ArticleAntioxidants (Basel, Switzerland)2022
High-Quality Bioethanol and Vinegar Production from Saudi Arabia Dates: Characterization and Evaluation of Their Value and Antioxidant Efficiency.
Article in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Valorization of Date Palm (Molecules (Basel, Switzerland) · 2026Review
- Unveiling the Hypoglycemic Potential of the Traditional Cuisine Jiao Hua Ji: The Role of Lotus Leaf Heteropolysaccharide.Foods (Basel, Switzerland) · 2026Article
- Optimization of Biotechnological Vinegar Production from an Algerian Date Variety Using Indigenous Strains and Response Surface Methodology.Foods (Basel, Switzerland) · 2026Article
- Alcohol in Daily Products: Health Risks, Cultural Considerations, and Economic Impacts.Risk management and healthcare policy · 2025Review
- Influence of Ultrasonication and UV-C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegar.ACS omega · 2024Article
- The Chemical Profiles and Antioxidant Properties of Live Fruit or Vegetable Vinegars Available on the Polish Food Market.Foods (Basel, Switzerland) · 2024Article
- Date Vinegar: First Isolation ofFoods (Basel, Switzerland) · 2024Article
- The Complexity of Chinese Cereal Vinegar Flavor: A Compositional and Sensory Perspective.Foods (Basel, Switzerland) · 2024Review
- Structural Characterization of Polysaccharides fromAntioxidants (Basel, Switzerland) · 2023Article
- Inversion Theory Leveling as a New Methodological Approach to Antioxidant Thermodynamics: A Case Study on Phenol.Antioxidants (Basel, Switzerland) · 2023Article
- Deciphering the mechanism of jujube vinegar on hyperlipoidemia through gut microbiome based on 16S rRNA, BugBase analysis, and the stamp analysis of KEEG.Frontiers in nutrition · 2023Article
- Characterization of Polysaccharides Sequentially Extracted fromAntioxidants (Basel, Switzerland) · 2022Article
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5 authors.
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Abstract
Dates are very rich in various nutritious compounds, especially reducing sugars. Sugars ensure both anaerobic and aerobic fermentation, carried out respectively for the production of bioethanol and vinegar. Currently, the world production of dates is constantly increasing owing to the significant improvement in production conditions following the continuous scientific and technological development of this field. The Kingdom of Saudi Arabia is one of the most important world producers of dates, occupying the second place by producing 17% of the total world production. This is why it has become a national priority to find new ways to exploit and further valorize dates and palm waste in the development of new and sustainable products. The present study was designed to explore the possible study of a variety of date palm by-products in the production of bioethanol and vinegar via Saccharomyces cerevisiae. Different parameters of bioethanol and vinegar production, including pH, time, fermentation temperature, and yeast concentration, were studied and optimized. Chemical, physicochemical, purity behavior, and antioxidant performance were carried out via NMR, FTIR, and antioxidant activity essays (TPC, DPPH, FRAP, and β-carotene bleaching test) with the aim to evaluate the potential of the bioethanol and vinegar samples extracted from date palm by-products. Khalas date vinegar revealed significantly more phenolic content (5.81 mg GAE/mL) (p < 0.05) than the different kinds of vinegar tested (Deglet Nour and Black dates; 2.3 and 1.67 mg GAE/mL, respectively) and the commercial vinegar (1.12 mg GAE/mL). The Khalas date vinegar generally showed a higher carotenoid value and better antioxidant activity than the other vinegars extracted from other date varieties and commercially available vinegar. The results confirmed the high quality of the bioethanol and vinegar products, and the efficiency of the developed production processes.
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