ANTIBACTERIAL ACTIVITY OF DOMESTIC APPLE CIDER VINEGAR

Abstract

In recent years, interest in examining the chemical composition and
pharmacological properties of apple cider vinegar in synergy with the application
of natural products in the pharmaceutical, food and cosmetics industry has been
growing. The apple vinegar shows a wide range of biological activities
(antimicrobial, antioxidant, anti-diabetic, anti-inflammatory, antihypertensive,
immune-stimulatory, anticancer) and it has been used in traditional medicine for a
long time. It consists of 8 essential amino acids (phenylalanine, isoleucine, leucine,
lysine, methionine, threonine, tryptophan and valine), organic acids, enzymes,
minerals (potassium, calcium, phosphorus, copper, grape and boron) and vitamins
(provitamin C, vitamin A, E, B1, B2, B6, vitamin P and provitamin Beta-carotene).
The aim of the study was to examine the antibacterial activity of traditionally
produced apple cider vinegar and to determine whether it exhibits bactericidal or
bacteriostatic activity. The results of the study confirmed the antibacterial activity
of apple cider vinegar produced with the traditional method. Its antibacterial
activity is in the range of 11.33mm to 14mm.