Antimicrobial and Antioxidant Properties of Hawthorn Vinegar

Abstract

This study investigated the antimicrobial and antioxidant properties of hawthorn vinegar. The antimicrobial activity was evaluated against Staphylococcus aureus, Salmonella, Saccharomyces cerevisiae, and Bacillus subtilis using the filter paper disc method. Antioxidant capacity was assessed through DPPH, hydroxyl, and superoxide anion radical scavenging assays. The results show that hawthorn vinegar exhibited inhibitory effects against all tested microorganisms, with the most potent activity against Salmonella. The vinegar extract demonstrated considerable antioxidant potential, with maximum scavenging rates of 71%, 82.2%, and 81.3% for DPPH, hydroxyl, and superoxide anion radicals, respectively. These findings suggest that hawthorn vinegar possesses notable antimicrobial and antioxidant properties, warranting further investigation for potential applications in food preservation and health promotion.