Production, Quality evaluation & Optimization of mixed fruit vinegar from various fruits (Apricot, Bael, Date and Fig)
Keywords:
chemical, characterstics, contents, fermentation, fruit vinegar,, analyses.
Abstract
Nowadays, there is a growing interest in foods and drinks that have functional and healthful qualities, particularly those that promise to avoid chronic illnesses. Vinegar and fermented drinks are among the goods with enhanced attributes. The primary objective of vinegar production is to prevent fruit loss or deterioration, which can be used for food preparation and preservation. The present study aimed to characterize vinegar of fermented fruits, namely date, fig, apricot, and bael following a double fermentation. In this study physico-chemical, biochemical, and sensory properties of mixed fruit vinegar were investigated. The manufactured vinegar was examined, and TSS, acidity, pH, reducing sugar, total sugar, and ascorbic acid were: 6ºBx, 0.84%, 4.03, 7.76mg/ml, 10.11mg/ml, and 28.37mg/100ml. The antioxidant, carotenoid, and phenolic content were 53.81%, 2.83 mg/ml, and 99.29 mg GAE/mL. The phytochemicals, terpenoids, cardiac glycosides, alkaloids;0.85 mg/mL, flavonoids;2.98 mg QE/mL, and tannins;1.34 mg TAE/mL. The mineral contents (mg/ml) were as follows: K;42.62, Na;37.71, Ca;11.11, Mg;13.48, Mn;2.61, Cu;0.65, Fe;9.75, and Zn;3.44. The participants' average ratings for color, aroma, taste, flavor, and overall acceptability were 8.41, 7.75, 7.25, 8.13, and 8.08. The findings of study indicate that antioxidants, minerals, phenols, and carotenoids present in mixed fruit vinegar are very beneficial to human health.
References
1. Adebayo-Oyetoro, A.O., Adenubi, E., Ogundipe, O.O., Bankole, B.O. and Adeyeye, S.A.O., 2017. Production and quality evaluation of vinegar from mango. Cogent Food & Agriculture, 3(1), p.1278193.
2. Afzaal, M., Saeed, F., Asghar, A., Shah, Y.A., Ikram, A., Ateeq, H., Hussain, M., Ofoedu, C.E. and Chacha, J.S., 2022. Nutritional and therapeutic potential of soursop. Journal of Food Quality, 2022(1), p.8828358.
3. Akarca, G., Tomar, O., Çağlar, A. and İstek, Ö., 2020. Physicochemical and sensory quality properties of vinegar produced by traditional method from Persian mazafati date (Phoenix dactylifera L.). Avrupa Bilim ve Teknoloji Dergisi, (19), pp.429-434.
4. Alajil, O., Sagar, V. R., Kaur, C., Rudra, S. G., Sharma, R., Kaushik, R., Verma, M. K., Tomar, M., Kumar, M., & Mekhemar, M. 2021. Nutritional and phytochemical traits of apricots (Prunus armeniaca L.) for application in nutraceutical and health industry. Foods, 10(6), pp.1344.
5. Amarjeet Kaur, A.K. and Manoranjan Kalia, M.K., 2016. Physico chemical analysis of bael (Aegle marmelos) fruit pulp, seed and pericarp.
6. Andrews, W.H., 1996. AOAC INTERNATIONAL's three validation programs for methods used in the microbiological analysis of foods. Trends in Food Science & Technology, 7(5), pp.147-151.
7. Anonymous., 2004. Vinegar -Product made from liquids of agricultural origin.
8. A.S, E., O.J, O., M.U, O., C.C, E. and C, A. (2021) Production and Comparative Physicochemical Analysis of Vinegar from Locally Grown Fruits in Nigeria and Industrial Produced Vinegar. Am. J. Microbiol. Res. Vol. 9, 2021, Pages 25-33, 9, 25–33. Available at: http://pubs.sciepub.com/ajmr/9/1/4/index.html%0Ahttp://pubs. sciepub.com/ajmr/9/1/4/abstract.html.
9. Asma, B. M., & Ozturk, K. (2005). Analysis of morphological, pomological and yield characteristics of some apricot germplasm in Turkey. Genetic Resources and Crop Evolution, 52, 305-313.
10. Ayoola, G.A., Coker, H.A., Adesegun, S.A., Adepoju-Bello, A.A., Obaweya, K., Ezennia, E.C. and Atangbayila, T.O., 2008. Phytochemical screening and antioxidant activities of some selected medicinal plants used for malaria therapy in Southwestern Nigeria. Tropical journal of pharmaceutical research, 7(3), pp.1019-1024.
11. Bakir, S., Toydemir, G., Boyacioglu, D., Beekwilder, J. and Capanoglu, E., 2016. Fruit antioxidants during vinegar processing: Changes in content and in vitro bio-accessibility. International journal of molecular sciences, 17(10), p.1658.
12. Baliga, M.S., Baliga, B.R.V., Kandathil, S.M., Bhat, H.P. and Vayalil, P.K., 2011. A review of the chemistry and pharmacology of the date fruits (Phoenix dactylifera L.). Food research international, 44(7), pp.1812-1822.
13. Bärlocher, F., Gessner, M.O. and Graça, M.A. eds., 2020. Methods to study litter decomposition: a practical guide. Springer Nature.
14. Bernátová, I., Pechánová, O., Babál, P., Kyselá, S., Stvrtina, S. and Andriantsitohaina, R., 2002. Wine polyphenols improve cardiovascular remodeling and vascular function in NO-deficient hypertension. American Journal of Physiology-Heart and Circulatory Physiology, 282(3), pp.H942-H948.
