Vinegar is an aqueous food product made by a succession of yeast and acetic acid bacteria activities from fruits that contain high carbohydrates such as apples and grapes. Vinegar has been used as a dietary spice and natural remedy since ancient times due to its therapeutic properties including antimicrobial, antidiabetic, and anticancer activities. It has been shown that some bioactive compounds exhibiting antioxidant activity in vinegars lead to anticancer activity. The aim of the present study was to investigate antiproliferative effect of commercial and home-made apple vinegars in native and neutralized form on myeloma cells. In order to neutralize the vinegars, sodium hydroxide (NaOH) was used. A serial two-fold dilutions of the vinegars (50%, 25%, 12.5%, 6.25%, 3.12%, 1.56%, 0.78%, 0.39%) prepared with cell medium were treated to the cells. The MTT (3-(4.5-Dimethylthiazol-2-yl)-2.5-Diphenyltetrazolium Bromide) assay was used to determine the cellular viability in the cells treated with the vinegars. In this study, while commercial vinegar possessed a stronger antiproliferative activity than home-made vinegar, all native vinegars possessed stronger antiproliferative effect than neutralized vinegars. Interestingly, when home-made vinegar (both native and neutralized) concentrations were from 6.25 to 1.56%, the cell viability increased. Apple vinegar exhibited antiproliferative activity on myeloma cells; however, further studies are required to clarify the mechanisms underlying this activity.

This study was conducted to investigate the effects of oak chips-supplementations on phenolic compound profiles of grape vinegar samples. Total acidity, volatile acids, non-volatile acids, pH, dry extract, ash, color, alcohol, total phenolic compound, individual phenolic compounds and aroma compounds of un supplemented control (UC) samples and oak chips-supplemented (OCS) samples were analyzed at the 0th, 1st and 3rd months of ageing. Total phenolic compound of UC vinegar samples was measured as 1256.50 mg GAE/L at the end of the 3rd month. Total phenolic compound of OCS vinegar samples was measured as 1521.03 mg GAE/L at the end of the 1st month and as 1470.67 mg GAE/L at the end of the 3rd month. Gallic acid, catechin and vanillic acid contents of UC vinegar samples were respectively measured as 8.43 mg/L, 22.26 mg/L and 1.78 mg/L at the end of the 3rd month. Gallic acid, catechin and vanillic acid contents of OCS vinegar samples were respectively measured as 19.12 mg/L, 17.98 mg/L and 2.58 mg/L at the end of the 3rd month. The 3-hydroxy-2-butanone, hexadecanoic acid methyl ester, 9,12-octadecadienoic acid methyl ester and 9-octadecanoic acid methyl ester quantities increased at the end of the 3rd month with oak chips-supplementation to ageing process. It was observed that oak chips-supplementation increased total phenolic compound and some individual phenolics of grape vinegar samples.

In this study, it was aimed to determine the total carbohydrate (CHO), minerals and phenolic (total phenolic content, total flavanols, total flavonols, and anthocyanins) of grape and grape products. For this reason, fresh grapes (Kalecik Karası, Öküzgözü, Emir, and Narince), raisins (Karadimrit and Sultani Çekirdeksiz), wines (Kalecik Karası, Öküzgözü, Emir, and Narince), commercial red grape juice, molasses, and vinegar were used as research materials. In conclusion, total CHO contents in the samples were ranged from 0.14 to 48.37 g 100 g-1. In terms of the minerals, molasses was rich in K while the highest contents of P and Fe were found in vinegar. Raisin of Karadimrit contained the highest Ca content among all the samples tested. Not only total phenolic contents but also total flavanols, total flavonols, and anthocyanins were altered depending on the sample types and the varieties. As a result, it was determined that grape and grape products represent a potentially significant source of CHO, minerals, and phenolic.

Hemp plants are notable for their climate resilience, and hempseed meal (HSM) is a potential high-protein feed for poultry. However, HSM has high levels of the antinutritional factor phytic acid (PA). This study aimed to evaluate the effects of heat and soaking treatments on the protein and PA content of HSM. HSM was obtained through cold pressing of whole hempseed and then subjected to heat treatment at 70°C for 24 hours. Soaking treatments involved water, water-vinegar mix, and vinegar for 1, 7, and 24 hours, followed by drying and analysis of PA and protein content. Results indicated that heating increased PA content without affecting protein levels. Soaking duration did not significantly alter protein content but did affect PA levels, with 24-hour soaking significantly increasing PA compared to 1-hour and 7-hour durations. The soaking material also influenced PA content: water soaking increased PA, while a 1-hour vinegar-water mix and 7-hour vinegar soaking significantly reduced PA. The highest PA concentration occurred with 24-hour water soaking. The protein content was highest with 7-hour vinegar soaking. In conclusion, acidic soaking solutions, particularly vinegar and vinegar-water mix, effectively reduced PA in HSM without protein loss.