Fruit vinegars – obtaining and health-promoting properties
Robert Gruszecki
Katedra Warzywnictwa i Zielarstwa, Uniwersytet Przyrodniczy w Lublinie, Wydział Ogrodnictwa i Architektury Krajobrazuhttps://orcid.org/0000-0002-7085-2212
Magdalena Kowalska
Międzywydziałowe Koło Naukowe „Herba Medica” Uniwersytet Przyrodniczy w Lublinie, Wydział Ogrodnictwa i Architektury KrajobrazuMilena Kaczmarczyk
Międzywydziałowe Koło Naukowe „Herba Medica” Uniwersytet Przyrodniczy w Lublinie, Wydział Ogrodnictwa i Architektury KrajobrazuPietrasik
Międzywydziałowe Koło Naukowe „Herba Medica” Uniwersytet Przyrodniczy w Lublinie, Wydział Ogrodnictwa i Architektury KrajobrazuMagdalena Ewelina Walasek
Katedra Warzywnictwa i Zielarstwa, Uniwersytet Przyrodniczy w Lublinie, Wydział Ogrodnictwa i Architektury Krajobrazuhttps://orcid.org/0000-0002-7085-2212
Abstract
Vinegar fermentation is one of the oldest biotechnological processes known to mankind,
and its product – vinegar, has been used by humans for about 10,000 years. The fruit vinegars are solutions
of water with acetic acid, organic acids, plant dyes, mineral salts, esters, ketones, aldehydes
and other compounds. In addition, they are excellent preservatives, spices, ingredients of cosmetic
preparations, as well as versatile cleaning and disinfecting agents. They are produced using various
types of production techniques, which affects their taste, consistency, color, smell and chemical
composition. There are three basic methods of obtaining vinegar: the Orleans method, which is one
of the oldest methods – surface methods, the drip generator method and the deep method, which is
used in industry. Nowadays, the vinegars produced using traditional methods, which are additionally
enriched with various types of fruits, herbs and flowers, are becoming more and more popular. The
most famous fruit vinegars include: balsamic vinegar, oxymel and four thieves vinegar. The vinegars
prepared in this way have a higher content of valuable active compounds and, after use, have
stronger health-promoting activity.
Keywords:
vinegar fermentation, vinegar properties, oxymel, balsamic vinegar, biological activityReferences
Antoniewicz J., Janda-Milczarek K., 2021. Octy winogronowe – charakterystyka, właściwości oraz bezpieczeństwo stosowania. Med. Og. Nauk Zdr. 27(4), 379–386. https://doi.org/10.26444/monz/140881
Becciani U.G., 2011. L’aceto. Il Papyrus Miniedizioni. http://www.ugobecciani.it/libri/aceto.pdf [dostęp: 5.02.2024].
Bjarnsholt T., Alhede M., Jensen P.Ø., Nielsen A.K., Johansen H.K., Homøe P., Høiby N., Givsk-ov M., Kirketerp-Møller K., 2015. Antibiofilm properties of acetic acid. Adv. Wound Care 4(7), 363–372. https://doi.org/10.1089/wound.2014.0554
Bouazza A., Bitam A., Amiali M., Bounihi A., Yargui L., Koceir E.A., 2016. Effect of fruit vinegars on liver damage and oxidative stress in high-fat-fed rats. Pharm. Biol. 54(2), 260–265. https://doi.org/10.3109/13880209.2015.1031910
Budak H.N., 2010. A research on compositional and functional properties of vinegars produced from apple and grape [PhD thesis]. Suleyman Demirel Univ., Isparta.
Caligiani A., Acquotti D., Palla G., Bocchi V., 2007. Identification and quantification of the main organic components of vinegars by high resolution H NMR spectroscopy. Anal. Chim. Acta 585, 110–119. https://doi.org/10.1016/j.aca.2006.12.016
Codex Alimentarius, 2000. Proposed draft revised regional standard for vinegar. Codex Alimentari-us Commission FAO/WHO. https://www.fao.org/fao-who-codexalimentarius/sh-proxy/zh/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FShared%2BDocuments%252FArchive%252FMeetings%252FCCEURO%252Fcceuro22%252FCL00_18e.pdf [dostęp: 1.04.2023].
Corsini L., Castro R., Barroso C.G., Durán-Guerrero E., 2019. Characterization by gas chromatog-raphy-olfactometry of the most odour-active compounds in Italian balsamic vinegars with geo-graphical indication. Food Chem. 272, 702–708. https://doi.org/10.1016/j.foodchem.2018.08.100
Czuba J., 2003. Technologia i mikrobiologia fermentacji octowej. Biotechnologia 3(62), 233–240.