15. Bouazza, A., Bitam, A., Amiali, M., Bounihi, A., Yargui, L. and Koceir, E.A., 2016. Effect of fruit vinegars on liver damage and oxidative stress in high-fat-fed rats. Pharmaceutical biology, 54(2), pp.260-265.
16. Budak, N.H., Aykin, E., Seydim, A.C., Greene, A.K. and Guzel‐Seydim, Z.B., 2014. Functional properties of vinegar. Journal of food science, 79(5), pp.R757-R764.
17. Callejon, R.M., Morales, M.L., Ferreira, A.C.S. and Troncoso, A.M., 2008. Defining the typical aroma of sherry vinegar: sensory and chemical approach. Journal of Agricultural and Food Chemistry, 56(17), pp.8086-8095.
18. Carbone, K., Ciccoritti, R., Paliotta, M., Rosato, T., Terlizzi, M. and Cipriani, G., 2018. Chemometric classification of early-ripening apricot (Prunus armeniaca, L.) germplasm based on quality traits, biochemical profiling and in vitro biological activity. Scientia Horticulturae, 227, pp.187-195.
19. Chalchisa, T. and Dereje, B., 2021. From waste to food: Utilization of pineapple peels for vinegar production. MOJ Food Process. Technol, 9(1), pp.1-5.
20. Chang, C.C., Yang, M.H., Wen, H.M. and Chern, J.C., 2002. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of food and drug analysis, 10(3).
21. Chauhan P, S. S., 2016. STUDIES ON NATURAL AND INOCULATED ALCOHOLIC FERMENTATION OF WILD APRICOT FOR VINEGAR PRODUCTION. International Journal of Biology, Pharmacy and Allied Science, 13.
22. Chude, C., Chidiebere, A., Okpalauwaekwe, O. E., & Ogonna, E., 2018. Quality evaluation of noodles produced from fermented bambara groundnut (Vigna Subterranean (L) Verdc.) Flour. Food Sci Qual Manag, 73, pp.38-41.
23. Dabija, A. and Hatnean, C.A., 2014. Study concerning the quality of apple vinegar obtained through classical method. Journal of agroalimentary processes and technologies, 20(4), pp.304-310.
24. Ezemba, A., Osuala, E. O., Orji, M., Ezemba, C. C., & Anaukwu, C. G., 2021. Production and comparative physicochemical analysis of vinegar from locally grown fruits in Nigeria and industrial produced vinegar. American journal of microbiological research, 9(1), pp. 25-33.
25. Fratianni, F., Ombra, M. N., d’Acierno, A., Cipriano, L., & Nazzaro, F., 2018. Apricots: Biochemistry and functional properties. Current Opinion in Food Science, 19, pp. 23-29.
26. García-Parrilla, M. C., González, G. A., Heredia, F. J., & Troncoso, A. M., 1997. Differentiation of wine vinegars based on phenolic composition. Journal of Agricultural and Food Chemistry, 45(9), pp.3487-3492.
27. Gecer, M. K., Kan, T., Gundogdu, M., Ercisli, S., Ilhan, G., & Sagbas, H. I., 2020. Physicochemical characteristics of wild and cultivated apricots (Prunus armeniaca L.) from Aras valley in Turkey. Genetic Resources and Crop Evolution, 67, pp.935-945.
28. Gullo, M., Verzelloni, E., & Canonico, M. (2014). Aerobic submerged fermentation by acetic acid bacteria for vinegar production: Process and biotechnological aspects. Process Biochemistry, 49(10), 1571-1579.
29. Hailu, S., Admassu, S., & Jha, K., 2012. Vinegar production technology—An overview. Beverage Food World, 2, pp.29-32.
30. Hamden, Z., El-Ghoul, Y., Alminderej, F. M., Saleh, S. M., & Majdoub, H., 2022. High-quality bioethanol and vinegar production from Saudi Arabia dates: characterization and evaluation of their value and antioxidant efficiency. Antioxidants, 11(6), pp.1155.
31. Heikefelt, C. (2011) Chemical and sensory analyses of juice, cider and vinegar produced from different apple cultivars. Dep. Plant Breed. Biotechnol., 1–62. Available at: http://innovativadrycker.slu.se/Centrum_for_innovativa _drycker/Dokumentation/heikefelt_c_110415.pdf.
32. İmrak, B., Küden, A., Yurtkulu, V., Kafkas, E., Ercişli, S., & Kafkas, S. (2017). Evaluation of some phenological and biochemical characteristics of selected new late flowering dried apricot cultivars. Biochemical genetics, 55, 234-243.
33. International, A., 2000. Official methods of analysis of AOAC International (Vol. 17). AOAC international.
34. Joshi, V., Bhutani, V., Lal, B., & Sharma, R., 1990. A method for preparation of wild apricot (Chulli) wine. Indian Food Packer, 44(5), pp.50-55.
35. Joshi, V., Sharma, R., Girdher, A., & Abrol, G. S., 2012. Effect of dilution and maturation on physico-chemical and sensory quality of jamun (Black plum) wine.
36. Joshi, V. K., Sandhu, D. K., & Kumar, V., 2013. Influence of addition of insoluble solids, different yeast strains and pectinesterase enzyme on the quality of apple wine. Journal of the Institute of Brewing, 119(3), pp.191-197.
37. Joshi, V. K., Sharma, R., Kumar, V., & Joshi, D., 2019. Optimization of a process for preparation of base wine for cider vinegar production. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 89, pp.1007-1016.
38. Kang, M., Ha, J.-H., & Lee, Y., 2020. Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage. Food Science and Technology, 40(4), pp.909-916.
