酸当量/升和66.64 - 470.86毫克/升范围内。在通过DPPH和ABTS法评估抗氧化活性期间，样品的活性分别在0.047 - 0.302和0.413 - 0.885微克TE/毫升范围内。醋酸菌、乳酸菌和酵母菌 - 霉菌的计数分别在<2 - 6.32、<1 - 5.39和<1 - 3.97 log CFU/毫升范围内。通过肉汤微量稀释法测试了醋对九种细菌的抗菌活性。大多数样品在浓度为3.12%至6.25%（最低抑菌浓度，v/v）时对测试培养物有抑制作用，而苹果醋在更高浓度时才有抑制作用。这些结果表明水果醋作为抗氧化剂和抗菌剂具有很高的潜力，可作为功能性食品成分使用。
