The Impact of Apple Variety and the Production Methods on the Antibacterial Activity of Vinegar Samples

Mohammed Kara; Amine Assouguem; Omkulthom Mohamed Al Kamaly; Safaâ Benmessaoud; Hamada Imtara; Hamza Mechchate; Christophe Hano; Abdou Rachid Zerhouni; Jamila Bahhou

doi:10.3390/molecules26185437

The Impact of Apple Variety and the Production Methods on the Antibacterial Activity of Vinegar Samples

Molecules. 2021 Sep 7;26(18):5437. doi: 10.3390/molecules26185437.

Authors

Mohammed Kara¹, Amine Assouguem², Omkulthom Mohamed Al Kamaly³, Safaâ Benmessaoud¹, Hamada Imtara⁴, Hamza Mechchate⁵, Christophe Hano⁶, Abdou Rachid Zerhouni¹, Jamila Bahhou¹

Affiliations

¹ Laboratory of Biotechnology, Conservation and Valorisation of Naturals Resources (LBCVNR), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdellah University, BP 1796 Atlas, Fez 30000, Morocco.
² Laboratory of Functional Ecology and Environment, Faculty of Sciences and Technology, Sidi Mohamed Ben Abdellah University, P.O. Box 2202 Imouzzer Street, Fez 30000, Morocco.
³ Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah Bint Abdulrahman University, Riyadh 11564, Saudi Arabia.
⁴ Faculty of Arts and Sciences, Arab American University Palestine, P.O. Box 240, Jenin 44862, Palestine.
⁵ Laboratory of Inorganic Chemistry, Department of Chemistry, University of Helsinki, P.O. Box 55, FI-00014 Helsinki, Finland.
⁶ Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRAE USC1328, University of Orleans, CEDEX 2, 45067 Orléans, France.

Abstract

Apple vinegar is a natural product widely used in food and traditional medicine as it contains many bioactive compounds. The apple variety and production methods are two factors that play a major role in determining the quality of vinegar. Therefore, this study aims to determine the quality of apple vinegar samples from different varieties (Red Delicious, Gala, Golden Delicious, and Starking Delicious) prepared by three methods using small apple pieces, apple juice, and crushed apple, through determining the physicochemical properties and antibacterial activity of these samples. The antibacterial activity was studied against five pathogenic bacteria: Staphylococcus aureus, Klebsiella pneumonia, Escherichia coli (ATB: 57), Escherichia coli (ATB: 97), and Pseudomonas aeruginosa, using two methods, disk diffusion and microdilution, for determining the minimum inhibitory concentrations and the minimum bactericidal concentrations. The results of this study showed that the lowest pH value was 3.6 for Stark Delicious, obtained by liquid fermentation, and the highest acetic acid values were 4.7 and 4% for the vinegar of Red Delicious and Golden Delicious, prepared by solid fermentation, respectively. The results of the antibacterial activity showed considerable activity of apple vinegar on the tested strains. Generally, the Staphylococcus aureus strain appears less sensitive and Pseudomonas aeruginosa seems to be very sensitive against all samples, while the other strains have distinct sensitivities depending on the variety studied and the method used. A higher antibacterial activity was found in vinegar obtained by the apple pieces method and the Red Delicious variety, with a low MIC and MBC recorded, at 1.95 and 3.90 µL/mL, respectively. This study has shown that the choice of both apple variety and production method is therefore an essential step in determining and aiming for the desired quality of apple vinegar.

Keywords: antibacterial activity; apple cider vinegar; dietary; minimum inhibitory concentration; the minimum lethal concentration.

MeSH terms

Acetic Acid*
Anti-Bacterial Agents*
Anti-Infective Agents
Malus*
Microbial Sensitivity Tests
Pseudomonas aeruginosa / drug effects
Staphylococcus aureus / drug effects

Substances

Anti-Bacterial Agents
Anti-Infective Agents
Acetic Acid