39. Kaur, A., & Kalia, M., 2017. Physico chemical analysis of bael (Aegle Marmelos) fruit pulp, seed and pericarp. Chemical Science Review and Letters, 6(22), pp.1213-1218.
40. Kaushik, R., Yamdagni, R., & Dhawan, S., 2000. Physico-chemical characteristics of bael fruit at green and ripe stage of maturity.
41. Kavishankar, G., Lakshmidevi, N., Murthy, S. M., Prakash, H., & Niranjana, S., 2011. Diabetes and medicinal plants-A review. Int J Pharm Biomed Sci, 2(3), pp.65-80.
42. Khapre, A., & Satwadhar, P., 2011. Physico-chemical characteristics of fig fruit (Ficus carica L.) cv. DINKAR and its cabinet dried powder.
43. Liang, J., Xie, J., Hou, L., Zhao, M., Zhao, J., Cheng, J., Wang, S., & Sun, B.-G., 2016. Aroma constituents in Shanxi aged vinegar before and after aging. Journal of Agricultural and Food Chemistry, 64(40), pp.7597-7605.
44. Liu, F., He, Y., & Wang, L. (2008). Determination of effective wavelengths for discrimination of fruit vinegars using near infrared spectroscopy and multivariate analysis. Analytica chimica acta, 615(1), 10-17.
45. Luzón-Quintana, L. M., Castro, R., & Durán-Guerrero, E., 2021. Biotechnological processes in fruit vinegar production. Foods, 10(5), pp.945.
46. Mahmud, M., Hossain, M., Shuvo, S., Reza, M., & Abedin, M., 2020. Potentiality of Banana and Pumpkin Fruits Residues as a Cheap Source of Valuable Nutrients. Journal of Environmental Science and Natural Resources, 13(1-2), pp.87-93.
47. Majzoobi, M., Karambakhsh, G., Golmakani, M., Mesbahi, G., & Farahnaki, A., 2019. Chemical composition and functional properties of date press cake, an agro-industrial waste. Journal of Agricultural Science and Technology, 21(7), pp.1807-1817.
48. Majzoobi, M., Karambakhsh, G., Golmakani, M., Mesbahi, G., & Farahnaky, A., 2020. Effects of level and particle size of date fruit press cake on batter rheological properties and physical and nutritional properties of cake. Journal of Agricultural Science and Technology, 22(1), pp.121-133.
49. Mann, T., Tomiyama, A. J., Westling, E., Lew, A.-M., Samuels, B., & Chatman, J., 2007. Medicare's search for effective obesity treatments: diets are not the answer. American Psychologist, 62(3), pp.220.
50. Marques, F. P. P., Spinosa, W., Fernandes, K. F., Castro, C. F. d. S., & Caliari, M., 2010. Quality pattern and identity of commercial fruit and vegetable vinegar (Acetic acid fermentation). Food Science and Technology, 30, pp.119-126.
51. Mirza, M. B., Syed, F. Q., Khan, F., Elkady, A. I., Al-Attar, A. M., & Hakeem, K. R., 2019. Ajwa dates: A highly nutritive fruit with the impending therapeutic application. Plant and Human Health, Volume 3: Pharmacology and Therapeutic Uses, pp.209-230.
52. Mochizuki, M., Yamazaki, S.-i., Kano, K., & Ikeda, T., 2002. Kinetic analysis and mechanistic aspects of autoxidation of catechins. Biochimica et Biophysica Acta (BBA)-General Subjects, 1569(1-3), pp.35-44.
53. Mohamed, A. R. B. A., BERJAOUI, I., & SABRI, A. (2023). Study on the evolution of the fruit morphological and physico-chemical parameters of ‘Majhoul’date palm during fruit growth. Acta agriculturae Slovenica, 119(3), 1-8.
54. Moisescu, E., & Antoce, A. O., 2022. Figs (Ficus carica L.) used as raw material for obtaining alcoholic fermented beverages. Beverages, 8(4), pp.60.
55. Morales, M. L., Tesfaye, W., García-Parrilla, M. C., Casas, J. A., & Troncoso, A. M., 2002. Evolution of the aroma profile of sherry wine vinegars during an experimental aging in wood. Journal of Agricultural and Food Chemistry, 50(11), pp.3173-3178.
56. Oguyemi, A., 1979. In Sofowora A. Proceedings of a Conference on African Medicinal Plants. Ife-Ife: Univ Ife,
57. Ousaaid, D., Imtara, H., Laaroussi, H., Lyoussi, B., & Elarabi, I., 2021. An investigation of Moroccan vinegars: Their physicochemical properties and antioxidant and antibacterial activities. Journal of Food Quality, 2021(1), pp.6618444.
58. Ousaaid, D., Laaroussi, H., Bakour, M., ElGhouizi, A., Aboulghazi, A., Lyoussi, B., & ElArabi, I., 2020. Beneficial effects of apple vinegar on hyperglycemia and hyperlipidemia in hypercaloric‐fed rats. Journal of Diabetes Research, 2020(1), pp.9284987.
59. Panche, A. N., Diwan, A. D., & Chandra, S. R., 2016. Flavonoids: an overview. Journal of nutritional science, 5, p.e47.
60. Panda, S., Sahu, U., Behera, S., & Ray, R., 2014. Bio-processing of bael [Aegle marmelos L.] fruits into wine with antioxidants. Food Bioscience, 5, pp.34-41.
61. Prasad, Y., & Singh, R., 2001. Evaluation of bael (Aegle marmelos Correa) in Uttar Pardesh and Bihar areas. Haryana Journal of Horticultural Sciences, 30(1/2), pp.70-71.
