Toxicity Assessment and Acetic Acid Content of Vinegar from Date Palm and Grape Fruits

Abstract

While vinegar is broadly considered safe for consumption, its specific safety profile, including acetic acid concentration and potential toxicological effects, is contingent upon the raw material and production parameters. This study aimed to conduct a comprehensive safety evaluation of vinegar produced from Phoenix dactylifera (date palm) and Vitis vinifera (grape) by quantifying its acetic acid content and assessing subchronic toxicity in vivo. Essential fermentative microorganisms, Saccharomyces cerevisiae strain SR 128 and Acetobacter aceti strain WI, were isolated from spoiled fruits and utilized for vinegar production via submerged fermentation of the respective fruit musts. Acetic acid concentration was determined instrumentally, and a 28-day oral toxicity study was performed using a rat model to evaluate effects on body weight, relative organ weights, and key serum biochemical markers. Data were analyzed using Analysis of Variance (ANOVA) with Tukey's post-hoc test. The acetic acid content of the grape and date vinegars was determined to be 4.10% and 5.20%, respectively. The toxicological assessment revealed no significant adverse effects; no statistically significant differences (p > 0.05) were observed in body weight, organ weights, or clinical biochemistry parameters between the treatment and control groups. In conclusion, vinegars produced from Phoenix dactylifera and Vitis vinifera contain acceptable levels of acetic acid and demonstrate no evidence of toxicity in the subchronic rodent model, supporting their safety for human consumption. The date palm vinegar, characterized by a higher acetic acid yield, exhibited marginally superior compositional attributes.