Physicochemical, Antimicrobial and Bioactive Properties of Date Vinegar

Vinegar has been proven to be an effective antibacterial against different types of pathogenic bacteria, making it useful for various applications as a food preservative and cosmetic ingredient as well as some medical applications including reducing cholesterol, weight management, and controlling blood sugar. This study investigates the physicochemical properties and antibacterial activities of four types of commercial date-based vinegar marketed in Saudi Arabia (date, date & garlic, date & pomegranate, and date & turmeric). Determinations of pH, acetic acid content, conductivity, dry matter, total soluble solids (brix values), and alcohol and mineral contents were carried out. The total phenolic compounds (TPC) and the total flavonoid compounds (TFC) were also measured. The antimicrobial activity was studied against eight pathogen and one non-pathogenic bacteria using the disk diffusion method. The physicochemical properties of the vinegar samples (n=264) showed high variability in the values, indicating remarkable differences in the studied vinegar qualities. The results showed a large diversity of vinegar products intended for direct use by the consumer. The values of phytochemical indicated that the different vinegars had a high value for TPC and TFC. The eight tested bacterial strains showed variable sensitivities to the different samples studied with high inhibition zones. It was obvious that the application of Saudi vinegar must take into account its phytochemical characteristics.