62. Prisacaru, A. E., Ghinea, C., Apostol, L. C., Ropciuc, S., & Ursachi, V. F., 2021. Physicochemical characteristics of vinegar from banana peels and commercial vinegars before and after in vitro digestion. Processes, 9(7), pp.1193.
63. Ribarova, F., Atanassova, M., Marinova, D., Ribarova, F., & Atanassova, M., 2005. Total phenolics and flavonoids in Bulgarian fruits and vegetables. JU Chem. Metal, 40(3), pp.255-260.
64. Ruiz, D., Egea, J., Tomás-Barberán, F. A., & Gil, M. I., 2005. Carotenoids from new apricot (Prunus armeniaca L.) varieties and their relationship with flesh and skin color. Journal of Agricultural and Food Chemistry, 53(16), pp.6368-6374.
65. S.K. Pandaa, U. C. S., 2013. Bio-processing of bael [Aegle marmelos L.] fruits into wine with antioxidants. Elsevier, 9.
66. SATWADHAR, A. P. K. A. P. N., 2010. Physico-chemical characteristics of fig fruit (Ficus carica L.) cv. DINKAR and its cabinet dried powder. FOOD SCIENCE RESEARCH JOURNAL, 3.
67. Sanusi, R.A. and Adebiyi, A.E., 2009. Beta carotene content of commonly consumed foods and soups in Nigeria. Pakistan Journal of Nutrition, 8(9), pp.1512-1516.
68. Sawale, K., Deshpande, H., & Kulkarni, D., 2018. Study of physico-chemical characteristics of bael (Aegle marmelos) fruit. Journal of Pharmacognosy and Phytochemistry, 7(5), pp.173-175.
69. Shahidi, F., 1997. Natural antioxidants: chemistry, health effects, and applications. The American Oil Chemists Society.
70. Sharma, S., deep Thakur, A., Chauhan, P., & Thakur, A. K., 2017. Studies on phytochemical and antioxidant activity of wild apricot (Prunus armeniaca l.) and pomegranate (Punica granatum). International Journal of Economic Plants, 4(Aug, 3), pp.098-101.
71. Shemesh, K., Zohar, M., Hatib, K., Holland, D., & Isaacson, T., 2017. Analysis of carotenoids in fruit of different apricot accessions reveals large variability and highlights apricot as a rich source of phytoene and phytofluene. Fruits, 72(4), pp.185-202.
72. Shukla, S., Patel, D., & Kumar, V., 2020. Physico-chemical Characterization of Orange and Date Fruits Pulp. Int. J. Curr. Microbiol. App. Sci, 9(12), pp.3093-3098.
73. Singh, J., & Garg, A. P., 2023. Antimicrobial activities of untreated and grape vinegar treated selected vegetables against common food borne pathogens. Journal of Biology and Medicine, 7(1), pp.001-007.
74. Soleas, G. J., Grass, L., Josephy, P. D., Goldberg, D. M., & Diamandis, E. P., 2002. A comparison of the anticarcinogenic properties of four red wine polyphenols. Clinical biochemistry, 35(2), pp.119-124.
75. Solieri, L. and Giudici, P., 2009. Vinegars of the World. In Vinegars of the World (pp. 1-16). Milano: Springer Milan.
76. Soobrattee, M. A., Neergheen, V. S., Luximon-Ramma, A., Aruoma, O. I., & Bahorun, T., 2005. Phenolics as potential antioxidant therapeutic agents: mechanism and actions. Mutation Research/Fundamental and Molecular mechanisms of mutagenesis, 579(1-2), pp.200-213.
77. Sossou, S. K., Ameyapoh, Y., Karou, S. D., & De Souza, C., 2009. Study of pineapple peelings processing into vinegar by biotechnology. Pakistan Journal of Biological Sciences: PJBS, 12(11), pp.859-865.
78. Stagos, D., 2019. Antioxidant activity of polyphenolic plant extracts. Antioxidants, 9(1), p.19.
79. Su, C., Zheng, X., Zhang, D., Chen, Y., Xiao, J., He, Y., He, J., Wang, B., & Shi, X., 2020. Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang. Journal of food science, 85(12), pp.4300-4311.
80. Shukla, S., Patel, D. and Kumar, V., 2020. Physico-chemical Characterization of Orange and Date Fruits Pulp. Int. J. Curr. Microbiol. App. Sci, 9(12), pp.3093-3098.
81. Tagliazucchi, D., Verzelloni, E. and Conte, A., 2010. Contribution of melanoidins to the antioxidant activity of traditional balsamic vinegar during aging. Journal of Food Biochemistry, 34(5), pp.1061-1078.
82. Tewari, H.K., Marwaha, S.S., Gupta, A. and Khanna, P., 1991. Quality vinegar production from juice of sugarcane variety CoJ-64. J. Res. PAU, 28, pp.77-84.
83. Thimmaiah, S., & Thimmaiah, S. (2004). Standard methods of biochemical analysis. Kalyani publishers.
84. Thoukis, G., Ueda, M., & Wright, D., 1965. The formation of succinic acid during alcoholic fermentation. American Journal of Enology and Viticulture, 16(1), pp.1-8.
85. Ubeda, C., Callejón, R., Troncoso, A., Moreno‐Rojas, J., Peña, F., & Morales, M., 2012. Characterization of odour active compounds in strawberry vinegars. Flavour and fragrance journal, 27(4), pp.313-321.
