Phoenix dactylifera and Cherry Fruit Vinegars: A Study on their Phytochemical Composition and Antimicrobial Activity

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Authors: O. Abba, Ikechukwu Harmony Iheukwumere, C. M. Iheukwumere, Ike E., J. N. Ezendianefo, D. J. Okongwu
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Abstract

The rising global threat of antimicrobial resistance has accelerated the search for effective natural antimicrobials. Fruit vinegars, traditionally valued for their potential therapeutic properties, are promising candidates; however, the specific phytochemical composition and antimicrobial efficacy of vinegars derived from Phoenix dactylifera (date) and Prunus avium (cherry) remain underexplored. This study aimed to characterize the phytochemical profiles and evaluate the antimicrobial potential of vinegars produced from these fruits. Yeast and acetic acid bacteria were isolated from spoiled fruit samples and characterized using standard microbiological techniques. Vinegar was produced via submerged fermentation of the extracted fruit musts. The physicochemical properties, nutrient content, and phytochemical constituents were analyzed using gravimetric and instrumental methods. In vitro antimicrobial activity was assessed against Staphylococcus aureus, Escherichia coli, Salmonella enterica serovar Typhi, and Candida albicans. Data were analyzed using Analysis of Variance (ANOVA) and post-hoc Tukey’s test at a 95% confidence level. Phytochemical screening confirmed the presence of alkaloids, saponins, flavonoids, tannins, and glycosides in both vinegar samples, fermented using Saccharomyces cerevisiae strain SR 128 and Acetobacter aceti strain WI. The vinegars demonstrated significant (p < 0.05) inhibitory activity against all tested pathogens, with the most potent effect observed against E. coli. In conclusion, vinegars from Prunus avium (cherry) and Phoenix dactylifera (date) possess considerable phytochemical and antimicrobial properties, with date vinegar exhibiting marginally superior efficacy. Therefore, the prepared vinegar samples from PA and PD possessed significant phytochemical and antimicrobial properties, and the sample produced from PD was slightly better than the sample produced from PA.

Fields of Study & Subjects

Essential Oils and Antimicrobial Activity Date Palm Research Studies Fermentation and Sensory Analysis

Publication details

Journal / source
Journal of Tropical Medicine and Public Health Solutions
Volume
3
Issue
1
Pages
64–73
Publication date
17 February 2026
Language
EN