Abstract

EVALUATION OF ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF APPLE CIDER VINEGAR

Manish Rai*, Dr. Nadeem Khan, Dr. Md. Israr Tyagi, Bunty Kumar, Abhishek Kumar

ABSTRACT

Background: Apple cider vinegar is a popular natural substance with a long history of health benefits and medicinal possibilities. Apple cider vinegar was used as a stomachic, carminative, appetite regulator, hypoglycaemia effect, weight management assistance, astringent, and general health tonic in the traditional medical system. It may also have antibacterial and antioxidant properties. Although microorganisms are an essential component of our intestines and buccal cavity, abnormal microflora can lead to clinical symptoms. Objective: The current study attempts to evaluate the antioxidant activity of different concentration of apple cider vinegar using in-vitro methods and the efficacy of different concentration of apple cider vinegar against Gram-negative bacteria. Methods: The apple cider vinegar were subjected to phytochemical screeningand in-vitro antioxidant and antimicrobial tests. DPPH radical scavenging, nitric oxide scavenging, and reducing power absorbance were measured in order to assess the antioxidant activity of various concentrations (100–500 μg/ml). The four bacterial strains of microorganisms are chosen after agar media is prepared for the assessment of antioxidant and antibacterial properties. Three different concentrations of apple cider vinegar (50, 100, and 200 μg/ml) were utilized for the antibacterial susceptibility tests, which were conducted using the usual well diffusion method. Results: The different concentration of apple cider vinegar (10%,20% and 40%) showed appreciable DPPH free radical scavenging, reducing power, and nitric oxide inhibitory activities with a concentration-dependent increase in their effects. Escherichia coli, Pseudomonas aeruginosa, Proteus vulgaris, and Salmonella typhi growth were suppressed by the different concentration of apple cider vinegar. With a zone of inhibition of 20.9 mm, ACV (40%) demonstrated the highest level of efficacy against S. typhi. Conclusion: According to the study's findings, apple cider vinegar has strong antimicrobial and antioxidant properties.

Keywords: Antioxidant, Antimicrobial, Apple Cider Vinegar.