New Insights Into Phytochemical Content and Antioxidant Activities of Moroccan Fruit Vinegars
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During fruit vinegar fermentation, beneficial compounds such as phenols and flavonoids are retained from the original fruit, and volatile aroma components including esters, ketones, alcohols, and terpenes increase.
“During the fermentation process of fruit vinegar, not only are beneficial compounds such as phenols and flavonoids retained from the original fruit, but there is also an increase in volatile aroma components, including esters, ketones, alcohols, and terpenes [5,6,7,8].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [5]
Cites
Functional Properties of Vinegar
Budak, N. H., Aykin, E., Seydim, A. C., Greene, A. K., & Guzel‐Seydim, Z. B. (2014) · Journal of Food Science · doi:10.1111/1750-3841.12434 · Cited by 405 · see citing works
Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms
Chen, H., Chen, T., Giudici, P., & Chen, F. (2016) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12228 · Cited by 232 · see citing works
Nutrients and Bioactive Components from Vinegar: A Fermented and Functional Food
Xia, T., Zhang, B., Duan, W., Zhang, J., & Wang, M. (2020) · Journal of Functional Foods · doi:10.1016/j.jff.2019.103681 · Cited by 220 · see citing works
Chen, Y., Huang, Y., Bai, Y., Fu, C., Zhou, M., Gao, B., Wang, C., Li, D., Hu, Y., & Xu, N. (2017) · LWT · doi:10.1016/j.lwt.2017.06.032 · Cited by 91 · see citing works
Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality
Ousaaid, D., Mechchate, H., Laaroussi, H., Hano, C., Bakour, M., El Ghouizi, A., Conte, R., Lyoussi, B., & El Arabi, I. (2021) · Molecules · doi:10.3390/molecules27010222 · Cited by 81 · see citing works
Self-citationFruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility
Bakir, S., Toydemir, G., Boyacioglu, D., Beekwilder, J., & Capanoglu, E. (2016) · International Journal of Molecular Sciences · doi:10.3390/ijms17101658 · Cited by 74 · see citing works
Effect of Fruit Vinegars on Liver Damage and Oxidative Stress in High-Fat-Fed Rats
Bouazza, A., Bitam, A., Amiali, M., Bounihi, A., Yargui, L., & Koceir, E. A. (2016) · Pharmaceutical Biology · doi:10.3109/13880209.2015.1031910 · Cited by 67 · see citing works
Zahdi Date Vinegar: Production and Characterization
Matloob, M. H. (2014) · American Journal of Food Technology · doi:10.3923/ajft.2014.231.245 · Cited by 35 · see citing works
Tripathi, S., & Mazumder, P. M. (2020) · Indian Journal of Pharmaceutical Education and Research · doi:10.5530/ijper.54.2s.62 · Cited by 32 · see citing works
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Ge, Y., Wu, Y., Aihaiti, A., Wang, L., Wang, Y., Xing, J., Zhu, M., & Hong, J. (2025) · Microorganisms · doi:10.3390/microorganisms13030477 · Cited by 49 · see citing works
- Authors
- Ousaaid, D., Laaroussi, H., Bakour, M., El Ghouizi, A., Mechchate, H., Es-safi, I., Conte, R., Lyoussi, B., & El Arabi, I.
- Affiliations
- Sidi Mohamed Ben Abdellah University (MA)
- University of Helsinki (FI)
- National Research Council (IT)
- Corresponding author
- Ousaaid, Driss
- Venue
- Chemistry Africa
- Published
- 2022-07-13
- Volume
- 5
- Issue
- 5
- Pages
- 1287-1294
- ISSN
- 2522-5758 (ISSN-L)
- 2522-5766
- OpenAlex
- W4285088270
- Cited by
- 6
- References
- 9
- Citations by year
- 2026: 1 · 2025: 3 · 2023: 2
- FWCI
- 0.65
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Chemistry Africa (publishedVersion)
- Topics
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Keywords
- fruit vinegar, phytochemical composition, antioxidant activity, total phenolic content, total flavonoid content, DPPH radical scavenging, arbutin, ferulic acid, trans-ferulic acid, chlorogenic acid, apigenin, trans-cinnamic acid, physicochemical properties, functional foods
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