Published in Volume 3, Issue 1
Vinegar is a widely consumed condiment globally, and its nutritional and physicochemical properties can vary significantly depending on the raw materials. Phoenix dactylifera (PD) and Malus sylvestris (MS) fruits are rich in nutrients and bioactive compounds, but there is limited research on the nutritive and physicochemical properties of vinegar produced from these fruits. This study focused on nutritive and physicochemical properties of vinegar from Date palm and apple fruit extracts.Yeast and acetic acid bacterium were isolated from spoilt fruits and characterized using appropriate microbiological techniques. Vinegar production was carried out using submerged fermentation of must extracted from Phoenix dactylifera (PD) and Malus sylvestris (MS) fruits. The nutritive and physicochemical composition of the fruit vinegar were determined using gravimetric and instrumental techniques. The data generated from this study were analyzed at 95% confidence level using Analysis of Variance (ANOVA), and post-hoc analysis using Turkey’s test. There was also a slight variation in the physicochemical and nutritive parameters of the vinegar produced from MS and PD using Saccharomyces cerevisiae strain SR 128 (CS 128) and Acetobacter aceti strain WI (AAWI), but this was statistically non-significant (P > 0.05). The moisture, ash, protein and fat contents ranges from 98.70 – 99.55%, 0.27 – 1.11%, 0.10 – 0.12% and 0.06 – 0.08% respectively. Therefore, the prepared vinegar samples from MS and PD had physicochemical and nutritive parameters that conformed with the stipulated standard and the sample prepared from PD was slightly better.
Ajeh, J.C, Iheukwumere, I.H., Iheukwumere, C.M, Ike, V.E., Obianom, A.O., Ihenatuoha, U.A., Igboanugo, E.U., Onwuasoanya, U.F, Ifenetu F.C, Okereke, F.O, Nnadozie, C.H, Nwike, M.I., Nwakoby, N.E., Ilechukwu, C. C (2025). PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF VINEGAR PRODUCED FROM DATE PALM AND APPLE FRIUT EXTRACTS: A STUDY ON QUALITY AND COMPOSITION. Tropical Journal of Applied Natural Sciences, Volume 3, Issue 1, 1-24.
Ajeh, J.C, Iheukwumere, I.H., Iheukwumere, C.M, Ike, V.E., Obianom, A.O., Ihenatuoha, U.A., Igboanugo, E.U., Onwuasoanya, U.F, Ifenetu F.C, Okereke, F.O, Nnadozie, C.H, Nwike, M.I., Nwakoby, N.E., Ilechukwu, C. C. "PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF VINEGAR PRODUCED FROM DATE PALM AND APPLE FRIUT EXTRACTS: A STUDY ON QUALITY AND COMPOSITION." Tropical Journal of Applied Natural Sciences, vol. Volume 3, Issue 1, 2025, pp. 1-24.
Ajeh, J.C, Iheukwumere, I.H., Iheukwumere, C.M, Ike, V.E., Obianom, A.O., Ihenatuoha, U.A., Igboanugo, E.U., Onwuasoanya, U.F, Ifenetu F.C, Okereke, F.O, Nnadozie, C.H, Nwike, M.I., Nwakoby, N.E., Ilechukwu, C. C. "PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF VINEGAR PRODUCED FROM DATE PALM AND APPLE FRIUT EXTRACTS: A STUDY ON QUALITY AND COMPOSITION." Tropical Journal of Applied Natural Sciences Volume 3, Issue 1 (2025): 1-24.
@article{physicochemicalandnutritionalpropertiesofvinegarproducedfromdatepalmandapplefriutextracts:astudyonqualityandcomposition2025,
author = Ajeh, J.C, Iheukwumere, I.H., Iheukwumere, C.M, Ike, V.E., Obianom, A.O., Ihenatuoha, U.A., Igboanugo, E.U., Onwuasoanya, U.F, Ifenetu F.C, Okereke, F.O, Nnadozie, C.H, Nwike, M.I., Nwakoby, N.E., Ilechukwu, C. C,
title = PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF VINEGAR PRODUCED FROM DATE PALM AND APPLE FRIUT EXTRACTS: A STUDY ON QUALITY AND COMPOSITION,
journal = Tropical Journal of Applied Natural Sciences,
year = 2025,
volume = Volume 3, Issue 1,
pages = 1-24
}
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