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<p>This study was conducted to assess the antifungal activity of four types of traditional Algerian date vinegars: Tantboucht Gherdaia Vinegar (TGV), Deglet Nour Ghardaia Vinegar (DGV), Hchef Ouargla Vinegar (HOV), and Deglet Touggourt Vinegar (DTV). The activity of these samples was specifically evaluated across a concentration gradient (5% to 30%) against two phytopathogenic fungi detrimental to potato crops, <i>Fusarium proliferatum</i> and <i>Wickerhamomyces anomalus.</i> An extensive study was undertaken to delineate the diversity of these date vinegars, which involved investigating physicochemical parameters, bioactive attributes, and their specific phytochemical composition. All vinegar samples exhibited an acidic pH, ranging from 2.88 to 3.13, and a total acidity of 55&#xa0;g/L of acetic acid. Moreover, the analysis revealed notable contents of total phenolic compounds and flavonoids, with values ranging from 345.62 to 1073.54&#xa0;µg GAE/mL and from 387 to 897&#xa0;µg QE/mL, respectively. A preliminary phytochemical screening was conducted on all vinegar samples. This analysis aimed to assess the presence of major classes of secondary metabolites. Subsequent analysis by UPLC-ESI-MS/MS led to the precise identification of 16 phytochemical compounds. Among these, caffeic acid, kojic acid, quercetin, and naringenin exhibited the highest concentrations. All vinegar samples demonstrated significant antifungal efficacy, a property attributed to their high content of bioactive compounds and organic acids. Acetic acid is the predominant acid and widely considered an antiseptic. Overall, these findings highlight the potent fungicidal capacity of Tantboucht Ghedraia vinegars against all fungal strains, achieving a 100% antifungal index across all concentrations.</p> Graphical abstract <p></p>

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Antifungal activity and physicochemical and phytochemical properties of traditional Algerian date vinegars

  • 期刊论文

  • 发表日期：

    2026年1月5日

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  • Dellouche Mohammed,
  • Boual Zakaria,
  • Benhaoued Fatma Zohra,
  • Chaabena Ahmed

摘要

This study was conducted to assess the antifungal activity of four types of traditional Algerian date vinegars: Tantboucht Gherdaia Vinegar (TGV), Deglet Nour Ghardaia Vinegar (DGV), Hchef Ouargla Vinegar (HOV), and Deglet Touggourt Vinegar (DTV). The activity of these samples was specifically evaluated across a concentration gradient (5% to 30%) against two phytopathogenic fungi detrimental to potato crops, Fusarium proliferatum and Wickerhamomyces anomalus. An extensive study was undertaken to delineate the diversity of these date vinegars, which involved investigating physicochemical parameters, bioactive attributes, and their specific phytochemical composition. All vinegar samples exhibited an acidic pH, ranging from 2.88 to 3.13, and a total acidity of 55 g/L of acetic acid. Moreover, the analysis revealed notable contents of total phenolic compounds and flavonoids, with values ranging from 345.62 to 1073.54 µg GAE/mL and from 387 to 897 µg QE/mL, respectively. A preliminary phytochemical screening was conducted on all vinegar samples. This analysis aimed to assess the presence of major classes of secondary metabolites. Subsequent analysis by UPLC-ESI-MS/MS led to the precise identification of 16 phytochemical compounds. Among these, caffeic acid, kojic acid, quercetin, and naringenin exhibited the highest concentrations. All vinegar samples demonstrated significant antifungal efficacy, a property attributed to their high content of bioactive compounds and organic acids. Acetic acid is the predominant acid and widely considered an antiseptic. Overall, these findings highlight the potent fungicidal capacity of Tantboucht Ghedraia vinegars against all fungal strains, achieving a 100% antifungal index across all concentrations.

Graphical abstract