Dabija A., Hatnean C.A., 2014. Study concerning the quality of apple vinegar obtained through classical method. J. Agroaliment. Process. Technol. 20, 304–310.
Encyklopedia PWN. https://encyklopedia.pwn.pl/haslo/moszcz;3943798.html [dostęp: 03.03.2023].
Flis S., 1960. Dżuma na Mazurach i Warmii w latach 1708–1711. Komunikaty Mazursko-Warmińskie 4, 473–523.
Giudici P., Gullo M., Solieri L., Falcone P.M., 2009. Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties. Adv. Food Nutr. Res. 58, 137–182. https://doi.10.1016/S1043-4526(09)58004-7
Giudici P., Lemmetti F, Mazza S., 2015. Vinegar: definition, diffusion, and uses w balsamic vine-gars, 1–10. https://doi.10.1007/978-3-319-13758-2_1
Giuffrè A.M., Zappia C., Capocasale M., Poiana M., Sidari R., Di Donna L., Bartella L., Sindona G., Corradini G., Giudici P., Caridi A., 2019. Vinegar production to valorise Citrus bergamia by-products. Eur. Food Res. Technol. 245, 667–675. https://doi:10.1007/s00217-018-3189-y
Gołębiewska K., 2021. Ocet. Rodzaje octu i sposoby jego produkcji. https://dietetycy.org.pl/ocet-rodzaje/ [dostęp: 15.02.2023]
Grin-Piszczek E., 2020. Dawne sposoby na walkę z epidemią. Archiwum Państwowe w Przemyślu. https://www.przemysl.ap.gov.pl/index.php?c=article&id=613&print=1 [dostęp: 19.02.2023]
Hafzan Y., Saw J.W., Fadzilah I., 2017. Physicochemical properties, total phenolic content, and antioxidant capacity of homemade and commercial date (Phoenix dactylifera L.) vinegar. Int. Food Res. J. 24, 2557–2562.
Hutchinson U.F., Jolly N.P., Chidi B.S., Ngongang M.M., Ntwampe S.K.O., 2019. Vinegar engi-neering: a bioprocess perspective. Food Eng. Rev. 11, 290–305. https://doi:10.1007/s12393-019-09196-x
Johnston C.S., Gaas C.A., 2006. Vinegar: medicinal uses and antiglycemic effect. Med. Gen. Med. 8(2), 61 [dostęp: 13.02.2023].
Kašpar M., Česla P., 2022. Characterization of balsamic vinegars using high-performance liquid chromatography and gas chromatography. Appl. Sci. 12(18), 8946. https://doi:10.3390/app12188946
van Braak H., von Kuster S., 2014. Ocet jabłkowy. Oficyna Wydawnicza ABA, Warszawa.
Lang U., Anagnostou S., Helmstädter A., 2010. Aromatic vinegars: antiseptics of the past. Pharm. Hist. 40(1), 10–12. https://doi:10.24355/dbbs.084-201803121421
Libudzisz Z., 2009. Mikrobiologia techniczna, t. 2. Wyd. Nauk. PWN, Warszawa.
Liu Q., Tang G.Y., Zhao C.N., Gan R.Y., Li H.B., 2019. Antioxidant activities, phenolic profiles, and organic acid contents of fruit vinegars. Antioxidants 8(4), 78. https://doi.org/10.3390/antiox8040078
Luzón-Quintana L.M., Castro R., Durán-Guerrero E., 2021. Biotechnological processes in fruit vinegar production. Foods 10(5), 945. https://doi.org/10.3390/foods10050945
Matloob M.H., 2014. Zahdi date vinegar: Production and characterization. Am. J. Food Technol. 9(5), 231–245. https://doi.org/10.3923/ajft.2014.231.245
Orey C., 2013. Uzdrawiająca moc octu. Wyd. Vital, Białystok.