86. Umaru, F.F., Esedafe, W.K., Obidah, J.S., Akinwotu, O. and Danba, E., 2015, September. Production of vinegar from pineapple peel wine using Acetobacter species. In Proceedings of the 3rd International Conference on Biological, Chemical & Environmental Sciences (BCES-2015), Kuala Lumpur, Malaysia (pp. 21-22).
87. Xiang, H., Sun-Waterhouse, D., Waterhouse, G. I., Cui, C., & Ruan, Z., 2019. Fermentation-enabled wellness foods: A fresh perspective. Food Science and Human Wellness, 8(3), pp. 203-243.
88. YILMAZ, K. U., KARGI, S. P., & Kafkas, S. (2012). Morphological diversity of the Turkish apricot (Prunus armeniaca L.) germplasm in the Irano-Caucasian ecogeographical group. Turkish Journal of Agriculture and Forestry, 36(6), 688-694.
2. Afzaal, M., Saeed, F., Asghar, A., Shah, Y.A., Ikram, A., Ateeq, H., Hussain, M., Ofoedu, C.E. and Chacha, J.S., 2022. Nutritional and therapeutic potential of soursop. Journal of Food Quality, 2022(1), p.8828358.
3. Akarca, G., Tomar, O., Çağlar, A. and İstek, Ö., 2020. Physicochemical and sensory quality properties of vinegar produced by traditional method from Persian mazafati date (Phoenix dactylifera L.). Avrupa Bilim ve Teknoloji Dergisi, (19), pp.429-434.
4. Alajil, O., Sagar, V. R., Kaur, C., Rudra, S. G., Sharma, R., Kaushik, R., Verma, M. K., Tomar, M., Kumar, M., & Mekhemar, M. 2021. Nutritional and phytochemical traits of apricots (Prunus armeniaca L.) for application in nutraceutical and health industry. Foods, 10(6), pp.1344.
5. Amarjeet Kaur, A.K. and Manoranjan Kalia, M.K., 2016. Physico chemical analysis of bael (Aegle marmelos) fruit pulp, seed and pericarp.
6. Andrews, W.H., 1996. AOAC INTERNATIONAL's three validation programs for methods used in the microbiological analysis of foods. Trends in Food Science & Technology, 7(5), pp.147-151.
7. Anonymous., 2004. Vinegar -Product made from liquids of agricultural origin.
8. A.S, E., O.J, O., M.U, O., C.C, E. and C, A. (2021) Production and Comparative Physicochemical Analysis of Vinegar from Locally Grown Fruits in Nigeria and Industrial Produced Vinegar. Am. J. Microbiol. Res. Vol. 9, 2021, Pages 25-33, 9, 25–33. Available at: http://pubs.sciepub.com/ajmr/9/1/4/index.html%0Ahttp://pubs. sciepub.com/ajmr/9/1/4/abstract.html.
9. Asma, B. M., & Ozturk, K. (2005). Analysis of morphological, pomological and yield characteristics of some apricot germplasm in Turkey. Genetic Resources and Crop Evolution, 52, 305-313.
10. Ayoola, G.A., Coker, H.A., Adesegun, S.A., Adepoju-Bello, A.A., Obaweya, K., Ezennia, E.C. and Atangbayila, T.O., 2008. Phytochemical screening and antioxidant activities of some selected medicinal plants used for malaria therapy in Southwestern Nigeria. Tropical journal of pharmaceutical research, 7(3), pp.1019-1024.
11. Bakir, S., Toydemir, G., Boyacioglu, D., Beekwilder, J. and Capanoglu, E., 2016. Fruit antioxidants during vinegar processing: Changes in content and in vitro bio-accessibility. International journal of molecular sciences, 17(10), p.1658.
12. Baliga, M.S., Baliga, B.R.V., Kandathil, S.M., Bhat, H.P. and Vayalil, P.K., 2011. A review of the chemistry and pharmacology of the date fruits (Phoenix dactylifera L.). Food research international, 44(7), pp.1812-1822.
13. Bärlocher, F., Gessner, M.O. and Graça, M.A. eds., 2020. Methods to study litter decomposition: a practical guide. Springer Nature.
14. Bernátová, I., Pechánová, O., Babál, P., Kyselá, S., Stvrtina, S. and Andriantsitohaina, R., 2002. Wine polyphenols improve cardiovascular remodeling and vascular function in NO-deficient hypertension. American Journal of Physiology-Heart and Circulatory Physiology, 282(3), pp.H942-H948.
15. Bouazza, A., Bitam, A., Amiali, M., Bounihi, A., Yargui, L. and Koceir, E.A., 2016. Effect of fruit vinegars on liver damage and oxidative stress in high-fat-fed rats. Pharmaceutical biology, 54(2), pp.260-265.
16. Budak, N.H., Aykin, E., Seydim, A.C., Greene, A.K. and Guzel‐Seydim, Z.B., 2014. Functional properties of vinegar. Journal of food science, 79(5), pp.R757-R764.
17. Callejon, R.M., Morales, M.L., Ferreira, A.C.S. and Troncoso, A.M., 2008. Defining the typical aroma of sherry vinegar: sensory and chemical approach. Journal of Agricultural and Food Chemistry, 56(17), pp.8086-8095.
18. Carbone, K., Ciccoritti, R., Paliotta, M., Rosato, T., Terlizzi, M. and Cipriani, G., 2018. Chemometric classification of early-ripening apricot (Prunus armeniaca, L.) germplasm based on quality traits, biochemical profiling and in vitro biological activity. Scientia Horticulturae, 227, pp.187-195.
