Evaluation of bioactivities of olive oil mill wastewater and jujube vinegars

Ede, A. and El, S.N. (2025) Evaluation of bioactivities of olive oil mill wastewater and jujube vinegars. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 54 (3). pp. 391-402. ISSN 0139-3006

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Abstract

Vinegar, a product known for its nutritional properties since ancient times, has not only been considered a healthy beverage but has also found applications in medical treatments. Vinegars are typically abundant in organic acids and phenolic compounds. Research has established that vinegar possesses a range of health benefits, including antioxidant activity, the ability to regulate blood pressure, and the capacity to lower blood lipid levels, attributed to its bioactive components. In this study, vinegars were produced using a traditional method from two different sources: olive oil mill wastewater (OOW) and jujube fruit. Comparative analyses revealed that both vinegar types exhibited significantly elevated levels of total phenolic content and antioxidant activity when compared with commercial grape vinegar before and after in vitro digestion. The commercial grape vinegar had the highest bioaccessibility of total phenolic substances (85.89%). Grape vinegar showed the highest Angiotensin Converting Enzyme (ACE) inhibition value (IC 50 ) (9.06 ± 1.36 μL mL −1 ) and OOW vinegar had shown the highest acetylcholinesterase enzyme (AChE) inhibition (11.77 ± 0.39 U/L). In terms of bile binding capacity, grape vinegar exhibited the highest value at 19.06%, while olive oil mill wastewater vinegar had the lowest at 8.96% ( P > 0.05).

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