Wild raspberries from Republic of North Macedonia as a valuable source for healing vinegars

Etnobotanika 5 (2025), Tom 2 (str. 109-133)

AUTOR(I) / AUTHOR(S): Sanja Kostadinović Veličkovska, Daniela Todevska, Fidanka Ilieva, Maja Chochevska, Elizabeta Janchovska Seniceva, Biljana Bauer

Download Full Pdf   

DOI: 10.46793/EtnBot25.109KV

SAŽETAK / ABSTRACT:

The healing potential of wild raspberries from the Region of North Macedonia was investigated through fermentation and production of healing vinegars. For the production of homemade vinegars, wild raspberries were collected from the forest region of Berovo and Robovo, Republic of North Macedonia. The fresh wild raspberries were selected, washed, dried and cuted. About 1400 g of wild raspberries were subjected for maceration process in the period of 1–3 min. During this period, the extraction process of natural antioxidants as polyphenols (anthocyanins, tannins, proanthocyanidins) as well as organic acids, Vitamin C and other natural antioxidants were performed. The puree of raspberries was then distributed into 5–6 L glass vessels and 4.8 L of water and 500 g of sucrose were added. The fermentation process was conducted at room temperature, ranging between 21 and 26 ⁰C, for a time period of 41 days in the absence of starter cultures like yeasts and acetic acid bacteria. Once the acetic fermentation was completed (41 days), the experimental vinegars were filtered, pasteurized (15 min at 80 ⁰C) and transferred, under aseptic conditions, into 100 mL glass airtight containers to reduce the risk of microbial contamination. Results obtained from evaluation of vinegar from wild raspberries showed significant amounts of polyphenols (459.28 mg/L vinegar) and total anthocyanins (399.21 mg/L vinegar). The presents of high level of natural antioxidants in wild raspberry vinegar produced by spontaneous fermentation was directly linked with high value of antioxidant potential determined by DPPH radical (0.49 mg/L as equivalent for Vitamin C).

KLJUČNE REČI / KEYWORDS:

wild rasberries, spontanous fermentation, healing vinegars, total polyohenols, total anthocyanins, antioxidant potenttial, DPPH assay

ACKNOWLEDGEMENT / PROJEKAT:

Research grant from Innovation and Technological Development Fund of Republic of North Macedonia is gratefully acknowledged.

REFERENCES / LITERATURA:

