ArticleMolecules (Basel, Switzerland)2022
Contribution to the Evaluation of Physicochemical Properties, Total Phenolic Content, Antioxidant Potential, and Antimicrobial Activity of Vinegar Commercialized in Morocco.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers, 1 of them a synthesis that pooled it.
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Who cites it
11 citing papers in PubMed, 1 synthesis or guideline pooled it, 39 citations in OpenAlex.
- Sweet and sour synergy: exploring the antibacterial and antibiofilm activity of acetic acid and vinegar combined with medical-grade honeys.Microbiology (Reading, England) · 2023Pooled it
- Relationship between the chemical composition, textural attributes, and sensory acceptability ofFrontiers in nutrition · 2025Article
- Fruit Vinegars as Natural and Bioactive Chitosan Solvents in the Production of Chitosan-Based Films.Polymers · 2024Article
- Vinegar postbiotic solutions obtained from five red fruits processed using traditional methods exhibit different biochemical properties and antimicrobial and antioxidant effects.Food science & nutrition · 2024Article
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- Phytochemical Analysis and Demonstration of Antioxidant, Antibacterial, and Antibiofilm Activities of Ethnomedicinal Plants of North East India.Applied biochemistry and biotechnology · 2023Article
- Optimization of a New Antioxidant Formulation Using a Simplex Lattice Mixture Design ofPlants (Basel, Switzerland) · 2023Article
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- In Vitro Study of the Phytochemical Composition and Antioxidant, Immunostimulant, and Hemolytic Activities ofMolecules (Basel, Switzerland) · 2022Article
- Total Polyphenols Content, Antioxidant and Antimicrobial Activities of Leaves ofMolecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
9 authors at 3 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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
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