19. Chalchisa, T. and Dereje, B., 2021. From waste to food: Utilization of pineapple peels for vinegar production. MOJ Food Process. Technol, 9(1), pp.1-5.
20. Chang, C.C., Yang, M.H., Wen, H.M. and Chern, J.C., 2002. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of food and drug analysis, 10(3).
21. Chauhan P, S. S., 2016. STUDIES ON NATURAL AND INOCULATED ALCOHOLIC FERMENTATION OF WILD APRICOT FOR VINEGAR PRODUCTION. International Journal of Biology, Pharmacy and Allied Science, 13.
22. Chude, C., Chidiebere, A., Okpalauwaekwe, O. E., & Ogonna, E., 2018. Quality evaluation of noodles produced from fermented bambara groundnut (Vigna Subterranean (L) Verdc.) Flour. Food Sci Qual Manag, 73, pp.38-41.
23. Dabija, A. and Hatnean, C.A., 2014. Study concerning the quality of apple vinegar obtained through classical method. Journal of agroalimentary processes and technologies, 20(4), pp.304-310.
24. Ezemba, A., Osuala, E. O., Orji, M., Ezemba, C. C., & Anaukwu, C. G., 2021. Production and comparative physicochemical analysis of vinegar from locally grown fruits in Nigeria and industrial produced vinegar. American journal of microbiological research, 9(1), pp. 25-33.
25. Fratianni, F., Ombra, M. N., d’Acierno, A., Cipriano, L., & Nazzaro, F., 2018. Apricots: Biochemistry and functional properties. Current Opinion in Food Science, 19, pp. 23-29.
26. García-Parrilla, M. C., González, G. A., Heredia, F. J., & Troncoso, A. M., 1997. Differentiation of wine vinegars based on phenolic composition. Journal of Agricultural and Food Chemistry, 45(9), pp.3487-3492.
27. Gecer, M. K., Kan, T., Gundogdu, M., Ercisli, S., Ilhan, G., & Sagbas, H. I., 2020. Physicochemical characteristics of wild and cultivated apricots (Prunus armeniaca L.) from Aras valley in Turkey. Genetic Resources and Crop Evolution, 67, pp.935-945.
28. Gullo, M., Verzelloni, E., & Canonico, M. (2014). Aerobic submerged fermentation by acetic acid bacteria for vinegar production: Process and biotechnological aspects. Process Biochemistry, 49(10), 1571-1579.
29. Hailu, S., Admassu, S., & Jha, K., 2012. Vinegar production technology—An overview. Beverage Food World, 2, pp.29-32.
30. Hamden, Z., El-Ghoul, Y., Alminderej, F. M., Saleh, S. M., & Majdoub, H., 2022. High-quality bioethanol and vinegar production from Saudi Arabia dates: characterization and evaluation of their value and antioxidant efficiency. Antioxidants, 11(6), pp.1155.
31. Heikefelt, C. (2011) Chemical and sensory analyses of juice, cider and vinegar produced from different apple cultivars. Dep. Plant Breed. Biotechnol., 1–62. Available at: http://innovativadrycker.slu.se/Centrum_for_innovativa _drycker/Dokumentation/heikefelt_c_110415.pdf.
32. İmrak, B., Küden, A., Yurtkulu, V., Kafkas, E., Ercişli, S., & Kafkas, S. (2017). Evaluation of some phenological and biochemical characteristics of selected new late flowering dried apricot cultivars. Biochemical genetics, 55, 234-243.
33. International, A., 2000. Official methods of analysis of AOAC International (Vol. 17). AOAC international.
34. Joshi, V., Bhutani, V., Lal, B., & Sharma, R., 1990. A method for preparation of wild apricot (Chulli) wine. Indian Food Packer, 44(5), pp.50-55.
35. Joshi, V., Sharma, R., Girdher, A., & Abrol, G. S., 2012. Effect of dilution and maturation on physico-chemical and sensory quality of jamun (Black plum) wine.
36. Joshi, V. K., Sandhu, D. K., & Kumar, V., 2013. Influence of addition of insoluble solids, different yeast strains and pectinesterase enzyme on the quality of apple wine. Journal of the Institute of Brewing, 119(3), pp.191-197.
37. Joshi, V. K., Sharma, R., Kumar, V., & Joshi, D., 2019. Optimization of a process for preparation of base wine for cider vinegar production. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 89, pp.1007-1016.
38. Kang, M., Ha, J.-H., & Lee, Y., 2020. Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage. Food Science and Technology, 40(4), pp.909-916.
39. Kaur, A., & Kalia, M., 2017. Physico chemical analysis of bael (Aegle Marmelos) fruit pulp, seed and pericarp. Chemical Science Review and Letters, 6(22), pp.1213-1218.
40. Kaushik, R., Yamdagni, R., & Dhawan, S., 2000. Physico-chemical characteristics of bael fruit at green and ripe stage of maturity.
41. Kavishankar, G., Lakshmidevi, N., Murthy, S. M., Prakash, H., & Niranjana, S., 2011. Diabetes and medicinal plants-A review. Int J Pharm Biomed Sci, 2(3), pp.65-80.
42. Khapre, A., & Satwadhar, P., 2011. Physico-chemical characteristics of fig fruit (Ficus carica L.) cv. DINKAR and its cabinet dried powder.
43. Liang, J., Xie, J., Hou, L., Zhao, M., Zhao, J., Cheng, J., Wang, S., & Sun, B.-G., 2016. Aroma constituents in Shanxi aged vinegar before and after aging. Journal of Agricultural and Food Chemistry, 64(40), pp.7597-7605.
