Investigating the antioxidant and antimicrobial activities of different vinegars

Basit Öğe Kaydı
dc.contributor.authorBakır, Sena
dc.contributor.authorDevecioğlu, Dilara
dc.contributor.authorKayacan, Selma
dc.contributor.authorToydemir, Gamze
dc.contributor.authorKarbancıoğlu Güler, Funda
dc.contributor.authorÇapanoğlu, Esra
dc.date.accessioned2021-02-19T21:16:14Z
dc.date.available2021-02-19T21:16:14Z
dc.date.issued2017
dc.departmentALKÜ
dc.descriptionGuler, Funda Karbancioglu/0000-0001-6576-0084; Capanoglu, Esra/0000-0003-0335-9433; Devecioglu, Dilara/0000-0001-6681-0944
dc.description.abstractIn this study, the antioxidant contents and the antimicrobial activities of 18 vinegar samples were investigated. For this purpose, total flavonoid contents (TFC) and total phenolic contents (TPC) of different vinegar samples were determined. In addition, total antioxidant capacities (TAC) of vinegars were analyzed using four different in vitro tests: ABTS, CUPRAC, DPPH, and FRAP, in parallel. Results obtained from antioxidant analyses showed that balsamic vinegar had the highest TFC (96 +/- 18 mg CE/100 mL) and TPC values (255 +/- 24 mg GAE/100 mL), as well as the highest TAC determined using CUPRAC (709 +/- 108 mg Trolox/100 mL) and FRAP (421 +/- 28 mg Trolox/100 mL) methods. The phenolic profiles of vinegar samples were identified by performing HPLC analysis. Among all vinegar samples studied, the most abundant phenolic compounds were determined to be gallic acid, protocatechuic acid, and p-hydroxybenzoic acid. Furthermore, antimicrobial activities of different vinegars, against Staphylococcus aureus, Salmonella Typhimurium, and Escherichia coli, were evaluated using disc diffusion method; the results of which were related to the acetic acid contents and the pH values of the vinegar samples. Balsamic vinegar was again determined to be the sample that had the highest antimicrobial activity, which showed a strong antibacterial activity against S. Typhimurium. Antibacterial activities of vinegars could partly be related to both their acetic acid contents and the pH values, and also to their phenolic contents.
dc.description.sponsorshipIstanbul Technical University, Scientific Research Projects (BAP) UnitIstanbul Technical University
dc.description.sponsorshipThis study was financially supported by the Istanbul Technical University, Scientific Research Projects (BAP) Unit. We also thank Mehmet Basri Celiker and Kuhne Co. (Kemalpasa, Izmir, Turkey) and also Erkan Tekgunduz and Icmeli Dogal Urunler Co. for supplying the samples.
dc.identifier.doi10.1007/s00217-017-2908-0
dc.identifier.endpage2094en_US
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue12en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage2083en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-017-2908-0
dc.identifier.urihttps://hdl.handle.net/20.500.12868/335
dc.identifier.volume243en_US
dc.identifier.wosWOS:000414155800002
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthor0-belirlenecek
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofEuropean Food Research And Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectVinegar
dc.subjectAntioxidant capacity
dc.subjectAntimicrobial activity
dc.subjectPhenolic content
dc.titleInvestigating the antioxidant and antimicrobial activities of different vinegars
dc.typeArticle

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