Total phenolic content, antiradical, antimicrobial and antibiofilm properties of grape and apple vinegar

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Kahraman H. A., Tutun H., Kaya M. M., Tutun S., Usluer M. S., Rugjı J., ...Daha Fazla

Journal of Advances in VetBio Science and Techniques, cilt.6, sa.2, ss.150-158, 2021 (Hakemli Dergi) identifier

Özet

Vinegar is a natural product- produced from alcoholic fermentation- that has shown strong antimicrobial activity. The aim of this study was to determine the total phenolic content and antiradical activity of the commercial grape (GV) and apple vinegar (AV) as well as to evaluate their antibiofilm and antimicrobial activities against Staphylococcus aureus and Pseudomonas aeruginosa. GV showed higher total acidity and total phenolic content, and lower antiradical activity (DPPH activity) compared to AV. The populations of S. aureus and P. aeruginosa were significantly reduced by neat GV and AV samples. The antibacterial activity of GV was superior to AV (p<0.05). While AV and GV samples at 50% concentration did not form a visible zone of inhibition against S. aureus, they showed an inhibitory effect against P. aeruginosa (16.25 mm for GV and 16.5 for AV). The vinegar applied at the lowest concentration (25%) did not show any antibacterial effect on either bacteria. Solutions containing 25% to 6.25% vinegar samples prevented almost 100% biofilm formation in both bacteria. Taken together, commercial GV and AV significantly reduced the viability of S. aureus and P. aeruginosa, thereby decreasing biofilm formation.