Unveiling the Bioactive Compounds and Antimicrobial Potential of Date and Grape Fruit Vinegars

Abstract

The global rise in antimicrobial resistance has intensified the search for effective natural alternatives. Fruit vinegars, traditionally valued for their health benefits, are promising candidates; however, the specific phytochemical and antimicrobial profiles of vinegars derived from Phoenix dactylifera (date) and grape (Vitis vinifera) require detailed characterization. This study explored the phytochemical composition and antimicrobial efficacy of vinegars produced from these fruits. Yeast and acetic acid bacteria were isolated from spoiled date and grape samples and characterized using standard microbiological techniques. Vinegar was produced via submerged fermentation of fruit must. The physicochemical properties, nutrient content, and phytochemical constituents were analyzed using gravimetric and instrumental methods. In vitro antimicrobial activity was evaluated against selected pathogens. Data were analyzed using Analysis of Variance (ANOVA) at a 95% confidence level, with post-hoc analysis performed using Tukey’s test. Alkaloids, saponins, flavonoids, tannins, and glycosides were detected in both vinegar samples, fermented using Saccharomyces cerevisiae strain SR 128 (SC 128) and Acetobacter aceti strain WI (AAWI). The vinegars demonstrated significant (p < 0.05) antimicrobial activity against Staphylococcus aureus, Escherichia coli, Salmonella enterica serovar Typhi, and Candida albicans, with the most potent inhibition observed against E. coli. The results indicate that date and grape fruit vinegars possess substantial phytochemical and antimicrobial properties, with the date vinegar exhibiting marginally superior efficacy. This study supports the potential of these vinegars as functional foods with natural antimicrobial value.