Orhan H.İ., Yılmaz İ., Tekiner İ.H., 2022. Maulana and sekanjabin (oxymel): a ceremonial relation-ship with gastronomic and health perspectives. J. Ethn. Food 9, 12. https://doi.org/10.1186/s42779-022-00127-6
Ousaaid D., Mechchate H., Laaroussi H., Hano C., Bakour M., El Ghouizi A., Conte R., Lyoussi B., El Arabi I., 2022. Fruits vinegar: quality characteristics, phytochemistry, and functionality. Molecules 27(1), 222. https://doi.org/10.3390/molecules27010222
Ousaaid D., Imtara H., Laaroussi H., Lyoussi B., Elarabi I., 2021. An investigation of Moroccan vinegars: their physicochemical properties and antioxidant and antibacterial activities. J. Food Qual. 2021. https://doi.org/10.1155/2021/6618444
Ozturk I., Caliskan O., Tornuk F., Ozcan N., Yalcin H., Baslar M., Sagdic O., 2015. Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars. Food Sci. Technol. 63(1), 144–151. https://doi:10.1016/j.lwt.2015.03.003
Perumpuli P.A.B.N., Dilrukshi D.M.N., 2022. Vinegar: A functional ingredient for human health. Int. Food Res. J. 29(5), 959–974.
da Silva Fonseca M., Santos V.A.Q., Calegari G.C., Dekker R.F.H., Barbosa-Dekker A.D.M., da Cunha M.A.A., 2018. Blueberry and honey vinegar: Successive batch production, antioxidant potential and antimicrobial ability. Braz. J. Food Technol. 21. https://doi.org/10.1590/1981-6723.10117
Sinanoglou V.J., Zoumpoulakis P., Fotakis C., Kalogeropoulos N., Sakellari A., Karavoltsos S., Strati I.F., 2018. On the characterization and correlation of compositional, antioxidant and colour profile of common and balsamic vinegars. Antioxidants 7(10), 139. https://doi:10.3390/antiox7100139
Tan S.C., 2005. Vinegar fermentation. LSU Master’s Theses 1225. Louisiana State Univ., Baton Rouge. https://repository.lsu.edu/cgi/viewcontent.cgi?article=2224&context=gradschool_theses [dostęp: 13.02.2023].
Tesfaye W., Morales M., Lourdes & Del, M., Garcia-Parrilla, M., Troncoso, A., 2003. Optimising wine vinegar production: fermentation and ageing. App. Biotechnol. Food Sci. Policy 1(2), 109–114.
Truzzi E., Marchetti L., Piazza D. V., Bertelli, D. 2023. Multivariate statistical models for the authen-tication of traditional balsamic vinegar of Modena and balsamic vinegar of Modena on 1H-NMR Data: Comparison of targeted and untargeted approaches. Foods 12(7), 1467. https://doi.org/10.3390/foods12071467
Uram-Dudek A., Wajs I., Paradowska K., 2023. Analiza właściwości antyoksydacyjnych fermen-towanych żywych octów owocowych. Herbalism 1(9). https://doi: 10.12775/herb.2023.008
Zargaran A., Zarshenas M.M., Mehdizadeh A., Mohagheghzadeh, A., 2012. Oxymel in medieval Persia, Pharm. Hist. 42(1), 11–13.
Zakaria F., Mokhtar S.I., 2014. Comparisons of the proximate values, mineral elements and heavy metals contents in three local fruits vinegars with the apple cider vinegar. In: International Confe-rence on Food Innovation, Penang, Malaysia, 27–29 August 2014.
Katedra Warzywnictwa i Zielarstwa, Uniwersytet Przyrodniczy w Lublinie, Wydział Ogrodnictwa i Architektury Krajobrazu https://orcid.org/0000-0002-7085-2212
Międzywydziałowe Koło Naukowe „Herba Medica” Uniwersytet Przyrodniczy w Lublinie, Wydział Ogrodnictwa i Architektury Krajobrazu
Międzywydziałowe Koło Naukowe „Herba Medica” Uniwersytet Przyrodniczy w Lublinie, Wydział Ogrodnictwa i Architektury Krajobrazu
Międzywydziałowe Koło Naukowe „Herba Medica” Uniwersytet Przyrodniczy w Lublinie, Wydział Ogrodnictwa i Architektury Krajobrazu
Katedra Warzywnictwa i Zielarstwa, Uniwersytet Przyrodniczy w Lublinie, Wydział Ogrodnictwa i Architektury Krajobrazu https://orcid.org/0000-0002-7085-2212
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Submitting an article for publication, the author declares that he has full economic and moral rights to the work and publication of his article will not infringe the rights of third persons. The author signs a statement on the originality of the work and the contribution of individuals.
When an author submits his article for publication in the „Annales Horticulturae” it means he grants licence to exploit copyright to his article under the Creative Commons licence – Attribution - Non-Commercial - No-Derivatives 4.0 (CC BY-NC-ND 4.0)
