Phoenix dactylifera and Cherry Fruit Vinegar Safety Evaluation: Toxicity and Acetic Acid Analysis

Abstract

Vinegar is generally recognized as safe, its specific toxicological profile, influenced by acetic acid concentration, fermentation substrates, and process variables, requires rigorous evaluation for each novel variant. This study aimed to conduct a comprehensive toxicological assessment of vinegar derived from Phoenix dactylifera (date palm) and Prunus avium (cherry), with a focus on acetic acid content and subchronic oral toxicity. Essential fermentative microorganisms, including Saccharomyces cerevisiae strain SR 128 and Acetobacter aceti strain WI, were isolated and employed in submerged fermentation of the respective fruit musts. Acetic acid concentration was quantified using standard titration methods, while a 28-day repeated-dose oral toxicity study in a rodent model assessed effects on physiological and biochemical parameters, including body weight, relative organ weights, and key serum biomarkers of hepatic and renal function. Statistical analysis was performed using one-way ANOVA with Tukey’s post-hoc test. The resulting vinegars contained 4.10% (cherry) and 5.20% (date) acetic acid. The in vivo evaluation indicated no significant treatment-related adverse effects; no statistically meaningful differences (p > 0.05) were observed between treated and control groups in any measured toxicological endpoint. In conclusion, vinegars produced from Phoenix dactylifera and Prunus avium comply with standard acetic acid specifications and demonstrate no evidence of systemic toxicity in the applied model, affirming their safety for human consumption. The date-derived vinegar exhibited a marginally higher acetic acid yield, suggesting enhanced fermentation efficiency.