  • Aguiar, A., Nascimento, R. A., Ferretti, L. P., Gonçalves, A. R. (2005). Determination of organic acids and ethanol in commercial vinegars. Brazilian Journal of Food Technology, 5(1), 51-56.
  • Aguiar, F., Menezes, V., Rogez, H. (2013). Spontaneous postharvest fermentation of açai (Euterpe oleracea) fruit. Postharvest Biology and Technology, 86, 294-299. https://doi.org/10.1016/j.postharvbio.2013.07.015
  • Akimov, M.Yu, Koltsov, V.A., Zhbanova, E.V, Akimova, O.M. (2021). Nutritional value of promising raspberry varieties. IOP Conference Series: Earth and Environmental Science, 640(2), 022078. https://doi.org/10.1088/1755-1315/640/2/022078.
  • Bakir, S., Toydemir, G., Boyacioglu, D., Beekwilder, J., Capanoglu, E. (2016). Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility. International Journal of Molecular  Sciences, 17(10),            https://doi.org/10.3390/ijms17101658
  • Budak, H.N., Güzel-Seydim, Z. (2010). Antioxidant activity and phenolic content of wine vinegars produced by two different techniques. Journal of the Science of Food and Agriculture, 90, 2021-2026. https://doi.org/10.1002/jsfa.4047
  • Budak, N., Aykin, E., Seydim, A.C., Greene, A.K., Guzel-Seydim, Z.B. (2014). Functional properties of vinegar, Institute of Food Technologists. Journal of Food Science, 79(5), 757-762.
  • Cappozi, V., Fragasso, M.G., Romaniello, R., Berbegal, C., Russo, P., Spano, G. (2017). Spontaneous Food Fermentations and Potential Risks for Human Health. Fermentation, 49(3), https://doi.org/10.3390/fermentation3040049.
  • Cerezo, A.B., Tesfaye, W., Soria-Dias, M.E., Torija, M.J., Estibaliz, M., Garcia-Parrilla, M.K., Troncoso, A.M. (2010). Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing. Journal of Food Composition and Analysis, 23, 175-186. https://doi.org/10.1016/j.jfca.2009.08.008
  • Chen, C.W., Ho, C.T. (1995). Antioxidant properties of polyphenols extracted from green and black teas. Journal of Food Lipids, 2(1), 35-46. https://doi.org/10.1111/j.17451995.tb00028.x
  • Chochevska, M., Jančovska Seniceva, E., Veličkovska, S.K., Naumova-Leţia, G., Mirčeski, V., Rocha, J.M.F., Esatbeyoglu, T. (2021). Electrochemical Determination of Antioxidant Capacity of Traditional Homemade Fruit Vinegars Produced with Double Spontaneous Fermentation.
  • Microorganisms 13, 9(9), 1946. https://doi.org/10.3390/microorganisms9091946
  • Coelho, E., Genisheva, Z., Oliveira, J.M., Teixeira, J.A., Domingues, L. (2017). Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity. Journal of Food Science and Technology, 54(12), 4112-4122. https://doi.org/10.1007/s13197017-2783-5
  • Collins, B. (2014). Making & Using Vinegar: Recipes That Celebrate Vinegar’s Versatility, Pownal, Vermont, USA, Storey Publishing, LLC.
  • Davalos, A., Bartolome, B., Gomez-Cordove, C. (2005). Antioxidant properties of commercial grape juices and vinegars. Food Chemistry, 93, 325-330. https://doi.org/10.1016/j.foodchem.2004.09.030
  • Dogaru, D.V., Hădărugă, N., Traşcă, T., Jianu, C., Jianu, (2009). Researches regarding the antioxidant capacity of some fruits vinegar. Journal of Agroalimentary Processes and Technologies,15(4), 506-510.
  • Ferreira, F. (2004). Factors influencing the fermentation performance of commercial wine yeasts. MSc Thesis, Stellenbosch, South Africa, Agricultural Science at Stellenbosch University.
  • Galvez, M.C., Barroso, C.G., Perez-Bustamante, J.A. (1994). Analysis of polyphenolic compounds of different vinegar samples. Z Lebensm Unters Forsch, 199, 29-31.
  • Garcia-Parrilla, M.C., Torija, M.J., Mas, A., Cerezo, A.B., Troncoso, A.M. (2017). Vinegars and Other Fermented Condiments. Fermented Foods in Health and Disease Prevention, 25, 577-591. https://doi.org/10.1016/B978-0-12-802309-9.00025-X
  • Gullo, M., Giudici, P. (2008). Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection. International Journal of Food Microbiology, 125, 4653 https://doi.org/10.1016/j.ijfoodmicro.2007.11.076
  • Hafzan, Y., Saw, J.W., Fadzilah, I. (2017). Physicochemical properties, total phenolic content, and antioxidant capacity of homemade and commercial date (Phoenix dactylifera L.) vinegar. International Food Research Journal, 24(6), 2557-2562.
  • Heikefelt, C. (2011). Chemical and sensory analyses of juice, cider and vinegar produced from different apple cultivars, Almas Allé 8, 750 07 Uppsala, Swedish University of Agricultural Sciences.
  • Hidalgo, C., Estibaliz, M., Cerezo, A.V., Jesús, M. (2010). Technological process for persimmon and strawberry vinegars. International Journal of Wine Research, 2, 55-61. https://doi.org/10.2147/IJWR.S8741
  • Lee, L. and R. E. Wrolstad (2004). Extraction of Anthocyanins from blueberry processing waste.
  • Journal of Food Chemistry and Toxicology, 69, 71-77. https://doi.org/10.1007/s12161-02102056-7
  • Masino, F., Chinnici, F., Bendini, A., Montevecchi, G., Antonelli, A. (2008). A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar. Food Chemistry, 106, 90-95. https://doi.org/10.1016/j.foodchem.2007.05.069
  • Matloob, M.H. (2014). Zahadi date vinegar: Production and characterization. American Journal of Food Technology, 9(5), 231-245. https://doi.org/10.3923/ajft.2014.231.245
  • Nour
  • Pichler, A., (2011). Utecaj dodataka i skladištenja na kvalitetu, reološka i termofizikalna svojstva paste od maline. Doktorski rad. Osijek, Hrvatska, Prehrambeno-tehnološki Fakultet.
  • Silva, V., Mehrpour, G., Soares, V., Santo, D., Nunes, P., Quintas, C. (2024). Quality and biological properties of vinegar processed from non-valorized fruits in Southern Portugal. Future Foods, 9, https://doi.org/10.1016/j.fufo.2024.100337.
  • Takeshige, K., Ouchi, K. (1995). Effect of yeast invertase on ethanol production in molasses.
  • Journal of Fermentation and Bioengineering, 79(5), 513-515. https://doi.org/10.1016/0922338X(95)91274-9
  • Tagliazucchi, D., Verzelloni, E., Conte, A. (2008). Antioxidant properties of traditional balsamic vinegar and boiled must model systems. European Food Research Technology, 227, 835–843. https://doi.org/10.1007/s00217-007-0794-6
  • Tesfaye, W., Morales, M.L., Garcia-Parrilla, M.C., Troncoso, M.A. (2002). Evolution of phenolic compounds during an experimental aging in wood of Sherry vinegar. Journal of
  • Agricultural and Food Chemistry, 50(24), 7053-7061. https://doi.org/10.1021/jf020602x
  • Ubeda, C., Callejon, R.M., Hidalgo, C., Torija, M.J., Troncoso, A.M., Morales, M.L. (2013). Employemnet of different processes for the production of strawberry vinegars: Effects on antioxidant activity, total phenols and monomeric anthocyanins. Food Science and Technology, 52, 139-145. https://doi.org/10.1016/j.lwt.2012.04.021
  • Verzelloni, E., Tagliazucchi, D., Conte, A. (2007). Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar. Food Chemistry, 105(2), 564-571. https://doi.org/10.1016/j.foodchem.2007.04.014.
  • Vikas Bhat, S., Akhtar, R., Amin, T. (2014). An Overview on the Biological Production of
  • International Journal of Fermented Foods, 3(2), 139-155. https://doi.org/10.5958/2321-
  • 2014.01315.5
  • Wildenradt, H.L., Singleton, V.L. (1974). The production of aldehydes as a result of oxidation of polyphenolic compounds and its relation to wine aging. American Journal of Enology and Viticulture, 25, 119-124. https://doi.org/10.5344/ajev.1974.25.2.119
  • Yu, Y., Yang, G., Sun, L., Song, X., Bao, Y., Luo, T., Wang J. (2022). Comprehensive
  • Evaluation of 24 Red Raspberry Varieties in Northeast China Based on Nutrition and Taste.
  • Foods. 11(20), 3232. doi: 10.3390/foods