Phytochemical Content and Antioxidant Activity of Vinegar Prepared from Four Apple Varieties by Different Methods

Mohammed Kara1*, Amine Assouguem2, Abdou R. Zerhouni1, Jamila Bahhou1
1Laboratory of Biotechnology, Conservation and Valorisation of Natural Resources (LBCVRN), Department of Biology, Sidi Mohamed Ben Abdellah University, Faculty of Sciences, Dhar El Mahraz, Fez, Atlas, Morocco
²Laboratory of Functional Ecology and Genie of Environment, Faculty of Sciences and Technology, USMBA, Fez, Morocco


Corresponding Author: mohammed.kara@usmba.ac.ma ; Tel: +212 658742494
Recieved Date: 01 May 2021; Accepted Date: 23 September 2021; Published Date: 4 October
Citation: Kara M, Assouguem A, Zerhouni AR, Bahhou J. Phytochemical Content and Antioxidant Activity of Vinegar Prepared from Four Apple Varieties by Different Methods. Trop J Nat Prod Res. 2021; 5(9):1578-1585. http://www.doi.org/10.26538/tjnpr/v5i9.9
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© 2021 Kara et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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ABSTRACT

Apple vinegar (AV) contains several phytochemicals with antioxidant properties which make it finds applications in traditional medicine and food preservation. The phytochemical content of AV has been reported to be influenced by several factors. This study was, therefore, conducted to investigate the effects of production methods and varietal profile on the phytochemical content and antioxidant activity of AV. Four varieties of apple; Red Delicious (V1), Gala (V2), Golden Delicious (V3), and Starking Delicious (V4) were employed for the study. The V3 variety was used to prepare AV using three different methods; cutting apple into small pieces (AP), filtering apple juice (AJ), and crushing apple (CA). Then, the vinegar samples were prepared using the AP method for fermenting the four varieties of apple. Free radical scavenging activity and total antioxidant capacity were evaluated. The results obtained showed that the V1 variety is rich in flavonoids, and the V2 and V3 varieties are rich in flavones and flavonols, while the V4 variety contains a significant amount of carotenoids. Also, it was observed that the highest antioxidant activity was obtained in the AV prepared from the V1 variety and by CA method with IC50 values of 770.333 and 75.507 µg/mL, respectively. The highest total antioxidant capacity value of 822.266 µg EAA/mL was recorded for the V4 variety. Therefore, the findings from this study elucidate that varietal profile and production methods influence polyphenol content and antioxidant activity of AV.

Keywords: Antioxidant activity, Apple vinegar, Polyphenols, Production method.
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ISSN: 2616-0684 (Print)
ISSN: 2616-0692 (Online)
DOI: 10.26538/tjnpr
Index Copernicus Value (ICV) for 2017: 59.83
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