Laboratory of Biotechnology, Conservation and Valorisation of Natural Resources (LBCVNR), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdallah University, Fez 30000, Morocco.
Laboratory of Functional Ecology and Environment, Faculty of Sciences and Technology, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco.
Molecules. 2022 Jan 25;27(3):770. doi: 10.3390/molecules27030770.
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 ATCC29213 ranging from 1.95 to 7.81 µL/mL. While 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.
醋是一种天然产品，由于其物理化学性质和丰富的生物活性分子，广泛应用于食品和传统医学。然而，消费者直接使用醋可能会有并发症和不良影响。因此，本研究旨在调查摩洛哥市场上销售的 11 种醋的物理化学和生物学特性。对醋的 pH 值、乙酸、电导率、总可溶性固体和酒精含量进行了测定。测定了多酚（TP）、类黄酮（TF）和缩合单宁（CT）的含量，并采用 2,2-二苯基-1-苦肼基（DPPH）、铁还原抗氧化能力（FRAP）和磷钼酸盐还原测定法（TAC）评估其抗氧化活性。然后，采用圆盘扩散法和微量稀释法研究了对四种致病菌和两种真菌菌株的抗菌活性。本研究显示，醋酸值范围从 0.65 ± 0.29 到 5.15 ± 0.20%。我们的样品 V10、V9 和 V4 中 TP、TF 和 CT 的高值分别为 655.00 ± 22.2 µgGAE/mL、244.53 ± 11.32 µgQE/mL 和 84.63 ± 1.00 µgTAE/mL。测试菌株对不同样品的敏感性不同，抑菌圈直径从 6.33 ± 2.08 到 34.33 ± 0.58 mm 不等。最低的最小抑菌浓度记录为对 ATCC29213 的浓度范围为 1.95 至 7.81 µL/mL。而 ATCC16404 对所有分析样品均有抗性。总的来说，摩洛哥商业化的醋呈现出具有不同特性的产品的变化范围。因此，在使用时必须考虑到这种多样性。未来的研究需要识别植物化学成分，以进一步了解这种可变性，并有助于其增值。
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