Janchovska, Elizabeta and Cocevska, Maja and Ristovski, Bozidar and Bocevska, Mirjana (2015) Antimicrobial and Antioxidative Activity of Commercial versus Traditional Apple Vinegar. ICSD, International conference on sustainable development.
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Abstract
Four samples of commercially produced apple vinegars, by different producers and one sample obtained traditionaly or homemade were analyzed. Their dry mass, total acids, pH value as well as antioxidant DPPH activity and antimicrobial capacity against Salmonella typhimurium, Escherichia coli, Staphylococcus aureus and Candida albicans were determined and compared. In commercially obtained vinegars dry mass varied from2 to 3,1 %, but in traditional was 8,2 %. Content of total acid in commercially products was in the range of 1,5 % to 4,6 ana about 18,6 % in traditionaly obtained vinegar. pH varying in the range of 2,7-3,2 in commercially ana 2,8 in homemade vinnegar. One of the commercial sample was with higher DPPH antioxidant activity than homemade vinegar, while two sample werw wih very weakactivity. Traditionally obtained vinegar was most effective to Salmonella typhimurium, but the commercially vinegars to Candida albicans.
| Item Type: | Article |
|---|---|
| Subjects: | Natural sciences > Chemical sciences |
| Divisions: | Faculty of Medical Science |
| Depositing User: | Maja Cocevska |
| Date Deposited: | 18 Jun 2024 11:31 |
| Last Modified: | 18 Jun 2024 11:31 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/17785 |
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