44. Liu, F., He, Y., & Wang, L. (2008). Determination of effective wavelengths for discrimination of fruit vinegars using near infrared spectroscopy and multivariate analysis. Analytica chimica acta, 615(1), 10-17.
45. Luzón-Quintana, L. M., Castro, R., & Durán-Guerrero, E., 2021. Biotechnological processes in fruit vinegar production. Foods, 10(5), pp.945.
46. Mahmud, M., Hossain, M., Shuvo, S., Reza, M., & Abedin, M., 2020. Potentiality of Banana and Pumpkin Fruits Residues as a Cheap Source of Valuable Nutrients. Journal of Environmental Science and Natural Resources, 13(1-2), pp.87-93.
47. Majzoobi, M., Karambakhsh, G., Golmakani, M., Mesbahi, G., & Farahnaki, A., 2019. Chemical composition and functional properties of date press cake, an agro-industrial waste. Journal of Agricultural Science and Technology, 21(7), pp.1807-1817.
48. Majzoobi, M., Karambakhsh, G., Golmakani, M., Mesbahi, G., & Farahnaky, A., 2020. Effects of level and particle size of date fruit press cake on batter rheological properties and physical and nutritional properties of cake. Journal of Agricultural Science and Technology, 22(1), pp.121-133.
49. Mann, T., Tomiyama, A. J., Westling, E., Lew, A.-M., Samuels, B., & Chatman, J., 2007. Medicare's search for effective obesity treatments: diets are not the answer. American Psychologist, 62(3), pp.220.
50. Marques, F. P. P., Spinosa, W., Fernandes, K. F., Castro, C. F. d. S., & Caliari, M., 2010. Quality pattern and identity of commercial fruit and vegetable vinegar (Acetic acid fermentation). Food Science and Technology, 30, pp.119-126.
51. Mirza, M. B., Syed, F. Q., Khan, F., Elkady, A. I., Al-Attar, A. M., & Hakeem, K. R., 2019. Ajwa dates: A highly nutritive fruit with the impending therapeutic application. Plant and Human Health, Volume 3: Pharmacology and Therapeutic Uses, pp.209-230.
52. Mochizuki, M., Yamazaki, S.-i., Kano, K., & Ikeda, T., 2002. Kinetic analysis and mechanistic aspects of autoxidation of catechins. Biochimica et Biophysica Acta (BBA)-General Subjects, 1569(1-3), pp.35-44.
53. Mohamed, A. R. B. A., BERJAOUI, I., & SABRI, A. (2023). Study on the evolution of the fruit morphological and physico-chemical parameters of ‘Majhoul’date palm during fruit growth. Acta agriculturae Slovenica, 119(3), 1-8.
54. Moisescu, E., & Antoce, A. O., 2022. Figs (Ficus carica L.) used as raw material for obtaining alcoholic fermented beverages. Beverages, 8(4), pp.60.
55. Morales, M. L., Tesfaye, W., García-Parrilla, M. C., Casas, J. A., & Troncoso, A. M., 2002. Evolution of the aroma profile of sherry wine vinegars during an experimental aging in wood. Journal of Agricultural and Food Chemistry, 50(11), pp.3173-3178.
56. Oguyemi, A., 1979. In Sofowora A. Proceedings of a Conference on African Medicinal Plants. Ife-Ife: Univ Ife,
57. Ousaaid, D., Imtara, H., Laaroussi, H., Lyoussi, B., & Elarabi, I., 2021. An investigation of Moroccan vinegars: Their physicochemical properties and antioxidant and antibacterial activities. Journal of Food Quality, 2021(1), pp.6618444.
58. Ousaaid, D., Laaroussi, H., Bakour, M., ElGhouizi, A., Aboulghazi, A., Lyoussi, B., & ElArabi, I., 2020. Beneficial effects of apple vinegar on hyperglycemia and hyperlipidemia in hypercaloric‐fed rats. Journal of Diabetes Research, 2020(1), pp.9284987.
59. Panche, A. N., Diwan, A. D., & Chandra, S. R., 2016. Flavonoids: an overview. Journal of nutritional science, 5, p.e47.
60. Panda, S., Sahu, U., Behera, S., & Ray, R., 2014. Bio-processing of bael [Aegle marmelos L.] fruits into wine with antioxidants. Food Bioscience, 5, pp.34-41.
61. Prasad, Y., & Singh, R., 2001. Evaluation of bael (Aegle marmelos Correa) in Uttar Pardesh and Bihar areas. Haryana Journal of Horticultural Sciences, 30(1/2), pp.70-71.
62. Prisacaru, A. E., Ghinea, C., Apostol, L. C., Ropciuc, S., & Ursachi, V. F., 2021. Physicochemical characteristics of vinegar from banana peels and commercial vinegars before and after in vitro digestion. Processes, 9(7), pp.1193.
63. Ribarova, F., Atanassova, M., Marinova, D., Ribarova, F., & Atanassova, M., 2005. Total phenolics and flavonoids in Bulgarian fruits and vegetables. JU Chem. Metal, 40(3), pp.255-260.
64. Ruiz, D., Egea, J., Tomás-Barberán, F. A., & Gil, M. I., 2005. Carotenoids from new apricot (Prunus armeniaca L.) varieties and their relationship with flesh and skin color. Journal of Agricultural and Food Chemistry, 53(16), pp.6368-6374.
65. S.K. Pandaa, U. C. S., 2013. Bio-processing of bael [Aegle marmelos L.] fruits into wine with antioxidants. Elsevier, 9.
