Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorKelebek, Haşim
dc.contributor.authorKadiroglu, Pinar
dc.contributor.authorDemircan, Nur Banu
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:44:49Z
dc.date.available2025-01-06T17:44:49Z
dc.date.issued2017
dc.description.abstractVinegars contain several bioactive compounds that are characterized according to the type of the raw material, such as grape vinegars and apple vinegars. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry was used for identification and quantification of phenolic compounds. Antioxidant properties of vinegars were determined by 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid assays. Antimicrobial activities of vinegarswere examined with an agar disc diffusion method with Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Gallic acid and chlorogenic acid were found to be the major phenolic acids accounting for the largest proportion of the total phenolic acid contents in grape vinegars and apple vinegars. Within the flavonols, quercetin-3-O-galactoside and quercetin were detected as the major compounds in grape vinegars. Apple vinegars were characterized by phloridzin, phloretin and high chlorogenic acid content. Antimicrobial activity results indicated that grape vinegars exhibited higher antimicrobial activity against tested bacterial strains correlated with their higher antioxidant capacity. Copyright (C) 2017 The Institute of Brewing & Distilling
dc.identifier.doi10.1002/jib.432
dc.identifier.endpage416
dc.identifier.issn0046-9750
dc.identifier.issn2050-0416
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85020205090
dc.identifier.scopusqualityQ1
dc.identifier.startpage407
dc.identifier.urihttps://doi.org/10.1002/jib.432
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3179
dc.identifier.volume123
dc.identifier.wosWOS:000409391700013
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherInst Brewing
dc.relation.ispartofJournal of The Institute of Brewing
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectvinegar
dc.subjectphenolic compounds
dc.subjectantioxidant activity
dc.subjectantimicrobial activity
dc.titleScreening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential
dc.typeArticle

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