Physicochemical and Nutritional Properties of Vinegar Produced from Date Palm and Grape Fruit Extracts: A Study on Quality and Composition

Vinegar is a globally consumed condiment whose quality and composition are intrinsically linked to its raw materials. While Phoenix dactylifera (date) and Vitis vinifera (grape) are fruits renowned for their nutrient density and bioactive compounds, the physicochemical and nutritional profiles of vinegars derived from their extracts remain insufficiently characterized. This study aimed to evaluate and compare the quality attributes of vinegar produced from date palm and grape fruit extracts. Yeast (Saccharomyces cerevisiae strain SR 128) and acetic acid bacteria (Acetobacter aceti strain WI) were isolated from spoiled fruits and employed in a submerged fermentation process of the respective fruit musts. The resulting vinegars were analyzed for key physicochemical and nutritional parameters using established gravimetric and instrumental techniques. Data were analyzed using Analysis of Variance (ANOVA) followed by Tukey’s post-hoc test at a 95% confidence level. Although slight variations were observed, the physicochemical and nutritional parameters of the vinegars produced from the two fruits were statistically non-significant (p > 0.05). The compositional ranges were as follows: moisture (98.70–99.55%), ash (0.27–1.11%), protein (0.10–0.12%), and fat (0.06–0.08%). All measured parameters for both vinegars conformed to relevant quality standards. Therefore, the prepared vinegar samples from VV and PD had physicochemical and nutritive parameters that conformed to the stipulated standard and the sample prepared from PD was slightly better.