66. SATWADHAR, A. P. K. A. P. N., 2010. Physico-chemical characteristics of fig fruit (Ficus carica L.) cv. DINKAR and its cabinet dried powder. FOOD SCIENCE RESEARCH JOURNAL, 3.
67. Sanusi, R.A. and Adebiyi, A.E., 2009. Beta carotene content of commonly consumed foods and soups in Nigeria. Pakistan Journal of Nutrition, 8(9), pp.1512-1516.
68. Sawale, K., Deshpande, H., & Kulkarni, D., 2018. Study of physico-chemical characteristics of bael (Aegle marmelos) fruit. Journal of Pharmacognosy and Phytochemistry, 7(5), pp.173-175.
69. Shahidi, F., 1997. Natural antioxidants: chemistry, health effects, and applications. The American Oil Chemists Society.
70. Sharma, S., deep Thakur, A., Chauhan, P., & Thakur, A. K., 2017. Studies on phytochemical and antioxidant activity of wild apricot (Prunus armeniaca l.) and pomegranate (Punica granatum). International Journal of Economic Plants, 4(Aug, 3), pp.098-101.
71. Shemesh, K., Zohar, M., Hatib, K., Holland, D., & Isaacson, T., 2017. Analysis of carotenoids in fruit of different apricot accessions reveals large variability and highlights apricot as a rich source of phytoene and phytofluene. Fruits, 72(4), pp.185-202.
72. Shukla, S., Patel, D., & Kumar, V., 2020. Physico-chemical Characterization of Orange and Date Fruits Pulp. Int. J. Curr. Microbiol. App. Sci, 9(12), pp.3093-3098.
73. Singh, J., & Garg, A. P., 2023. Antimicrobial activities of untreated and grape vinegar treated selected vegetables against common food borne pathogens. Journal of Biology and Medicine, 7(1), pp.001-007.
74. Soleas, G. J., Grass, L., Josephy, P. D., Goldberg, D. M., & Diamandis, E. P., 2002. A comparison of the anticarcinogenic properties of four red wine polyphenols. Clinical biochemistry, 35(2), pp.119-124.
75. Solieri, L. and Giudici, P., 2009. Vinegars of the World. In Vinegars of the World (pp. 1-16). Milano: Springer Milan.
76. Soobrattee, M. A., Neergheen, V. S., Luximon-Ramma, A., Aruoma, O. I., & Bahorun, T., 2005. Phenolics as potential antioxidant therapeutic agents: mechanism and actions. Mutation Research/Fundamental and Molecular mechanisms of mutagenesis, 579(1-2), pp.200-213.
77. Sossou, S. K., Ameyapoh, Y., Karou, S. D., & De Souza, C., 2009. Study of pineapple peelings processing into vinegar by biotechnology. Pakistan Journal of Biological Sciences: PJBS, 12(11), pp.859-865.
78. Stagos, D., 2019. Antioxidant activity of polyphenolic plant extracts. Antioxidants, 9(1), p.19.
79. Su, C., Zheng, X., Zhang, D., Chen, Y., Xiao, J., He, Y., He, J., Wang, B., & Shi, X., 2020. Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang. Journal of food science, 85(12), pp.4300-4311.
80. Shukla, S., Patel, D. and Kumar, V., 2020. Physico-chemical Characterization of Orange and Date Fruits Pulp. Int. J. Curr. Microbiol. App. Sci, 9(12), pp.3093-3098.
81. Tagliazucchi, D., Verzelloni, E. and Conte, A., 2010. Contribution of melanoidins to the antioxidant activity of traditional balsamic vinegar during aging. Journal of Food Biochemistry, 34(5), pp.1061-1078.
82. Tewari, H.K., Marwaha, S.S., Gupta, A. and Khanna, P., 1991. Quality vinegar production from juice of sugarcane variety CoJ-64. J. Res. PAU, 28, pp.77-84.
83. Thimmaiah, S., & Thimmaiah, S. (2004). Standard methods of biochemical analysis. Kalyani publishers.
84. Thoukis, G., Ueda, M., & Wright, D., 1965. The formation of succinic acid during alcoholic fermentation. American Journal of Enology and Viticulture, 16(1), pp.1-8.
85. Ubeda, C., Callejón, R., Troncoso, A., Moreno‐Rojas, J., Peña, F., & Morales, M., 2012. Characterization of odour active compounds in strawberry vinegars. Flavour and fragrance journal, 27(4), pp.313-321.
86. Umaru, F.F., Esedafe, W.K., Obidah, J.S., Akinwotu, O. and Danba, E., 2015, September. Production of vinegar from pineapple peel wine using Acetobacter species. In Proceedings of the 3rd International Conference on Biological, Chemical & Environmental Sciences (BCES-2015), Kuala Lumpur, Malaysia (pp. 21-22).
87. Xiang, H., Sun-Waterhouse, D., Waterhouse, G. I., Cui, C., & Ruan, Z., 2019. Fermentation-enabled wellness foods: A fresh perspective. Food Science and Human Wellness, 8(3), pp. 203-243.
88. YILMAZ, K. U., KARGI, S. P., & Kafkas, S. (2012). Morphological diversity of the Turkish apricot (Prunus armeniaca L.) germplasm in the Irano-Caucasian ecogeographical group. Turkish Journal of Agriculture and Forestry, 36(6), 688-694.
How to Cite
Amandeep Mor, & Dr. Ikbal Shah. (1). Production, Quality evaluation & Optimization of mixed fruit vinegar from various fruits (Apricot, Bael, Date and Fig). Revista Electronica De Veterinaria, 25(2), 1843 -1856. https://doi.org/10.69980/redvet.v25i2.1988
Section
Articles
