Date Palm and Banana Fruit Vinegar: Safety Evaluation of Acetic Acid Content and Toxicity

Abstract

Vinegar is widely regarded as a safe food product; however, its specific safety profile, including acetic acid concentration and potential toxicological effects, can vary significantly based on raw materials and production methods. This study conducted a comprehensive safety evaluation of vinegar produced from Phoenix dactylifera (date palm) and Musa spp. (banana) by assessing its acetic acid content and in vivo toxicity. Yeast (Saccharomyces cerevisiae strain SR 128) and acetic acid bacteria (Acetobacter aceti strain WI) were isolated and used for submerged fermentation of fruit musts. Acetic acid content was measured using instrumental analysis, while toxicity was evaluated through a 28-day oral administration study in a rodent model, monitoring body weight, organ weights, and biochemical indicators of organ function. Statistical analysis was performed using Analysis of Variance (ANOVA) with Tukey's post-hoc test. The acetic acid concentrations were 4.10% for banana vinegar and 5.20% for date vinegar. The toxicity study revealed no significant adverse effects, with no statistically significant differences (p > 0.05) in body weight, organ weights, or organ function markers between treated and control groups. These findings indicate that vinegars from Phoenix dactylifera and Musa spp. contain acceptable acetic acid levels and demonstrate no evidence of toxicity in the tested model, supporting their safety for human consumption. The date palm vinegar exhibited a marginally higher acetic acid content, suggesting slightly superior fermentation efficiency.