Document Type : Original Article
Authors
1
Department of Biology, Faculty of Science, Al-Baha University, Al-Baha, 65431, Saudi Arabia
2
Chairman of the Foundation of Alnahalaljwal Foundation, Makkah, 21926, Saudi Arabia
3
Pesticide Analysis Research Department, Central Agricultural Pesticide Laboratory (CAPL), Agricultural Research Center (ARC), P.O. Box 12618-Dokki, Giza, Egypt.
4
General Manger Alnahalaljwal Foundation, Makkah, 21926, Saudi Arabia
5
hospital administrator and healthcare Research and studies executive director, Taif Health Cluster. Taif, KSA
6
City: Al Baha Affiliation: Mohammed A. AMR,
7
Mental Health Complex, Laboratory department, Microbiology section, Ministry of Health, Taif 26521, Saudi Arabia
8
Department of Biology, faculty of science, Al-Baha University, Al-Baha, 65431, Saudi Arabia
9
Alnahalaljwal Foundation, Makkah, 21926, Saudi Arabia
10
Department of Botany and Microbiology, Faculty of Science, Al-Azhar University, Assiut, Egypt
11
Faculty of Veterinary Medicine, University of Córdoba, Córdoba,14001–14014, Spain
Abstract
Vinegar has been proven to be an effective antibacterial against different types of pathogenic bacteria, making it useful for various applications as a food preservative and cosmetic ingredient as well as some medical applications including reducing cholesterol, weight management, and controlling blood sugar.
This study investigates the physicochemical properties and antibacterial activities of four types of commercial date-based vinegar marketed in Saudi Arabia (date, date & garlic, date & pomegranate, and date & turmeric). Determinations of pH, acetic acid content, conductivity, dry matter, total soluble solids (brix values), and alcohol and mineral contents were carried out. The total phenolic compounds (TPC) and the total flavonoid compounds (TFC) were also measured. The antimicrobial activity was studied against eight pathogen and one non-pathogenic bacteria using the disk diffusion method. The physicochemical properties of the vinegar samples (n=264) showed high variability in the values, indicating remarkable differences in the studied vinegar qualities. The results showed a large diversity of vinegar products intended for direct use by the consumer. The values of phytochemical indicated that the different vinegars had a high value for TPC and TFC. The eight tested bacterial strains showed variable sensitivities to the different samples studied with high inhibition zones. It was obvious that the application of Saudi vinegar must take into account its phytochemical characteristics.
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