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Quality and biological properties of vinegar processed from non-valorized fruits in Southern Portugal

2024Journal article Open access
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dc.contributor.authorSilva, Vanessa
dc.contributor.authorRaouf Mehrpour, Gisou
dc.contributor.authorSoares, Vera
dc.contributor.authorSanto, David
dc.contributor.authorA. Nunes, Patrícia
dc.contributor.authorQuintas, Célia
dc.date.accessioned2024-05-24T10:03:20Z
dc.date.available2024-05-24T10:03:20Z
dc.date.issued2024
dc.description.abstractThe processing of vinegar from non-valorized fruits and agricultural surpluses is an attractive strategy for biomass waste management. The present study aimed to characterize vinegar of fermented fruits, namely fresh fig, plum, dried fig, grape, raspberry, and apricot. Physicochemical and microbial quality, total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC), mineral composition, and antimicrobial capacity against bacteria and yeasts were studied. Grape and apricot vinegar had the highest values of TAC (39.31 +/- 0.25, 34.10 +/- 1.44 DPPH mu g Trolox/100 mL, respectively), while grape contained the highest TFC (35.73 +/- 3.86 mg catechin/100 mL) and raspberry and fresh fig, the highest TPC (55.40 +/- 1.1, 64.10 +/- 0.0 mg gallic acid/ 100 mL, respectively). Potassium, calcium and sodium were the most abundant minerals in the vinegars with dried fig standing out for its richness in potassium 1223.83 +/- 89.48 mg/L, calcium 17.70 +/- 1.31 mg/L, magnesium 2.39 +/- 0.24 mg/L, and zinc 4.33 +/- 0.17 mg/L. The enterobacteria Cronobacter sakazakii and Salmonella Typhimurium were the most tolerant (10.00 +/- 0.00-26.39 +/- 1.60 mm), while Pseudomonas aeruginosa was the most sensitive bacteria (26.36 +/- 3.61-40.17 +/- 2.72 mm) as well as Gram + ( Staphylococcus aureus, Listeria innocua ) (21,20 +/- 8,37-31.11 +/- 2.41 mm). The acetification processes resulted in vinegars with a good hygienic status, and levels of acetic acid ( >= 5 %) complying with the legislation.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.fufo.2024.100337pt_PT
dc.identifier.issn2666-8335
dc.identifier.urihttp://hdl.handle.net/10400.1/20767
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationMediterranean Institute for Agriculture, Environment and Development
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectNon-valorized fruitspt_PT
dc.subjectAcetificationpt_PT
dc.subjectPhysicochemical and microbial characteristicspt_PT
dc.subjectMineral compositionpt_PT
dc.subjectAntimicrobial and antioxidant propertiespt_PT
dc.titleQuality and biological properties of vinegar processed from non-valorized fruits in Southern Portugalpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMediterranean Institute for Agriculture, Environment and Development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05183%2F2020/PT
oaire.citation.startPage100337pt_PT
oaire.citation.titleFuture Foodspt_PT
oaire.citation.volume9pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameSilva
person.familyNameRaouf Mehrpour
person.familyNameViegas Ferreira Medeiros Soares
person.familyNameNunes Cabrita
person.familyNameQuintas
person.givenNameVanessa
person.givenNameGisou
person.givenNameVera
person.givenNamePatrícia
person.givenNameCélia
person.identifier.ciencia-id6613-707F-F870
person.identifier.ciencia-idEA14-D76B-FF6E
person.identifier.orcid0000-0001-8220-8574
person.identifier.orcid0009-0002-9219-780X
person.identifier.orcid0000-0002-7148-8950
person.identifier.orcid0000-0001-9680-5089
person.identifier.scopus-author-id7006823084
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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