Exploring the Bioactive Compounds in Some Apple Vinegar Samples and Their Biological Activities
Youness El Abdali,
Hamza Saghrouchni,
Mohammed Kara,
Ibrahim Mssillou,
Aimad Allali,
Yousef A. Bin Jardan,
Nesibe Ebru Kafkas,
El-Mehdi El-Assri,
Hiba-Allah Nafidi,
Mohammed Bourhia,
Khalid S. Almaary,
Noureddine Eloutassi,
Abdelhak Bouia
Affiliations
Youness El Abdali
Laboratory of Biotechnology, Environment, Agri-Food and Health (LBEAS), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez 30050, Morocco
Hamza Saghrouchni
Department of Biotechnology, Institute of Natural and Applied Sciences, Çukurova University, Balcalı/Sarıçam, Adana 01330, Turkey
Mohammed Kara
Laboratory of Biotechnology, Conservation and Valorisation of Naturals Resources (LBCVNR), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdellah University, Fez 30050, Morocco
Ibrahim Mssillou
Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez 30050, Morocco
Aimad Allali
Laboratory of Plant, Animal and Agro-Industry Productions, Faculty of Sciences, University of Ibn Tofail, Kenitra 14000, Morocco
Yousef A. Bin Jardan
Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
Nesibe Ebru Kafkas
Department of Horticulture, Faculty of Agriculture, Çukurova University, Balcalı/Sarıçam, Adana 01330, Turkey
El-Mehdi El-Assri
Laboratory of Biotechnology, Environment, Agri-Food and Health (LBEAS), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez 30050, Morocco
Hiba-Allah Nafidi
Department of Food Science, Faculty of Agricultural and Food Sciences, Laval University, Quebec, QC G1V 0A6, Canada
Mohammed Bourhia
Department of Chemistry and Biochemistry, Faculty of Medicine and Pharmacy, Ibn Zohr University, Laayoune 70000, Morocco
Khalid S. Almaary
Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
Noureddine Eloutassi
Laboratory of Pedagogy and Technological Innovation, Regional Centre of Education and Formation Professions, Fez 30050, Morocco
Abdelhak Bouia
Laboratory of Biotechnology, Environment, Agri-Food and Health (LBEAS), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez 30050, Morocco
Apple vinegar is highly recommended for nutrition due to its health benefits and bioactive components. However, the apple cultivar greatly influences the quality of the vinegar. In this research, our focus was on examining the impact of four different apple cultivars on the physicochemical attributes, chemical composition, as well as biological properties—including antidepressant and anti-inflammatory activities—of vinegar. Interestingly, the physicochemical properties of vinegar and the contents of acetic acid and polyphenols depend on the apple cultivars. HPLC chromatographic analysis showed that citric acid (820.62–193.63 mg/100 g) and gallic acid (285.70–54.40 µg/g) were mostly abundant in the vinegar samples. The in vivo results showed that administration of Golden Delicious apple vinegar (10 mL/kg) to adult Wistar rats reduced carrageenan-induced inflammation by 37.50%. The same vinegar sample exhibited a significant antidepressant effect by reducing the rats’ immobility time by 31.07% in the forced swimming test. Due to its high acidity, Golden Delicious vinegar was found to be more effective against bacteria, particularly Bacillus subtilis and Candida albicans, resulting in a MIC value of 31.81 mg/mL. Furthermore, the antioxidant activity of various vinegar samples was found to be powerful, displaying optimal values of IC50 = 65.20 mg/mL, 85.83%, and 26.45 AAE/g in the DPPH, β-carotene decolorization and TAC assays, respectively. In conclusion, the apple cultivars used in this study impact the chemical composition and biological activities of vinegar, which may help demonstrate the importance of raw material selection for the production of vinegar.
